chickpea blondies

A healthy chickpea peanut butter blondie recipe with chocolate chips, flourless, gluten-free, and vegan.

Chickpea Blondie Recipe

chickpeas

Peanut butter (or sunflower seed butter if nut free)

Maple syrup

Vanilla

Baking powder

Baking soda

Sea salt

Almond flour (or oat flour)

Vegan dark chocolate chips

Preheat oven to 180°C (350°F). Line a 9-inch x 9-inch brownie pan with parchment paper. Set aside.

Open the can of chickpea, rinse, drain and dry/rub the chickpeas in a clean towel to remove ALL the water or moisture. This is VERY  important, or the blondies will be fragile and too moist

Place the chickpea in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.

Blend on high speed for 1 minute or until smooth, and no big lumps are left.

Add in almond flour and process again at high speed for 15-30 seconds to blend evenly.

Remove the food processor blade, stir in chocolate chips. I recommend you keep 3 tablespoons on the side and sprinkle later on top of the blondie. This also prevents adding too much chocolate chips in the batter that will melt and turn your blondie into a brownie.

Spread the blondie batter evenly onto the prepared baking dish and sprinkle the chocolate chips you set aside on top.

Bake 20 - 30 minutes or until golden and crusty on top. CAREFUL, if your pan is wider, it will cook way faster. On the other hand, if your pan is smaller the blondies are thicker, and it may take more than 30 minutes to set. Always insert a pick in the center of the blondie to check baking. If it comes out clean with little crumbs, it is ready.

Cool 10 minutes in the pan to firm up the blondies. Don&#039;t skip this or they will break. Then gently loosen the sides with a knife and lift the pieces of parchment paper to easily release the blondie from the pan and transfer it onto a cooling rack. Careful the blondie will still be soft and fragile. If you feel it is too soft or moist wait 10 more minutes before transferring it onto the cooling rack. This prevents the blondie from breaking.

Cool for at least 1 hour before slicing into 1 bar, or they can be fragile. After 1 hour, you can pop the blondie in the fridge for 1 hour. It will add an extra fudgy texture and make it easier to slice.

Store up to 5 days in the fridge in an airtight container.

Storage

https://content.jwplatform.com/videos/Yr7wVE7p.mp4

an easy, healthy vegan blondie recipe with chickpeas, gluten-free, dairy free. This protein chickpea blondies are best clean eating treat

Chickpea blondies adthrive.mp4

Secretly healthy chickpea blondies made with chickpeas, peanut butter, pure maple syrup and chocolate. Taste amazingly like peanut butter cookies. Flourless and no butter!

Flourless Chocolate Chip Chickpea Blondies with Sea Salt {vegan, gluten-free &amp; healthy}

Cooking Spray

(15 ounces) chickpeas,

all natural peanut butter (or almond butter)

maple syrup

vanilla

tsp salt

baking powder

baking soda

chocolate

salt,

Preheat oven to 350 degrees F and spray 8x8 inch pan with nonstick cooking spray.

In a food processor, add all ingredients except chocolate chips and process until batter is smooth.&nbsp;

Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it's up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it's own!

Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.)

Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out!

Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies. Store covered in the fridge for up to 3-5 days.

These Peanut Butter Chocolate Chickpea Blondies are super moist and chewy. Also, these blondies are naturally gluten-free, vegan and vegetarian! Plus, they are low in added sugar.

Peanut Butter Chocolate Chickpea Blondies

15 oz can chickpeas, drained and rinsed

peanut butter

coconut oil

almond flour

peanut flour

tsp baking soda

tsp baking powder

mini chocolate chips,

Preheat oven to 350 degrees. Spray 8 x...

Preheat oven to 350 degrees. Spray 8 x 8 pan with non-stick cooking spray.

Combine chickpeas, peanut butter, maple syrup, coconut oil,...

Combine chickpeas, peanut butter, maple syrup, coconut oil, and vanilla in a food processor. Blend until smooth. Scrape down sides as necessary.

Add almond flour, peanut flour, baking soda, baking...

Add almond flour, peanut flour, baking soda, baking powder, and salt. Blend until combined.

Remove blade and stir in chocolate chips.

Pour batter into prepared pan and top with...

Pour batter into prepared pan and top with a few more chocolate chips.

Bake at 350 degrees for 20-25 minutes or...

Bake at 350 degrees for 20-25 minutes or until toothpick inserted into center comes out almost clean.

Cool brownies before serving. Brownies should be stored...

Cool brownies before serving. Brownies should be stored in the refrigerator to maximize freshness.

Healthy, delicious, vegan oil-free gingerbread blondies! They are flourless, grain-free, gluten-free, and made with canned chickpeas.

