Chickpea Blondies Recipe (2024)

Home » Recipes » Brownies

By Carine Claudepierre
Published on 09/16/2023 - Last updated on 02/16/2024

4.90 from 587 votes

Jump to Recipe Save

💬 138 Comments

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Chickpea Blondies with peanut butter are healthy, fudgy, vegan blondies with chocolate chips.

It’s a delicious healthy vegan protein dessert or snack ready in 30 minutes!

Chickpea Blondies Recipe (2)

Table of contents

Vegan Blondies are similar to vegan brownies. Well, except for the color, hence their name. Brownies are named for their chocolate color, the same is true for blondies.

They are blonde because of the lack of chocolate in their dough, replaced with vanilla.

Ingredients and Substitutions

This is the key to making blondies with canned chickpeas. All the other ingredients you need are pretty simple pantry staples:

Chickpea Blondies Recipe (3)
  • Canned Chickpeas – Canned chickpeas, also known as Garbanzo beans must be drained and towel-dried, to remove any excess water that could make the blondies too soft and fragile. If you love chickpeas, try my other chickpea recipes.
  • Maple Syrup – or any unrefined liquid sweetener of your choice, such as coconut nectar or rice malt syrup.
  • Peanut Butter –Find out how to pick vegan peanut butter.
  • Dark Chocolate Chips – or pieces of 70% dark chocolate. Most dark chocolates with more than 70% cocoa are vegan-friendly.

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 making a fudgy blondie with chickpea is to drain and towel-dry the chickpea first!

Chickpea Blondies Recipe (4)
  1. Preheat the oven to 350°F (180°C). For a thin blondie, line an 8-inch x 8-inch brownie pan with parchment paper. For a thicker blondie, use a 6-inch x 6-inch pan. Set aside.
  2. Open the can of chickpeas, rinse, and drain them thoroughly. Then, use a clean towel to dry/rub the chickpeas, removing all the water or moisture. This is very important, as too much moisture will make the blondies fragile and dense.
  3. Place the chickpeas in the bowl of a food processor and add the peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt (photo 1). Blend on high speed for 1 minute or until the mixture is smooth and no big lumps are left (photo 2).
  4. Add the almond flour and process again at high speed for 15-30 seconds, or until evenly blended (photo 3).
  5. Remove the food processor blade and stir in the chocolate chips. Set aside 3 tablespoons of the chocolate chips for sprinkling on top of the blondies before baking. This will prevent the blondies from becoming too brownie-like, as too many chocolate chips in the batter will melt and make the blondies too dense.
  6. Spread the blondie batter evenly into the prepared baking pan and sprinkle the reserved chocolate chips on top (photo 4).
  7. Bake the blondies for 20 to 30 minutes at 350°F (180°C) until the blondies are golden brown and crusty on top. The cooking time will vary depending on the size and depth of your baking pan. If your pan is wider, the blondies will cook faster. If your pan is smaller, the blondies will be thicker and may take longer than 30 minutes to set.
  8. To check if the blondies are done, insert a toothpick into the center. If the toothpick comes out clean with a few crumbs attached, the blondies are ready.
Chickpea Blondies Recipe (5)
  1. Let the blondies cool in the pan for 10 minutes to firm up. Do not skip this step, or the blondies will break.
  2. Once the blondies have cooled slightly, use a knife to gently loosen the sides and then lift the parchment paper to easily remove the blondies from the pan and transfer them to a cooling rack. Be careful, as the blondies will still be soft and fragile. If they are too soft or moist, let them cool for an additional 10 minutes before transferring them to the cooling rack. This will help to prevent the blondies from breaking.
  3. Let the blondies cool completely for at least 1 hour before slicing and serving. They may be fragile if sliced too soon.
  4. After 1 hour, you can optionally refrigerate the blondies for an additional hour. This will give them a fudgier texture and make them easier to slice.

Tip For Other Flour Types

This recipe is flourless, meaning there is no all-purpose flour used. Instead, the recipe uses almond flour, which is thin-blanched ground almonds.

Another option are oat flour that you can make at home by pulsing rolled oats into your blender for 30 seconds.

