Vegan Chickpea Blondies

Craving something sweet and satisfying? These chickpea blondies are definitely worth trying out! They’re not only delicious, but also made with wholesome ingredients, creating a soft and chewy treat that will surprise your taste buds. Plus, they’re both vegan and gluten-free, making them a perfect dessert for everyone to enjoy!

You’ve probably already heard by now about desserts made with unexpected ingredients like beans and vegetables. It’s amazing how these options have gained popularity over the years, and I’m thrilled because I enjoy experimenting with food and finding new ways to incorporate nutritious ingredients into my treats.

If you’re new to baking with unconventional ingredients, I highly recommend giving these chickpea blondies a try! It’s truly amazing how garbanzo beans can transform into a scrumptious dessert with no noticeable bean taste, thanks to their mild flavor and ability to blend perfectly with other ingredients, such as nut butter and sweeteners. Trust me, these blondies will not disappoint!

With a soft and chewy texture, these chickpea blondies are a satisfying and delicious dessert option that you won’t be able to resist! And while you’re at it, make sure to check out our other creations, such as the chickpea cookie dough recipe, as well as our black bean and sweet potato brownies.

Jump to:

• Why you’ll love this recipe
• Ingredients you’ll need
• How to make chickpea blondies
• Recipe video
• Tips & recipe notes
• Variations, additions & swaps
• Serving suggestions
• Storage & reheating tips
• FAQs
• Recipe
• Other healthier brownie recipes to try

Why you’ll love this recipe

• Chickpeas are a good source of plant-based protein and fiber. As a result, chickpea blondies are a healthier alternative to traditional blondies while still being rich, indulgent, and delicious. They have that delicious dense and chewy texture.
• No need to be a pro in the kitchen to make these blondies from scratch! With a few simple steps, you can have a batch of delicious treats ready to go in no time.
• They’re always are always a crowd-pleaser! We enjoy sharing them at gatherings and potlucks, and even those who are used to classic bakery blondies made with butter and wheat flour can’t resist their deliciousness.
• They are also a hit with kids, and the best part is that they’re oblivious to the fact that these delicious blondies are made with chickpeas, which is a great way to sneak in some protein and fiber into their diets.
• They’re vegan and gluten-free, making them a great option for anyone with dietary restrictions.

Trying out chickpea blondies can also be a fun and creative way to experiment with new and exciting ingredients and flavors in your baking!

Ingredients you’ll need

As I wanted to make these brownies a healthier treat, I made some baking swaps that won’t compromise the signature chewy texture of a brownie. But don’t worry, all the ingredients are easy to find and you might already have them on hand!

• Chickpeas: For this recipe, you can use either homemade chickpeas cooked from scratch or canned ones. Make sure they’re unsalted and free of any added seasonings!
• Almond Butter: Almond butter adds a nutty taste and creaminess to the blondie batter, and it helps to keep the brownies moist and fudgy inside. It also adds healthy fats, protein, and fiber to the blondies, making them more nutritious and satisfying. Choose natural store-bought or homemade almond butter that doesn’t contain any additives such as oil or sugar. Additionally, make sure that the almond butter is fresh and has a drippy consistency.
• Oat Flour: Oat flour not only provide a hearty and nutritious base for these blondies, but also adds a slightly sweet and nutty taste that enhances their flavor. If you have gluten intolerance or celiac disease, be sure to use certified gluten-free oat flour.
• Sugar: I use organic cane sugar in this recipe, but you can also use other granulated sugars like turbinado sugar, demerara, brown sugar, or coconut sugar. Avoid using liquid sweeteners like maple syrup as they can throw off the wet/dry ratio of the recipe.
• Salt: Salt is added to blondies to enhance the flavor and balance the sweetness.
• Cinnamon Powder: Cinnamon helps to balance out the nutty flavor of the chickpeas and create a more well-rounded taste. It makes this blondie even more delicious.
• Vanilla Extract: Vanilla extract provides a subtle sweetness and depth of flavor that complements the other ingredients in the recipe.
• Baking Powder: Baking powder is used as a leavening agent.
• Chocolate Chips: Chocolate chips provide bursts of extra chocolatey goodness throughout the blondies. They melt into batter and add texture and flavor. For a vegan version, simply use dairy-free chocolate chips. Additionally, you can use chopped chocolate bars or chocolate chunks if preferred.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.

How to make chickpea blondies

These blondies are incredibly easy to make! Simply mix all the ingredients together, bake the batter for just over 20 minutes, and voila! You’ll have a deliciously decadent treat.

Step 1: Prepare for baking

When you’re ready to start:

• Preheat the oven to 350˚F (176˚C).
• Line an 8×8-inch baking pan with parchment paper. Set aside.
• Gather your ingredients.
• Drain and rinse chickpeas, then pat them dry with a paper towel or kitchen towel.

Note: A non-stick cooking spray can also be used to coat the baking pan, but I highly recommend using parchment paper instead as it makes it easier to remove the brownies after baking.

Step 2: Mix the ingredients

It all starts with a batter that comes together in a food processor (check note below if using a blender). It’s as easy as it gets!

1. First, fit the food processor with a metal blade. Add chickpeas and sugar to a food processor. Process the mixture until it reaches a very creamy consistency. It’s important to blend until there are no chunks or visible pieces of chickpea skins in the mixture. Scrape down the sides as needed.
2. Then, add almond butter, cinnamon powder, vanilla extract, salt, and baking powder to the food processor and blend until completely smooth.
3. To finish the batter, add oat flour and blend again until all the ingredients are fully combined. The batter will be thick and dense. Be careful not to overwork your food processor.
4. Once creamy and smooth, remove the lid of the food processor and detach the blade. Use a spoon or spatula to fold in the chocolate chips (do not process!).

