These shockingly rich and gooey chocolate chip chickpea blondies are one of the most popular recipes I’ve ever posted!
&method=button)
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 a tip if you cook the beans instead of adding canned beans there is less of a need for sweetners because even once you rinse them canned beans are still salty.
Also you save money this way I added chopped apple, sultanas and shredded zucchini to make it even healthier and less calories dense per serve. 🙂
Even though I adapted this recipe I am soooooo thankful for the idea and love cruelty free cooking of any kind! Fats or no fats, sugar or no sugar, animals are our friends not food and that’s all that matters. 🙂
First of all – fantastic idea, fantastic recipe!
I replaced the sugar with 1 tsp stevia and 2 tbsp rice malt syrup (fructose free sweetener) to keep the brown sugar/caramel flavour, and they turned out great! Another alternative would be honey.
Thanks, CCK!
My kids love these bars. I find putting 1 teaspoon of cinnamon and using butter instead of peanut butter with 1/2 cups gluten-free oats lawmakers a better tasting version.
I just made these! They taste like my dad’s extremely butter, HIGH-fat chocolate chip cookies! They are SOOO good.
I used almond butter for the fat, and I subbed 1/4 of the sweeter for honey, and the other 1/2 cup just brown sugar. They are great–awesome job, man!
I have to admit that usually if I don’t want to do something (like fix my bike chain when it falls off or pour the huge, hot soup into a container when I close at work) I will look around to see if an unsuspecting, idle male will do it for me. I am naturally blonde haired, blue-eyed, and about 5’3″. Though athletic, I have definitely used my small stature to my advantage–even if I can probably do more push-ups and run a lot longer than most of the guys that I have gotten help from.
So while I feel guilty doing so sometimes, it can work. As long as I don’t act all STUPID and bubbly while doing so, but simply “I am capable, but do NOT want to do this” and guys will still whatever it is for you.
I made a no-sugar added version yesterday, YUM! Using the no-sugar deep dish cookie pie as a guide (wasn’t ready to make a whole pie…) I replaced the 3/4 cup of brown sugar with 1 cup of pitted dates and 2 little stevia scoops (something like 1/16-1/8 tsp total) I had to splash in some almond milk (1/8 cup) to get the mix to process followed rest of recipe as is and everyone in my house ate them up! Will make again, and try the cookie pie for our next special occasion…maybe Father’s Day! Looking forward to your cookbook…
Every time I make these my husband says “Are these the brownies that are mysteriously good for you? It baffles me.”
I just recently found your blog and I’m in love. I really want to try this out especially for college when I’ll be more tempted to eat unhealthy sweets! 3 am Ice cream 🙁
One issue that I have is that I’m allergic to peanuts and most of the reviews say that with just applesauce as a replacement, it tastes more like beans.
Is there any substitution that is easy to find? For flavor purposes? I live too far away to buy almond butter or any other types of nut butters.
Hi Amy,
Try the deep dish cookie pie instead. You can cook it in a square pan and cut it into squares for blondies instead of a pie, and it has no peanut butter. 🙂
How much stevia did you use ?
Katie, I love this recipe so much. It’s my favorite thing to bring to parties. Thank you for posting it!
I have a quick question though: is it safe to leave it out at room temperature or should I keep it refrigerated?
Thank you!
After one day, you should refrigerate it for freshest results.
Wow! Your recipes are AMAZING! Thank you!
Aw thanks, Michelle!
Do you store them in the fridge or on counter? My first batch is baking right now and it smells awesome!
Fridge after one day.
Made with Nutella instead of peanutbutter. Delish.
Thank Katie
Made with Nutella instead of peanutbutter. Delish. Thnx katie
Made these tonight and they were fantastic! 🙂 I love finding healthy desserts to make for my hubby! Thanks for your genius recipes Katie!
What is the nutrition content. How many calories, fat and carbs?
You’re just amazing!!!!! thank’sss