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
can’t tell you how many of your recipes I’ve made in the past couple weeks… Love everything. Do you have an actual recipe for black bean brownies? OR tips on how to tweak the blondie recipe into a brownie? I know it seems pretty obvious to switch out the beans and add cocoa powder. Just not sure how the wet/dry balance would work out, etc. Thanks!
I don’t have a recipe right now… but I’m working on it! 🙂
I think I may make these… And just eat the batter… Hehehe 🙂
Strangely enough, I know an Asian girl that acts really ditzy! She’s in all accelerated classes, and plays more than four instruments but she acts kind of stupid around boys cause they always give her attention 😛
I made these today with soybeans and coconut butter. The coconut butter puts it over the edge <3 Wow!! Tasted like a chocolate chip granola bar, but better!
You are awesome! I made one batch of these on Thursday with chickpeas and flax which were good and today I made a batch with white beans and oats. I liked today’s version even better. I didn’t tell my husband or daughter what was in them until they ate the whole pan (which was in less than 24 hours…)! They are going to like these ones even more! Today’s batch is much smoother with a more traditional texture. Your recipes are great! We are not vegetarians, we’re just trying to eat healthier. Also, I have to admit this recipe was pretty much the deciding factor in me buying a food processor and I’m loving it! THANK YOU!
I made these tonight…yum! I used maple sugar instead of brown sugar and almond butter instead of peanut butter. My whole house smells like a bakery! Thank you, Chocolate-Covered Katie!
I was wondering if you can sub the quick oats for old fashioned oats? Would the amount of oats change at all? I’ve noticed that the recipes that do use oats like your boatmeals don’t indicate what kind you use. I use old fashioned, would that be okay in all your recipes? Thanks!!
I substituted 1/2 teaspoon powdered Stevia for 1/2 cup of brown sugar and added 1/4 cup brown sugar. Oh, wow! No soap taste. If I wasn’t afraid I’d explode from all the gas produced by the beans, I’d eat the entire bunch of blondies! What an amazing idea to substitute protein and fiber-rich beans for processed flour and fat! You’ve done a lot of work to bring these recipes to us…THANK YOU!
Tried these with vegan white chocolate chips, so good! Can’t wait to have them with dark as well 🙂
I made these and they are a hit. I gave one to my very vegan friend, and she could not believe they are vegan , and made with beans. I didn’t even mention these were gluten free. Now she thinks I’m the best pastry chef ever. I told her about your website, and that I just followed your recipe. Alas, she does not bake. Ever since I found out I was allergic to certain foods (throat kept swelling and closing) I thought baked goods were off the menu. Thanks to you their back and more delicious than ever.
I make airhead remarks all the time thinking its funny. It’s scary when people think I’m stupid enough to think I believe what I say is true. Geez. People explain really simple concepts to me at work and I have to say, “really? No way. I can’t believe investors are people who put money into companies to get more money out. That’s just crazy…” anyway, I tried this recipe last night and my boyfriend was like, “this came from beans?!”
I have been making these for a long time and all my friends love them! Anyway, as I was making them today I left the batter in the food processor for a bit longer than necessary and the batte was very warm. So when I added in the chocolate chips they almost completely melted as I mixed them! Right before throwing them in the pan to bake I added a few more chocolate chips and I turned them into the best brownies ever. I definitely recommend this version, and I will be making it this way from now on!
These are amazing!!!! Just made them and already ate three! Even tricked my brother into eating them (he is not a fan of “healthy” desserts!) and he loves them! Thanks for posting!
I just made these last night and they turned out tasting like beans. I followed the (sugar not stevia) recipe and used a food processor. I don’t know what happened…
Did you fully drain the beans and rinse very well?
These just came out of my oven not even a minute ago. I couldn’t wait for them to cool off/firm off and they are amazing! I used carob chips instead of chocolate chips (because I just got them today and was looking for something to put them in). I had tried a black bean brownie recipe last week that I found online, and it was gross. Thank you for making beans actually taste good in a baked good!
These look absolutely delicious! You are such a genius 🙂 I know that you can’t vouch for the results, but do you THINK* that maybe I could sub in a vegan butter substitute (like Earth Balance) instead of the peanut butter? Thanks so much!!
Yeah, I don’t see why that wouldn’t work! 🙂
Report back if you try it!
I made them with Earth Balance, and they were to die for!! I knew it was love when I tasted the batter, and literally licked the food processor clean. I realize that this is quite dangerous, but I braved the sharp blades to make sure every last bit of the batter was consumed. Oh, and they were pretty good baked too 😉
I am a platinum blonde and use it to my advantage at work. I work with surgeons and business men who at first glance assume I’m a dumb blonde! But “under-promise and over deliver!” Because when they find out that I know my stuff and have half a brain….they are usually even MORE impressed because they weren’t expecting it out of a cute little blondie!!! LOL. So I say THANK YOU to the blonde stereotypes! haha.