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Healthy Chocolate Chip Chickpea Blondies {NO flour!}

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

Healthy Chocolate Chip Chickpea Blondies {NO flour!}

Total Time: 30m
Yield: 8x8 pan
Print This Recipe 5/5

Ingredients

  • 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!)

Instructions

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).

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Published on May 18, 2011

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937 Comments

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  1. laura says

    Hi Katie! when you make these with stevia, how much do you use? and are you using liquid drops or powder? thanks 🙂

  2. Debra says

    Hi Katie,
    I use maple syrup as my sweetener of choice. It seems to be the only “sugar” that I don’t react to (addiction). I haven’t had good results with Truvia (which is stevia and erythritol) which seems to taste bitter the next day. I want to try zylitol, but don’t want to waste money on it, if it isn’t good next day. Could you recommend a way to make these with maple syrup, or if anyone else can tell me how zylitol does after a day?
    Thanks so much! BTW, I have made some of your recipes and have loved them! Hubby too 🙂

  3. Natalie says

    Made these last night. So yummy. The bean based bakes make me feel a bit healthier about sweets for breakfast. Super yum

  4. Beatriz Rudisill says

    Katie: HI! I would like it if you could post recipes for black bean cookies or white bean cookies.
    I love all the recipes in this website. This is what I do for desserts.

  5. Stephanie V says

    Very yummy. I used agave syrup (less than 3/4 cup because it is much much sweeter than coconut sugar or regular sugar) which worked great. Good quality bittersweet or dark chocolate chips really make a difference, too. I think of them as little power bars 🙂 Thank you for the clever, healthy recipe!

  6. running4mylife says

    Thanks for this! I only used 1/3 cup of brown sugar + 1 tsp molasses and they came out super delicious. I also added a salted caramel power crunch bar to the mix (just mashed it up), not sure if I could really taste the salted caramel….

    Thanks again! I’ve also tried one of your brownie recipes which was another hit!

    • Jason Sanford says

      They can stay out for a day, but are best refrigerated for freshness, or you can freeze them too.

  7. Laura B says

    These are cooling on the counter! Can’t wait to try them! Has anyone made them in a blender instead of a food processor? Why should they not be made in a blender? Just curious cause my food processor is small and awkward and my blender is awesome! Anyways, super excited to try them, these look amazing! Thanks <3

    • Jason Sanford says

      Some people have done it successfully. It just doesn’t process everything as evenly so you can run the risk of ending up with not as smooth or evenly blended flavor. I’d try them in the blender and if you like them, great! If you don’t, then possibly try another time if you have access to a food processor 🙂

  8. Christine says

    Just made these tonight for a low calorie dessert for the week and was pleasantly surprised! I made a few changes – I used homemade chickpeas (instant pot) and instead of brown sugar, used 1/2 cup of maple syrup. Also used 2 tbsp flax and 1/4 cup oats (rather than one or the other). Other than that, followed all the instructions. I didn’t find they were undercooked at 30 min and maybe would even try 25 next time, but perhaps that was due to the changes I made. Will keep this on repeat along with the black bean brownies for healthier desserts throughout the week!

  9. Christine says

    I made these yesterday and used 1/2 cup of Xylitol. They turned out great, and definitely sweet enough. Thank you : )

  10. Julie says

    I made these without the nut butter, used xylitol only a quarter of a cup and spread them very thin in a bakers edge brownie pan and they turned out like thin crispy chocolate chip cookies…And super low-calorie ….I only did a sprinkling of mini chocolate chips…. lots of flavor not very many calories!

  11. Lynn Pipitone says

    I have wanted to try these and black bean brownies for some time. I always put them as part of this challenge I am doing and it never gets done. Anyway, I was determined this time and made both recipes. Not only were they both delicious, they were so easy to make.

  12. PhebeAnn says

    I made as directed except with white chocolate chips. I found they have a beany aftertaste, but initial flavour & texture are great!

  13. Dee says

    These are so good! The two male omnivores also loved them. 🙂 Yummy flavor. This is my 2nd time making them. I didn’t like how mushy mine were the first time, tho the omnivores thought they were fine that way (needed more bake time?), so will increase cooking time by a few minutes and I went ahead and used 1/4 cup ground flax seed AND 1/4 cup rolled oats (blended a bit), to see if I can get them less mushy. We’ll see in about 30 minutes if that was a good idea or not. lol.

  14. Angelica says

    Hi Katie, can you share your stevia versión of the recipe with me? I’d love to try that one but not sure how much stevia, which version powdered or liquid and if you sub something else in the recipe in place of the 3/4 cup sugar.
    Thank you

  15. Robin says

    I had not heard of blondies before (not sure how common they are in the UK) but I made these just now and they are delicious.

    I used chickpeas and almond butter instead of peanut butter and agave and a little fruit sugar instead of brown sugar. The only thing is that I mistakenly put the chocolate chips in before blending so the colour was not blonde and looked chocolatey. I really like the taste though :).

    Thank you for all these wonderful recipes, I am looking forward to trying out more of these in the near future 🙂

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