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Chickpea blondies that are gooey, chewy, and packed with protein? Yup, it’s happening! These flourless, gluten-free bars are studded with white chocolate chunks (and so ridiculously tasty that you’ll forget they’re made from legumes!). With dozens of 5-star reviews, this recipe is a total crowd-pleaser!
save this recipe!The Healthy Dessert Of Your Dreams
Baking can sometimes feel like a science experiment—one wrong move and, *poof,* dessert disaster. But these chickpea blondies? They’re proof that baking can be stress-free, foolproof, and totally delicious.
And since we nailed the whole black bean brownie thing and the sweet potato brownie thing, chickpeas seemed like the natural next step in legume experimentation. The result? Gooey, chocolatey, protein-packed perfection, folks!
Reader rating
“These are so fantastic! I have made them twice now – and will be making again this evening! So good with a chewy middle and a crispy bottom.” —Jess
Grab These Ingredients
These chickpea blondies may be gluten-free, but that doesn’t mean the ingredients are hard to find! Jump to the recipe card for exact measurements—this is only an overview!
- Chickpeas: We’re packing a full can of chickpeas into these flourless blondies! If you have the time, cooking your own dried chickpeas will neutralize the flavor, making it less detectable in the final blondies.
- Almond Butter: Almond butter (or your favorite nut butter) makes these blondies gooey and moist.
- Eggs: Eggs help these blondies rise. Vegan alternatives (like flax eggs) won’t work well here.
- Sugar: We’re going with white and brown sugar for a nice caramel taste.
- White Chocolate: My personal favorite part of this recipe is the white chocolate morsels sprinkled throughout the blondies!
- Baking Necessities: Finally, you’ll need a few basics, like salt, baking powder, baking soda, oil, and vanilla extract.
Chickpea Benefits
Chickpeas aren’t just the secret to gooey, protein-packed blondies—they’re also a nutrition powerhouse! Loaded with fiber, they support healthy digestion and help keep you full longer.
It’s Blondie-Making Time
These chickpea blondies deliver big on flavor with zero hassle. Jump to the recipe card for the full printable instructions!
- Puree everything together (except the white chocolate).
- Mix in the white chocolate.
- Bake until the sides are firm and beginning to brown.
Chickpea Flavor
The biggest question I get about these blondies…do they taste like chickpeas? Some people may be able to detect a little chickpea flavor, but the sweetness masks it for most people! Picky eaters can add a splash more vanilla or chocolate.
Variation Ideas
- Add dried cranberries for a winter twist
- Add coconut for a tropical flavor
- Sub semi-sweet or dark chocolate (great for folks who don’t like white chocolate).
(And if you’re wondering, yes chickpeas are amazing in cookies too!)
White Chocolate Chickpea Blondies (No Peanut Butter)
Ingredients
- 1 15-oz can chickpeas*, drained and rinsed, 425 g
- ¼ cup almond butter, 60 g
- 3 Tbsp vegetable oil, coconut oil is also great here if you have it, 45 mL
- 1 ½ tsp vanilla extract, 5 mL
- 2 large eggs
- ⅓ cup white sugar, 65 g
- ⅓ cup brown sugar, 65 g
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup white chocolate , chips or chunks
Instructions
- Blend: Preheat oven to 350°F (176°C). In a food processor, puree all ingredients except chocolate into a smooth batter.
- Mix: Stir in ½ cup white chocolate .
- Bake: Lightly grease an 8 x 8 inches tin, then pour in batter. Bake for 25 to 30 minutes, or until sides are firm and beginning to brown (a toothpick may still come out sticky). Allow to cool before cutting.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Just pulled mine out of the oven and can’t wait to try! Smells so good, and absolutely adored your black bean brownies last week. Crazy question – have you ever tried mixing the two and making a bean brookie?! 😂 I’m so curious now!!
Oh my gosh, that’s such a great idea. I must try it!!
Hi! I had a 19 oz can of chickpeas – and I used the whole thing. By accident I forgot the oil and the vanilla. I used dairy free chocolate chunks. And they still taste great!! 🙂 They are very moist so I’m kind of glad I omitted the oil – do you think it still worked without the oil because I had extra chickpeas? They puffed up nicely in the oven. Do they freeze well?
Thanks for the recipe – it’s my first time trying something from your site. I’m going to try others now too!
The extra chickpeas may have compensated for the lack of oil! So happy to hear they worked out. And yes, they should freeze well!
These came out so yummy! We can’t stop eating them! Can I use bananas instead of almond butter? I’m tempted to try.
I’m so happy to hear that you loved it, Nina. I haven’t tested this one with bananas instead of almond butter, but I would love to hear how it goes if you try it out!