These chickpea blondie bars with peanut butter are healthy, fudgy, vegan blondies with chocolate chips. A delicious healthy vegan protein dessert or snack ready in 30 minutes!
What’s a blondie?
A blondie is like a brownie. Well, except for the color, hence its name. Brownies are named for their chocolate color, the same for blondies. They are blonde because of the lack of chocolate in their dough, replaced with vanilla.
How to make chickpea blondies?
Chickpea blondies are fudgy healthy blondies bars made in 10 minutes in your food processor using canned chickpeas. The trick to make a fudgy blondie with chickpea is to drain and towel-dry the chickpea first!
This is the key to make blondies with canned chickpeas. All the other ingredients you need are pretty simple pantry staples:
- Canned chickpeas – canned chickpea, drained and towel-dried, to remove any excess water that could make the blondies too soft and fragile
- Maple syrup – or any unrefined liquid sweetener of your choice
- Peanut butter
- Baking soda
- Baking powder
- Dark chocolate chips – or pieces of 70% dark chocolate. Most dark chocolates with more than 70% cocoa are vegan friendly
Watch my Story: Making Healthy Chickpea Blondies and learn how to make them!
Flourless chickpea blondies
This recipe is flourless meaning there is no all-purpose flour used in the recipe. Instead, the recipe is using almond flour, which is basically thin blanched ground almonds. Other options are oat flour that you can make at home by pulsing rolled oats into your blender for 30 seconds.
Chickpea peanut butter blondies: nut-free options!
While I love the combination of chickpea and peanut butter in this recipe there is a nut-free option too! First, you can replace peanut butter with sunflower seed butter. Next, swap the almond flour with oat flour. Finally, if you can eat almonds, and you are only looking for a peanut-free option, replace peanut butter with almond butter or cashew butter and keep the almond flour.
Can I freeze chickpea blondies?
Yes, you can freeze chickpea blondies individually, in ziplock bags, or in an airtight box. If you are using a box, separate each blondie bar with a piece of parchment paper to prevent them from sticking together. Defrost your chickpea blondie bars on the counter the day before or at least 3 hours before.
More healthy vegan dessert recipes
If you love these healthy vegan blondie bars, you will probably love my vegan brownie recipes!
Made this healthy chickpea blondies recipe yet? Share a picture with me on Instagram.
Chickpea Blondie Recipe
A healthy chickpea peanut butter blondie recipe with chocolate chips, flourless, gluten-free, and vegan.
Servings: 12 bars
Calories: 125 kcal
- 1 ½ cup Canned Chickpeas - or 1 can of canned chickpea of 400g (14 oz), drained, towel dried
- ⅓ cup Peanut Butter - or sunflower seed butter if nut free
- ½ cup Maple Syrup - or any liquid sweetener like agave syrup or date syrup
- ½ tablespoon Vanilla
- ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Sea Salt
- ⅓ cup Almond Flour - or oat flour
- ⅓ cup Vegan Dark Chocolate Chips
- Preheat oven to 350°F (180°C). Line a 9-inch x 9-inch brownie pan with parchment paper. Set aside.
- Open the can of chickpea, rinse, drain and dry/rub the chickpeas in a clean towel to remove ALL the water or moisture. This is VERY important, or the blondies will be fragile and too moist.
- Place the chickpea in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.
- Blend on high speed for 1 minute or until smooth, and no big lumps are left.
- Add in almond flour and process again at high speed for 15-30 seconds to blend evenly.
- Remove the food processor blade, stir in chocolate chips. I recommend you keep 3 tablespoons on the side and sprinkle later on top of the blondie. This prevents adding too many chocolate chips in the batter that will melt and turn your blondie into a brownie.
- Spread the blondie batter evenly onto the prepared baking dish and sprinkle the chocolate chips you set aside on top.
- Bake 20 - 30 minutes or until golden and crusty on top. CAREFUL, if your pan is wider, it will cook way faster. On the other hand, if your pan is smaller, the blondies are thicker, and it may take more than 30 minutes to set. Always insert a pick in the center of the blondie to check baking. If it comes out clean with little crumbs, it is ready.
- Cool 10 minutes in the pan to firm up the blondies. Don't skip this, or they will break. Then gently loosen the sides with a knife and lift the pieces of parchment paper to easily release the blondie from the pan and transfer it onto a cooling rack. Careful, the blondie will still be soft and fragile. If you feel it is too soft or moist, wait 10 more minutes before transferring it onto the cooling rack. This prevents the blondie from breaking.
- Cool for at least 1 hour before slicing into 1 bar, or they can be fragile. After 1 hour, you can pop the blondie in the fridge for 1 hour. It will add an extra fudgy texture and make it easier to slice.
- Store up to 5 days in the fridge in an airtight container.
Nut-free option: replace peanut butter with sunflower seed butter and almond flour with oat flour Almond flour swap: use the same amount of oat flour or all-purpose flour. Note that the blondies are fudgier with almond flour. Maple syrup swap: use the same amount of agave syrup, rice syrup, or date syrup.
Share on Facebook Pin Recipe
Serving: 1bar | Calories: 125kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 168mg | Potassium: 108mg | Fiber: 1g | Sugar: 11g | Calcium: 44mg | Iron: 1mg