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 have made these using white northern beans, and cannellini beans, and just recently split yellow peas. My kids are obsessed (I do add an entire banana, one egg, and bump up the flour and baking powder some).
I mix all the wet in my blender and then pour them into my dry. I also bale in a 9×13
I’m wondering what type of yogurt should be used for these? I tried the mashed banana but it was too powerful of a taste. Can I use greek? flavoured? I would prefer to use a plain.
Thank you Katie
Made these with the cannellini beans for morning tea with my son and his family. Also served your black bean brownies.
Everyone loved them and were surprised to hear they had beans in them.
Not a crumb left in sight
Love this recipe! These are so delicious and easy to make and love that they’re a healthier dessert!
These are husband and daughter approved! Are they freezer friendly? Has anybody tried?
They are!
Excited to try these! If you were to use a liquid sweetener like date syrup or honey, would you leave everything else as is or adjust dry ingredients?
So I used date syrup, and just one tbs of olive oil and a dash extra oat flour. While they were warm and gooey the flavor was divine, even if on the soft side because I couldn’t be patient and wait. Stored in air tight container in fridge and next day the texture was wet/like mashed firm beans, and had a beany taste.
This also happened when I made the black bean brownies… excellent day of, but in glass container in the fridge they became more of a wet texture and more beany in flavor. Is there something I can do to get more of that cookie bar/non wet consistency but still with a nice chewy bite?
Can I use Maple syrup/Honey because no sweetener other than granulated sugar is available in my country which I don’t want to add.( I want to bake healthy)
Katie,
I’m so excited to see your updated website. Here are a few of my suggestions (which you are under no obligation to use):
1. A “jump to recipe” link at the top of the recipe page. I do read your descriptions but having that option is nice for future visits.
2. Instructions written in a numbered list rather than one big paragraph. (This also makes it easier when saving to a recipe saver app.)
3. Nutrition info included on the same recipe card, preferably with a clarification of which flour or sweetener you are basing measurements on.
4. No pop-ups! I don’t know why, but your site has so much visual noise with ads. I always have to switch to “reader” mode.
I look forward to seeing the changes you make.
Lol..how is she supposed to make money without the ads? Baking is expensive and developing these recipes are not easy.