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
Just made these. The batter was so good, I don’t think I even needed to bake them. I used maple sugar as the sweetener (thank you Trader Joe’s!) and added chia seeds to the oats/flax binder for some extra oomph. They turned out deliciously. Thanks for finally getting me to try beans in a dessert!
How much chia and flax? I have a potluck im gwtting ready to make these for.. extra protien antinflamatory foods always a plus!
Thanks for publishing this recipe. I make them all the time! I use rolled oats and peanut butter in my version. I also brought the brown sugar down to 1/2 cup so I would feel less guilty when eating them. Because of the peanut butter and chocolate chips, they still taste great! 🙂
I made these before I went to work and let them cool while I was gone. When I got back all except two little bars were left! Apparently someone must have thought they were good! 🙂 So yummy!
Just made these… Yum! I used white beans, any noticeable differences with using white beans vs. garbanzo beans with taste/texture?
Hey! Don’t hate on blondes!!!!!!!!!!
JK these look amazing.
I do have my blonde moments, but don’t we all? I mean, is there one person who has never been completely serious about something, but realized that it was a stupid question? the girl in your class just wanted attention, though. I know all too many girls like that…
You rock!!!
Haha I guess you’re right. Once in middle school, when I wasn’t thinking, I asked if eggs came from eggplants. Not my finest moment :(.
The “dumb-blonde” that immediately comes to mind from this past school year (I just finished 8th) is also, coincidentally (or not) one of the most coveted by boys. It drives me nuts. My best friend spent a lot of time trying to hang around this girl and become part of her popuar group, but I could really care less. The boys chasing after her aren’t ones I’d be interested in anyway 😉
BTW, I made these about a week ago. I followed the recipe exactly, except I used peanut oil instead of PB. They are awesome! I froze some that I’ve been thawing and eating whenever I want 🙂
Does the peanut butter add flavor? I am going to attempt to alter Fat Witch Bakery’s Orange Walnut blondies with this recipe, and they have a very light orange flavor- I don’t want anything to overpower that!
Any ideas for substitutions that won’t overpower?
Maybe use this recipe instead, and just cook in a square pan instead of a round one? https://lett-trim.today/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/%3C/a%3E%3C/p%3E
Thanks!! The recipe I am adapting calls for 2 Tablespoons of OJ… should I adjust any of the ingredients to allow for this extra liquid?
Love! Not that you need another person telling you how good these are 🙂 I shared them with a couple friends and they had no idea the base was beans. After everyone had finished one I told them and one girl smiled and said, “well in that case” and grabbed another one! Personally, I can taste the beans b/c I know they are there, but it does not bother me one bit! I have to admit that I did add a little extra peanut butter, vanilla, and brown sugar to try to mask the bean flavor since I was serving them to others. Oh, and extra chocolate just because 🙂 Nice work!
These are amazing! Changed my life! thank you so much!!
i have constantly been on the lookout for healthy recipes lately – and i can also never seem to give up dessert…i stumbled across your blog fairly recently and it is now my new favorite/obsession! i cant stop looking up new recipes on your blog and i am having the HARDEST time figuring out which recipe to choose for the day!
Do you think that rolled oats would work instead of quick oats? (:
I’m going to try these on Friday for our games night. Most of us are on a diet of sorts so these would be a healthy substitute for our original “dessert”. I won’t tell anyone whats in them though. LOL I’ll wait to see if they are a hit.
So I know I’m a little late to the party on these, but I just made them for the 1st time and they are ridiculously good! I was a little skeptical of the beans, but even my uber-picky husband couldn’t tell what the secret ingredient was! Will definitely be making these again.
for clarification purposes – we can use canned chickpeas – and we would use 1 1/2 cans vs white beans which would only be one can. thanks cck!
If I use oats do I need to grind them?