This Chickpea Blondies recipe is a gluten-free dessert that’s full of creamy white chocolate and protein-packed chickpeas!
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.
But 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! Gooey and chocolatey and deceivingly full of protein-packed chickpeas (while being totally gluten-free)! 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!)
- 1 15-oz can chickpeas* drained and rinsed, 425 g
- ¼ cup almond butter** 60 g
- 3 Tbsp vegetable oil 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 cup white chocolate chips or chunks
- Wets: In a food processor, puree chickpeas into a fine powder consistency. Pulse in the almond butter, oil, and vanilla util smooth. Add eggs and pulse a few times to combine
- Dries: In a separate bowl, mix together the sugars, salt, and baking powder.
- Mix: Mix the wets and the dries, then stir in white chocolate. Preheat oven to 375°F (175°C).
- Bake: Pour into a parchment-lined pan (8 x 8 in -ish), and bake for 30 to 45 minutes, or until sides are firm and beginning to brown (a toothpick may still come out sticky). Allow to cool before cutting.
- *Canned chickpeas are easiest, but an alternative that I like (especially for this recipe) are dried chickpeas (soaked and cooked at home). They have a more neutral flavor than the canned chickpeas.
- **For nut-free Chickpea Blondies, omit the almond butter and add 1 additional egg.
- Store in an airtight container in the fridge for up to a week.