These shockingly rich and gooey chocolate chip chickpea blondies are one of the most popular recipes I’ve ever posted!
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Even readers who don’t normally like healthy desserts LOVE these blondies!
Have you tried them yet???
In the years since first coming up with the recipe, I’ve served it probably over a hundred times to both strangers and friends, always with rave reviews.
No one can ever believe the ingredients or resist the charms of the moist and fudgy secretly healthy blondies.
Also try these Vegan Chocolate Chip Cookies
No dairy
No butter
No eggs!
White Bean Blondies
The recipe works with either chickpeas (garbanzo beans) or white beans like cannellini (white kidney beans) or great northern beans.
I like both versions equally, but many readers say they prefer using white beans because the resulting batter is smoother.
*Sugar note: You can use regular sugar, coconut sugar or date sugar, brown sugar, evaporated cane juice, or xylitol or granulated erythritol for sugar free blondies.
I once made a batch using stevia, which I thought were delicious. But my friends informed me they tasted like bars of soap. So make that substitution at your own risk!
For refined-sugar-free blondies, try these Sweet Potato Blondies
Above, watch the chickpea blondie recipe video
How to make chickpea blondies
Start by gathering all of the required ingredients.
If using canned beans instead of cooked, be sure to rinse and drain them very well.
(The drained liquid can actually be used to make Vegan Marshmallow Fluff!)
Preheat the oven to 350 degrees. Blend everything together except the chocolate chips until it resembles cookie dough.
I use and recommend a food processor for smoothest blending and best texture, but some readers say they’ve used a blender (making sure to stop the machine and stir the contents occasionally) with good results.
Stir the chocolate chips into the batter, and smooth into a greased or parchment-lined 8-inch pan. Add a few chocolate chips to the top if desired.
Bake 30 minutes on the oven’s center rack, then remove while they’re still a bit gooey, because they will firm up as they cool.
Chickpea Blondies
Ingredients
- 1 can chickpeas or white beans, or 1 1/2 cups cooked
- 1 tsp baking powder
- 1/4 tsp each: salt and baking soda
- 3/4 cup granulated sugar of choice (Substitutions are listed above)
- 1/3 cup flour (white, oat, spelt, sorghum, or 1/2 cup almond flour)
- 1/4 cup applesauce, mashed banana, or yogurt
- 3 tbsp oil or 1/4 cup nut butter
- 1/2 cup chocolate chips, or more if desired
Instructions
- Preheat oven to 350 degrees. Drain and rinse beans very well. Blend all ingredients (except chips) until very smooth in a good food processor (see not above about using a blender). Mix in chips, and scoop into a greased or parchment-lined 8×8 pan. Optional: you can stick some chocolate chips on top of the batter as well. Bake for 30 minutes. They'll look a little undercooked when you take them out, but they firm up as they cool.View Nutrition Facts
Video
Notes
More Healthy Chickpea Desserts
Flourless Banana Blender Muffins
Heyy Katie, do you know if the sweetener here could be replaces with dates/Agave or something??
I really wanted to try baking the sugar-free cookie dough dip recipe in a pan. If you do that, let me know i it works!!
(Also, yes I think others have commented and said they’ve used agave for this recipe.)
Oohh that sounds like a great idea!! I might just have to try that soon!! Although for now I definitely need a break from anything sweet 😐 😐 ..
Will let you know if I try it!!
Hi Katie!
Amazing blog, love it <3
What kind of chocolate do you us?! And is it sugarfree?!
It depends on what recipe I’m making and who I’m serving. Sometimes I buy Ghirardelli semi-sweet, sometimes Whole Foods vegan chips, sometimes Enjoy Life or Sunspire… or even 100% Ghirardelli baking discs or Endangered Species chocolate bars, crumbled up for flavored chocolate chips! Or, for sugar free chips: https://lett-trim.today/2010/05/20/homemade-artisana-cacao-bliss%3C/a%3E%3Cbr /> (But I don’t know if you can bake with them, as the coconut oil might make them melt.)
You fucking horsefaced skeleton whore. Next time you decide to fuck up a recipe, make sure you put your fingers to the keyboard and MENTION FIRST that you need a fucking blender. My girlfriend is pissed. She’s about to come find your stupid ass and kill your whole goddamn family.
You look like you’re fucking 12.
woah there. was that necessary?
It says blend all ingredients (the tool for this is a blender) Learn how to read before you comment.
These look so delicious! Can you use any kind of white bean instead of the chickpeas?
And, I’m a brunette, but I definitely was one of those girls in high school who had book smarts, but no common sense, and I definitely played that up around guys– I’m a little ashamed to admit it!
Yes, definitely! 🙂
how much stevia did you use when you made your “soapy” version?:) id like to try it, i’m prepared to risk the soap!
OMG I MADE THIS IN THE MICROWAVE!!! It is amazing!!
