Chickpea Blondies Recipe
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
- Vanilla
- 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.
Your friend,
Carine
Chickpea Blondie Recipe
Ingredients
- 1 1/2 cup Canned chickpeas - or 1 can of canned chickpea of 400g (14 oz), drained, towel dried
- 1/3 cup Peanut butter - or sunflower seed butter if nut free
- 1/2 cup Maple syrup - or any liquid sweetener like agave syrup or date syrup
- 1/2 tablespoon Vanilla
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Sea salt
- 1/3 cup Almond flour - or oat flour
- 1/3 cup Vegan dark chocolate chips
Instructions
- 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.
Storage
- Store up to 5 days in the fridge in an airtight container.
Notes
Carbon Footprint
Nutrition
OMG these taste amazing. Fabulous recipe, easy to whip up for a heathy treat.
Hello! Can you use chickpea flour instead of canned chickpeas? If so, what measurement?
No sorry it won’t work
These turned out quite squishy for us. Even though we followed all the steps like towel drying the chickpeas, baking for a full thirty minutes, and cooling thoroughly before cutting, they still have a very raw cookie dough kind of flavor and texture. Which I guess isn’t a bad thing if that’s what you’re going for. 😀 I’ve definitely made chickpea bars that turned out with more of a “baked” final flavor and texture, though.
It’s a soft blondie, so maybe use a different flour next time, like all purpose flour. They will be more like a real blondie with a flour higher in starch
Wow! I made these this evening and they are incredible. I was a bit sceptical they wouldn’t turn out as fudgy as the pictures make them look but they really do! We have already scoffed half of them. I made my own almond flour from a pack of blanched almonds too and that was surprisingly easy to do. Great recipe with great ingredients. Definitely going to be a staple in my house and can’t wait to make some for family and friends.
I would just love to go to a recipe again quickly refresh the read and not be overwhelmed by ads galore redundant wording and pics or videos etc before checking to make sure I’ve got what I need before starting the task of making the recipients no recipe.
You an use the jump to recipe button on top of the post to go directly to the recipe card or click the print button to open the recipe ad-free in another tab. Enjoy! Carine
Soooo good! Thank you so much. Delicious No one gets there is a cheekpeas inside
Hi! Can I use coconut flour
No sorry it won’t work here
I am not vegan, but macros conscientious. I substituted the peanut butter for PBFit for less fat, almond flour for coconut flour because it is what I happened to have, and instead of 1/2 cup maple, I went with 1/3 cup agave to keep it just as sweet but with less carbs. Because i was able to control water in the PBFit, had less liquid from exchanging the sugars, and coconut is notoriously more absorbent than almond flour, I had no issues with them becoming too moist. They are perfect and ended up coming to only 97 calories each!
This is FANTASTIC!! I just tried this recipe and it’s so good I can’t even tell it’s healthy!
just made these and so yummy! we couldn’t wait so sampled some straight off the cooling rack so they were a tad fragile…but like all chickpea sweet recipes, I’ve no doubt they’ll firm up/be even better the next day. Only thing i didn’t like was the maple syrup was a huge amount and a good quality one in the UK is expensive so an alternative suggestion would be appreciated 🙂
Really delicious, wouldn’t know they were vegan unless someone told me – I would use slightly less honey next time though (between 1/3 – 1/2 cup)
These are CRAZY delicious! I was so shocked by the taste- instead of a blondie, they tasre like the best chocolate chip cookies ever. I’m enjoying delving deeper into the world of veganism!
Hi thanks a lot for your recipe it seems fantastic! I just had a question, do you believe that peanut butter can be replaced by dairy-free yogurt ? I’m allergic to nuts and wondered if that could be an option !
You can’t replace the nut butter by yoghurt, but nut-free options are sunflower seed butter or tahini, same amount. Enjoy, XOXO Carine
oh.my.goodness. i have been vegan for 5 years HOW have i just come across this recipe. i made them today, and waited patiently all day to have one for dessert and let me tel you, THEY ARE HEAVENLY. i am making them for all of my friends for the holidays, i seriously can’t say enough good things about these. THANK YOH
Easy to make, and very fudge-y! Thank you for the recipe.
I just made them and am pleasantly surprised how it turn out!!!! Never expected chickpeas can be used for bar snack! Mine might be a tad dry so next time I will check the baking time a few minutes early. Already thinking about what to add in to them in my next batch! Thank you so much for the recipe!!!
I find sunflower seed butter to be quite bitter. Would swapping sunflower seed butter for the peanut butter significantly alter the taste of the blondies or make them bitter?
Definitely, I always recommend peanut butter or almond butter. Sunflower seed are always bitter. Enjoy, XOXO Carine
I used sunflower seed butter and didn’t find them bitter at all. They were good. Hope this helps those with nut allergies.
Can I use a zero calorie maple syrup instead regular maple syrup or that would affect the blondie?
I am not sure how it will work since I didn’t try this option. It will probably make the blondies more fragile since there is no sugar. Enjoy, XOXO Carine
Tried this recipe today and it worked brilliantly! Awesome squidgy texture, will try with hazelnut butter next time!
Great recipe! I used lentil flour instead and they turned out perfectly 🙂
Thanks for sharing your option! I will try that too, sounds delicious. Enjoy the recipes on the blog, XOXO Carine
Really good! I used 1/4 cup of maple syrup and 1/4 of Swerve sweetness. I used almond flour but will try with the oat flour as well. I love the gooey texture in the middle!
