Healthy Chickpea Blondies are made with a can of chickpeas, natural peanut butter, pure maple syrup, and vegan chocolate chips. This amazing recipe requires only one bowl and 30 minutes to make. No one will ever know it’s vegan, healthy, and flourless!
Remember my edible chickpea cookie dough? Yeah, it was pretty awesome. Well, what if I told you I have something even better? It’s Chocolate Chip Chickpea Blondies!
If you like vegan brownies, chocolate chip cookies, and peanut butter, then you will love this amazing recipe. Gooey, fudgy, sweet, and absolutely decadent! Baby, please.
These delicious blondie bars are healthy, gluten-free, and completely flourless. So, everyone’s happy 😁 Let’s do it!
In This Post
- What are vegan chickpea blondies?
- Ingredients you’ll need & substitutions
- How to make chocolate chip chickpea blondies
- How do I store flourless chickpea blondies?
- Top tips for making the best vegan chickpea blondies
- Frequently asked questions
- Looking for similar recipes?
- Flourless Chocolate Chip Chickpea Blondies (Gluten-Free)
- 💬 Community
What are vegan chickpea blondies?
Chickpea blondies are a healthy twist on traditional blondies. They are made using chickpeas as a primary ingredient instead of flour. This recipe also does not contain eggs, oil, or butter.
The chickpeas provide a fudgy texture and add nutritional benefits, including protein and fiber, making them a guilt-free treat.
These blondies often include ingredients like chocolate chips, nuts, raisins, and other flavorings to create a delicious dessert that’s both nutritious and satisfying.
Ingredients you’ll need & substitutions
A few wholesome and simple ingredients are all you need to make these vegan blondies. A healthy treat everyone will love and never suspect is vegan or plant-based.
- Chickpeas: These are the same as garbanzo beans. Drain and rinse them before using them and use low-sodium or no salt added if possible.
- Natural peanut butter: Make sure the only ingredients are the nuts and a little salt. You can use any nut butter of choice, like almond and cashew butter. If you need to make nut-free chickpea blondies, use sunflower seed butter.
- Pure maple syrup: Perfect for adding sweetness, but you can also use alternative sweeteners as well. A few options are coconut sugar, dark brown sugar, maple sugar, or date sugar. I do not recommend using regular sugar because it is usually very processed and contains some type of animal product.
- Vanilla extract: Vanilla is to sweet recipes what salt is to savory. It adds a nice depth of flavor, and I feel it’s a must for sweet recipes.
- Baking powder and baking soda: This recipe is flourless, but these leavening agents will give it some rise and help to keep the blondies stable.
- Sea salt to taste
- Dark chocolate chips: Most store brand dark chocolate chips are naturally vegan, but always read the labels. If you prefer, you can omit and replace them with raisins or dates.
See the recipe card down below for a detailed list and exact quantities.
How to make chocolate chip chickpea blondies
This chocolate chip chickpea blondie recipe is incredibly simple and a healthier alternative to typical blondies. It’s a guilt-free indulgence that’s packed with protein and fiber, making it both delicious and nutritious.
- Preheat your oven to 350˚F and line a small baking pan with parchment paper.
- In a food processor combine chickpeas, peanut butter, maple syrup, vanilla, baking soda, baking powder, and sea salt if using. Blend until the batter is fairly smooth.
- Transfer the batter to a small mixing bowl and fold in the chocolate chips.
- Spread the batter evenly in the prepared baking dish and sprinkle the top with additional chocolate chips.
- The bake time for fudgy chickpea blondies should be about 20-25 minutes. If you prefer firmer blondies, the bake time will be around 25-30 minutes. Either way, the top should be a beautiful golden brown.
- Remove the blondies from the oven, set the pan on a cooling rack, and let them cool.
- Slice, serve, and enjoy!
- Serve this for dessert with a big scoop of your favorite vegan ice cream!
Hint: Letting the chickpea blondies cool for 10-15 minutes will make them easier to slice.
