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Healthy Chocolate Chip Chickpea Blondies {NO flour!}

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So a blonde walks into a bar. Or in this case, the blonde is the bar! I’d tell you these Chocolate Chip Chickpea Blondies are healthy. But then, if you try them, you will think I am a liar and never believe another word I say. If you taste the chickpea blondies, you won’t believe they’re healthy!

Chocolate Chip Chickpea Blondies

Smart blondes do exist

Low in calories, rich in omega-3s, and gluten-free… These healthy blondies might just be the smartest blondies in the world. A new addition to the archives of Healthy Cookies – Over 100 Healthy Cookies Recipes

white bean blondies

For the past year, I’ve been seeing “black bean brownie” recipes popping up all over the blogworld. At first, I thought about joining in on the fun. (Edit: I eventually did end up doing a chocolate version. My healthy brownie recipe can be found by clicking on the following post: Black Bean Brownies.)

But I really enjoy putting a different, creative spin on old trends. Hmmm… now how to put a new spin on black bean brownies? The answer was so simple, even a blonde could have thought of it: White Bean Blondies! And they have no eggs and no flour! The resulting chickpea blondies are so moist and fudgey.

Chocolate Chip Chickpea Blondies

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  • 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • level 1/4 tsp salt
  • 3/4 cup brown sugar or coconut sugar (See note below, for substitutions)
  • 2 tsp vanilla extract
  • 1/4 cup ground flax or quick oats (20g)
  • 1/4 cup peanut butter or allergy-friendly alternative
  • optional: 1/2 cup chocolate chips (Not “optional” if you’re CCK!)
Total Time: 30m
Yield: 8x8 pan


Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth in a good food processor (not a blender). Mix in chips, and scoop into a greased (or parchment-lined) 8×8 pan. Optional: for “prettiness” you can stick some chocolate chips on top of the batter as well. Bake for around 30 minutes. They’ll look a little undercooked when you take them out, but they firm up as they cool, and you don’t want them to get hard.

View Chickpea Blondies Nutrition Information

*Sugar note: I also made a batch using stevia, which I thought were delicious! But my friends informed me they tasted like bars of soap. Therefore, I’ll keep making the stevia version, but just for myself… a tray of blondies all to oneself is never a bad thing! (Edit: commenters have had success with subbing the sugar with xylitol, evaporated cane juice, or coconut sugar. Please feel free to try any of the ideas people have left in the comment section. However, I can only vouch for the results if you make the recipe as written.)

healthy blondies

Since the they have garbanzo beans, I could’ve called them “hummus blondies.”

But um, ewww? 😉
Time for a serious discussion…

I have a sneaky suspicion that many so-called “dumb blondes” are not really as dumb as they seem. They just act dumb for attention and because they think guys think it’s cute. Sadly, it seems, they’re often right. Many guys are intimidated by smart girls and therefore find ditziness attractive.

Look at Jessica Simpson and Paris Hilton. I’d argue these girls are much smarter than their actions convey. Both have played up the dumb-blonde image in order to make names for themselves, and Jessica Simpson even scored contracts with Pizza Hut and Chicken of the Sea as direct results of dumb-blonde moments. (It’s not just blondes, either. Think of Snooki!)

Did you know any of these girls in high school? I remember the notorious dumb blonde in my high school once remarking, Wait, wood comes from trees? I thought they made wood in factories!” Yet this girl was in accelerated math and English classes, as well as in the top 10% of the class. Something didn’t equate… or did it? After such statements as these, the boys always laughed. This girl was not dumb; she knew airhead remarks such as the above would win her popularity and romance. On the other hand, girls who are studious, eloquent, and assertive are often labeled as nerds (or worse).

Link of the Day: 50+ Healthy Banana Recipes.

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Jen says:

    Recipe looks yummy.
    The list of gluten-free food my Dr. gave me contained a note that said many products that claim to be gluten-free will contain peanuts, you must be careful when reading ingredients. Peanuts/Peanut butter are on my Foods You Cannot Eat list. Hope this helps.
    Thanks for the ideas.

  2. Amberrose says:

    I just made these and they are delicious! I did half chocolate chips and half peanut butter chips, sooo good! I think I didn’t bake them long enough, but they just ended up even gooier! My daughter loved them, and my brother who is afraid of beans liked them, even after I told him the ingredients!

    Thank you so much for the recipe!

  3. Becca says:

    These are soo good – too good! I don’t want to eat them all right away so is there a way to freeze these once they are cooked? If so, defrosting them would just be sticking them in the fridge or leaving them out? I shared this recipe with my friends on facebook and my boyfriend, who doesn’t like chocolate (gasp), even said they taste like they’re from a bakery!
    Thanks so much!

