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 i sub sunbutter for a nut butter we have nut allergies here. My kids love the black bean brownies and are begging for this one. I am so glad i can now make my youngest daugther treats to parties that look like cake that everyone else is eating without all the stuff that makes her sick. she is allergic to dairy,eggs,peanuts and gluten. you are my new fave place to go for treats. almost every few days…… i may make my friends a believer that gluten free and vegan is yummy.
Yes!
These were delicious…although I didn’t use the recommended amount of flax and they were too gooey to cut, oops! I was thinking of using this base for seven layer bars!
I made these last week and converted the ingredients to grammes on my blog for any UK people like me 🙂 I loved them! Definitely will be making again!
I just made these with my 5 year old. She started gagging when I took the garbanzo beans out of the cupboard. I told her to wait and see and showed her the pictures of the completed bars. She was skeptical but humoured me. Once the batter was done and ready to go into the pan I couldn’t keep her out of it, and it’s ok to eat this batter because nothing is unsafe to eat raw. Once they were cooked and (mostly) cool we loved them. Thanks for such a healthy GF recipe 🙂
I made these for my friends yesterday and they loved them! So did my dad, but he will eat anything so he doesn’t count 🙂 The pb is definitely essential.
Thanks Katie!
Hey Katie, I love your blog! I made these and took some to school to snack on (im 15) and I told my friends that there was chick peas in them. They all thought that it was disgusting until a couple of them actually tried them and they thought they tasted amazing. And they were right because they really do taste amazing xx
These are fantastic! I’m a 15 year old living in an anti-healthy anything family. To them, if its healthy, it’s automatically gross. I made these for them and everyone loved them!!
hi katie! i love your website and cannot wait to make this recipe but dont have a food processor. so i was wondering if its so bad that i use a vitamix blender? and why?
thanks!
I used my vitamix blender and it worked great! I thought it would be blended well at first but when I tasted it the beans were not completely blended. Mixed longer and they were great!
these were DELICIOUS! I used succanant as the sweetener! LOVE! Made a PB glaze of melted PB and a little bit a powdered sugar….one of my new faves!
Hmm.. How did you get those nutritional stats? Mine came out with about 160 calories per slice. I am not AT ALL trying accuse you of being wrong, I would just like to have those stats haha! 😉 Which version was it that you did those stats for? :)Thanks!
Made these and only got to taste a little bit before my mom ate the whole pan!!! Excellent recipe 🙂
Is there any way to make these if you don’t have a food processor? They sound amazing but I only have a blender 🙁
I found your site from a gluten free search. Very interesting recipes and commentary. I think I’m going to stick around. 🙂
And re. your comment about blondes – first of all, it’s completely antiquated to view the world in terms of hair color. I’m Asian – does that make me a “brunette?” What about Africans – are they also “brunettes?” Or do we not count? But I do understand why it is bothersome that some girls/women feel it necessary to pretend to be LESS than they are just to get men to like them. Question I have is what happens when the girl gets “caught,” gets married and guy finds out his “trophy dumb blonde” is too smart? Will he accept her or will he dump her in search for a truly dumb blonde to feed his ego? All of us have some growing up to do.
didn’t get to taste these cause my mom got ahold of them…and, well, the rest is history 😉
Made a double batch on Friday. Tried reeeaaallllly hard not to eat all the batter by myself before baking. They were ALL gone by Saturday night.
This was the first recipe I tried from your site and I will definitely be trying more now that I trust you! 😀
Thanks so much!
XXX
Adi.
it’s sad that I see on tv that people who like science and reading and knowledge are regarded as nerdy and not exalted as stupid bitchy girls w/ big blobs