Vegan Oil-free Gingerbread Blondies (GF, flourless) 

chickpeas,

(118 mL) nut butter

molasses

ginger

cinnamon

allspice

cloves

fine sea salt

white chocolate chips + 1 teaspoon coconut oil, melted

Preheat oven to 350F. Line an 8-inch square...

Preheat oven to 350F. Line an 8-inch square pan with parchment paper; grease or spray the exposed sides of the pan.

In a food processor, process the chickpeas, nut...

In a food processor, process the chickpeas, nut butter, molasses, spices, baking powder, baking soda and salt until completely smooth, stopping once or twice to scrape down sides of processor bowl.

Scrape the batter into the prepared pan, smoothing...

Scrape the batter into the prepared pan, smoothing the top.

Bake in the preheated oven for 20 to...

Bake in the preheated oven for 20 to 25 minutes until golden brown, slightly puffed, and the surface of the blondies appears dry.

Transfer to a wire rack and cool completely...

Transfer to a wire rack and cool completely in pan.

Use the parchment paper to lift the blondies...

Use the parchment paper to lift the blondies from the pan.

If desired, drizzle blondies with optional white chocolate....

If desired, drizzle blondies with optional white chocolate. For easiest slicing, place in refrigerator for an hour before cutting!

Soft and fudgy chickpea blondies made from healthier ingredients. These blondies are easy to make and are naturally vegan, refined sugar-free and can be made gluten-free.

Chickpea Blondies

(250 grams) chickpeas (canned

(125 grams) cashew butter (or nut butter

(45 grams) oat flour ((note 2

vanilla extract (or to taste)

salt (or

(85 grams) mini dairy-free chocolate chips (plus extra to decorate)

Preheat your oven to 180°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper.

Add all the ingredients except the chocolate chips to a food processor or blender Blend until the mixture is as smooth as possible. It should be slightly runny.

Remove the blade of your food processor. Add the chocolate chips and mix with a spoon or spatula. Make sure your blondie batter isn&#39;t warm when you add the chocolate otherwise the chocolate will melt.

Pour the batter into your prepared baking pan. Smooth the surface with a spoon or spatula. If desired, sprinkle additional chocolate chips on top of the batter and press them in.

Prepare the chickpea blondies:

Bake the chickpea blondies for 23-28 minutes. The blondies are ready when they have puffed up and the surface is golden brown. If you insert a toothpick in the middle, it should come out clean (a few moist crumbs are fine but there shouldn&#39;t be any wet batter).

Place the square baking pan on a wire rack. Allow the blondies to cool completely in the baking pan for at least 1 hour. The blondies are very soft when they&#39;re warm.

When the blondies have completely cooled, remove them from the baking pan and cut them with a sharp knife. The blondies are very fudgy so it may help to run your knife under hot water before cutting them (see the blog post above for more tips for cutting). If desired, sprinkle the blondies with flaky sea salt or enjoy with vegan ice cream.

Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

Bake the chickpea blondies:

Omg so good!!!!

I used 115g agave sirup and oat flour. 

Thank you for this recipe I will definitely make it again!

Love this recipe! Super easy! I remove the skins from the chickpeas but that’s just my own preference. Easier on my stomach. My 5 year old son loves them and I use sunbutter on purpose to turn them green and he calls them hulk brownies. And eats them up! I’ve made them 4 times now! 

I can’t even count how many times i made them. Such a great recipe!! Thank you so much! But i use just half or max 100 g of maple sirup and it is still so sweet. I could eat them every day. My whole family likes them.

These were amazing!

I had leftover chickpeas from pressure cooking a bag of dried chickpeas for a sweet potato and chickpea soup, so I went searching for a recipe to use them up.

I didn’t have enough maple syrup or peanut butter, so I used honey and whole cashews and macadamias in the food processor, and then added olive oil and water in the final processing phase to get the right batter consistency.

They turned out great! A bit darker than your picture (my honey was quite dark, and I chopped my chocolate up from a block which added some fine chocolate flakes to the mix which melted), but the flavour and consistency was great. They were nutty, light and fluffy, like friands.

what the heck??? these are insanely delicious. it’s fluffy like a cake and there’s no over-sweet or buttery aftertaste like in a sugary blondie. there’s no egg either which makes it even more insane how cakey it is. AND it’s healthy!

btw where did the chickpeas disappear to? I can’t taste them in these amazing blondies so they must have run away from the oven when I wasn’t looking 

I didn’t cook it long enough but holy balls was still so amazing! Question though… I’m trying to log my calories and I don’t know how to log these recipes. Do you have calorie counter for this? 

Chickpea blondies that are gooey, chewy, and packed with protein? Yup, it’s happening! These flourless, gluten-free bars are studded with white chocolate chunks (and so ridiculously tasty that you’ll forget they’re made from legumes!). With dozens of 5-star reviews, this recipe is a total crowd-pleaser!