    1. Fridge is good… I’ve never tried freezing them though.

  4. Emily says:

    Hi! I subbed some mashed banana, and the banana flavour definitely comes through. Paired with the chocolate chips, it tastes likes a banana chip muffin. But with a gooey texture and in a bar. Not a bad thing, they are delicious! But next time I might try without, and add more peanut butter!

  5. Mara says:

    I think ALL girls, of ALL ages…act like the “damsel in distress” because it gets mens attention. What did most little girls with their own fathers? (Given they came from a non=dysfunctional upbringing). They batted their little eyes, and used their tiny little voices to bend their daddy’s heart for attention. What’s gross is that kind of behavior has followed a lot of young women (blond, brunette, and other colors alike), into adulthood where they bat their eyes at men in the bars, while driving, at male teachers, etc…AND use their annoying little girl voices (that should have been long, dead and buried) to get what they want. And men, they are idiots…because what do they do but arise to the occasion. Blondes, eh…my mother was a blonde…but all that attention she recieved turned to vapor when the age fairy came…So, if you’re a blonde, brunette, red head, or whatever…go ahead, feel free to act like a complete ignoramous just to get a man’s attention…when you do that…you give HIM all that power. My grandmother use to tell me (yes, it’s old fashioned young ladies but it WORKS if you WORK it!), the power isn’t in your little girl voice or the batting of your eyes…it’s being yourself. It’s being an enigma. Most men can have any two bit eye lash batters but once they’ve HAD them…the mystery is gone and so is the ATTENTION. You want LONG TERM attention…keep em guessing…always worked for me. And I’m HAPPILY a BLESSED BRUNETTE! (Thanks to dad’s gene pool!)

  6. Kat says:

    check my version – thanks for this, beautiful by the way

  7. IC says:

    Can you use any kind of white bean (like a white kidney bean)? Could you make this with fruit and nuts in lieu of chocolate (e.g., dried goji berries and crushed almonds or sunflower seeds)? And/or could you make your own chocolate (i.e., three ingredient chocolate) and break that up to use in this? I just don’t have chocolate chips in the house and don’t want to wait to try this.

    1. Unofficial CCK Helper says:

      Yes you can use white kidney beans. You might be able to use the three ingredient chocolate. If you do try it, please report back so others will know how it went!

  8. Aj says:

    Hi katie!! Love this recipe, gonna try it out tomorrow for a the class and i have my fingers crossed!! I was wondering what you would recommend, chickpeas or white beans? Which did your “testers” like more?? Thanks.

    1. Unofficial CCK Helper says:

      Reading through the comments here on this post, it seems like readers are split.

  9. Susy says:

    I found this site and this girl has a recipe that is almost a copy cat of your blondies, how do I know she is coping…well, for one I know you don’t copy and if you post a recipe that is similar to someone else’s, you always mentioned…and her post is dated April 8, 2013, your is May 18 2011…about 2 years earlier!!
    I don’t think she is practicing good “blogging etiquette”

  10. Wendy Jaehnig says:

    I made these and they are awesome! I made a batch for my extended family using the brown sugar (the original recipe). They were delicious, with a cookie dough kind of flavor. For my husband and me, I made a batch in which I replaced the sugar with chopped dates (approximately 2/3 the weight of the brown sugar) and a banana. Those were also delicious and plenty sweet enough (especially with the chocolate chips) for us. Of course, they had more of a banana flavor, but that’s not a bad thing. Thanks so much for posting these awesome recipes.

  11. Ana says:

    Can I use pumpkin puree instead of chocolate chips? I just wanted to make them more seasonal, for a Thanksgiving work party. Should I use 1/2 cup? More? Less? I’m not good at making recipes, I’m better at following them. I appreciate any advice.

  12. Rachel says:

    I cannot WAIT to try these!!!!!! I will be having healthy blondies for lunch =)

    Thanks for a great recipe, Katie!

  13. Sara says:

    OMG! the dough tasted exactly like real cookie dough, so excited to try the finished blondies, they are in the oven right now, can’t wait :)

  14. Mallorie Mae says:

    I absolutely love these. I made them as a dessert to take along to Thanksgiving this year. I was so excited to share an all natural treat with my family (who all eat terribly) but as soon as I told them they were all natural, none of them would even try them!? I ended up taking them all back home and my boyfriend and I are eating hem ourselves. I just don’t understand how you can not want to eat something just because it’s healthy and not packed full of refind flours and sugars. Makes no sense. Oh well, more for me.