How do I store flourless chickpea blondies?
- Storage: You can store leftovers in an airtight container for 2-3 days at room temperature or in the refrigerator for 7-10 days.
- Freezer: Place the leftover blondies in a freezer bag or freezer-safe container with a piece of wax paper between each slice. The vegan blondies will last for up to 3 months in the freezer. But, with anything, they’re best when eaten in the first couple of days.
Top tips for making the best vegan chickpea blondies
Follow these tips to ensure your flourless chocolate chip chickpea blondies come out gooey, fudgy, and delicious!
- Don’t overcook the blondies, or they will get dry and crumbly.
- I prefer using maple syrup as the sweetener because it helps with moisture and creates a fudgy texture.
- If you want a thicker blondie, double the recipe and bake in a loaf pan. It will extend the bake time by a few minutes but follow the same instructions to check for doneness.
- Chopped nuts like cashews, pecans, walnuts, and almonds are a great option for adding texture and healthy fats.
- Add a scoop of your favorite plant-based protein powder or cocoa powder for flavor or protein kick!
Frequently asked questions
Do you remember those chocolate chip cookie cakes in the mall? I rest my case.
You can, but it will change the flavor profile.
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Flourless Chocolate Chip Chickpea Blondies (Gluten-Free)
Healthy Chickpea Blondies are made with a can of chickpeas, natural peanut butter, pure maple syrup, and vegan chocolate chips. This amazing recipe requires only one bowl and 30 minutes to make. No one will ever know it's vegan, healthy, and flourless!
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Total Time: 37 minutes
- Yield: 8 bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 can of chickpeas (15 ounces), drained and rinsed (use low-sodium or no salt added)
- ½ cup of natural peanut butter (creamy and smooth)
- ⅓ cup of pure maple syrup
- 1 ½ teaspoons of vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon of baking soda
- sea salt to taste
- ⅓ cup of vegan chocolate chips
Instructions
- Preheat your oven to 350˚F and line an 8 x 8 baking dish with parchment paper.
- In a food processor combine chickpeas, peanut butter, maple syrup, vanilla, baking powder, baking soda, and sea salt if using. Blend until the batter is fairly smooth.
- Transfer the batter to a small mixing bowl and fold in the chocolate chips.
- Spread the batter evenly in the prepared baking dish and sprinkle the top with additional chocolate chips.
- The bake time for fudgy chickpea blondies should be about 20-25 minutes. If you prefer firmer blondies, the bake time will be around 25-30 minutes. Either way, the top should be a beautiful golden brown.
- Remove the blondies from the oven, set the pan on a cooling rack, and let them cool.
- Slice, serve, and enjoy!
- Optional: Serve this for dessert with a big scoop of your favorite vegan ice cream!
Notes
Letting the chickpea blondies cool for 10-15 minutes will them easier to slice.
Storage: You can store leftovers in an airtight container for 2-3 days at room temperature or in the refrigerator for 7-10 days.
Freezer: Place the leftover blondies in a freezer bag or freezer-safe container with a piece of wax paper between each slice. The vegan blondies will last for up to 3 months in the freezer. But, with anything, they're best when eaten in the first couple of days.
Don't overcook the blondies, or they will get dry and crumbly.
I prefer using maple syrup as the sweetener because it helps with moisture and creates a fudgy texture.
If you want a thicker blondie, double the recipe and bake in a loaf pan. It will extend the bake time by a few minutes but follow the same instructions to check for doneness.
Chopped nuts like cashews, pecans, walnuts, and almonds are a great option for adding texture and healthy fats.
Nutrition
- Serving Size: 1 of 8
- Calories: 256
- Sugar: 15.1 g
- Sodium: 114.3 mg
- Fat: 12.9 g
- Carbohydrates: 29.6 g
- Fiber: 5.2 g
- Protein: 7.7 g
- Cholesterol: 0 mg
These are so tasty. I loved the batter. I think I ate 1/4 as just plain batter. And I loved the blondies. They are such a good treat. What I love just as much as the taste is that they are filling. So, I feel like I am being nourished and sustained—not just pumped with empty calories that leave me hungrier than when I started. Thank you, Shane.
