These Lemon White Chocolate Chip Blondies taste like bright sunshine and are so simple to make! They come together in one bowl, are gluten free, and use a secret ingredient to keep them healthy. Make them and see if anybody can guess the ingredients! That is, if you can share them.
I didn’t really make a huge deal of it, but I had to sugar detox lately. In my mind, I had been on a sugar and wine bender since my mom was visiting. So, for a week I committed to no wine, no coffee drinks out and nothing made with processed sugar. Things sweetened with honey and maple and coconut were fine, but I tried to limit them.
Days one and two were really hard for me. My friends received text messages of my struggles as I rolled around on the floor whining for chocolate. After that, I was fine.
When the week was over, I celebrated with a few bites of local homemade ice cream and then got to trying to figure out just what I was craving deep down…
Lemon White Chocolate Chip Blondies were exactly what I wanted.
I’ve been wanting a rich, fudgy, brightly flavored blondie for a long time now. And I was totally inspired by my favorite Sabra flavor of hummus: Lemon Twist.
Crazy, right?
But I swear, this hummus isn’t savory yet it isn’t overly sweet. It just tastes like L-E-M-O-N!
So, I incorporated that hummus right into my blondies. Don’t run away! You’ve heard of chickpea blondies…this is exactly the same concept! Using the hummus cuts out the step of needing to cook and steam your chickpeas and puree them smooth enough to where you won’t notice them in your baked goods.
Using hummus also greatly cuts down on the butter or oil you’d need. I only added 2 tablespoons of coconut oil to the entire batch.
I’ve also used coconut sugar instead of brown sugar. Coconut sugar doesn’t cause blood sugar spikes like processed sugars do, so you can use it with confidence in those healthier baked treats!
Try these Lemon White Chocolate Chip Blondies; they’re perfect for these sunny spring days!
- 1/3 cup Sabra Lemon Twist Hummus
- 2 Tbs coconut oil, melted
- 1 large egg
- ½ tsp. lemon zest
- 1 cup coconut sugar
- pinch of Kosher salt
- ½ cup white (or brown) rice flour
- ½ cup cashew (or almond) meal
- ½ tsp. xanthan gum
- 3 Tbs. shredded unsweetened coconut
- ¼ cup white chocolate chips (I used minis!)
- Preheat your oven to 350 degrees F. Line an 8x8” baking dish with parchment and spray with coconut oil spray (or nonstick spray).
- In a mixing bowl, combine the hummus, melted coconut oil, egg, lemon zest and coconut sugar. Beat vigorously with a whisk until well combined, or around 2 minutes. Then, add the rice flour, cashew meal, xanthan gum and pinch of salt and stir until just combined. Finally, add the coconut and white chocolate chips and stir them in.
- Scoop your batter into your prepared pan and use a silicone spatula to smooth the top (the batter is pretty sticky and thick).
- Bake for 25-28 minutes, until the sides are pulled away from the parchment and the top looks totally cooked. Don’t overbake.
- Let the blondies cool on the counter, then transfer to the fridge to get them completely cold. Once they’re cold, use the parchment to remove the blondies from the pan. Use a very sharp knife to cut them into small squares and break them apart. Eat them immediately or save them in an airtight container in the fridge to snack on! Enjoy!
The 8×8″ glass baking dish I used.
The microplane/rasp I used to grate lemon zest.
Xanthan gum (if you order it, order a SMALL amount because you’ll only use it in small amounts).
This is not a sponsored post. This post contains Amazon affiliate links, which just means that if you order anything, it doesn’t affect you or your price at all, I just get a few pennies from Amazon.
The hummus is such a good idea! These sound fabulous Melissa!
Forget the hummus which we both are highly aware I would never have thought of 🙂 I discriminate 🙂 I never think of white chocolate either. I’m getting these a go white chocolate and lemon is perfection.
So funny! You definitely need to whip out the lemon white chocolate combo!
This recipe is so creative, Melissa! These blondies look so fudgy, and I love that you made them with nut flour:)
Thank you Maria 🙂
Wow, I have never tried baking with hummus. I am obsessed with hummus so it doesn’t usually last long in my house. I will have to try these blondies though because the combination of flavors is too good to resist!
Thanks Ashley! And us too, it usually disappears from the fridge in a flash!
Wow these sound good! I love all things lemon, especially during the spring.
Ditto Emily!
I just LOVE the idea of using hummus inside of blondies.So creative and I have been craving all things lemon!
Brianna H recently posted…Gluten Free Buffalo Chicken Grilled Cheese Sandwich Dippers
Me too! I swear, the second the sun comes out and it warms up I feel a need to be guzzling all things lemon!
Well, I’e baked with garbanzos in place of flour before, so why not hummus? These sound fun and tasty! 🙂
Exactly! The versatility is endless!
Whaaaaaaat? I have one of these in my fridge right now and I NEVER thought about baking with it! Saving this bad boy!
YES! Do it!!
Wow this is such an amazing idea! I love the use of hummus in these beautiful blondies! Im drooling 😉
Thanks Bethany!
These look so easy and delicious!
Thank you! They really are 🙂