  15. Silke says:

    Hey Katie,

    all of your receipts sounds so delicious!
    First I tried these Blondies, but I have some Questions:
    because of my Arthritis I may not eat peanuts. I used coconut oil instead, but (in this case) I don´t like the coconut taste. What can I use instead?
    The Blondies are crumbly outside and moisty inside – ist this right and how long can I keep them?
    Thanx and delicious greetings from Germany!

    1. Mara says:

      I usually substitute 2 Tbsp canola/vegetable oil for the peanut butter. You could probably use less.

    2. KhalsaSinghni says:

      You could use Nutella ( if you’re vegan, homemade ) or some other spread of that kind of consistency. Tastes delicious!

  16. Juisy says:

    Have recently discovered your website – wow! I just made these blondies, absolutely delicious. I knew there were some healthy options somewhere. Thanks

  17. Ashley says:

    So I’ve recently decided to start eating healthier, and I found your site which is great because I need to have my baked goods! Anyways, I made these today and followed the recipe except I stupidly read over the Peanut Butter and didn’t realize it until after it was baked, but these were still amazing! I gave a serving to each of my brothers ( I have 4) and their ages are 19, 13, 11, and 4. I’m 17, in case you were wondering. They all loved it but after I told them there were chickpeas in it, things got very interesting. The oldest one was like “Aghh! Why did you tell me? My stomach feels weird. Freakin chickpeas!” The 13 year actually gave me $5 for another piece while the 11 one begged for another and another and the 4 year old loved it as well. It was funny cause i put them in the microwave so they would be hidden from the littlest one, and then he got a chair and started trying to open the microwave up. Haha. Anyways, thanks for a great recipe!

  18. Mara says:

    I’ve made these cookies about 4 times already, but today I decreased the beans and increased the oatmeal for a more oatmeal-cookie-like blondie, and they were DELICIOUS.

  19. Carly says:

    I made these tonight and they are SO good. They are soft and you would never expect them to taste that good. I love your recipes and healthy alternatives to dishes! Thanks!

  20. Vanessa says:

    So good! I made them with maple syrup instead (and with the oats) but only used 1/4 cup maple syrup. Also left out the chocolate. Seemed to turn out great…my 4 year old loves them (trying to sneak him beans). Some might like them sweeter though. Also they are still warm so hoping they firm up a bit but not sure they will with the added liquid. Thanks!!!

  21. Lisanne says:

    This is such a wonderful recipe. I made it today, and posted on my blog about it! Don’t worry, I gave you all the credit :) I’d love it if you checked it out! Thanks for the awesome post, and I’m definitely following your blog!

  22. Mandi says:

    Is it 95 calories for each blondie square you make? I am counting calories and I’m trying to find healthy alternatives for sweets! These look delicious and I can’t wait to try them!!!

  23. toria says:

    These are currently in the oven. can’t wait to taste 😀 the dough was like the cookie batter recipe!! Made the black bean brownies a few days ago and they are still moist and delicious- incredible.

  24. Katie K. says:

    These are absolutely sensational! A friend served them to me without telling me they were healthy, and I refused seconds, thinking they were super buttery! Absolutely amazing! I’ve been making them for parties, events, and family dinners ever since. I’m so excited to see you’re going to have a cookbook–siked to try all your recipes! Keep up the good work, and all the best of luck to you!

    Katie K.

  25. Jessica says:

    Hello from the UK :) I’ve only just discovered your website, whilst searching for a recipe for homemade date bars (called NAKD bars in the UK) anyway I made your oat & raisin ones and they were sooo great.
    This is the first baked recipe I have tried. I used butter beans and Rapadura sugar (Sucanat in the US?) and subbed the choc chips for dark cherries…BUT they came out smelling and tasting of just very sweet butter beans :( Could this be because this is my first try and I’m not used to the taste?? Or am I maybe expecting too much from them? I’m a “normal” eater by the way, not vegan, just health conscious….
    I’m gonna keep trying your recipes, ill give the bean browies a go before I rule out bean desserts altogether :) xxx

    1. Unofficial CCK Helper says:

      You may want to check out the troubleshoot comments in the Recipe FAQ section at the top of Katie’s blog. Here’s the link:

  26. faith says:

