Healthy Chickpea Blondies with chunks of chocolate in every bite. This easy and healthy recipe is vegan and gluten-free, can be made with almond flour or oat flour, and is packed with protein. Can easily be made nut free, too!
Its 2019 and we are baking with chickpeas, people!
I’ve seen or heard about crazier things happening, and I seriously think that once you test these out for yourself, you’ll know why I think they are so good!
The chickpeas help give off a super soft, buttery texture to the blondies, and don’t have an extremely strong taste, making them really good for mixing with nut butter.
I tested these chickpea blondies out with my boyfriend, my roommate and her friend and they all raved about them. Plus I ate 1/3 of the pan on the first name I made them. No regrets.
And if chickpeas aren’t your thing, why don’t you go on over and make my almond butter blondies? No chickpeas required!
What goes in chickpea blondies?
They are made with either oat flour or almond flour (I’ve tested it both ways and it yields similar results!), are made with healthy fats from the nut butter, are vegan, have only natural sugar in them.
Gluten free oat flour – you can make this on your own or you can buy it from the store! This recipe also works well with almond flour, so feel free to use that too!
1 can of cooked chickpeas – can’t beat buying a can of chickpeas from the grocery store for 99 cents! Just drain em and rinse, then pop them into your food processor!
Almond butter – helps give that extra creamy and rich flavor to these blondies. You can replace the almond butter with any other nut butter that you want.
Maple syrup – one of my favorite natural sweeteners, balances perfectly with the chickpeas to add a subtle sweetness without being too overbearing.
Overall, they have very minimal ingredients so when you make them and you get an incredible blondie, you wonder how they are so good!
How to make chickpea blondies:
I can see my future self making these a lot because they are so easy to whip up and don’t take much time to make at all. You literally just place everything in a food processor, blend, and bake.
They are great to take places and seriously can pass as any regular dessert, I think people would be shocked to know that they are made from chickpeas.
If you give them a try, let me know!
What’s the best way to serve and store chickpea blondies?
Personally, I like when they are fresh out of the oven and still gooey on the inside. I’ve been known to burn my mouth because I have no patience when it comes to fresh and warm baked goods!
I love adding a big scoop of vanilla ice cream right on top, grabbing a spoon, and getting a little bite of both within each spoonful. So delicious!
These blondies can be stored on the counter, wrapped in foil for up to 5 days. They also can be frozen and defrosted at a later date.
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
Here are some other similar recipes that you may also like!
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Healthy Chickpea Blondies
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 12 blondies 1x
Description
Healthy Chickpea Blondies with chunks of chocolate in every bite. This easy and healthy recipe is vegan and gluten-free, can be made with almond flour or oat flour, and is packed with protein. Can easily be made nut free, too!
Ingredients
- 1 15 oz can chickpeas, rinsed.
- 1/2 cup almond butter
- 1/3 cup + 2 Tbsp maple syrup
- 1 tsp vanilla
- 1/4 cup oat flour (or almond flour) – certified gf in necessary
- 1 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F.
- In a food processor, blend chickpeas, almond butter, vanilla and maple syrup until smooth.
- Once blended, add in oat flour, cinnamon, baking soda, baking powder, and salt and blend again.
- Once creamy and smooth, take off lid and stir in chocolate chips. (I take blade out before this part)
- Do not process chips.
- Pour into greased 8×8 pan.
- Bake for 22-24 minutes.
- Category: Dessert, gluten free
Keywords: vegan, vegetarian, dessert, gluten free
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Mel Strunk says
I made these with the kids today and they’re so delicious! I’ve never made a chickpea dessert before, so I wasn’t sure what they’d taste like. I used peanut butter bc I didn’t have almond butter. I’ll definitely be making this yummy treat again soon. Thanks Erin!!
★★★★★
Erin says
Aw, hey Mel! I’m so glad you guys liked them..chickpeas in dessert seems funny, doesn’t it? You should try the chickpea brownies next – they are my most popular recipe!!
Hope all is well 🙂
Alex says
These were amazing! My family didn’t even realize they were healthier until I told them! They were gone within two days, will definitely be making again.
★★★★★
Erin says
Aw, so happy to hear that Alex! Thanks for the support!
Trish says
I have made these twice and both times people loved them. You absolutely would not know they are made of chickpeas.
