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
Mmmmm I made these yesterday and they’re really good! 🙂
I can eat these!! Thank you!
Just made these with vanilla protein powder, coconut oil instead of nut butter, a tbsp of honey and oats instead of the flax. I also used 86% dark chocolate chunks. Turned out great! Unbelievably moist and delicious! These are healthy?! Haha Thanks so much for the recipe!
I made these today. fooled everyone. my kids were soooo shocked when i told them there were chickpeas in it 😛
I doubled the recipe (one chickpea can and one white bean can) they turned out perfect! 🙂
DO you think I could use garbonzo bean flour and add a bit of extra water as opposed to the can of whole chickpeas? I have a ton of the flour and need a use for it. What do you think?
I just spent way too much time going through most of these comments and several people who tried garbanzo bean flour were not happy with the results. I believe the texture of the cooked beans is important, at least after making them once!
Thank you for sharing! These were so yummy and my 3 year old thoroughly enjoyed licking the spoon as much as he enjoyed the actual finished product. I love that I can feed him food knowing that it is a delicious AND a healthy treat!
This may be a question that you have answered elsewhere on your site, but I’ll ask anyway. When you state peanut butter in your recipes do you use natural peanut butter or the sugary processed peanut butter? Thanks!
BTW – I am new to your site and I made your No Flour Black Bean Brownies last night and they were amazing!!! They only problem is that they don’t last very long. 😉
Unless it specifically states which one to use, either will work. I usually use Whole Foods natural. I always use salted peanut butter. 🙂
These are awesome! My mom made them for my friends and I, and they couldn’t believe they were “healthy”! On the blonde note, coming from a blonde, SOME boys do fall for “nerdy blondes”!
I’m blonde and I say “dumb” things, but that mostly stems from a lack of world experience (especially when I was a teenager), and also from the fact that I’m a bit slow. By slow I don’t really mean unintelligent, it just takes me a while to process things and come up with a good answer, so when I try to do it off the cuff all kinds of weird drivel can come out xD And no I don’t do this for attention from either sex, I’m too self-conscious for that lol.
How many serving to get to your nutritional value or how many grams?
Just made these, they’re cooling now and look like they turned out great 🙂 Just wondering, how many blondies is your nutrition information based on? Thanks!
Oh just found one of your earlier replies that says it’s for 20. haha thanks anyway 🙂
Hi – I would love to make these (along with many of your receipes I’ve seen so far on here!) and appreciate you putting the nutrition info link since I do track calories. Although, I noticed you did not estimate the number of servings each recipe yields. I see for example in the chocolate chip blondies that it makes an 8×8 pan and each serving is 74 cals. But not knowing how big your serving size is (1×1 inch?) makes it difficult to meal track. Would appreciate if you could maybe give some guidelines in how big your portion size is typically when you divide out the calories. Thanks!
Hi
I have black hair:-)
I was wondering in all of your recipes that call for canned beans/chickpeas,if I could use dry beans.Do I cook them before using in the recipe or just soak and grind them?
Thanks
GKB
Delicious! Sooo Gooey in middle topped with a glass of almond Milk.. Yum.
I just made these, sugar free, peanut free, and they’re awesome! I see some of you are struggling with how to sweeten them without sugar, so I’ll tell you what I did. Substituted almond butter for the peanut butter. Substituted a bit over a half cup of erythritol (can be found in stores as Z Sweet) and one packet of SweetLeaf stevia. You can play with the amount of erythritol to taste, but there was NO soapy flavor and these came out great. For the chocolate chips I used chopped up ChocoPerfection bars. Wow! I’m so happy. This is the best thing I’ve made since having to go gluten, soy, dairy and sugar free a few weeks ago.
Judy, if u ever try with Agave…please let us know how that goes. Looking 4 an easy sub 4 diabetic cooking. I want 2 do it with stuff we readily have around already & I do not like Stevia :::shudder::::
I just made a pan first trying banana and 1/4 cup dates. That didn’t seem sweet enough so I added agave nectar – I ended up adding 3 Tbsp and the final result was quite sweet! So in the future I think I’d just use the agave and skip the banana and dates. Also CCK has suggested cooking her sugar-free cookie dough dip recipe which I think would work well!
Thanks so very much! Ginger, appreciate your comments. I will try just the Agave then. Very helpful. I just wish these comments would put listed under the recipes newest first, so it could help other too. I very appreciate it & am thankful I got the email 2 know u replied ;O)
I made another batch with Coconut sugar instead of the banana/dates/agave – they turned out great! But for diabetics I don’t know the difference in how Agave and Coconut Sugar affect blood sugar. Good luck!
they are both low glycemic, but the rate at which different sweeteners increase blood glucose changes depending on what foods they are eaten with and some other factors, which can make the glycemic index a complicated tool to use for diabetes.
Can you shape the batter into cookies? Will it still cook through?