    I just made these! I made them exactly how the recipe called for making them except I used Rye Flour in place of the flax seeds/quick oats. I don’t have a food processor so I used this mini chopper thingy and it worked! I like your blog and have made many of your recipes and they all turn out fantastic (just have never commented). Now I will go taste the blondies…they are good!! it tastes a little like chickpeas but otherwise it is like normal blondies. I think the Rye Flour worked well. I have a cold and am a middleschooler and they still taste yummy and were easy to make. I used Bittersweet chocolate chips which (in my opinion) are the best! (So sorry if this is a boring and terribly written comment!) I completely understand what you mean by like blondie people (not their hair color but their acting/being stupid to get attention/making the worst jokes ever so that people think their amazing) Sincerely, faith the sick middleschooler

  27. Morgan says:

    I’m a big fan and love this recipe in particular. I just tried it with cashew butter and it is awesome! Thanks for sharing all your delicious and healthy recipes

  28. Roxanne says:

    Just made these with sun butter, and 1/8 c flax meal + 1/8 c quick oats, otherwise exactly as written. I processed the batter in my Cuisinart so long in an effort for smoothness that the batter heated up from all the friction, but I didn’t notice until I had added most of my mini semisweet chips, which all melted! It was still delicious though.
    Next time I want to try it with TJ’s cookie butter or Biscoff spread — not as healthy but I’m predicting delicious results!

  29. Karen says:

    Thanks for all the great recipes. I’ll be making a couple of them tomorrow (later today). Just an FYI, if you don’t have brown sugar you can use 1 c sugar (or the equivalent) and 1 Tbsp molasses instead. There is also a product called PB2 ( It is made of ground peanuts and a little sugar. Most of the fat has been removed. It comes in a powdered form and you reconstitute it with hot water. 40 calories for 2 Tbsp vs about 200 calories for regular PB. For those looking to cut calories, this is another option.

  30. I had forgotten how good these were. I made them this week for an event, and no one noticed that they might be made with unconventional ingredients. They were a hit! Thanks, Katie!

  31. KhalsaSinghni says:

    Hi Katie,
    I absolutely loooooooved this recipe but unfortunately ran out of peanut butter : ( I had some homemade healthy Nutella on hand and found it gave the brownie a lovely flavour! But I gave my non-vegan aunt a version with normal Nutella. Thanks so much for the recipe!

  32. Page says:

    Hi Katie,

    Would love to know how much Stevia you use when making these for yourself. 😉 I can’t have sugar right now, and have a hard time getting the Stevia amounts right in recipes. Learning curve. :) Thanks!

  33. Sara says:

    Katie!! I just want to let you know that this is my first time commenting EVER on a food blog. I just made these blondies and tasted them with my husband a minute ago and they are TO DIE FOR! We are going to a brunch potluck in an hour, and I can’t wait for everyone to try these! Thank you for healthifying these classic desserts. As a new mom, I am collecting recipes so that I can make tasty and nutritious foods for my kids, without them missing their unhealthy counterparts. Keep these amazing recipes coming! You rock!

  34. Hayley says:

    Favourite. Dessert. Ever. Healthy or not :)

    Seriously though I’ve made this 3 times already in the last week (I used brown sugar, but cut it down to only 3 tbsp because I’m not that much of a sweets person).

  35. connie says:

    I am in love with these blondies! They are so moist and chewy, if i didn’t make them myself i would never know they are made with beans. I used 1/4 cup brown sugar and 1/4 cup agave and they were perfectly sweet. This is my new favorite blondie recipe and i can’t wait to try your black bean brownies. Thank you for such a great recipe Katie!

  36. Ekko says:

    So let those guys get over it, there are a lot of intelligent women and men in the world and they’re going to have to deal with it. It’s unfortunate that some women who could be very smart use their intelligence to put on this act and cater to such expectations. Do you really want the kind of man who is attracted to comments like ‘wait, wood comes from trees?’

  37. Ekko says:

    So let those guys get over it, there are a lot of intelligent women and men in the world and they’re going to have to deal with it. It’s unfortunate that some women who could be very smart use their intelligence to put on this act and cater to such expectations. Do you really want the kind of man who is attracted to comments like ‘wait, wood comes from trees?’
    Great looking recipe though, looking forward to trying it.

  38. lisa (cck's #1 fan) says:

    in the oven now! woo. now lets test my patience(;

  39. Kele B says:

    I just made these for my boys and they were a hit. We kind of loved just the batter and used some as dip for some apple slices. So tasty!

  40. Suzicat says:

    I was SO intrigued by this “beanie” idea, I just had to give your recipe a try! I’ve never heard of bean brownies – so creative the things we’re doing with food these days. So anyway, they looked and tasted very yummy but, following directions to a “t”, they came out undercooked in the center and were kind of raw – let’s say overly gooey!

