Chocolate Chip Chickpea Blondies

Chickpeas and dessert may not sound like two words that go together, but trust me on this one. Just like our avocado brownies, these chickpea blondies are surprisingly gooey and delicious –and your taste buds won’t even notice any chickpea flavor. 

Not only are these blondies healthier than your average cookie bar, but they’re also vegan, gluten-free, and made with many pantry staples.

Recipe notes

• To make these grain-free, use ⅓ cup of almond flour in place of oat flour. I don’t recommend using coconut flour as the texture will be quite different. 
• If you’re not a fan of peanut butter, or would prefer a more traditional blondie flavor, use almond or cashew butter instead. 
• You can use honey in place of maple syrup , but I don’t recommend using brown or white sugar.
• These blondies freeze really well. Once fully cooled, slice the blondies and place the slices on a baking sheet. Freeze for 30 minutes, or until frozen-through. Transfer the frozen slices to a freezer bag and freeze for up to 3 months. 

 

Print Recipe

Chocolate Chip Chickpea Blondies

 

These chocolate chip chickpea blondies are a healthier dessert that uses mostly pantry ingredients.

 

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

 

Course: Dessert

Keyword: Chickpea Blondies

Servings: 16

Calories: 93kcal

Ingredients

• 1 (14-ounce) can chickpeas, drained and rinsed no salt added
• ⅓ cup natural peanut butter or almond butter
• ½ cup pure maple syrup
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup oat flour certified gluten-free if needed
• ¼ cup vegan mini chocolate chips

Instructions

• Preheat your oven to 350 F and line an 8×8-inch baking pan with parchment paper, with two sides hanging over the side of the pan so that you’ll be able to easily remove the blondies from the pan after baking.
• After rinsing your chickpeas, dry them very well with a paper towel. If they’re too wet, your blondies won’t hold together. Option to remove the skins of the chickpeas for an even smoother consistency.
• In a food processor, add the chickpeas, peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt. Pulse until the mixture is creamy, stopping periodically to scrape down the sides.
• Add the oat flour and pulse a few more times until evenly distributed. Stir in about ½ of the chocolate chips.
• Using a rubber spatula, spread the batter into the prepared baking pan and top with the remaining chocolate chips.
• Bake for 20 minutes or until the top of the blondies feels set – you don’t want to over-bake them as they can dry out quickly.
• Remove the baking pan from the oven and allow the blondies to cool for 10 minutes. Carefully lift the bars out of the pan using the overhanging parchment paper and set on a cooling rack. Allow the blondies to completely cool for at least 1 hour before slicing. I recommend storing them in the fridge overnight as they get fudgier when chilled.
• Store bars in the fridge for up to 5 days or freeze for up to 3 months.

Notes

Nutrition

 

Servings 16 | 93 Calories per Serving

 

4g fat (1g saturated), 0mg cholesterol, 120mg sodium, 12g carbs, 1g fiber, 7g sugar, and 3g protein

 

Note: to make oat flour, simply pulse ⅓ cup of rolled oats in a food processor until they form a flour-like consistency.

 

To make these blondies grain-free, use almond flour instead of oat flour.