The recipe looks very interesting and i definitely want to try it. I will be using oats flour to make this. however i do not have maple syrup, can i use honey instead. If yes then how much? and if no then what else can i use as a sweetener. Thanks.
You can use the same amount of honey to replace maple syrup in this recipe. Since its a vegan recipe blog, I don’t recommend honey but the recipe will work well with it. Enjoy, XOXO Carine
Hello, could you recommend me a good food precessor? thank you x
Quick question – anytime I’ve baked sunflower seed butter it has turned my baked goods emerald green in color the next day – any thoughts on this or tips?
I never had this issue so I would recommend buying a different brand to see if it gets better. Enjoy the recipe, XOXO Carine
LOVED these! One batch is simply not enough!!! So excited to have a healthy alternative to a Reese’s blondie treat I once enjoyed before shifting to a more conscious diet.
I love the picture thank you so much for sharing ! Enjoy the recipes on the blog, XOXO Carine
Hello, could you recommend me a good food processor? I have a blender but it’s very weak it doesn’t work to make batter
Sure! I am using a Kitchen aid at the moment (this volume) – affiliate link. It is not the cheapest brand but it is robust and blend anything even hard nuts. I also love that the warranty is 5 years on all parts, my kid break the bowl and they exchange mine in few days, no questions ask. Enjoy, XOXO Carine
Could you use all purpose flour if you are not vegan or don’t have oats/almond flour?
I am sure it will work well yes. Enjoy, XOXO Carine
These are delicious! I’m not vegan and usually would steer clear of things that are, but these are now a staple in our house! Used oat flour (blended up my own for oats) and was feeling more like the traditional cookie bar flavors rather than chocolate peanut butter, so blended up almonds to make my own almond butter and added a splash of avocado oil to make up for the left out oil that would usually be in the peanut butter. Added 1 tbsp of chia seeds for some crunch and these are golden!
I am so happy you enjoy the blondie recipe ! Love the addition of chia seeds in thIs recipe too. Thanks for sharing your tips, Enjoy the recipes on the blog, XOXO Carine
Amazing! Thank you for this and every other one of your recipes I come across. You allowed me to snack healthy again!
I am so happy to read that ! Healthy snack is a great feeling I agree. XOXO Carine
These are so tasty!!!! Thank you so much for this recipe!!
Thank you so much for trying my recipes and being here with me, XOXO Carine
Soooooo good!!! Totally enjoyable. Thanks for the receipe.
Thank you ! XOXO Carine
Have made these twice! Yesterday, my 6 yr. old grandson, kept, in his words, “snooching” more of them because they were so good! Thanks for sharing your recipes, going to try more!
That is amazing ! My kids are also in love with this recipe. It feels good to serve them healthy treats like this. Thanks for trying my recipes, XOXO Carine
The whole pan was gone within 5 minutes. My four little boys and I will be making these again for sure. Quick, easy and was just what we all needed for a little pick me up. Thanks for sharing your gift with the world!
That is amazing ! Thanks for such a lovely feedback, XOXO Carine
These are absolutely outstanding!!!! Kid and adult approved. I’ve officially decided they are a new category of health food Thank you. All the best, @veganmiaorganics
Thank you fo the lovely picture and review ! Enjoy the recipes on the bog, XOXO Carine
Incredible! Kid approved too!! Used oat flour instead. Will be making this over and over again. Thanks for the recipe!
It is great when the kids are on board too! Mine are crazy about these blondies as well 🙂 Take care, XOXO Carine
Okay here’s my simple review: anyone who loves cho colate should make these blondies, they’ve become one of my favourites because they’re super easy to make, healthy and delicious. I will definitely make them again soon 🙂
Ps. I used 1/3 cup zero calorie maple syrum instead of 1/2 cup regular maple syrup and I used stevia dark chocolate. I chose oat flour bc I didn’t have any almond flour.
Thanks so much for sharing all your ideas on upgrading this recipe ! Love it. Take care, XOXO Carine
Definitely love this yummy recipe and will be using it in the future! I subbed maple syrup for agave because it’s all I had and used gf namaste flour instead of almond flour and its delish!
I am so happy you found my blog and enjoy the recipes around here. Take care. XOXO Carine
How many servings?
Serving size appears on top of each recipe cards on my blog. This blondies serve 12 bars and the nutrition panel is for 1 serve, 1 bar. Enjoy, The recipe. XOXO Carine
I made this recipe with oat flour and it seems to hold together well 10 min out of the oven. I loved the peanut butter and chocolate together, yum! I aim for low sweetener so I used 1/4 cup maple syrup and 85% dark chocolate chunks and it’s just barely sweet enough, might do 1/3 cup maple syrup next time.
I used a trick I learned for smooth hummus and it worked nicely for this recipe – boil the chickpeas 20 min with 1 tsp baking powder. Let them cool or they’ll melt the chocolate chips, like mine did, oops, still yummy!
Could you please clarify when to add the salt? For the vanilla is 1/2 tablespoon correct, equivalent to 3/4 tsp?
Hey Tess!
Did you try with a 1/3 cup? Please let us know when you do!
1/2 a tablespoon is equivalent to 1 1/2 teaspoons
Canned chickpeas come in a variety of sizes here. What size did you use? Thanks!
My can are 400 g (14oz) . Enjoy the recipe. XOXO Carine