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Chickpea blondies that are gooey, chewy, and packed with protein? Yup, it’s happening! My version of these flourless bars is studded with white chocolate and made moist with almond butter (and so ridiculously tasty that you’ll forget they’re made from legumes!). With dozens of 5-star reviews, it’s an LEL community-favorite.

Chickpea blondies stacked shot close up.
These flourless chickpea blondies are gluten-free and packed with protein. They truly taste like the real thing.
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The Beany Dessert Of Your Dreams

I’ve been called the Chickpea Queen of the internet, and these blondies are a big part of why. After years of developing my fudgy black bean brownies and chickpea cookie dough, I’ve learned exactly how to make a can of chickpeas disappear into a baked good.

The key is blending until the batter is completely smooth and pairing the chickpea base with enough fat, sweetness, and vanilla that your taste buds have nowhere else to go.

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

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Chickpea blondies stacked on a cooling rack.
White chocolate is the right call here, not dark. The sweetness of white chocolate mirrors the mild, slightly nutty flavor of the chickpea base in a way that dark chocolate doesn’t. It’s a detail that took a few batches to land on, and it makes a noticeable difference.

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.
Ingredients to make chickpea blondies on a pink tile background.
Ingredients for chickpea blondies in a food processor.

Chickpea Flavor

The biggest question I get about these blondies…do they taste like chickpeas? Some people may detect a little chickpea flavor, but the sweetness masks it for most people! Picky eaters can add a splash more vanilla or chocolate.

Switch it up

  • 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
  • Or use white beans (like we do in this butter bean blondies recipe!)
Chickpea blondies stacked shot close up.

(And if you’re wondering, yes chickpeas are amazing in cookies, in chickpea muffins, or as flourless pancakes too!)

Chickpea blondies stacked on a cooling rack.
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Chickpea Blondies With White Chocolate (No Flour!)

4.93 from 27 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 12 blondies
These chickpea blondies are gooey, chewy and flourless with white chocolate and almond butter. Protein packed, 5 star reviewed and totally addictive!

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
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Instructions 

  • Blend: Preheat oven to 350°F (176°C). In a food processor, puree all ingredients except chocolate into a smooth batter.
    Ingredients for chickpea blondies in a food processor.
  • Mix: Stir in ½ cup white chocolate .
    Ingredients for chickpea blondies in a food processor.
  • 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.
    Chickpea blondies stacked shot close up.

Notes

*Canned chickpeas are easiest, but an alternative that I like (especially for this recipe) is dried chickpeas (soaked and cooked at home). They have a more neutral flavor than canned chickpeas.
Store in an airtight container in the fridge for up to a week.
They freeze well for up to two months. Wrap individual bars and thaw at room temperature for about 20 minutes before eating.

Nutrition

Serving: 1Chickpea Blondie | Calories: 185kcal | Carbohydrates: 22g | Protein: 4.1g | Fat: 9.5g | Saturated Fat: 2.7g | Cholesterol: 32mg | Sodium: 224mg | Potassium: 110mg | Fiber: 1.8g | Sugar: 14.3g | Calcium: 50mg | Iron: 0.4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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4.93 from 27 votes (9 ratings without comment)

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70 Comments

  1. Anne Singleton says:

    5 stars
    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!!

    Reply
    1. Sarah Bond says:

      Oh my gosh, that’s such a great idea. I must try it!!

  2. Alison says:

    5 stars
    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!

    Reply
    1. Sarah Bond says:

      The extra chickpeas may have compensated for the lack of oil! So happy to hear they worked out. And yes, they should freeze well!

  3. Nina says:

    5 stars
    These came out so yummy! We can’t stop eating them! Can I use bananas instead of almond butter? I’m tempted to try.

    Reply
    1. Sarah Bond says:

      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!

  4. Robin White Gaines says:

    Can’t wait to make these… yum 🙂

    Reply
    1. The Live Eat Learn Team says:

      Thanks Robin, hope you enjoy the recipe!

  5. Oneida Din says:

    The chocolate all dropped to the bottom. Any recommendations to avoid this next time?

    Reply
    1. Sarah Bond says:

      You can try sprinkling the chocolate in after it’s been baking for 5 to 10 minutes and has begun to thicken a bit!