Easy Chickpea Blondies with White Chocolate Chunks

This chickpea blondies recipe is flourless, gluten-free, and most importantly, so good! Peppered white chocolate chunks, these blondies are gooey, chocolate-y, chewy, and protein packed — you’ll want to make these again and again!

You may notice a deficit in the amount of baked goods here at Live Eat Learn. This is certainly not because I don’t appreciate a good carbs + sugar combo, because let me tell you, I do. And it’s also not for health reasons…because all things in moderation, including baked goods.

No, this probably narrows down to my impatience. Impatience in waiting an hour for my cake experiment to bake, only to open the oven to pitiful failure. Impatience in starting the whole thing over, figuring out exactly where I went wrong, trying again, failing.

While cooking is a flavor game that’s more lenient to mistakes, baking is a science, of which I’m not yet a master. (Do I have a literal Master in Food Science? Yes, but I digress).

Well I figured since I somehow nailed the whole Black Bean Brownie thing, Chickpea Blondies seemed like the natural next step in legume experimentation. And it’s safe to say we found another winner! This healthier dessert recipe is easy, delicious, and one of my favorite chickpea recipes!

Gooey and chocolatey and deceivingly full of protein-packed and nutritious chickpeas (while being totally gluten-free)! In the world of legume recipes, this one is an all-star. Let’s do this.

Chickpea Blondies Ingredients

These garbanzo blondies are gluten-free, but that doesn’t mean the ingredients are heard to find! Here’s what you’ll need:

• Chickpeas: We’re packing a full can of chickpeas into these flourless blondies! If you have the time, starting from dried chickpeas (and soaking/boiling them yourself) will make the chickpea flavor more neutral (and even less detectable).
• Almond Butter: Almond butter (or your favorite nut butter) makes these blondies gooey and moist. You can make them nut-free by replacing the almond butter with 1 additional egg.
• Eggs: Egg are important for helping these blondies to rise. Vegan alternatives (like flax eggs) won’t do well here.
• Sugar: We’re going with both white and brown sugar for a nice caramel taste.
• White Chocolate: My favorite part of this recipe are the white chocolate morsels sprinkled throughout the blondies!
• Baking Necessities: Finally you’ll need a few basics, like salt, baking powder, oil, and vanilla extract.

How to make chickpea blondies

To make these Chickpea Blondies, you’ll start off by pulsing your drained and rinsed chickpeas in a food processor until finely ground.

Add your almond butter, oil, and vanilla extract, then continue to pulse until smooth. Finally, add the eggs!

Then you’ll mix together your dry ingredients – the sugars, salt, and baking powder. I like to do this separately from the wet ingredients to ensure the baking powder is thoroughly mixed (without accidentally over mixing the eggs).

Line an 8 or 9 inch square baking pan with parchment paper, then our in your batter! Bake until the top begins to brown and the sides are firm (a toothpick may still come out sticky – that’s fine!)

Love this Chickpea Blondie recipe? Try our other chickpea recipes, like this Chickpea Cookie Dough Hummus, or these Cinnamon Sugar Roasted Chickpeas!