Erin says
Thanks for sharing Trish! I love hearing that!
Elizabeth says
Can I use regular flour in these if I’m not worried about making them gluten free?
Erin says
yes!
Robin says
Very yummy! I’m so impressed with the taste. I was craving a chocolate chip cookie and these hit the spot! Thank you for sharing this recipe.
★★★★★
Erin says
that makes me so happy. thanks fo sharing! I’m so glad that you are enjoying it!
Marissa says
This is the best Chickpea Blondie recipe I have made! My husband has to stop himself from eating half the pan in one sitting! Thank you! ❤️
★★★★★
Erin says
OMG. that is too cute!! So glad you guys like that.
Kelly says
Holy cow–these are delicious! I wouldn’t change a thing. Thank you for a terrific recipe!
★★★★★
Holly says
Thank you for the delicious recipe! I just made it for the second time and it’s just as good as the first. Great consistency and taste. I used honey instead as couldn’t find maple syrup. I’m gluten free so enjoying exploring different things and can’t believe these are made from chickpeas.
★★★★★
Erin says
So glad you’re liking them!
Daniella says
The taste was amazing but they just never became firm enough to hold like a Blondie, is this normal? I even baked them for an extra 40 minutes and they remained the same as basically raw dough. Any tips or ideas where I went wrong? I did replace the almond butter with pecan butter and I made that homemade (nothing at all added)
★★★★
Erin says
Hm, sorry they didn’t work out for you! I haven’t had anyone else say that. Was your nut butter runny? That is key for this! I know homemade can be chunky and not super smooth.
Jenny says
My attempt was also quite “gooey” inside… never firmed up. We still ate them, but was curious if anyone else had same issue / suggestions. We did use regular Peanut Butter.. didn’t have organic nut butter… so maybe thats why?
Kate says
These were absolutely delicious! Did some substitutes based on what I had in the kitchen (peanut butter instead of almond, mixture of honey/date syrup + an added date instead of maple syrup) and baked them individually in a muffin tin and the recipe still worked perfectly. Thank you! 🙂
Linda says
I’m doing them right now I’m 28 minutes and still to wet, how they should be before removing from the oven would they need more flour? Did everything exactly as recipe or they get hard being outside the oven?
Mandi says
These were so good omg! I’m making them regularly. I subbed peanut butter and used Trader Joe’s agave maple syrup. So freakin’ yummy
★★★★★
Shannon says
Want to try! Can these be made as cookies instead of bars?
Kate Featherston says
I made these today and they are delicious! Mine never hardened either, as other comments have stated. I just put them in the fridge and are eating them gooey with a fork. My only ? is this: I put ingredients into My Fitness Pal (had to sub honey for maple syrup) and the nutrition info is crazy and so different from yours. This can’t just be from that one sub, can it? What am I missing? Thanks!
Nutrition Facts
Servings 9.0
Amount Per Serving
calories 314
% Daily Value *
Total Fat 14 g 21 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 104 mg 4 %
Potassium 365 mg 10 %
Total Carbohydrate 53 g 18 %
Dietary Fiber 10 g 39 %
Sugars 24 g
Protein 12 g 23 %
Vitamin A 0 %
Vitamin C 3 %
Calcium 17 %
Iron 15 %
Jill says
I made these last night and completely forgot to add the flour! But you know what? They are like the most amazing brownies I’ve ever had!
★★★★★
Erin says
These are so good!! Really easy to make and clean up! Such a perfect fudgey texture too. Not just a good “healthier” Blondie, but really good in comparison to traditional recipes too. All three of my kids like them!
★★★★★
Savanah says
Hi! I was shocked at how these are so fudgey and tasty. I’ve made a lot of your treats but for me some don’t rise. I use almond flour from costco and every time I make a treat they don’t come out the consistency I would like them to be even if I follow the exact recipe. Any tips for getting baked goods to rise? Thanks! Huge fan!
Erin says
Hi! Have you checked to make sure your leavening agents are fresh? Baking soda and baking powder go bad after about 2-3 months.
Erin says
These were so good!! Trying not to eat them all, also the batter was heaven! Can’t wait to make these again.
OH and to help them firm up just pop them in the fridge for a bit after baking 🙂
★★★★★
Pia says
Do you think this recipe would work using Chickpea flour instead of oat/almond flour?