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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!
Is there any way I could substitute honey or maple syrup for sugar?
I haven’t tried so I can’t say for sure, but I think maple syrup would be delicious!
This sounds yummy.
What happens if you use an egg substitute in the recipe?
We haven’t tested this with egg replacements, but would love to hear how it goes if you try it out!
Thank you for creating this recipe.
Sarah you inspired me with so many ideas, and the app is always go to.
I made the Blondies, and it turns amazing.
I need it gluten free desert and this Blondies are my favorite.
I will try with half the sugar next time, and adding dry cranberries and walnuts.
I’m always looking for ways to add protein, fiber, & “good” carbs to treats so I was excited to try this recipe. Being a diet controlled diabetic, I substituted Stevia in place of the sugar( substitution ratio as the Stevia package directed). I used canned chickpeas–rinsed, drained, & blotted dry. The batter came together wonderfully. I admit that I feared the 1/2 tsp. of salt may be a bit much for a 8 X 8 recipe. My other (butter free) blondie recipes call for 1/4 tsp. I did reduce the salt to 1/4. I had some white chocolate morsels on hand to mix in. I gave the morsels a rough chop in my nut chopper to to make them smaller, lighter, & less likely to sink to the bottom. I dusted the top with some finely chopped roasted almonds before baking to add a little extra nutty flavor. They were ready to come out of the oven at 45 minutes. They baked to a fantastic consistency with a nice slightly cakey/brownie mouth feel. I really enjoyed them. My guinea pig/taste tester/family liked them too. They knew I used some sort of mystery ingredient by taste but no one suspected it was chickpeas. This is a great recipe and will be featured at my next office covered dish!
I’m so happy to hear it, Terri! Enjoy! 😀
Do you think using chickpea flour instead of grinding up whole chickpeas would work? It would likely be drier than using whole chickpeas, though, and I’m not sure what the proper ratio might be.
I think it would work, but I’m not sure what the ratios would be.
Will they freeze successfully? I can’t eat 12 in a week!
These should freeze up well!
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. Even my young niece and nephews loved them and thought they were delicious!
I’m so happy to hear it, Jess! Thanks for letting us know how it went! 😀
These are good little fellers! Not overly sweet (a good feature). The only changes I made were using peanut butter instead of almond butter (which I didn’t have) and dark chocolate chips instead of white (personal preference!), and they came out perfectly. I’ll certainly make these again!
I’m going to make these but you have sooo much words before I actually found the amount of each ingredient. I almost quit thinking it was not anywhere. But, this sounds really good so I look forward to trying it.
I personally like reading the story of the recipe, if you go to Jump to recipe, and then print (you are not actually printing) it will take you straight to the recipe.
Awesome!!! I really wasn’t expecting much since almost every gluten free baked goods recipe I try comes out like a rubber sponge. These were fantastically delicious!
I did use semisweet chocolate chips only because I find white chocolate to be too sweet for my taste.
I will make these again. It’s hard not to eat the whole pan.
Thank you for this recipe.
I’m so happy to hear it, Nancy! Enjoy! 😀
I tried some of your tofu marinades and they were fantastic so I thought I’d give your blondies a try. I added the extra egg instead of using the nut butter as you suggested . It definitely changes the texture of the brownies, mine didn’t have the texture like yours and all of my chocolate chunks went to the bottom when I baked it. The taste of the brownies was good but I wouldn’t make them again. Sorry.