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
I took the few extra minutes to pinch off the waxy coating from the beans. It created a much smoother texture in the finished products. Also subbed butterscotch chips for the chocolate! Yumm-O!
Thank you for all the great ideas Katie! Your ideas help me branch off into my own inovations.
I pinned your Peanut Butter Pie and can’t wait to try it. I’d love ti win the food processor…that’s a cook’s dream machine!
I pinned the Healthy Peanut Butter Pie – PB&C is my weakness! But these sound wonderful too! ANYTHING with peanut butter…. 🙂
Thanks Katie!
these sound awesome.
can’t wait to try them!
how much stevia did you use?
i had to repin these on pinterest!
I like smart girls! And it really makes me sad when people dumb themselves down. Its cool to be smart.
I made these yesterday after trying and loving the black bean brownies. Im a little confused though…the black bean brownies make 9-12 yet these make 15-20….are these supposed to be extremley small? Becasue both mixtures make the same amount of cake batter.
I did love them though, they are very moreish but i do think people should beware….they are only really a low cal healthy desert if you have one tiny little piece. If you have a piece thats the same size as the black bean borwnies for instance its going to be loaded with the PB calories!!! 🙂
I have made these twice, both times they came out perfectly. This time, my husband, two kids and I ate the whole pan in one day! I think we like it because the nut butter flavor (I used almond butter) balanced out the bean flavor, and then the chocolate puts it over the top. Your recipes are awesome, I have tried a bunch of the cookie and bar recipes now and would never have believed I could get these results without dairy, eggs, white flour or other less than healthy ingredients.
Oh my goodness, theses are sooooo good! I found your site last week and made these today. Hubby loves them and asked for seconds! It is so hard to find a healthy dessert recipe that everyone likes. I’ve been eating mostly plant-based for almost 5 weeks now and recipes like this makes it much easier to do! Can’t wait to try some more!
Hey Katie,
I really want to make these tomorrow and I’m going to try using chickpea flour since I have some in the pantry. Can you tell me how much I should use?
I made the blondies today and my 8, 12, 14 yo kids ate them up, yum!!!! They have no idea it was chick peas!!!
Hi Katie!
Greetings from Buenos Aires, Argentina! I´ve found your blog some time ago and it was “love-at-first-sight” 🙂 I love cooking and sweets and I´m crazy about sweets.
With so many delicious looking recipes it was hard to choose where to start cooking!
I´m posting the comment here because I´ve made this blonde goodies and they´re amazing!
I´m a volunteer cook instructor, part of a group called “Brigada Verde” (Green Brigade). We host free monthly vegetarian cooking classes in our church and guess what: we´re including your recipes!
I had to make a little change in the recipe since pb is not a common product here, few people use it and it´s not so easy to find so I´ve replaced it for sunflower seed oil (same quantity) and the result was amazing! Total success!! we had 45 “students” in our last class and all of them loved it! We also translated the name: “blondies” a.k.a “Rubias Pecosas” (meaning freckled blondies) We gave you the credit of course.
We made 2 variations: 1 batch with flax seed meal and the other with quick oats. Both were a hit. Just wanted to say thanks and telling you how much I admire your work.
By the way, I´m a blonde and one of my sisters (also blonde) has freckles, she was the inspiration for the name. We´re 5 sisters, all blondes, not a single one is dumb 🙂 PhDs, and many other achievements are proof or it LOL
OK! Tried these last night and having a REALLY tough time keeping my hands off them. They are fantastic! So, the recipe makes the laminator list for me. Recipes I like and plan to use over and over I print out and laminate. Thanks Katie!
I just finished eating the batch I made and almost wrecked my diet. My gosh. It’s soooo good! My husband liked it too.
thank got I’m not the only one eating an entire batch. They lasted me 5 hours.. .. ..
These are really clever! And delicious. <3 I'd made black bean brownies before, but never blonde ones. The biggest change I did was I baked them for 10 minutes less then the recipe says and used honey, and 2 eggs (we have our own free-ranging chickens and I'm not vegan. :))
Just made these and I wanted to say thank you for this amazing recipe! I used “butter beans” and a mixture of vegetable oil and regular butter for the fat. oh and regular flour because I don’t like the taste of oat flour and don’t have any flax seeds. Turned out delicious 🙂