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
Hi, Just wondering what you would recommend to substitute the peanut butter. My niece is allergic to nuts and dairy and eggs so I want to make her your black bean brownies but also wondered about tweaking this recipe too.
See the note right in the recipe about substituting for the peanut butter. She provides a link in the ingredients section. Very easily done. Or you can also just use sunbutter.
These are delicious! 🙂
Hi Katie,
I have question… I was wondering why in many of your recipes you call for quick oats, as opposed to regular oats? I have made your deep-dish cookie pie a number of times with regular (long-cooking) oats and it always comes out fabulous. I’ve always been programmed to think that “quick” oats have far less nutritional value so was just wondering if there is a particular benefit to using them in recipes such as these? Perhaps one day I’ll make the cookie pie with the quick oats to see if there’s a difference in texture that I’m missing out on. In the meantime, I was reading this recipe and noticed them again, so just had to ask. Thanks for all of the wonderful, healthy dessert recipes that help me get my chocoholic kids to eat beans!
Quick oats are smoother than rolled oats so will give a less rustic taste and will bind together better. I’m sure you can use rolled though.
Oh my gosh! These are phenomenal! I am not a vegan but i have made these 4 times this week and my husband and I just love them!
I just made these and they are gooey but so good. I used leftover great northern beans I made this week. So smooth & not a detectiable bean at all. Thanks for the recipe.
These are in the oven right now. I used cannellini beans, since that’s what I had in the pantry. The batter tasted great!
Katie, how much stevia do I use if I substitute for sugar?
Tried these – they are delicious and very easy to make.
I substituted the peanut butter with cashews (not cashew butter) and used coconut sugar – because that was what I had at home. Worked perfectly fine and tasted fantastic.
Katie, girl you came through as always! These were delish! Only thing I did different is plop them in the pan like little cookies-my entire family loved them. I appreciate them being gluten free too.
Hi Katie! Have you ever tried making these with maple syrup instead of brown sugar? I’m curious how that may change the consistency.
Hi Katie! This was first recipe I tried and blondies tasted amazing! However next time, I will try to sub sugar for maple syrup or something ”healthier”….
The only thing that surprised me was they really looked uncooked when I took them out of the oven. But then I read that is how they sould look. I kind of ate all of them 😀
Man oh MAN these are good. Until I decided to try these I’d never made a blondie recipe that I liked, but these have it all. Great texture and taste, and super easy to make. My omni roommates devoured them, too; they were all gone in less than 48 hours. My only critique is that I personally would use fewer chocolate chips, maybe like 1/4 to 1/3 cup instead of 1/2. Next time I’m also going to try to use almond butter instead of peanut butter, as I LOVE the taste of almond butter in bars, and maybe experiment with nuts and butterscotch chips as mix-ins instead of chocolate chips.
I used almond butter and Swerve brown sugar- yum! I would like to try using maple syrup or honey, too. So many possibilities!
These were so delicious….and addictive!…. if your used to not super sweet healthyfied desserts. All I used was a 1/4 cup of honey and used the chcocolate chips for the sweet aspect! Nuts are a great touch on top to add texture. I also didn’t use oatmeal and they tunrned out the same regards to flavor compared to the chicpea dip; not sure about texture though. It didn’t completely fill the pan but worked out and did not hurt it.
These were so delicious….and addictive!…. if your used to not super sweet healthyfied desserts. All I used was a 1/4 cup of honey and used the chcocolate chips for the sweet aspect! Nuts are a great touch on top to add texture. I also didn’t use oatmeal and they tunrned out the same regards to flavor compared to the chicpea dip; not sure about texture though. It didn’t completely fill the pan but worked out and did not hurt it.
I have been on a diet for several months, and I missed desserts. I am a total chocoholic! I’ve made several things off your website now, and I have to say, they have all been awesome! I give some to my husband and friends and make them eat it before I tell them what it is, and they are all surprised. I’ve led them all to your site as well. For a long time I’ve been wanting to cut out flour, refined sugars and other bad things in desserts, but didn’t think it would taste as good. I’m really happy I found your site. I’m looking forward to trying more recipes. Keep up the great work!
I would like to substitute the brown sugar for honey. Do you think that would work?