These blondies are incredibly easy to make and come together in just one bowl or food processor. You’d never guess they’re made from chickpeas—they’re soft, sweet, and indulgent with just the right amount of fudginess. Packed with fiber, protein, and healthy fats, they make a satisfying treat for both kids and adults. Plus, they’re naturally gluten-free, and can easily be made vegan.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned chickpeas (drained and rinsed)
Nut butter (such as peanut butter, almond butter, or cashew butter)
Maple syrup or honey
Vanilla extract
Baking powder
Salt
Chocolate chips or chunks
Optional: cinnamon, sea salt flakes for topping
Directions
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a food processor, combine chickpeas, nut butter, maple syrup or honey, vanilla extract, baking powder, and salt.
Blend until the mixture is completely smooth and creamy.
Fold in the chocolate chips or chunks using a spatula.
Spread the batter evenly into the prepared baking dish.
Sprinkle extra chocolate chips or sea salt flakes on top if desired.
Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out mostly clean.
Let cool in the pan for at least 15 minutes before slicing.
Store once fully cooled for the best texture.
Servings and timing
This recipe makes about 9–12 blondies. Preparation time: 10 minutes Cooking time: 25–30 minutes Total time: 40 minutes
Variations
Make it vegan: Use maple syrup and dairy-free chocolate chips.
Nut-free: Use sunflower seed butter instead of nut butter.
Spiced: Add cinnamon, nutmeg, or pumpkin spice for a warm twist.
Extra fudgy: Stir in a few tablespoons of melted chocolate into the batter.
High-protein: Add a scoop of your favorite vanilla or unflavored protein powder.
Peanut butter swirl: Drop spoonfuls of peanut butter on top and swirl before baking.
Storage/Reheating
Store blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. To freeze, wrap individual squares and store in a freezer-safe bag or container for up to 2 months. Reheat briefly in the microwave for a warm, gooey treat.
FAQs
Do chickpea blondies taste like chickpeas?
Not at all. Once blended and baked, the chickpeas create a smooth, neutral base that takes on the flavors of the other ingredients.
Can I use dry chickpeas instead of canned?
Yes, but they must be cooked and fully softened before blending. Canned chickpeas are recommended for convenience.
Are these blondies gluten-free?
Yes, there is no flour in the recipe, making them naturally gluten-free.
Can I make them sugar-free?
You can use sugar-free maple syrup alternatives or reduce the sweetener slightly, though it may change the texture.
What nut butter works best?
Peanut butter adds a classic flavor, but almond or cashew butter give a more neutral taste. Use what you prefer.
Can I skip the chocolate chips?
Yes, they’re optional. You can replace them with dried fruit, chopped nuts, or leave them out entirely.
How do I know when they’re done?
The top should be lightly golden, and a toothpick inserted in the center should come out with a few moist crumbs.
Why are my blondies too soft?
They may need a few more minutes in the oven. Letting them cool fully also helps them set properly.
Can I double the recipe?
Yes, just use a larger baking dish and adjust the baking time accordingly—usually 35–40 minutes.
Are chickpea blondies healthy?
They’re a healthier alternative to traditional blondies—high in fiber, protein, and made with whole-food ingredients.
Conclusion
Chickpea Blondies are the perfect blend of indulgence and nutrition. Whether you’re baking for a crowd, packing a snack, or simply craving something sweet, these bars hit the spot. With a short ingredient list and endless ways to customize, they’re sure to become a staple in your healthy dessert rotation.
Chickpea Blondies are soft, chewy dessert bars made with chickpeas, nut butter, and natural sweeteners. They’re a nutritious, flourless treat that’s rich in flavor and perfect for a healthier dessert or snack.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup nut butter (peanut, almond, or cashew)
1/3 cup maple syrup or honey
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1/3 cup chocolate chips or chunks
Optional: 1/2 tsp cinnamon
Optional: sea salt flakes for topping
Instructions
Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a food processor, combine chickpeas, nut butter, maple syrup or honey, vanilla extract, baking powder, and salt.
Blend until the mixture is completely smooth and creamy.
Fold in chocolate chips or chunks using a spatula.
Spread the batter evenly into the prepared baking dish.
Sprinkle extra chocolate chips or sea salt flakes on top if desired.
Bake for 25–30 minutes, or until edges are golden and a toothpick inserted into the center comes out mostly clean.
Let cool in the pan for at least 15 minutes before slicing.
Store once fully cooled for best texture.
Notes
Use dairy-free chocolate chips and maple syrup to keep the recipe vegan.Sunflower seed butter can be used for a nut-free version.Let the blondies cool completely before slicing for clean edges.Freeze individual blondie squares for up to 2 months.Customize with spices, protein powder, or peanut butter swirls for variety.
