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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)
Do you rinse the chickpeas?
yes
Love that these are made with chickpeas (aren’t they some kind of magic beans? I mean they are delicious in hummus, in Buddha bowls, as crunchy snacks. To this day I haven’t eaten anything with them I didn’t love, so I can’t wait to try your combination of nut butter and chocolate for a delicious and healthy dessert. Yes, you keep saying you are changing, but weirdly I must be changing right along with you, because I never feel left off or not connecting with your ideas 100 %. Love you just the way you are! 🙂 <3
I’m glad you had the time and inspiration to get in the kitchen and mess around and share the result– good old blog basics are the best sometimes. And I haven’t yet made chickpea blondies so I’m putting this one into my Pinterest recipes to try!
So happy to hear that, Mary! Enjoy!
Will be trying these ASAP! I love your authenticity on the blog….if you were not changing the blog than it wouldn’t be a good representation of you. Anyways, the best kind of people are those that are constantly evolving!
Thank you, love! That is one of the best perspectives I’ve heard on change. So appreciate it!
Oh man. This has been on my to-do list forever. You just gave me extra motivation!
lol you crack me up. I’m in it for the long haul so you just keep changing away and I’ll be right there with ya! <3
These blondies look super amazing btw.
Thank goodness. You promise you’ll stick around even if I become a crazy mommy blog?!
Duuhhh. I mean you’re halfway there with Bodhi…
JK JK :-p
I’m quite familiar with the feeling of identity/blog identity crises. 😛 Not always fun, but hey, baking is great and blondies are delicious, so I’d say there are worse things 🙂
I totally agree! If my latest identity crisis resulted in these blondies, life ain’t so bad!
These look delicious! And that is also hilarious you have a blog identity crisis the same time every year. I’ve totally noticed that too… every couple of months (when things get less busy and I have more time to think!) I start to have a crisis if I’m living in the right spot, really enjoying my job, etc. Usually it passes pretty quickly! Or I just find another adventure to undertake 😉
It probably isn’t the worst thing to reassess every now and then, right?!
haha girllll I’m neck deep in an identity crisis at any given time so I feel ya. I’m also definitely feeling these blondies ?
I feel like I have an identity crisis daily haha
I feel like Frank would LOVE THESE.
We’ll just have the give it a try in a week!!!