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
OMG! the dough tasted exactly like real cookie dough, so excited to try the finished blondies, they are in the oven right now, can’t wait 🙂
I absolutely love these. I made them as a dessert to take along to Thanksgiving this year. I was so excited to share an all natural treat with my family (who all eat terribly) but as soon as I told them they were all natural, none of them would even try them!? I ended up taking them all back home and my boyfriend and I are eating hem ourselves. I just don’t understand how you can not want to eat something just because it’s healthy and not packed full of refind flours and sugars. Makes no sense. Oh well, more for me.
Hey Katie,
all of your receipts sounds so delicious!
First I tried these Blondies, but I have some Questions:
because of my Arthritis I may not eat peanuts. I used coconut oil instead, but (in this case) I don´t like the coconut taste. What can I use instead?
The Blondies are crumbly outside and moisty inside – ist this right and how long can I keep them?
Thanx and delicious greetings from Germany!
I usually substitute 2 Tbsp canola/vegetable oil for the peanut butter. You could probably use less.
You could use Nutella ( if you’re vegan, homemade ) or some other spread of that kind of consistency. Tastes delicious!
Have recently discovered your website – wow! I just made these blondies, absolutely delicious. I knew there were some healthy options somewhere. Thanks
So I’ve recently decided to start eating healthier, and I found your site which is great because I need to have my baked goods! Anyways, I made these today and followed the recipe except I stupidly read over the Peanut Butter and didn’t realize it until after it was baked, but these were still amazing! I gave a serving to each of my brothers ( I have 4) and their ages are 19, 13, 11, and 4. I’m 17, in case you were wondering. They all loved it but after I told them there were chickpeas in it, things got very interesting. The oldest one was like “Aghh! Why did you tell me? My stomach feels weird. Freakin chickpeas!” The 13 year actually gave me $5 for another piece while the 11 one begged for another and another and the 4 year old loved it as well. It was funny cause i put them in the microwave so they would be hidden from the littlest one, and then he got a chair and started trying to open the microwave up. Haha. Anyways, thanks for a great recipe!
I’ve made these cookies about 4 times already, but today I decreased the beans and increased the oatmeal for a more oatmeal-cookie-like blondie, and they were DELICIOUS.
I made these tonight and they are SO good. They are soft and you would never expect them to taste that good. I love your recipes and healthy alternatives to dishes! Thanks!
So good! I made them with maple syrup instead (and with the oats) but only used 1/4 cup maple syrup. Also left out the chocolate. Seemed to turn out great…my 4 year old loves them (trying to sneak him beans). Some might like them sweeter though. Also they are still warm so hoping they firm up a bit but not sure they will with the added liquid. Thanks!!!
Is it 95 calories for each blondie square you make? I am counting calories and I’m trying to find healthy alternatives for sweets! These look delicious and I can’t wait to try them!!!
This is such a wonderful recipe. I made it today, and posted on my blog about it! Don’t worry, I gave you all the credit 🙂 I’d love it if you checked it out! Thanks for the awesome post, and I’m definitely following your blog!
http://fairwaysgreensteas.com/2014/01/08/success-healthy-gluten-free-blondie-bars/
These are currently in the oven. can’t wait to taste 😀 the dough was like the cookie batter recipe!! Made the black bean brownies a few days ago and they are still moist and delicious- incredible.
These are absolutely sensational! A friend served them to me without telling me they were healthy, and I refused seconds, thinking they were super buttery! Absolutely amazing! I’ve been making them for parties, events, and family dinners ever since. I’m so excited to see you’re going to have a cookbook–siked to try all your recipes! Keep up the good work, and all the best of luck to you!
Katie K.
Hello from the UK 🙂 I’ve only just discovered your website, whilst searching for a recipe for homemade date bars (called NAKD bars in the UK) anyway I made your oat & raisin ones and they were sooo great.
This is the first baked recipe I have tried. I used butter beans and Rapadura sugar (Sucanat in the US?) and subbed the choc chips for dark cherries…BUT they came out smelling and tasting of just very sweet butter beans 🙁 Could this be because this is my first try and I’m not used to the taste?? Or am I maybe expecting too much from them? I’m a “normal” eater by the way, not vegan, just health conscious….
I’m gonna keep trying your recipes, ill give the bean browies a go before I rule out bean desserts altogether 🙂 xxx
You may want to check out the troubleshoot comments in the Recipe FAQ section at the top of Katie’s blog. Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
I just made these! I made them exactly how the recipe called for making them except I used Rye Flour in place of the flax seeds/quick oats. I don’t have a food processor so I used this mini chopper thingy and it worked! I like your blog and have made many of your recipes and they all turn out fantastic (just have never commented). Now I will go taste the blondies…they are good!! it tastes a little like chickpeas but otherwise it is like normal blondies. I think the Rye Flour worked well. I have a cold and am a middleschooler and they still taste yummy and were easy to make. I used Bittersweet chocolate chips which (in my opinion) are the best! (So sorry if this is a boring and terribly written comment!) I completely understand what you mean by like blondie people (not their hair color but their acting/being stupid to get attention/making the worst jokes ever so that people think their amazing) Sincerely, faith the sick middleschooler
I’m a big fan and love this recipe in particular. I just tried it with cashew butter and it is awesome! Thanks for sharing all your delicious and healthy recipes
Just made these with sun butter, and 1/8 c flax meal + 1/8 c quick oats, otherwise exactly as written. I processed the batter in my Cuisinart so long in an effort for smoothness that the batter heated up from all the friction, but I didn’t notice until I had added most of my mini semisweet chips, which all melted! It was still delicious though.
Next time I want to try it with TJ’s cookie butter or Biscoff spread — not as healthy but I’m predicting delicious results!