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
Notes
Have you made this recipe?
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More Healthy Chickpea Desserts
Flourless Banana Blender Muffins
Kerrie Kennedy says
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.
CCK Media Team says
Hi! That is just referring to the flour in the recipe 🙂
Caitlin says
So good! They taste so rich and like a true dessert!
DD says
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!
AtoZ says
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?
CCK Media Team says
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!
Ann Sigston says
Love them so good
Christy says
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!
Christy says
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
Clem says
Please could you provide metric measures (in grams)? Thank you!!
Jessie says
You wanna know how much faith I have in your recipes, Katie? I just made this for guests, and not only have I never made them before, but I used SUBSTITUTES. Nothing crazy, just doubled the oat flour so I could use date paste instead of sugar, but STILL. You never cease to impress me. Blondies turned out great. Thanks for another fantastic addition to my recipe book!
Kelly says
These are amazing!!! I love knowing im eating something with health benefits while enjoying a delicious sweet treat. This is my first recipe of yours I’ve made and you’ve got a subscriber for life for sure! Thank you for sharing with us!
Lisa Mulkeen says
So moist and gooey
Amy Di Gennaro says
These are so good! Really delicious! I’m surprised by how good they are. If you’re on the fence about making them, just do it! 10/10!!
Madison says
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
amanda says
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.
Joanne says
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
Natalie says
Love this recipe! These are so delicious and easy to make and love that they’re a healthier dessert!