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Flourless Chocolate Chip Chickpea Blondies (Gluten-Free)

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4.7 from 15 reviews

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!

Ingredients

Units Scale
  • 1 can of chickpeas (15 ounces), drained and rinsed (use low-sodium or no salt added)
  • 1/2 cup of natural peanut butter (creamy and smooth)
  • 1/3 cup of pure maple syrup
  • 1 1/2 teaspoons of vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon of baking soda
  • sea salt to taste
  • 1/3 cup of vegan chocolate chips

Instructions

  1. Preheat your oven to 350˚F and line an 8 x 8 baking dish with parchment paper.
  2. 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.
  3. Transfer the batter to a small mixing bowl and fold in the chocolate chips.
  4. Spread the batter evenly in the prepared baking dish and sprinkle the top with additional chocolate chips. 
  5. 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.
  6. Remove the blondies from the oven, set the pan on a cooling rack, and let them cool.
  7. Slice, serve, and enjoy!
  8. Optional: Serve this for dessert with a big scoop of your favorite vegan ice cream!

Equipment

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

Find it online: https://shaneandsimple.com/healthy-chocolate-chip-chickpea-blondies-vegan-gluten-free/