    Is there any way to save this batch – as in, maybe heating up my oven and tossing them back in for a bit longer? I mean, would that work???
    Any tips on what I can do differently next time I make these? Because I promise, I WILL be making them again very soon!

    Thanks for an imaginatively sweet recipe!

    1. Unofficial CCK Helper says:

      You might want to check your oven’s calibration. Other than that, you can always leave them uncovered in the fridge overnight and they will firm up.

      1. Suzanne says:

        Ok thanks! Of course I’ve already eaten ALL this batch but I will try that next time when I make the beanie brownies. YUM.

  41. Lisa says:

    Oh my goodness, these are crazy amazing!!!!

  42. Kerri says:

    I made these and they are soo good! I prefer them to brownies, which for me (a serious chocolate lover) is saying something!
    When making again I won’t add in salt though, or max 1/8 tsp because they were a teeny bit salty for my liking; most likely the peanut butter’s fault :)
    I was really skeptical when making these (no wet ingredients) but I was so happy with the results. Thanks for my new favourite recipe!

  43. Ginni says:

    Hi Katie,

    I’ve just come across your website, I was looking for hummingbird cupcakes, which is how I found you. I tried making these blondies today using cannellini beans, they’re really great! I’ve tried so many healthy cake recipes and haven’t liked any of them, I’m not easily impressed, but these are genuinely pretty good. I’m going to try them with almond butter next. I’m helping to cook at a camp in May and we have a few campers with special dietary needs, so these should fit the bill perfectly.

    The only issue I had was that they were a bit grainy. I used oatmeal and I didn’t take the skins off the beans, would either of these make a difference, or do I just need to process it all for a lot longer? Thanks

    1. Unofficial CCK Helper says:

      Just process longer and in a high quality food processor. It should not be grainy at all! :-)

  44. Vanessa Motard says:

    Sadly.. I didn’t make these.. but I did get to eat them! And they are so unbelievably good I had to hunt down this mythical healthy Blondie recipe immediately! I will be baking a batch asap.

  45. Diane says:

    Can I just say……I love you!!!!

  46. Tamara says:

    Thank goodness I found this. These are AMAZING. I made with the WOW Butter as we have allergies to PB. One batch with the ground flax one with oats, I might do half and half next time. MY 4-year-old SON who eats NO protein LOOOOVED these! I couldn’t be happier, and these are ingredients that we usually always have on hand! Awesome, Awesome! Thank you!

  47. Jen says:

    These are darn delicious!!! I’ve made these several times and my whole family loves them. No one would ever guess that these are healthy :)

  48. Sarah says:

    I tried these with dried-soaked beans (not canned) and they came out a bit dry. Just a heads up to anyone else, they might want to add some extra liquid as canned beans are much more watery/squishy having soaked in the cans for so long.

  49. Luci says:

    I adore these blondies! I’ve made them quite a few times & they don’t last long in my house! YUM!

  50. Elaine says:

    Have made these a number of times now and everyone I share them with just devours them! However, I always substitute half of the chickpeas with banana and reduce the sugar. Super amazing!

  51. Jessica says:

    Thank you!!! I made this for my baby and subbed banana and applesauce for the sugar and pb. My little guy ate 2 pieces for breakfast :)

  52. Noel says:

    I just made these amazing treats! Thank you CCK!
    PS. I am the “dumb blonde” in this commercial
    and I took it all the way to the bank!

  53. debi says:

    Unfortunately I don’t have a food processor:(. Does this mean i cant make this recipe??

    1. Rosie says:

      I made mine with a blender and it still turned out great! Just put about 2-4tbs of water (or until it blends) and blend it once. You have to keep blending, mix it around, blend it again, and so on. It takes a lot of tries but it definitely gets it smooth.

  54. Stephanie says:

    I made these with cannellini beans instead of garbanzos and they turned out great!

  55. Rosie says:

    When I saw the pictures, I couldn’t believe that these were flourless AND healthy. At first I bought canned chickpeas but then I realized how much salt it has and decided to just cook it myself. It did take a while (because I had to boil it once, wait for about an hour, and then boil it again), but I made about 3 cups of it so it was definitely worth it!

    Being me…I didn’t notice the “no blender” part so I had to pour some water and applesauce into the blender and tried multiple times to smooth everything out; however, after some sweating, it was smooth and ready to be poured into the pan. I used two packets of stevia and about 2 tbs of brown sugar. Overall, the texture was way better than I expected (moist and has a crunch!), and it was the right amount of sweetness for me! I think the chocolate chips did the job :) Thank you!

