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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.
save this recipe!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
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 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!)
(And if you’re wondering, yes chickpeas are amazing in cookies, in chickpea muffins, or as flourless pancakes too!)
Chickpea Blondies With White Chocolate (No Flour!)
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 is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I can’t wait to try this. My other half absolutely loves chickpeas, I hope he likes this.
I’d love to hear how it goes! 🙂
So easy and so delicious! I used dark chocolate mini chips and peanut butter since that’s what I had in the house and they tasted amazing.
I’m so happy to hear it was a hit, Sherrie! Happy eating! 😀
I made this. It was moist and you would never be able to guess it was made without flour and that it was made with chickpeas! Instead of vegetable oil, I used olive oil. Instead of using white sugar, I used 2/3 cup of brown sugar. Instead of using white chocolates, I toasted and chopped some pecan nuts.
I’m so thrilled to hear you loved it, EC! Happy eating! 😀
Mouth watering recipes. But can you translate the metric to the ancient American “cups and teaspoons/ tablespoons”?
Hi Shannon! Imperial (American) measurements are used for all recipes on my site, with metric units in the notes 🙂
Delicious.
However it took 60 min to cook.
I used dried chickpeas soaked and cooked at home.
Also used peanut butter.
These are the best chickpea blondies I have ever made!…..and I have made many recipes 🙂
I’m so happy to hear it!! Enjoy! 😀
Your recipe says 350° but the video says 375°?
Shoot sorry about that! It should be 350F!
Very excited to try this recipe!
I’m wondering how many cups of cooked chickpeas to use if I cook them from dry?
1 can of chickpeas = 1.5 cups of cooked chickpeas 🙂
Hi, just made these they are divine, only thing is to ask, is there a way to stop choc chips from sinking?
So glad you loved them! To keep the chocolate chips from sinking, try tossing them in a little bit of flour before folding them into the batter.
This is an easy recipe to follow. They smelled divine while baking. They came out so moist and delicious. I sent them off with my husband to work. I tagged them as gluten free but did not include the chickpea ingredient until asked. Hubs says they were a big hit. He brought me home an order for a couple of dozen for a birthday party!
Wow! So thrilled to hear that they were such a big hit Tina, sounds like you made them perfectly!
Can you substitute sugar for monk fruit?
I haven’t tested monk fruit here so I really can’t say for sure but I think it could work. I’d love to hear how it goes if you try it out!