Preheat the oven to 350 F.
Line an 8 x8 baking tray with parchment paper long enough so that some is hanging off of the sides.
Mix together the maple syrup, peanut butter, vanilla extract, and lemon juice.
In a measuring cup, spoon the chickpea flour in. Add that, the oats, coconut flour, and baking powder to the wet mixture and mix well.
There will be some clumps of chickpea flour - don’t worry!
Add in the milk and mix well.
Mash as many of the big chunks of chickpea flour as best you can, but done worry if you don’t get all of them!
Mix in the chocolate chips
Pour the batter into the tray and spread evenly. Top with more chocolate chips. Bake for 30-35 minutes (I did mine for 33 and they were perfect).
Let cool in the pan for 20 minutes, then lift the parchment paper out of the tray and let the blondies cool for another 20 minutes
Then, slice and enjoy!
Store in the fridge!
Enjoy warmed in the microwave for 25-30 seconds, or straight out of the fridge!