  56. Ronda says:

    Just made these in mini muffin tins and they turned out great.
    Glad to have something that will boost my daughter’s iron intake.

  57. Elsabe says:

    I made these a couple of days ago after a desperate search through my familys cupboard for a vegan free treat ended in frustration. They are so good! My family and friends loved them and they were gone way too quickly!
    I’m so happy I’ve found your site, I’ve already got your peanut butter buck eyed brownies in the fridge waiting (impatiently) to set.

  58. Kelly says:

    I made these yesterday, and, embarrassingly enough, they were totally gone by last night! I tweaked the recipe as follows: I cut down the sugar to 1/2 cup and added several drops of liquid stevia…..I cut down the peanut butter by half, and added extra apple sauce, I also added two teaspoons of PB2…….I also didn’t have any chocolate chips, so I chopped up half a bar of trader joe’s dark chocolate.

    The results were pretty good, but not perfect. It wasn’t sweet enough (and I don’t like things sweet usually). Next time I think I’d add a few dates into the batter for natural sweetness. Also, it tasted a bit “beany”…. like you could definitely taste the chick peas in it. I didn’t mind it, but there might be some out there who would. Also, I baked them for 30 minutes, but they were still kinda mushy. Next time I’ll keep them in the oven a bit longer. Overall, I think these are an ingenious idea! I’m going to attempt these again, with additional tweaks!

  59. geri says:

    I don’t know what I’m doing wrong but they came out mushy but still tasted good so I rolled them into balls and froze them I also substituted the brown sugar with agave nector and added chopped pecans on top and of course chocolate chip can you tell me why they are mushy is it the agave thanks

    1. Unofficial CCK Helper says:

      You need to follow the recipe if you want the correct results. Read
      the FAQ page at the top of the blog.

    2. KarenW says:

      I am guessing it was the agave, because that would add a lot of liquid that is not included in the recipe.

  60. Wholemadeheart says:

    LOVE this recipe!!!!! I literally had to hide them from my kids so they wouldn’t eat the entire pan in one sitting. Would it be okay if we shared this awesome recipe on our IG and FB page! Of course, you will be given credit.

  61. Wendy says:

    I substituted creamy Biscoff spread for the 1/4 cup nut butter. It added necessary fat and a warm spicy flavor that complimented the cookie bars without overwhelming them. Would be PERFECT for your Snickerdoodle version.

  62. Christine says:

    I didn’t have flax or oats and I don’t have a food processor, so I figured I’d experiment and throw in an egg instead (I’m not vegan). It wasn’t quite working so I added another one, and once I added the sugar it blended up nicely. It came out like a slightly underdone cake but it was really delicious. My bf was shocked that there were chick peas in it. I’ll be trying it again soon with only one egg to see if I can get it to be more like bars.

  63. Jillian fontes says:

    I just found your website and wanted to start with these because if you can make chickpeas taste like brownies, then I figured all your recipes would be wonderful. And wow! Awesome! I sub’d the pb for Apple sauce + coconut oil bc the husband is allergic. And I under baked these, next time I’ll let them bake longer. But still absolutely delicious, I can’t wait to explore the rest of the site!

  64. Sweetavril says:

    I just made these and they are just awesome. I’m going to make these more often as a snack.
    I love your recipes! It’s so helpful and delicious!

  65. Michelle says:

    Can carob chips work instead of chocolate, I’m afraid to try it without knowing but I assume it would work..

    1. You can always experiment! Be sure to report back if you do!

  66. Sherlock says:

    As is, they’re not bad. I changed them up because they’re very sweet and I don’t care for fatty desserts. I made these twice since and have made them with 1/2 Cup of quick oatmeal and only 1/2 Cup of sugar. I omitted the peanut butter aka fat completely. They were so good like this! I added more fiber due to the increase in oatmeal and lowered its fat content by omitting the peanut butter. By the way, it’s so much better with homemade beans too. Made them with both and they’re so much creamier with the homemade ones. Thanks for the recipe. Definitely a great base to work with.

  67. Becky says:

    If you cut into 9 servings this is 6 points per servings. I made this recipe exactly as listed and we loved it.

  68. Signe says:

    These are seriously amazing!