Thank you!
Your recipes have been my go to for years & I keep finding new ones I haven’t tried. Well, these chickpea blondies were exactly what I was looking for. I wanted a dessert that was healthy, yet quick to prepare. I threw these together in minutes. I double the batch & I did half & half of almond & peanut butters. I also added some cacao powder & a scoop of peanut butter powder. Not too sweet either. Thanks!
Wow, thanks, Brian! I’m so glad you enjoyed them and thanks for the support.
I love these. My husband is crazy about them too
We ran out of chickpeas though. Can I use canelli beans or multibeans ?
Thank you!
Kathy
Thank you. Made this this morning and my husband (and I too) love it!
Thanks,
Kathy
These taste outstanding and so easy to make!
Thanks, Shane!
Thank you!
I ALWAYS have to have these on hand when my granddaughters come. I also always double the recipe and bake in a 9×13 pan. Since I double the recipe, I use peanut butter powder for 1/2 of the peanut butter to save on some fat/calories. This is my go-to cookie recipe!
Do you use more liquid when using pb powder?
I would suggest mixing the PB powder before adding.
Taste is fabulous, texture was way too soft even after a vary extended baking time (30 mins + 10 mins)
Hi, Kirsty, and thanks for reaching out and I’m sorry that was your experience. I’ll dig in a little and see what might be modified. Thank you for the feedback.
Made these and wanted to hide them and keep them all to myself! They were delicious.
Haha, I know the feeling:)
I made a single recipe but used an 8 x 4 loaf pan and baked for 33 minutes. Made a 3/4” thick brownie that is absolutely delicious. Just yummy.
Awesome!
These are wonderful Shane, can’t believe how well the chickpeas worked as a substitute. I would probably halve the maple syrup next time to try and control the sugar content a bit more, and I used crunchy natural PB because that’s all I ever have and it all turned out beautifully. Thank you so much 😁
Do you realize that not everyone has a food processor? I will have to haul out my wonderful old food mill. I am disappointed that so very many recipes, both on the internet, as well as magazines and cookbooks, “require” a food processor. SMH…
This is a wonderful recipe as ALL of Shane’s really are. I’m sorry you haven’t updated your kitchen with useful appliances such as a basic as a food processor. Most of us have one by now. Words of advice for you…”life” is not about YOU.
THANK YOU Sarah! That SO needed to be said, and you took the words right out of my mouth! So many unappreciative people out there with nothing better to do than complain because life doesn’t revolve around them! We LOVE so many of Shane’s awesome recipes and are VERY grateful for his hard work! 🙂
A word of caution to those of us who use only PB2… I’m pretty sure these would be off the charts and SIX(!) stars with the peanut butter Shane listed in the ingredients (alas, I no longer use regular/natural PB). But it sort of worked – haha, husband-approved. I used an 8×8 pan and they’re roughly a half inch thick. I’d make them again however :)) Added walnuts and a tablespoon of unprocessed cocoa powder (<- great suggestion) and scattered Malden salt on top before baking. Best ever banana bread is still my fave however. Thank you, as always, Shane!
Can you be more specific on the pan size?
8 x 8 or smaller. I updated the recipe card.
Delicious! So ooey gooey and flavorful!
A question please. You did not mention whether or not to drain the chickpeas or add the juice also to the batter. We are dying to try these.
Thank you,
Cheree’ Smith
Sorry, I updated. It was the blog post but now in the recipe card. Yes, drain and rinse.
The recipe for the flourless blondes does not say if the chickpeas are to be drained or not. Also, the instructions do not say when to add the baking powder and baking soda. I assume it’s with all the other ingredients but your recipes are always so complete and specific I’m guessing this must be an inadvertent omission.l
Yes, drain and rinse the chickpeas. The baking soda and baking powder are added to the food processor with everything else.