I am allergic to nuts, so I used 1/4 cup of frozen bananas and 1 tbsp of coconut oil as the pb replacement. I did not have vanilla so I did not use this in my recipe, although I would have if I could have–but it isn’t missed! I just dumped in a bunch of whole flaxseeds because my seed grinder broke and they have to be put in whole at the beginning with all of the other ingredients or they won’t turn into a meal–I’d say I put in 2-3 tbsp of whole seeds (and I have a cheap, little kitchen aid food processor…the most basic grade). I used 5 drops of stevia and only half a cup of brown sugar as opposed to the 3/4 cup. I also added in 3/4 tsp of cinnamon and 1/4 tsp of pumpkin pie spice. I had 2 cups of frozen chickpeas that I dethawed a bit, which I had cooked myself originally from the dry beans that you buy in bulk at whole foods or other organic stores. I jogged in place and blended this all in my food processor for 3 minutes straight to be exact, until it was a smooth consistency. It tastes GREAT raw. Then, LOL, since my oven is broken, I put some in a ramekin and heated it in the microwave for 2 minutes and 22 seconds. The result is FANTASTIC, it’s like a muffin or a cake, not quite blondie-ish but still WONDERFUL and could totally be delightful with chocolate chips!!!
I feel like I should get an award or something!!!!! WHEW!!!! Gotta love the creativity that spurs from working with what you’ve got!!!!
I love you CCK!!
<3
Lyza
Oh, I also followed the recipe completely through, including the baking powder and soda. Those were just all the amendments I made to it!!!
Here is a link to the photo of what I made!!! Katie this means you can make healthy nut-free microwave muffins out of chickpeas!!! 🙂
http://img.photobucket.com/albums/v468/lovelyspider/1214111846b.jpg
Oh I also want to mention that the chickpeas I used were sprouted before they were cooked. Like, really sprouted. At least an inch of sprout coming off of every bean. Do I not deserve an award or something?! A+ for me!!! LOL
Girl, you are adorable!! As is your microwave idea! Haha yeah, you definitely get an A++.
I made these exactly as the recipe specified and they are AMAZING! To someone who isn’t used to eating healthy food these may taste a little different but they are still tasty and for peanut butter lovers they are addicting…i love how gooey they are…and as a matter of fact i put them in the fridge and freezer and it made them extra chewy! I made a pan 3 days ago and I’ve been the only one eating them…there are only 2 left….
amazing recipe. I used splenda brown sugar, sugar free chocolate chips and rolled oats instead of flax seed. They were so yummy and tasted like I was totally treating myself to a real blondie.
I’m not vegan but I love all your recipes and actually have most everything in my pantry already. I notice many of the recipes offer weights rather than measurements. For this recipe, is the brown sugar 3/4 cup packed or unpacked? Or, do you have a weight? Love all your yummy recipes, thanks for sharing
Hi Marisa!
I don’t really pack it in, so I guess I’d say unpacked.
Honestly, I wish everyone had a food scale; it’s so much easier (and more reliable) to give measurements in grams… but hardly anyone owns a scale, so I didn’t bother to calculate the weight of the sugar.
I was really skeptical about these at first, they turned out amazing!
Even got a thumbs up from my brother in law who “hates chickpeas”
I didn’t tell him until after he ate them of course… : )
Hi Katie…these blondies were great! My daughter was recently diagnosed with wheat allergy and i was in a fix what to give her since she loves cookies and cakes. These were perfect healthy, wheatless and sweet. Also it reminded me of an Indian sweet made up of chickpeas only the chocolate made it taate even better.
I made these last night and although I liked them, I definitely would say they taste like more of a healthy snack bar than a dessert. My parents both thought that they were gross 🙁 I don’t think anyone would be tricked into thinking these were ‘normal’ blondies.
I have to disagree. I’ve made these blondies more times than I can count, since she first posted the recipe, and I’ve served them with rave reviews to a lot of my friends. For Thanksgiving, my boyfriend asked for them specifically!
And in regards to your statement: “I don’t think anyone would be tricked into thinking these were ‘normal’ blondies.” Did you not see the 374 comments above yours? Just wondering!
I tried to make these today and they came out sort of dry when I was mixing all the ingredients together. I added half peanut butter and half apple sauce for the oil part but I had to add a lot more apple sauce for it to come out a nice consistency. Is there something I’m missing?
Hmmm… I don’t know why they would be dry. Did you use canned chickpeas? Can you tell me more specifics about exactly what you did? It’s hard to figure out what could’ve gone wrong when I wasn’t there… but they definitely shouldn’t be dry!
I just made these blondies for a New Year’s party, and they’re already a hit! So delicious and TOTALLY guilt free. Thanks for the recipe, and Happy New Year!
These are insane!! I made them last night and my 5 year old daughter ate 2!! I used 1/2 cup brown sugar and 1/4 cup date sugar:) Will definitely make these again. Cannot wait to try your other recipes, thank you Katie!!