  69. Katherine B says:

    Hey, I know I’m a little naughty for not following the recipe :) But I just wanted to say that I made these using a blender, and with a few modifications, and they turned out perfectly! I had to add a little bit of almond milk to help it blend, but other than that I used the excact ingredients (I used oats, not flax,) plus a few tbsps of melted coconut oil, and then at the end I added some extra oats and a little bit of ground flax. I only baked them for about 20-22 minutes, and they started to brown on the top!

    They were delicious, fudgy but not *too* gooey, and everyone liked them! I didn’t even tell people they were made from chickpeas, or even that they were vegan, until the end!

  70. lisa says:

    I love this idea! Instead of chickpeans I used low sodium cannellini beans. I also a stevia in the raw/ sugar blend. Using stevia alone just changed the taste and gave it that “soapy” taste. The mixture was too dry when I did it so I blended in an egg white. I also used cashew butter instead of pb so that it wouldnt have a pb taste, has anyone used PB2 in this?? I LOVE your ideas – so creative!

  71. Rachel says:

    Hey Katie! I tried this recipe today and it smells wonderful but doesn’t actually seek to be baking well. After the alotted 30 minutes in the oven I took it out ( it looked great) and a few minutes later as it cooked it settled and it’s completely raw except for the edges. Any suggestions? I used half applesauce and half vegan butter in place of the peanut butter and I did use a mix of baking soda and cream of tartar in place of baking powder because I have a corn sensitivity. Could any of these modifications be the reason my blondies are soupy? I popped them back in the oven in hopes of firming them up a bit. Anyway, thanks! Love your site!

  72. Stacey says:

    Delicious! I followed recipe with brown sugar. My girls loved them and they made me tell them what was in them. (They know I’m a healthy eating freak!) They both wanted another! :)

  73. Chrissy says:

    I was in the middle of the recipe when I realized we were all out of quick oats. I subbed oat bran and a little bit of ground of flax seeds to make up the quarter cup. They came out great!

  74. Tracey says:

    Oh my goodness. I made these today for my family and they were to die for! Loved them!
    And my kids had no idea that the main ingredient was beans. Mwahahahaha!
    Keep up the good work :)

  75. Katy Selby says:

    These are amazing!!! I made a batch for the girls at work and they went down very well!!!

    Thanks for sharing!!

  76. R.Harper says:

    Recipe says “ground flax or quick oats”. Does this mean if I use oats that I need to grind them down into a flour texture first? Thanks!

    1. Unofficial CCK Helper says:

      You can, but you don’t have to. If you don’t, they will just be oatmeal chocolate chip cookie bars.

  77. Theresa says:

    I’ve made these a few times and loved them, but today I made a few slight changes and they came out absolutely perfect. I blended all of the dry ingredients first, then added the chickpeas and vanilla. I used 1/2 cup brown sugar and 1/4 cup organic cane sugar instead of all brown sugar. I also added half of a banana that I had left over and used half chocolate chips and half peanut butter chips. They came out AMAZING. Thanks for all of your great recipes!

  78. Carrie says:

    I’m a breastfeeding mom and am off dairy and soy for my sweet baby who is allergic. I made this recipe using half peanut butter and half soy-earth balance. I opted for oatmeal instead of flax this time. I added pecans and used dairy/soy free chocolatr chips. Results: dude, I’m lucky to have gotten any! My husband and three year old couldn’t keep their grubby hands off them! They’re really delicious. Tastes like toll house chocolate chip cookie dough. I kept them in the fridge to keep them firmer. Thank you, Katie! This deprived mama is very happy. 😉

  79. Debbie says:

    These were SO good! My almost 2-year old was super excited about them, standing at the oven door watching them cook. The whole time he was saying “brownies yummy”! I distracted him from something that I did not want to do with the promise of a brownie and a glass of milk. Will recommend to friends and family!!

  80. Adriana says:

    Do the nutrition facts include the chocolate chips as well?

  81. Kaela says:

    I made these the other day, the peanut butter really did make them taste like a peanut butter cookie/blondie. I think without the peanut flavor it might be a little plain. They were pretty good! My boyfriend ate one and made a weird face haha… he is a junk food connoisseur though! I have been using them as treats for myself, and they have lasted 3 days. They arent stale or anything :)

  82. Vera says:

    Hi, have a question re flax vs oats. Which do you use use in this recipe. I would imagine you’d end up with a different product with each. Tried the Nutella blondies using Cannelini beans and they came out just too goey even after sitting in the fridge all night. I think the garbanzos would have worked much better. BTW, love this site. Have been a long time low fat-ish vegan.

