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
I substituted creamy Biscoff spread for the 1/4 cup nut butter. It added necessary fat and a warm spicy flavor that complimented the cookie bars without overwhelming them. Would be PERFECT for your Snickerdoodle version.
I didn’t have flax or oats and I don’t have a food processor, so I figured I’d experiment and throw in an egg instead (I’m not vegan). It wasn’t quite working so I added another one, and once I added the sugar it blended up nicely. It came out like a slightly underdone cake but it was really delicious. My bf was shocked that there were chick peas in it. I’ll be trying it again soon with only one egg to see if I can get it to be more like bars.
I just found your website and wanted to start with these because if you can make chickpeas taste like brownies, then I figured all your recipes would be wonderful. And wow! Awesome! I sub’d the pb for Apple sauce + coconut oil bc the husband is allergic. And I under baked these, next time I’ll let them bake longer. But still absolutely delicious, I can’t wait to explore the rest of the site!
I just made these and they are just awesome. I’m going to make these more often as a snack.
I love your recipes! It’s so helpful and delicious!
Can carob chips work instead of chocolate, I’m afraid to try it without knowing but I assume it would work..
You can always experiment! Be sure to report back if you do!
As is, they’re not bad. I changed them up because they’re very sweet and I don’t care for fatty desserts. I made these twice since and have made them with 1/2 Cup of quick oatmeal and only 1/2 Cup of sugar. I omitted the peanut butter aka fat completely. They were so good like this! I added more fiber due to the increase in oatmeal and lowered its fat content by omitting the peanut butter. By the way, it’s so much better with homemade beans too. Made them with both and they’re so much creamier with the homemade ones. Thanks for the recipe. Definitely a great base to work with.
If you cut into 9 servings this is 6 points per servings. I made this recipe exactly as listed and we loved it.
These are seriously amazing!
Hey, I know I’m a little naughty for not following the recipe 🙂 But I just wanted to say that I made these using a blender, and with a few modifications, and they turned out perfectly! I had to add a little bit of almond milk to help it blend, but other than that I used the excact ingredients (I used oats, not flax,) plus a few tbsps of melted coconut oil, and then at the end I added some extra oats and a little bit of ground flax. I only baked them for about 20-22 minutes, and they started to brown on the top!
They were delicious, fudgy but not *too* gooey, and everyone liked them! I didn’t even tell people they were made from chickpeas, or even that they were vegan, until the end!
I love this idea! Instead of chickpeans I used low sodium cannellini beans. I also a stevia in the raw/ sugar blend. Using stevia alone just changed the taste and gave it that “soapy” taste. The mixture was too dry when I did it so I blended in an egg white. I also used cashew butter instead of pb so that it wouldnt have a pb taste, has anyone used PB2 in this?? I LOVE your ideas – so creative!
Hey Katie! I tried this recipe today and it smells wonderful but doesn’t actually seek to be baking well. After the alotted 30 minutes in the oven I took it out ( it looked great) and a few minutes later as it cooked it settled and it’s completely raw except for the edges. Any suggestions? I used half applesauce and half vegan butter in place of the peanut butter and I did use a mix of baking soda and cream of tartar in place of baking powder because I have a corn sensitivity. Could any of these modifications be the reason my blondies are soupy? I popped them back in the oven in hopes of firming them up a bit. Anyway, thanks! Love your site!
Delicious! I followed recipe with brown sugar. My girls loved them and they made me tell them what was in them. (They know I’m a healthy eating freak!) They both wanted another! 🙂
I was in the middle of the recipe when I realized we were all out of quick oats. I subbed oat bran and a little bit of ground of flax seeds to make up the quarter cup. They came out great!
Oh my goodness. I made these today for my family and they were to die for! Loved them!
And my kids had no idea that the main ingredient was beans. Mwahahahaha!
Keep up the good work 🙂
These are amazing!!! I made a batch for the girls at work and they went down very well!!!
Thanks for sharing!!
Recipe says “ground flax or quick oats”. Does this mean if I use oats that I need to grind them down into a flour texture first? Thanks!
You can, but you don’t have to. If you don’t, they will just be oatmeal chocolate chip cookie bars.