Allergy Swaps

While I love the combination of chickpea and peanut butter in this recipe, there is a nut-free option!

First, you can replace peanut butter with sunflower seed butter (be careful, as it might turn the batter slightly green).

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 any other nut butter, such as almond butter or cashew butter, and keep the almond flour.

Chickpea Blondies Recipe (6)

Frequently Asked Questions

How long can I keep chickpea blondie?

They last easily 3 to 4 days in an airtight container. If you store them in the fridge, they can last for a week. While they dry up a little, they are still absolutely delicious.

Can I freeze chickpea blondies?

Yes, you can freeze chickpea blondies individually, in zip-lock 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.

Do Chickpea Blondies Taste Like Chickpeas?

Not at all, they have a sweet, chocolatey taste and a very moist texture. It’s a delicious treat that everyone will love.

What is the difference between a brownies and a blondies?

Brownies are made with chocolate in the batter, giving them a brown color.
Blondies are made with no chocolate in the batter, so they keep the golden color of the flour and ingredients.

Why is the dessert called a blondie?

Blondies are called this way because of golden blonde color of the batter.

Are blondies supposed to be raw in the middle?

Blondies tend to remain moist and gooey in the middle and this remains true for chickpea blondies.
They’re not undercooked, just moist!

Are chickpea blondies good for you?

Chickpea Blondies are a healthier alternative to classic blondies. Chickpeas are rich in fiber, protein, iron, and vitamin.
They are a complete protein source, meaning that they contain all the essential amino acids.

How long to bake chickpea blondies?

Chickpea blondies should be cooked between 25 and 30 minutes.

More Healthy Vegan Dessert Recipes

If you love these healthy vegan blondie bars, you will probably love my vegan brownie recipes!

Vegan Brownie Recipe

Quinoa Brownies

Vegan Blondies

Black Bean Brownies

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Chickpea Blondies Recipe (11)

Chickpea Blondie Recipe

A healthy chickpea peanut butter blondie recipe with chocolate chips, flourless, gluten-free, and vegan.

PinPrintReview SaveEmail

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 12 bars

Calories: 125 kcal

Author: Carine Claudepierre

4.90 from 587 votes

Ingredients

US CustomaryMetric

Instructions

  • Preheat the oven to 350°F (180°C). Line a 8-inch x 8-inch brownie pan with parchment paper. You can also use a 6-inch x 6 inch pan for a thicker blondies. Set aside.

  • Open the can of chickpeas, 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 and 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 and stir in chocolate chips. I recommend keeping 3 tablespoons on the side and sprinkling them later on top of the blondies. This prevents adding too many chocolate chips in the batter that will melt and turn your blondies into brownies.

  • Spread the blondie batter evenly onto the prepared baking pan and sprinkle the chocolate chips you set aside on top.

  • Bake 20 – 30 minutes or until golden and crusty on top. 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 blondies from the pan and transfer it onto a cooling rack. Careful, the blondies will still be soft and fragile. If you feel it is too soft or moist, wait for 10 more minutes before transferring it onto the cooling rack. This prevents the blondies 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 blondies 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

Nut-free option: Replace the 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.

Pin Recipe

Nutrition

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

Chickpea Blondies Recipe (17)

About The Author

Carine

Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien.Learn more about us.

Found In:

Category:

BrowniesDessertsRecipesSnack

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    138 comments

    1239»

  1. Can you add vanilla protein powder to this?

    Reply

    • The thing is, protein powder dry out cake batter. So if you add some, be aware that the texture might be crumblier or drier.

      Reply

  2. Chickpea Blondies Recipe (18)
    Ngl these were super good, i used blueberries instead of choc chips since i dont have any but it turned out amazing! The chickpea flavor is very prominent tho. I personally like it but if u are looking to mask it, try a diff recipe. Its a unique taste and i love ittt

    Reply

  3. Chickpea Blondies Recipe (19)
    so so delicious!

    Reply

  4. Chickpea Blondies Recipe (20)
    My kids (and husband) love these! They’re great to pack in school lunches. Thank you!

    Reply

  5. I’m thinking about making these for the holidays. I’m just wondering if they freeze OK?

    Reply

    • Yes, they do!