  83. Angela says:

    Made these last night and tried them today, delicious! I’ve been making your black bean brownies for a while, but I might even like these better…it’s the peanut butter, gets me every time. Might try with crunchy peanut butter next time to blend with the texture in case I missed a chickpea or two. :)

    I’m curious why your nutritional info is for 15 bars. Wouldn’t 16 be easier? I certainly find it easier to cut in equal amounts rather than odd. Maybe that’s because I’m a dumb brunette? 😉

  84. Kendra says:

    I’ve been blonde my whole life. Starting when I was a kid, if I had a silly moment (just like all little kids do) my relatives would immediately make blonde hair jokes about me. I grew up thinking that I just had to act dumb. Finally, in 9th grade, I got sick of people actually thinking I was dumb. I was a straight-A student already, but every ditzy moment I had was just blown totally out of proportion so I had just been playing the part. Well, I decided no more of this, I want credit for my smarts. I started hanging out with the smartest kids in school, learned a lot of new vocabulary words, and started challenging people when they tried to play the dumb blonde card on me. It worked, I realized dying my hair is the best and easiest way to make people assume you’re not dumb (unfortunately)

  85. There are a bunch of comments, so this might be in there. But if you see new comments (or have time to read them!), I always sub peanut flour for peanut butter. In every recipe. I’m on a lean cut diet, so I try to avoid heavy oils. But peanut flour lightens up recipes while contributing protein and flavor. Sometimes a tad mor liquid is involved in batters, but it doesn’t make a mess of recipes when used as a sub. You are awesome, your recipes are so much fun! Feel free to push peanut flour, it’s a game changer! :)

  86. Lisa says:

    Katie these are beautiful! As a student currently worried about putting on weight with my exam season stuck at my desk, I’ve been looking for healthier treat recipes ( I have the BIGGEST sweet tooth problem, it’s unreal!) It really doesn’t damage my budget, and were SO easy to make! I used a can of white kidney beans instead, 2 dessert spoons of sweetener, and it was sweet enough for me :) The texture is amazing for something made of beans!

    I also have a wheat intolerant sister and mum who would adore these, so I’ll definitely be making these when I visit home!
    I just love your recipes and their simplicity, thank you! 😀

  87. Catherine says:

    Hi Katie,
    I am not sure what I am doing wrong, but this recipe came out as a gooey mush for me, not what I was expecting. The Black Bean Brownie recipe did the same thing. I am using a food processor and all the ingredients precisely measured, etc… Have you had trouble like this? I’m so frustrated because I was really excited when I found these recipes and I just don’t know what I’m doing wrong.

    Thanks in advance,

    1. Unofficial CCK Helper says:

      Sounds like your oven is not calibrated correctly? In any case, just stick the undercooked blondies in the fridge overnight and they will magically firm up without getting dry!

  88. Lorelei says:

    These are DELICIOUS. I used 1/4 cup xylitol plus 1 tbsp blackstrap molasses as my sweetener and it came out perfectly for my level of sweet tooth.

  89. Kirsten says:

    I just made these tonight and they taste AMAZING! Mine didn’t quite firm up enough, even after cooling them off in the fridge. I might try cooking them a bit longer next time. The only thing I changed was using butterscotch chips instead of chocolate.
    Even my friend who often complains that anything I make with gluten-free flour has a ‘funky’ taste really liked them. :)

  90. Jessie says:

    I would really love to make these but only have access to a blender. As all your recipes specify that a food processor really is necessary, is there any other additional/extra preparation that could be done (like softening the chickpeas/soaking them) in order to make this possible?

  91. Joanne Perez says:

    I am taking a 6 hour road trip with my 19 year old son. We are both trying to eat less sugar so I made these for the first time and added pumpkin puree, walnuts and chocolate chips. This will keep us from snacking on candy! I also made healthy oatmeal cookies from your blog for the trip.

  92. Cristina says:

    I’ve made these a couple times following the recipe to the letter. Yesterday I did a double batch, used Hazelnut Butter (found at Whole Foods) instead of PB, and used mini chocolate chips. With the brown sugar, the dark colored hazelnut butter, and the melted mini chips, these looked and tasted a lot like brownies. I baked the recipe in the same 8 X 8 pan to get a thicker result and it’s delicious and fudgy seeming.

  93. JORJ says:

    Hi, Just wondering what you would recommend to substitute the peanut butter. My niece is allergic to nuts and dairy and eggs so I want to make her your black bean brownies but also wondered about tweaking this recipe too.

    1. Unofficial CCK Helper says:

      See the note right in the recipe about substituting for the peanut butter. She provides a link in the ingredients section. Very easily done. Or you can also just use sunbutter.