Note: Using a food processor is highly recommended to make this recipe much easier, as the batter is dense and thick in its “raw” form. However, if you don’t have a food processor, you can use a blender to make this recipe:

• Start by blending the wet ingredients until smooth. Next, add the dry ingredients and pulse a few times until they are well combined. If your blender isn’t powerful enough, you may need to mix the ingredients by hand. Finally, fold in the chocolate chips.

Step 3: Transfer batter into the baking pan

After mixing all the ingredients together, pour the blondie batter into the baking pan that you have already lined with parchment paper. Spread the batter evenly into all corners of the pan to ensure it is level.

You can sprinkle the top with extra chocolate chips if desired.

Step 4: Bake the blondies

Now it’s time to bake! Place the pan in the preheated oven and bake for approximately 20-25 minutes. Test the blondies by inserting a toothpick into the center, and if it comes out with just a few crumbs, they’re done!

It’s very important to avoid overbaking the blondies! Ovens are all a little different, so if you’re unsure of their doneness, it’s best to take them out of the oven.

Underbaking is better than overbaking blondies, as overbaking leads to a dry, cake-like texture. To avoid this, start baking for 20 minutes and adjust as needed. The blondies will firm up as they cool, so don’t worry about slightly underbaked areas.

Step 5: Allow them to cool before slicing and serving

Once the chickpea blondies are baked, take them out of the oven and allow them to cool to room temperature before cutting and serving. Cooling helps the blondies to set and firm up, preventing them from falling apart while cutting and not holding their shape.

• First, cool the blondies in the pan for about 20 minutes, then use a butter knife or icing spatula to gently separate the edges. Pull the parchment paper to release the blondies. If they are still too soft and start to bend, wait a few more minutes before trying again. You can also speed up the process by placing them in the fridge.
• After that, move them over to a cooling rack and let them chill out completely.

To cut the chickpea blondies into slices, place the chilled blondies on a cutting board (no need to remove the parchment paper). Use a large knife to make quick and straight slices without sawing or dragging the knife to avoid moving the toppings. Press down quickly and firmly, lift the knife straight up and out with as few motions as possible.

If a large knife is not available, try using a pizza cutter sprayed with nonstick spray to slice the brownies.

It’s normal for some cracking to occur when slicing these blondies, and because they are flourless and fudgy, they may stick to the knife a little as you cut them.

Recipe video

Watch how to make this recipe:

Tips & recipe notes

• Use good quality ingredients and follow the recipe closely for better results.
• It’s important to measure your ingredients accurately, and the best way to do this is by using a kitchen scale to follow the listed amounts.
• It’s important to drain and pat dry the chickpeas before placing them into the food processor. Adding excess water might cause the blondies to become excessively soft and crumbly.
• Remember that natural almond butter tends to separate, with the oil rising to the top. Make sure to stir the almond butter in the container thoroughly before measuring the required amount. The consistency you want is runny and not dry, like the bottom of a container.
• Avoid overbaking your blondies by removing them from the oven as soon as they are set and a toothpick inserted into the center comes out with a few moist crumbs, as overbaking can result in dry and tough brownies.
• Don’t skip cooling. Avoid the temptation to cut into them while they’re still hot, as they need time to set and firm up. Make sure to let your blondies cool completely before slicing them. If you cut them too early, they may crumble and fall apart.
• As these blondies are gluten-free, there’s no need to worry about overmixing the batter, so be sure to thoroughly combine all the ingredients.

Variations, additions & swaps

The recipe is already amazing, but you can experiment with these ideas to add some variety to it:

• Chopped nuts such as almonds, walnuts, or pecans can add a crunchy texture and a nutty flavor to the blondies.
• To switch up the nutty flavor, substitute almond butter with peanut butter, hazelnut butter, cashew butter, or any other nut butter of your choice. If you want to make it nut-free, you can use sun butter or tahini as an alternative.
• You can switch up the mix-ins by adding dried fruit such as cranberries or cherries instead of chocolate chips. White chocolate chips also make a delicious addition to this recipe. If you’re vegan, there are dairy-free options available.
• Swirl in some raspberry or strawberry jam into the batter before baking for a fruity twist.
• You can also experiment with different types of beans such as white beans.

Serving suggestions

While these blondies are great by themselves, here are some ways to make them even better:

• Serve warm with a scoop of chocolate or vanilla ice cream.
• Top with a dollop of whipped coconut cream.
• Drizzle melted chocolate over the top for extra chocolatey goodness.
• Serve with fresh berries or a fruit compote on the side.
• Enjoy with a cup of coffee or a glass of milk for a delicious snack.
• Cut into bite-sized pieces and serve as part of a dessert platter with fresh fruit and other sweets.

Storage & reheating tips

Chances are these brownies won’t stick around long! But here are some tips to store them properly:

• Allow the blondies to cool completely before storing. If you try to store them while they are still warm, they may become too moist.
• To store the blondies, you can keep them in an airtight container at room temperature for up to 2 days. However, if you need to store them for a longer period, you can place them in the refrigerator for up to a week. Just make sure to put a piece of parchment paper between the layers to prevent them from sticking.
• These blondies also freeze well for up to 3 months. Simply cut them into individual portions and place them in a freezer-safe bag in a single layer. When you’re ready to enjoy them, they thaw quickly. You can either transfer them to the refrigerator about an hour before you plan to eat them, leave them on the counter for about 30 minutes, or microwave them for 10-15 seconds.

Tip: I personally love eating these blondies straight out of the freezer. They taste just as good, and since the recipe doesn’t use butter, they’re still easy to chew. It’s a refreshing treat on hot summer days.

FAQs

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