Introduction

Chickpea Blondies are a deliciously moist and healthy treat made with simple pantry ingredients. These blondies have a rich peanut butter flavor and a fudgy texture, perfect for satisfying your sweet tooth without guilt.

The image shows several chunky square pieces of chocolate chip blondies stacked on white parchment paper over a wooden board with a white marbled background. Each blondie piece has a rough, golden-brown top layer with glossy, melted dark chocolate chunks scattered on and inside it, creating a rich marbled effect. The texture looks moist and dense with small bits of chocolate chips embedded throughout. A few pieces are slightly tilted, showing the thick, chewy interior. Some sprinkled white flakes, possibly coconut, add texture contrast on top. The focus is sharp on the front blondie melting with chocolate, while the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cup canned chickpeas (400g / 14 oz), drained and towel-dried
⅓ cup unsalted peanut butter (or sunflower seed butter for nut-free)
½ cup maple syrup (or any liquid sweetener like agave or date syrup)
½ tablespoon vanilla extract
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
⅓ cup almond flour (or oat flour)
⅓ cup dairy-free dark chocolate chips

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch brownie pan with parchment paper. A 6-inch x 6-inch pan works too for thicker blondies. Set aside.
Step 2: Rinse canned chickpeas thoroughly, drain, and dry them well by rubbing in a clean towel to remove moisture. This step is crucial to prevent fragile, overly moist blondies.
Step 3: In a food processor, combine chickpeas, peanut butter, maple syrup, vanilla, baking soda, baking powder, and sea salt. Blend on high for about 1 minute until smooth with no large lumps.
Step 4: Add almond flour and blend again for 15-30 seconds to mix evenly.
Step 5: Remove the blade and stir in most of the chocolate chips, reserving about 3 tablespoons to sprinkle on top later. This keeps the blondies from turning too chocolatey and fudgy like brownies.
Step 6: Spread batter evenly in the prepared pan and sprinkle the reserved chocolate chips on top.
Step 7: Bake for 20-30 minutes until golden and crusty on top. Baking time varies with pan size: wider pans cook faster, smaller pans need longer. Test doneness with a toothpick; it should come out clean or with crumbs.
Step 8: Let cool in the pan for 10 minutes to firm up. Carefully loosen the edges with a knife and lift out using the parchment paper onto a cooling rack. If still too soft, wait another 10 minutes before removing.
Step 9: Cool at least 1 hour before slicing to prevent crumbling. For extra fudginess, refrigerate for another hour before serving.

Tips & Variations

Use sunflower seed butter instead of peanut butter for a nut-free version.
Substitute almond flour with oat flour to make it grain-free and allergy-friendly.
To intensify chocolate flavor, mix in chopped nuts like walnuts or pecans.
Make blondies thicker by baking in a smaller pan; just increase baking time.
Be sure to dry chickpeas thoroughly to avoid soggy blondies.

Storage

Store chickpea blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Reheat gently in the microwave or enjoy cold—the texture becomes fudgier when chilled.

How to Serve

A close-up view of five square blondie bars arranged on a white marbled surface with parchment paper underneath. Each blondie has a golden-brown top layer dotted with many dark chocolate chips that are slightly melted and shiny. The blondies have cracks showing a soft, dense texture, with some flaky sea salt sprinkled on top for contrast. Extra chocolate chips are scattered around the bars on the surface. One blondie square is slightly pulled away from the others, showing more thickness and texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but cook dried chickpeas until very soft, then drain and dry thoroughly before using. Proper drying is key to good texture.

Are these blondies gluten-free?

They are naturally gluten-free if you use gluten-free almond or oat flour. Always check that your ingredients are certified gluten-free if needed.