Chickpea Blondies
If you’re looking for a healthier twist on a classic dessert, these chickpea blondies are a must-try. They’re soft, chewy, and packed with rich peanut butter flavor, all while being naturally gluten-free and dairy-free. The best part: you’d never guess they’re made with chickpeas.
These blondies come together in just one bowl (or a food processor), making them a quick and easy treat. Whether you’re baking for a weeknight snack or a special occasion, this recipe delivers a delicious, feel-good indulgence without sacrificing taste.
Why You’ll Love Chickpea Blondies
- Naturally gluten-free and dairy-free
- Made with simple, wholesome ingredients
- Easy to make in just 35 minutes
- Packed with protein and fiber from chickpeas
- Deliciously soft, chewy, and rich in flavor
What You Need To Make Chickpea Blondies
To make these chickpea blondies, you’ll need a few simple pantry staples. The base of the recipe includes chickpeas, a nut butter of your choice, and oat flour, creating a soft and chewy texture. Maple syrup or agave adds natural sweetness, while vanilla and cinnamon enhance the warm flavors. A mix of baking soda and baking powder helps them rise, and dairy-free chocolate chips bring that classic blondie goodness. You can find the exact measurements in the recipe card below.
How To Make Chickpea Blondies
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. This prevents sticking and makes for easy removal.
In a food processor, blend the chickpeas, nut butter, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, and salt until smooth. Once fully blended, add the oat flour and pulse until combined. Stir in the chocolate chips by hand to keep them intact.
Transfer the batter to the prepared baking pan, smoothing it out evenly. Sprinkle extra chocolate chips and flaky sea salt on top if desired. Bake for 24-26 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean.
Let the blondies cool completely before cutting. This helps them set and makes slicing easier.
Commonly Asked Questions
Can I use a different type of flour?
Yes, but oat flour works best for texture. Almond flour may make them softer, while all-purpose flour could make them denser.
Do these blondies taste like chickpeas?
Not at all. The peanut butter, vanilla, and chocolate chips mask any chickpea flavor, making them taste like a classic blondie.
How should I store chickpea blondies?
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them for longer storage.
Can I make them without a food processor?
Yes, but you’ll need to mash the chickpeas very well and mix everything thoroughly to get a smooth batter.
What nut butter works best?
Peanut butter or almond butter both work well. Just make sure to use a natural, unsweetened variety for the best texture.
Chickpea Blondies
Ingredients
- 1 15 oz can chickpeas, drained & rinsed
- ½ cup natural peanut butter or almond butter
- ⅓ cup maple syrup or agave
- ¼ cup oat flour
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dairy-free dark chocolate chips plus more for the top
- Maldon flaky sea salt optional
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a food processor, blend chickpeas, peanut butter, maple syrup, vanilla, cinnamon, baking powder, baking soda, and salt until super smooth. Add the oat flour and pulse until combined. Fold in chocolate chips until evenly dispersed.
- Transfer to prepared baking pan, smooth the batter into an even layer. Top with extra chocolate chips and flaky sea salt, if desired.
- Bake for 24-26 minutes, until the edges are golden and a toothpick inserted comes out mostly clean.
- Cool completely before cutting into squares.