      Reply

  6. Chickpea Blondies Recipe (21)
    These are delicious! Happy to find a healthier and tasty dessert recipe. Thank you for sharing!

    Reply

  7. Chickpea Blondies Recipe (22)
    These were amazing! Will they last the night is another question…

    Reply

  8. Chickpea Blondies Recipe (23)
    These are SOOOO good!!! I have a tree nut and peanut allergy so I used oat flour and sun butter and baked in an 8” round pan for 25 mins. I honestly probably could have pulled it out sooner, as it was drier than it looks in the picture but I still loved it!! The flavor is so good and I love that there’s bo refined sugar or flour!

    Reply

  9. Chickpea Blondies Recipe (24)
    These are truly so delicious! We make them all the time for dessert. I’m curious how you came up with the calorie count? Maybe it’s autogenerated but what i found what no where near that! Just thought I’d ask! Thanks 🙂

    Reply

  10. I’m making it now for the third time. Love it!!

    Reply

1239»

Chickpea Blondies Recipe (2024)

FAQs

Are blondies meant to be gooey in the middle? ›

Yes! Just like brownies, blondies are definitely supposed to be gooey in the middle. What is this? They should have a crispy golden top, a chewy edge and a gooey middle.

What do chickpeas replace in baking? ›

Chickpeas make a great replacement for eggs, meat, or even flour in many traditional Western dishes.

Are blondies the same as brownies? ›

Both have chewy textures. However, blondies have a much lighter and softer taste than brownies. The ingredients used in brownies are where the two recipes diverge the most. Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa.

Why did my blondies turn out like cake? ›

Why Are My Blondies Like a Cake? The answer to all of these questions is likely the same simple mistake: incorrect measuring of ingredients. If you are not measuring your ingredients with a digital kitchen scale, you could accidentally be adding too much flour, causing hard, dry, or cake-like blondies.

How to stop blondies from going cakey? ›

If they turn out cakey, they are over baked - that's all! Bake for a little less time next time. One good tip if you aren't sure is to bake them till they have the wobble, and then once cooled, put them in the fridge for at least an hour to help 'set' them before cutting up! I keep them at room temperature.

Are chickpeas and garbanzo beans the same thing? ›

The honest answer—there's no difference between chickpeas and garbanzo beans. They're just two (of many) different names for the same type of pulse. (Pulses are basically seeds of legume plants.) The word chickpea doesn't come from chickens at all—it's an evolution of the plant's Latin name, cicer arietinum.

Are canned chickpeas the same as cooked chickpeas? ›

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

Which is healthier, chickpeas or cannellini beans? ›

Cannellini beans are high in fibre and contain vitamin C as well as magnesium, a mineral that helps our muscles to function properly. Chickpeas are a good source of fibre and contain more than 10 different micronutrients, including copper, which keeps our skin and hair healthy.

Is chickpea flour just ground up chickpeas? ›

Chickpea flour is known as garam flour or garbanzo bean flour and it is made by grinding dried chickpeas. A staple in Indian and Pakistani cuisine, chickpea flour is commonly found in Asian and Middle Eastern groceries, but you can also make it yourself at home with a spice grinder or coffee grinder.

Is garbanzo flour the same as chickpea flour? ›

Gram flour, also called besan, garbanzo flour, or chickpea flour, is made from ground chickpeas, which are naturally gluten-free. Chickpeas also have many names, including garbanzo beans, garbanzo, gram, Bengal gram, Egyptian pea, cici beans, chi chi beans and cece beans.

Can you use canned chickpeas instead of chickpea flour? ›

I've seen a handful of recipes that call for chickpea flour, but I think using canned chickpeas is a little more practical because 1. it's cheaper, and 2. not all grocery stores sell chickpea flour.

Why are my blondies not gooey? ›

If they're not gooey, they were over-baked. Remember that we're letting them cool in the pan completely, so they will continue to cook out of the oven. Remove them from the oven when moist crumbs are still clinging to a toothpick. Why are my blondies cakey?

What is a royal brownie? ›

Royal brownies are sweet and full of cocoa, sugar, and applesauce. These brownies come out smooth and fudgy and you can add walnuts for some additional texture.

