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Chickpea Blondie Recipe

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★★★★★

4.9 from 133 reviews

This Chickpea Blondie recipe offers a delicious and healthy twist on traditional blondies by using canned chickpeas as the base. Naturally sweetened with maple syrup and enriched with almond flour and dairy-free chocolate chips, these blondies are dense, fudgy, and perfect for gluten-free and vegan diets. A simple food processor blends all the ingredients, making the preparation easy and quick.

Ingredients

Scale

Main Ingredients

  • 1 ½ cup Canned Chickpeas (or one 400g/14 oz can, drained and towel-dried)
  • ⅓ cup Peanut Butter (Unsalted; or sunflower seed butter if nut-free)
  • ½ cup Maple Syrup (or any liquid sweetener like agave syrup 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C) and line an 8×8 inch brownie pan with parchment paper. You may use a smaller 6×6 inch pan for thicker blondies. Set aside.
  2. Prepare Chickpeas: Rinse the canned chickpeas, drain thoroughly, and towel dry or rub them in a clean towel to remove all moisture. This step is crucial to avoid overly moist and fragile blondies.
  3. Blend Wet Ingredients: Place the chickpeas in a food processor and add peanut butter, maple syrup, vanilla extract, baking powder, baking soda, and sea salt. Blend on high for 1 minute or until smooth with no lumps.
  4. Add Flour: Add the almond flour to the mixture and pulse in the food processor for another 15-30 seconds until evenly combined.
  5. Mix in Chocolate Chips: Remove the blade, and gently stir in the chocolate chips, reserving about 3 tablespoons to sprinkle on top later. This prevents the blondies from becoming too chocolatey and turning into brownies.
  6. Pour and Top Batter: Spread the blondie batter evenly into the prepared pan and sprinkle the reserved chocolate chips evenly on top.
  7. Bake: Bake for 20-30 minutes until the top is golden and crusty. Cooking time varies by pan size; thinner blondies cook faster, thicker ones may take over 30 minutes. Use a toothpick or skewer inserted into the center to test doneness—it should come out clean with small crumbs.
  8. Cool in Pan: Let the blondies cool for 10 minutes in the pan to firm up, which is essential to prevent breaking. Then, carefully loosen the sides with a knife and lift the parchment paper to transfer to a cooling rack. If still too soft, wait an additional 10 minutes before transferring.
  9. Cool Completely and Serve: Cool the blondies for at least 1 hour before slicing into bars to avoid fragility. For a fudgier texture and easier slicing, refrigerate for 1 hour more before serving.

Notes

  • Make sure to dry the chickpeas thoroughly to ensure proper texture—too much moisture will make the blondies fragile.
  • Using a smaller pan results in thicker blondies which require longer baking time.
  • Reserve some chocolate chips to sprinkle on top to keep the blondies light on chocolate and prevent them from becoming brownies.
  • Cooling time is critical for the blondies to set properly; do not skip this step.
  • Refrigeration after cooling enhances the texture and makes slicing easier.
  • You can substitute peanut butter with sunflower seed butter to make the recipe nut-free.
  • This recipe is naturally gluten-free if you use gluten-free almond or oat flour.

Keywords: chickpea blondie, gluten free blondie, vegan blondie, healthy blondie, peanut butter blondie, dairy free dessert

Find it online: https://tastybynova.com/chickpea-blondie-recipe/