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 made these yesterday and used 1/2 cup of Xylitol. They turned out great, and definitely sweet enough. Thank you : )
Love this recipe!
Do you know if they will taste just as good if I freeze them and reheat them for another time?
Thanks!
Yes!
I made these without the nut butter, used xylitol only a quarter of a cup and spread them very thin in a bakers edge brownie pan and they turned out like thin crispy chocolate chip cookies…And super low-calorie ….I only did a sprinkling of mini chocolate chips…. lots of flavor not very many calories!
After taste testing we have decided maybe a little bit more xylitol and don’t overbake ….maybe half a cup of xylitol.
Oooh, I may have to try doing that with these.
I have wanted to try these and black bean brownies for some time. I always put them as part of this challenge I am doing and it never gets done. Anyway, I was determined this time and made both recipes. Not only were they both delicious, they were so easy to make.
How long can these be stored and should they be stored in the fridge?
I made as directed except with white chocolate chips. I found they have a beany aftertaste, but initial flavour & texture are great!
These are so good! The two male omnivores also loved them. 🙂 Yummy flavor. This is my 2nd time making them. I didn’t like how mushy mine were the first time, tho the omnivores thought they were fine that way (needed more bake time?), so will increase cooking time by a few minutes and I went ahead and used 1/4 cup ground flax seed AND 1/4 cup rolled oats (blended a bit), to see if I can get them less mushy. We’ll see in about 30 minutes if that was a good idea or not. lol.
Hi Katie, can you share your stevia versión of the recipe with me? I’d love to try that one but not sure how much stevia, which version powdered or liquid and if you sub something else in the recipe in place of the 3/4 cup sugar.
Thank you
I had not heard of blondies before (not sure how common they are in the UK) but I made these just now and they are delicious.
I used chickpeas and almond butter instead of peanut butter and agave and a little fruit sugar instead of brown sugar. The only thing is that I mistakenly put the chocolate chips in before blending so the colour was not blonde and looked chocolatey. I really like the taste though :).
Thank you for all these wonderful recipes, I am looking forward to trying out more of these in the near future 🙂
I tried the recipe using Swerve brown sugar. They look delicious, and the batter prior to cooking (because I had to taste it!) was good!
Can these be made with white chocolate chips or butterscotch chips, to make them more blondie-ish?
Btw, I’m a redhead lol.
Absolutely!
Do you think possibly you could try a vegan bannana based redvelvet milkshake, or maybe even vegan style loft house cookies? Thank you!
I made these yesterday and followed everything as is! Whoooaaaa!!!!! They were soooooo delicious. Even the baking time was RIGHT ON to the minute! Thank you so much! I will share the link to these on my fb site ‘Super Quick Plant-Based Recipes’ – as I am sure my group will love these AND your site! Thx again Katie! You rock!
Thank YOU for making them!
Hi there!
I was wondering if you could sub sweet potato or pumpkin for mashed banana?
Thank you 😊
Sure, Katie has done it 🙂 https://lett-trim.today/sweet-potato-blondies/%3C/a%3E%3C/p%3E
I just made these and added a scoop of vanilla protein powder! Oh my, so decadent!
Can I sub banana or applesauce or the sugar? If so, how much? I don’t use sugar or sugar subs listed but these sound good and I’d like to try them!