Healthy Chickpea Blondies made from everybody’s favourite bean! They’re gluten-free, high in protein and sweetened with just a bit of maple syrup. No one will guess that they’re made from chickpeas! Trust us…we’ve put them to the test!

This recipe for Chickpea Blondies was created 100% for me, which is exactly how it was when I started the blog. I just wanted to experiment in my own kitchen and see what happened. Of course I’m thrilled that people actually read and make what I share, but I’m learning that unless I’m making myself happy first, what I’m doing will not be sustainable. I know…what a novel concept! Chickpea blondies or not!
So I know you may be skeptical of a dessert made from chickpeas but trust me when I say they are GOOD! I tested them on C and my daughter and both wolfed them down. Clearly the taste is a real winner!
Ingredients You’ll Need
- Canned chickpeas – Make sure they are rinsed and drained. This recipe requires about 1 1/2 x 14 oz cans.
- Nut butter – I like almond butter for a more traditional “blondie” taste but peanut butter or other nut butters work too. Use sunflower seed butter if allergic to nuts.
- Maple syrup – for sweetness. You can also replace with honey.
- Vanilla extract – for taste!
- Rolled oats – whole rolled oats or quick cook oats work fine. You can also use oat flour as it’s all getting ground up anyway in a food processor.
- baking soda – for rising.
- Sea salt – skip if you’re watching sodium but I find it really heightens the flavors.
- Egg – this helps to hold everything together. You can try using a flax egg to keep them vegan but note that I haven’t tried it myself.
- Chocolate chips or chunks – Don’t skip as they give them a more blondie-like flavor!
These chickpea blondies work best if made in a food processor or if you don’t have one, a high-speed blender will work in a pinch.

Why Use Chickpeas for Baking?
In recent years, beans have become a popular substitute in baking recipes and treats. These chickpea blondies are no exception. For blondies, chickpeas or white beans are a great swap. For brownies, opt for black beans.
Chickpeas are an amazing source of protein and fiber. They also make a great swap for flour if you’re looking for a more nutritious substitute. Don’t knock it til you try it!
Can you use white beans instead of chickpeas? Absolutely! Just swap 1:1 for chickpeas to maintain the same texture. Note: rinsing and then drain through a colander as you would with chickpeas.
How to Make Chickpea Blondies
STEP 1: PROCESS WET INGREDIENTS (EXCEPT EGG)
In a food processor combine chickpeas, nut butter, maple syrup and vanilla.

STEP 2: ADD IN DRY INGREDIENTS + EGG
Add in oats, baking soda, sea salt and egg. Process until batter comes together smoothly. Should take 1-2 mins.

STEP 3: ADD CHOCOLATE CHIPS
Stir in chocolate chips.

STEP 4: ADD TO PAN + BAKE
Spread batter into prepared baking dish, ensuring that top is flat for an even layer. Bake for 20-25 minutes or until golden brown around the edges. Test using a toothpick to ensure center is cooked through. Let cool for 20 mins before cutting into 12 blondies and removing from pan. Allow to cool to room temperature on a wire rack.

How to Store Chickpea Blondies
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Like this recipe? Here are a few others you might enjoy:
- Chickpea cookie dough
- Raw Nutella Bars
- Vegan Pumpkin Blondies
- Sweet Potato Swirl Brownies
- No-Bake Mint Chocolate Bars
- Healthy Avocado Brownies
Chickpea Blondies
Chickpea Blondies made from everybody’s favourite bean! They’re gluten-free, high in protein and sweetened with just a bit of maple syrup. No one will guess that they’re made from chickpeas! Trust us…we’ve put them to the test!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 blondies 1x
- Category: Dessert
- Method: Bake
- Diet: Gluten Free
Ingredients
- 2 cups of canned chickpeas*, strained + rinsed
- 1/4 cup nut butter (peanut butter, almond butter or cashew butter are all great!)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1/2 tsp baking soda
- pinch of sea salt
- 1 egg
- 1/2 cup chocolate chips (or chunks)
- Coconut oil, for greasing pan.
Instructions
- Preheat oven to 350 degrees F.
- Grease an 8 x 8 inch baking pan with coconut oil or line with parchment paper.
- In a food processor combine chickpeas, nut butter, maple syrup and vanilla.
- Add in oats, baking soda, sea salt and egg. Process until batter comes together smoothly. Should take 1-2 mins.
- Stir in chocolate chips.
- Spread batter into baking pan, ensuring that top is flat.
- Bake for 20-25 mins or until golden brown around the edges. Test using a toothpick to ensure center is cooked through.
- Let cool for 20 mins before cutting into 12 blondies and removing from pan.
- Will keep for up to 3 days in an airtight container in the fridge.
*This will be about 1 1/2 cans (14 oz)
Keywords: chickpea blondies

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50 Comments
Jess
March 1, 2023 at 9:22 amI’ve made these again and again and they’re a big favorite in my house. My kids have no idea they’re eating chocolates chickpeas. They come together so easily, I love this recipe!
★★★★
Davida Lederle
March 1, 2023 at 10:56 amI’m so happy to hear that!
Jess
February 14, 2022 at 10:24 amI’ve made these a bunch of times and my kids devour them every time! Thanks so much for a great recipe : )
★★★★
Millie Rogers
May 17, 2020 at 10:07 amDo you leave the water in the can of chic peas when you add to recipe, or empty the water out?
Davida Lederle
May 17, 2020 at 11:13 amStrain the water out!
maddie
June 14, 2019 at 3:30 pmcould you provide the nutrition info please?
Paula
May 23, 2019 at 2:49 pmIs is possible to sub Stevia on Brownie recipe without messing up the texture or moistness?
James
April 4, 2019 at 10:31 pmIs nut butter like peanut butter? Or can I just use regular butter?
Davida @ The Healthy Maven
April 4, 2019 at 10:59 pmlike peanut butter! I wouldn’t recommend using regular butter.
Kathy
January 21, 2019 at 3:50 pmFirst time ever doing “alternative” baked goods. I am on medication for a bit for which I am reducing sugar. I liked the texture of these, they were moist enough in the middle, but I found the flavor lacking, as if it was missing something. It has been a decade since I probably had a blondie so I am not sure what I am even chasing but I get the feeling that these are real close. I did sub out xylitol for most of the maple syrup for my sugar reduction goal, but did add two tbls of the syrup for the flavor. The flavor seemed more corn bready, which wasn’t all that bad, didn’t taste like chick peas at all, but felt it could be sweeter, with some other elusive component that I can’t quite figure our yet.