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
Katie – I love your recipes! Can I sub sugar with maple syrup?
These are fantastic! I replaced 1 tablespoon of the oil with CBD infused coconut oil and it worked super well. A great vessel for medicine
I made this today and they are fabulous! So soft and gooey inside. I should have read past ‘blend’ tho bc I used my blender and not food processor lol. I added probably 1/4 or 1/2 cup of oat milk and it helped, yet stayed a thick consistency. I did oat flour and a combo of date sugar and regular cane sugar (mostly date). The chips I used are by Hu, and sweetened with date sugar. Anyways, I recommend!
I’ve made these a bunch as blondies, but today I made these with lemon juice, lime juice, fresh zest, and cardamon. I’m so excited where I can go with new spice and flavor combos!
I overcooked some chickpeas in my instant pot, but I hate to waste food, so I was pondering what I could do with them besides hummus. I make black bean brownies a lot, so I thought I’d try these out. I’ve never made, or eaten, a blondie before! If I’m going to have dessert, I’m going to have CHOCOLATE! lol (I think you can relate? 😉 ) So these were the perfect way to use my mushy chickpeas AND add chocolate with the chocolate chips. I used 1/2 cup coconut sugar and 2 tablespoons of the Pyure brand stevia and they turned out perfectly sweet and delicious! The only thing I would want to improve is the texture. They are very soft, even after completely cooling and you can tell they weren’t made with flour (other than the small bit of oat flour). Still, they’re good! If I made them again, I think I’d try more flour-to-chickpea ratio and maybe use almond flour too, instead of oat. The texture is just very one-note soft. Thanks for helping me not waste food! When life gives you mushy chickpeas, make blondies!
I assume you’re using a 15.5oz can of chickpeas?
I made this today and they are fabulous! So soft and gooey inside. I should have read past ‘blend’ tho bc I used my blender and not food processor lol. I added probably 1/4 or 1/2 cup of oat milk and it helped, yet stayed a thick consistency. I did oat flour and a combo of date sugar and regular cane sugar (mostly date). The chips I used are by Hu, and sweetened with date sugar. Anyways, I recommend!
Love love this recipe! I’ve made it well over a dozen times whenever I have extra chickpeas on hand and I have modified the recipe swapping out certain ingredients. Since my food processer can only take so much, I process the chickpeas first with the baking powder + soda and salt and set that aside in a seperate bowl. Then I process together 6 soaked & pitted dates (5-10 minutes in hot water) and the banana, which i then combine in a large bowl with a spatula the processed chickpeas and dry ingredients (for the 1/3 cup flour I mixed half almond and half oat flour). Bake accordingly and you get the perfect chickpea blondies everytime 🙂
Good evening,
What can I replace applesauce, or yogurt? I don’t have them right now.
All ready to try these – but the video lists “add your favourite thickener” and there is no thickener given in the recipe. How much thickener should there be? Thanks.
Hi! That is just referring to the flour in the recipe 🙂
Wondering could I sub maple sugar for the regular coconut date etc..
So good! They taste so rich and like a true dessert!
I made these and even my hubby thought they were good! I used canned chickpeas, 1/2 c maple syrup for the sweetener, oat flour, 4 oz unsweetened applesauce (the whole individual serving in a plastic cup with a peel back lid), and 1 T olive oil (cut back on the oil due to the liquid sweetener) along with the rest of her ingredients. Mixed in a vitamin blender. Baked in an 8 by 8 pan about 40 minutes. Would make again!
Absolutely love these. I’ve made them several times. I always use the mashed banana option cause I love bananas and have tried with both peanut butter or oil. Both were amazing.
I was wondering if these could be baked as cookies instead of brownies. My 4 yr old wants to make cookies- and I want to make these again. If so, any suggestions as to what modifications may need to be made?
Making a post about a cookie version is high on our list, as Katie has done it before but never wrote down the specifics. Hopefully we can make them again soon and get it posted!
Love them so good
Update: I just tasted these before letting them cool all the way down. Wow they are amazing. Way better than the black bean brownies. I used white beans, spelt flour,almond butter and applesauce. You would never have a clue that there are beans in this recipe. Super good. I will be making a couple of your banana bread recipes later this week as muffins. Thanks for your great recipes!
Has anyone tried subbing dates for the sugar? How much would you need? My vegan baking has helped me gain 10 lbs. So i would like to cut down on the sugar. TIA