White Chocolate Chickpea Blondies (No Peanut Butter)

chickpeas* (drained and rinsed, 425 g)

almond butter (60 g)

Tbsp vegetable oil oil

½ tsp vanilla extract (5 mL)

eggs

white sugar (65 g)

brown sugar (65 g)

salt

½ tsp baking powder

½ tsp baking soda

Blend

Blend: Preheat oven to 350°F (176°C). In a food processor, puree all ingredients except chocolate into a smooth batter.

Bake

Bake: Lightly grease an 8 x 8 inches tin, then pour in batter. Bake for 25 to 30 minutes, or until sides are firm and beginning to brown (a toothpick may still come out sticky). Allow to cool before cutting.

These are so fantastic! I have made them twice now - and will be making again this evening! So good- with a chewy middle- and a crispy bottom. Even my young niece and nephews loved them and thought they were delicious!

https://www.youtube.com/watch?v=908UzNNF8Uw

Gooey, chewy, and loaded with protein, these chickpea blondies are the dessert you didn’t know you needed! Flourless, gluten-free, and studded with white chocolate chunks, they’re so delicious you’ll forget they’re made from legumes. With dozens of 5-star reviews, this is a sweet treat that always wins over a crowd.

Grab the full written recipe here: https://www.liveeatlearn.com/chickpea-blondies/

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Gluten-Free Chickpea Blondies (No Peanut Butter!)

Cinnamon chickpea blondies are chewy, gluten free treats, perfect for snacking! This flourless vegan blondie recipe can also be made nut free.

Cinnamon Chickpea Blondies (vegan )

creamy no stir nut butter

honey

(or up to 1 cup) raw cane sugar or sugar substitute

gluten-free oat flour (40 grams) or 1/2 cup ground rolled oats

vanilla extract

Preheat oven to 350 degrees, and line an 8&#215;8 pan with parchment paper. Set aside.

Drain can of chickpeas, and rinse them well under cold water to remove residue.

Add rinsed chickpeas, nut butter or sunflower butter, and maple syrup to the bowl of food processor.  Attach the lid and process until batter is completely smooth. Stop food processor and scrape sides as needed.

In a large mixing bowl, sift together the sugar, oat flour (or ground oats), baking soda, baking powder, cinnamon and salt. Add the chickpea mixture to the flour mixture. Add the vanilla extract and optional chocolate/butterscotch chips and nuts.

Transfer batter to the lined 8&#215;8 baking pan and spread the batter out evenly.

 Sprinkle with sea salt and extra cinnamon on top .

Bake for 25-30 minutes, until knife inserted comes out clean and edges are golden brown. Note &#8211;Baking times vary, depending on what sugar/flour you use. If edges are starting to brown and the middle isn&#8217;t done, then cover the pan with foil and continue baking until center is fully baked.

I love adding chickpeas to my baked goods! What an awesome recipe!

I am making these this weekend for my husband.  Because of his health he has to watch his diet closely.  These will be perfect!  Thank you!

This is such a great recipe! I'm definitely a visual learner so the video was super helpful! Thanks!

This was so good!! My kids really loved this treat!

These turned out amazing. What a great idea to use chickpeas for a healthy twist.

Wow! These are amazing! I am blown away at how moist and yummy they are. The chickpeas are a great healthy bonus that my daughter never suspected!

These are so delicious!! I love how healthy they are too!

Wow, the flavor of this is unbelievable. I couldn't get the middle to firm up so I may try an egg next time, but who cares. The flavor is unreal, love it! Thank you thank you!

Made these today - my first time baking with chickpeas. I am not vegan or gluten or dairy intolerant but I have an inflammatory bowel disease and I'm experimenting with eating less inflammatory foods - like refined sugar, white flour, additives etc. Surprised by how delicious these were and lovely gooey texture.

Hi Lindsay, thank you for sharing your recipe with all of us, I have made this several times and absolutely love the taste, it reminds me of a breakfast cinnamon coffee cake (without all the bad stuff) lol. My question to you is: I follow your recipe almost to the T, except I leave out the sugar (I don't eat sugar) and it tastes great without adding it, but mine always turns out more on the dry side, is there a way to add moisture like maybe applesauce or milk (IDK) something? If so, which one and how much? Thank you again!!

So delicious!!!
I didn't use any honey or maple and no sugar. Instead 200g mashed banana. Used 30g coconut flour and 10g cassava flour. Also used cacao nibs instead of chocolate chips. Will definitely make those again

I found your youtube video on 12/30/24. I like Blondies more than Brownies, and yes, I'll try these ASAP!!!!!!!!!!!! Happy New Year to you, Lindsay!!!

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