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
These are so good! The only problem is not eating the entire pan at once. 🙂 I went out this morning and got another can of garbanzos so I can make them again.
These are amazing… can’t wait to to make! Quick question, I don’t mind stevia, what is the amount you substitute stevia for the sugar? Thanks.
hey Katie cute post 🙂
I’m trying these today!
I found some eden organic brand navy beans on clearance so while searching for a bean brownie recipe that uses navy beans I found this yummy recipe
I love fresh hummus so the chickpeas are easy to come by.
cant wait to make these and share them . 🙂
maybe call them Chic-Chana Blondies (chana meaning little chickpea in Hindi )
Just came across these and made them for my mum and gran who came for lunch. They and my two year old absolutely loved them, especially warm out of the oven. Amazing!
Has anyone made these in cupcake tin? Do you adjust the cook time?
I really liked these! But my daughter didn’t like the peanut butter flavor (strangely, in the “no bake” version, she was fine). Strange question, could I straight up use plain ol’ butter?!
You can! Or also almond butter works.
Hi Katie! when you make these with stevia, how much do you use? and are you using liquid drops or powder? thanks 🙂
Hi Katie,
I use maple syrup as my sweetener of choice. It seems to be the only “sugar” that I don’t react to (addiction). I haven’t had good results with Truvia (which is stevia and erythritol) which seems to taste bitter the next day. I want to try zylitol, but don’t want to waste money on it, if it isn’t good next day. Could you recommend a way to make these with maple syrup, or if anyone else can tell me how zylitol does after a day?
Thanks so much! BTW, I have made some of your recipes and have loved them! Hubby too 🙂
I know this comment is ancient now, but for anyone else asking the same question… I used date paste. The liquids in this recipe all have binder properties, so you don’t want to lessen them to make up for a wet sweetener. Instead, add more flour. I used 3/4 cup of date paste and followed the recipe as is, except I doubled my (oat) flour.
Made these last night. So yummy. The bean based bakes make me feel a bit healthier about sweets for breakfast. Super yum
Could you tell me the ratio you used for the stevia substition? Liquid or powder? Thanks!
Katie: HI! I would like it if you could post recipes for black bean cookies or white bean cookies.
I love all the recipes in this website. This is what I do for desserts.
You can do the black bean brownies as cookies!
Very yummy. I used agave syrup (less than 3/4 cup because it is much much sweeter than coconut sugar or regular sugar) which worked great. Good quality bittersweet or dark chocolate chips really make a difference, too. I think of them as little power bars 🙂 Thank you for the clever, healthy recipe!
Thanks for this! I only used 1/3 cup of brown sugar + 1 tsp molasses and they came out super delicious. I also added a salted caramel power crunch bar to the mix (just mashed it up), not sure if I could really taste the salted caramel….
Thanks again! I’ve also tried one of your brownie recipes which was another hit!
Making these now! Yum! How do you store them after cooking?
They can stay out for a day, but are best refrigerated for freshness, or you can freeze them too.
These are cooling on the counter! Can’t wait to try them! Has anyone made them in a blender instead of a food processor? Why should they not be made in a blender? Just curious cause my food processor is small and awkward and my blender is awesome! Anyways, super excited to try them, these look amazing! Thanks <3
Some people have done it successfully. It just doesn’t process everything as evenly so you can run the risk of ending up with not as smooth or evenly blended flavor. I’d try them in the blender and if you like them, great! If you don’t, then possibly try another time if you have access to a food processor 🙂
Just made these tonight for a low calorie dessert for the week and was pleasantly surprised! I made a few changes – I used homemade chickpeas (instant pot) and instead of brown sugar, used 1/2 cup of maple syrup. Also used 2 tbsp flax and 1/4 cup oats (rather than one or the other). Other than that, followed all the instructions. I didn’t find they were undercooked at 30 min and maybe would even try 25 next time, but perhaps that was due to the changes I made. Will keep this on repeat along with the black bean brownies for healthier desserts throughout the week!