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
Can I just say……I love you!!!!
Thank goodness I found this. These are AMAZING. I made with the WOW Butter as we have allergies to PB. One batch with the ground flax one with oats, I might do half and half next time. MY 4-year-old SON who eats NO protein LOOOOVED these! I couldn’t be happier, and these are ingredients that we usually always have on hand! Awesome, Awesome! Thank you!
These are darn delicious!!! I’ve made these several times and my whole family loves them. No one would ever guess that these are healthy 🙂
I tried these with dried-soaked beans (not canned) and they came out a bit dry. Just a heads up to anyone else, they might want to add some extra liquid as canned beans are much more watery/squishy having soaked in the cans for so long.
I adore these blondies! I’ve made them quite a few times & they don’t last long in my house! YUM!
Have made these a number of times now and everyone I share them with just devours them! However, I always substitute half of the chickpeas with banana and reduce the sugar. Super amazing!
Thank you!!! I made this for my baby and subbed banana and applesauce for the sugar and pb. My little guy ate 2 pieces for breakfast 🙂
I just made these amazing treats! Thank you CCK!
PS. I am the “dumb blonde” in this commercial http://www.youtube.com/watch?v=GHX2mvFVQMs
and I took it all the way to the bank!
Kisses!
Unfortunately I don’t have a food processor:(. Does this mean i cant make this recipe??
I made mine with a blender and it still turned out great! Just put about 2-4tbs of water (or until it blends) and blend it once. You have to keep blending, mix it around, blend it again, and so on. It takes a lot of tries but it definitely gets it smooth.
I made these with cannellini beans instead of garbanzos and they turned out great!
When I saw the pictures, I couldn’t believe that these were flourless AND healthy. At first I bought canned chickpeas but then I realized how much salt it has and decided to just cook it myself. It did take a while (because I had to boil it once, wait for about an hour, and then boil it again), but I made about 3 cups of it so it was definitely worth it!
Being me…I didn’t notice the “no blender” part so I had to pour some water and applesauce into the blender and tried multiple times to smooth everything out; however, after some sweating, it was smooth and ready to be poured into the pan. I used two packets of stevia and about 2 tbs of brown sugar. Overall, the texture was way better than I expected (moist and has a crunch!), and it was the right amount of sweetness for me! I think the chocolate chips did the job 🙂 Thank you!
Just made these in mini muffin tins and they turned out great.
Glad to have something that will boost my daughter’s iron intake.
I made these a couple of days ago after a desperate search through my familys cupboard for a vegan free treat ended in frustration. They are so good! My family and friends loved them and they were gone way too quickly!
I’m so happy I’ve found your site, I’ve already got your peanut butter buck eyed brownies in the fridge waiting (impatiently) to set.
I made these yesterday, and, embarrassingly enough, they were totally gone by last night! I tweaked the recipe as follows: I cut down the sugar to 1/2 cup and added several drops of liquid stevia…..I cut down the peanut butter by half, and added extra apple sauce, I also added two teaspoons of PB2…….I also didn’t have any chocolate chips, so I chopped up half a bar of trader joe’s dark chocolate.
The results were pretty good, but not perfect. It wasn’t sweet enough (and I don’t like things sweet usually). Next time I think I’d add a few dates into the batter for natural sweetness. Also, it tasted a bit “beany”…. like you could definitely taste the chick peas in it. I didn’t mind it, but there might be some out there who would. Also, I baked them for 30 minutes, but they were still kinda mushy. Next time I’ll keep them in the oven a bit longer. Overall, I think these are an ingenious idea! I’m going to attempt these again, with additional tweaks!
I don’t know what I’m doing wrong but they came out mushy but still tasted good so I rolled them into balls and froze them I also substituted the brown sugar with agave nector and added chopped pecans on top and of course chocolate chip can you tell me why they are mushy is it the agave thanks
You need to follow the recipe if you want the correct results. Read
the FAQ page at the top of the blog.
I am guessing it was the agave, because that would add a lot of liquid that is not included in the recipe.
LOVE this recipe!!!!! I literally had to hide them from my kids so they wouldn’t eat the entire pan in one sitting. Would it be okay if we shared this awesome recipe on our IG and FB page! Of course, you will be given credit.
Thanks!
Wholemadeheart