Why do my blondies sink in the middle? ›

She explains that under-aeration can lead to the seemingly undercooked results, because “if there's not enough air incorporated into the unleavened batter, it won't puff or rise, and the result will be a dense lump no matter how long it bakes.” And adds, “Under-aeration is especially common with hand mixers, but can ...

How to tell if blondies are undercooked? ›

How can I tell when blondies are done baking? This depends on the desired texture. For a chewy, gooey-centered blondie, look for golden edges and a just-set center. It shouldn't jiggle but it may look a bit underdone and feel soft when you press it.

Why are my blondies too gooey? ›

Unfortunately, you probably under-baked them. Or, you sliced into them too early. The brownie blondies continue to set as they cool, so slicing into them when they are warm will create a gooey mess. You can try to salvage them by putting them in the fridge to firm up.

Are brownies meant to be gooey in the middle? ›

Transfer the batter to the prepared baking pan and spread into an even layer. Bake the brownies. Bake until a tester comes out with just a few crumbs, 25 to 35 minutes. The edges should look firm and well-baked, and the center should be moist but not gooey.

Can you eat undercooked blondies? ›

So if your blondies are very wet, then they're most likely undercooked. In the UK, eggs with the Red Lion seal of approval are safe to eat raw or undercooked. So you can slightly undercook blondies and brownies if you prefer a fudgier texture.

References

Top Articles
E-2 Visa Requirements: What You Need to Know
A Tree Grows in Brooklyn | Book, Novel, Plot, Characters, Betty Smith, & Facts
Jack Doherty Lpsg
Poe T4 Aisling
Dunhams Treestands
Encore Atlanta Cheer Competition
Katie Pavlich Bikini Photos
Davita Internet
Is Sam's Club Plus worth it? What to know about the premium warehouse membership before you sign up
Odawa Hypixel
Booknet.com Contract Marriage 2
1movierulzhd.fun Reviews | scam, legit or safe check | Scamadviser
South Carolina defeats Caitlin Clark and Iowa to win national championship and complete perfect season
Vanadium Conan Exiles
Katie Boyle Dancer Biography
Encore Atlanta Cheer Competition
Uvalde Topic
[PDF] INFORMATION BROCHURE - Free Download PDF
Raleigh Craigs List
Classic Lotto Payout Calculator
The ULTIMATE 2023 Sedona Vortex Guide
Nba Rotogrinders Starting Lineups
10-Day Weather Forecast for Florence, AL - The Weather Channel | weather.com
Dignity Nfuse
Boston Gang Map
Virginia New Year's Millionaire Raffle 2022
White Pages Corpus Christi
Scream Queens Parents Guide
Pirates Of The Caribbean 1 123Movies
Magic Seaweed Daytona
Sadie Sink Reveals She Struggles With Imposter Syndrome
The Collective - Upscale Downtown Milwaukee Hair Salon
Gopher Carts Pensacola Beach
Askhistorians Book List
Bfri Forum
Garrison Blacksmith's Bench
Skroch Funeral Home
R&J Travel And Tours Calendar
Bismarck Mandan Mugshots
KM to M (Kilometer to Meter) Converter, 1 km is 1000 m
Hellgirl000
Legit Ticket Sites - Seatgeek vs Stubhub [Fees, Customer Service, Security]
Craigslist Freeport Illinois
Cpmc Mission Bernal Campus & Orthopedic Institute Photos
Giovanna Ewbank Nua
Tricia Vacanti Obituary
The Great Brian Last
Best Haircut Shop Near Me
American Bully Puppies for Sale | Lancaster Puppies
The Many Faces of the Craigslist Killer
Greg Steube Height
Convert Celsius to Kelvin
Latest Posts
Article information

Author: Fr. Dewey Fisher

Last Updated:

Views: 5439

Rating: 4.1 / 5 (42 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Fr. Dewey Fisher

Birthday: 1993-03-26

Address: 917 Hyun Views, Rogahnmouth, KY 91013-8827

Phone: +5938540192553

Job: Administration Developer

Hobby: Embroidery, Horseback riding, Juggling, Urban exploration, Skiing, Cycling, Handball

Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.