The Healthy and Nutritious Blondie That Does It All

Looking for a sweet treat you can feel good about giving your toddler? This healthy and nutritious blondie is soft, chewy, and made entirely from pantry staples like pumpkin, oats, nut butter, and just a touch of maple syrup or date paste–all blended into a naturally sweet, snackable bar.. Unlike traditional blondies loaded with butter and refined sugar, this version leans on naturally sweet ingredients and heart-healthy fats to deliver a balanced snack or dessert. They’re free from refined flour, easy to make gluten- or dairy-free, and versatile enough to customize with your favorite mix-ins like mini chocolate chips or shredded zucchini.

The combination of pumpkin and chickpeas might sound unconventional for a baked good, but together they deliver a smooth, creamy batter that bakes into a tender, moist, healthy and nutritious blondie with just the right hint of fall flavor. Plus, they’re rich in fiber, plant-based protein, and healthy fats—making them an ideal anytime snack or lunchbox treat. You can mix everything in a food processor or blender, then pour the batter straight into a pan—no separate bowls required. It’s a one-bowl wonder that freezes well, travels well, and gets gobbled up fast.

Bake a batch at the start of the week and stash them in the fridge or freezer for school lunches, quick snacks, or toddler breakfasts on the go.

🛒 Ingredients at a Glance

• Chickpeas – Function as the flour in this recipe.
• Pumpkin – Half a can of the Thanksgiving classic is all you need
• Nut butter – Peanut or almond butter brings richness and structure.
• Maple syrup or date paste – Optional, for added sweetness.
• Flour — just a little bit to fluff up the center.
• Baking powder – Helps the blondies rise slightly and stay tender.
• Vanilla & cinnamon – Flavor boosters that make them taste like dessert.
• Mini chocolate chips — Obviously

👨‍🍳 How to Make Healthy and Nutritious Blondie

1. Par cook the chickpeas to soften.
2. Blend pumpkin, nut butter, chickpeas, almond milk, and maple syrup until smooth.
3. Add flour and baking powder (plus any mix-ins), then mix to combine.
4. Pour into a greased or lined baking dish and smooth the top; add the chocolate chips.
5. Bake at 350°F (175°C) for 25–27 minutes, or until golden and set.
6. Cool completely before slicing into toddler-sized squares or bars.

❓ FAQ

Can I make these nut-free?
Yes—use sunflower seed butter or tahini as a substitute for peanut/almond butter.

Are they dairy-free?
Yes!

Can I freeze them?
Absolutely. Store slices in an airtight container or freezer bag for up to 2 months. Thaw overnight or reheat gently.

What’s the texture like?
This healthy and nutritious blondie is soft, dense, and cake-like—easy to chew and toddler-friendly without being too crumbly.

How sweet are they?
They’re subtly sweet. If your toddler is new to sugar, the banana alone may be enough. Add maple syrup only if desired.

Check out our other healthy toddler snacks and cookies!

The Healthy and Nutritious Blondie That Does It All

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Author: Brad Cooking Method: Baking Cuisine: American Meal(s): Treats and Snacks Recipe Keys: Eat your Veggies Good for Picky Eaters Toddler Favorite

Prep Time 15 mins Cook Time 25 mins Rest Time 10 mins Total Time 50 mins Difficulty: Beginner Servings: 10

Description

Where to even begin on this one? It’s a nutrition monster: plant protein from the chickpeas and peanut butter; vitamin A and potassium from the pumpkin; a good source of fiber from all. And did we mention it’s a dessert–sweet (if you want it to be), creamy, and very filling? Think of it as a brownie that does dinner’s heavy lifting.

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Ingredients

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Scale

1/2x 1x 2x 3x

• 1 can Chickpeas

• ¹⁄₃ can Pumpkin puree

• 2 big spoonfuls Peanut Butter*

• 1 tsp Vanilla extract

• Maple syrup*

• ¹⁄₂ tsp baking soda

• Cocoa powder (optional)

• ¹⁄₂ cup Flour

• Almond milk

• Chocolate chips (optional)

Instructions

Prep

1. Rinse and dry chickpeas. Boil them with a small pinch of baking soda for 6 minutes to soften, discarding any skins that separated from the beans. Set aside to cool.

2. Preheat oven to 350. Coat a pie pan or 8x8 baking tray with cooking spray.
3. To ensure a smooth mix, place the following in a blender in the order listed: a splash of almond milk, vanilla extract, maple syrup (if using), pumpkin puree, two scoops of peanut butter, and the chickpeas. Blend on high until all mixed and a consistent texture; plan on stopping and reshuffling the contents and/or using your blender’s tamper tool once or twice.

4. Add in flour; baking soda; and a couple of shakes or cocoa powder and/or handful of chocolate chips, if using. Blend until integrated. The texture should be not unlike frosting.

5. Pour the batter into your pan or tray; smooth out to ensure the bottom of the cooking device is covered and the batter spread out evenly. Spread chocolate chips out across the surface.

Cook

1. Bake for 25-27 minutes. Allow to cool for at least 15 minutes before serving.

Nutrition Facts

Servings 10

Serving Size 1 slice

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Amount Per Serving

Calories 140kcal

% Daily Value *

Total Fat 7g11%

Sodium 30mg2%

Potassium 190mg6%

Total Carbohydrate 12g4%

Protein 3.9g8%

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Vitamin A 1800 IU

Iron 1.09 mg

Folate 40 mcg

Magnesium 35 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

*If the peanut butter you’re using has added sugar, or if you plan on being generous with the chocolate chips, you can skip the maple syrup.)

Keywords: Snacks for Kids, Healthy Snacks for Kids, kids snacks, healthy toddler snacks, easy snacks, toddler snacks, toddler snack ideas, chocolate recipes for kids, easy blondie recipes, healthy brownie recipes, brownies for kids, chocolate recipes for toddlers, kids blondie recipe

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