Chickpea Blondies Recipe
Updated Dec 15, 2025
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These healthy peanut butter chickpea blondies are gluten-free, dairy-free, refined-sugar free and vegan friendly! Made with chickpeas but you’d never know it, they’re a delicious healthy dessert recipe.
I am a firm believer in eating dessert every day – but I also really love fueling my body with healthy foods. So, I love making treats that taste indulgent but are actually good for you – like these peanut butter chickpea blondies.
Using beans instead of flour adds protein and fiber and makes these peanut butter chickpea blondies naturally gluten free (just like in my black bean brownies recipe).
They’re so easy to make in the blender in 5 minutes (or less), and then all you have to do is bake and let them cool (just a little) before you enjoy them.
These chickpea blondies are the perfect way to satisfy your sweet tooth without derailing your health goals. They’re dairy free and don’t contain eggs – so they’re perfect for friends with unique dietary needs.
Chickpea Blondies: Ingredients & Substitutions
Room temperature ingredients
These chickpea blondies blend the easiest when all the ingredients are at room temperature. If you’re using a solid peanut butter, I recommend melting it a bit before putting it in your blender. Rinse the chickpeas with warm water, and let the milk warm up to room temperature too.
- Chickpeas. Great Northern Beans (white beans, Cannellini beans) also work well in this recipe.
- Peanut butter. use any nut or seed butter in place of peanut butter including almond butter, cashew butter, etc.
- Honey. maple syrup is a great choice if you want vegan chickpea blondies.
- Coconut sugar. you can use light brown sugar or granulated sugar in place of coconut sugar.
- Almond milk. Any non-dairy or regular dairy-full milk can be used in this recipe. I have also used non-dairy creamer.
How to Make Chickpea Blondies
This chickpea blondies recipe is easy to make. It only takes 5 minutes to put together and 30 minutes to bake. Which means that you can have a delicious dessert ready to go in no time.
Start by putting all the ingredients (except the chocolate chips) into the container of your Vitamix (or other high-powered blender or food processor).
Then blend, starting on low speed and increasing to high speed until the batter is smooth. Make sure all your ingredients are room temperature for easy blending. You may need to use a tamper, or pause and scrape down the sides then continue blending.
Next, stir in the chocolate chips by hand into the batter. Or, you can pulse the blender a time or two to mix them in – but it will also chop up the chocolate into smaller pieces.
Then, spread the batter evenly into an 8×8″ baking dish. Either line it with parchment paper or lightly grease the baking dish.
Bake for 25-30 minutes, or until the top is set and the edges are lightly browned. Then, let cool for at least 30 minutes before slicing and serving. You can cut the chickpea blondies into 9 or 16 squares depending on your preferred size.
They’re best served slightly warm, but I also actually really love them cold!
Store/Freeze
Store leftover chickpea blondies in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Reheat in the microwave or oven or enjoy them cold (they are delicious cold too).
Chickpea Blondies Reipe FAQs
Yes, double it and bake it in a 9×13″ pan for 30-35 minutes.
No, you can omit the chocolate chips or use a different add -in like dried fruit, nuts, etc.
No, not at all! The peanut butter, honey, chocolate chips and vanilla completely mask any bean taste, leaving you with rich, fudgy blondies.
No, you don’t need to remove the skin, especially if you are using a high-powered blender.
Yes absolutely, I almost always use natural peanut butter in this recipe. Since it’s liquid at room temperature it blends easier.
Yes! Since they’re made with chickpeas instead of flour, these blondies are naturally gluten-free!
Yes, since there are no eggs this recipe is very easy to make vegan. Just use
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Peanut Butter Chickpea Blondies
Video
Ingredients
- 15 ounces chickpeas (rinsed and drained, or 1 ¼ cups cooked chickpeas)
- ½ cup creamy peanut butter
- ¼ cup honey (or maple syrup)
- ¼ cup coconut sugar
- 1 Tablespoon milk (almond, coconut, whole)
- 2 teaspoons pure vanilla extract
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup chocolate chips
Topping
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease an 8" or 9" glass baking pan and set aside.
- Put all ingredients except for chocolate chips into the container high-powered blender or food processor fitted with the "S" blade.
- Blend, starting on low speed and increasing to high, until smooth and creamy. You may need to use the tamper to push the ingredients into the blades.
- Once smooth, stir in the chocolate chips by hand.
- Evenly spread the batter into the prepared baking dihs.
- Sprinkle ¼ cup chocolate chips on top.
- Bake in the preheated oven for 25-30 minutes until the top is set and the edges are just lightly golden brown.
- Remove from the oven, and sprinkle with flaky sea salt.
- Let cool for at least 30 minutes, then cut and enjoy.
- Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!
Notes
- Chickpeas. Great Northern Beans (white beans, Cannellini beans) also work well in this recipe.
- Peanut butter. use any nut or seed butter in place of peanut butter including almond butter, cashew butter, etc.
- Honey. maple syrup is a great choice if you want vegan chickpea blondies.
- Coconut sugar. you can use light brown sugar or granulated sugar in place of coconut sugar.
- Almond milk. Any non-dairy or regular dairy-full milk can be used in this recipe. I have also used non-dairy creamer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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can i use sugar free chips and sugarfree sweetners to lower the sugar content?
Yes.
I admit, I was HIGHLY skeptical about this recipe. Chickpea blondies? That do not taste like chickpeas? YUP. These blondies are the real deal. They’re super moist like a flourless cake and the contrast between gooey blondie and firm chocolate chips… YUM. I made the recipe as written and will definitely make them again. Thanks so much!
I’m so happy your skepticism didn’t keep you from trying this recipe! I love them so much and I’m so glad you do too!
I replaced the almond milk and coconut sugar with a piece of banana I had on the counter 🙂 (my peanut butter had sugar). I love nutritive desserts (which can also be breakfast treats).
Sounds delicious Joy!
Hello Laura,
Just made this recipe. It is delicious! Can’t taste the chickpeas. The texture is nice too.
Will definitely be making it again.
Since some comments said they didn’t rise. I left out the both baking soda and powder. Don’t miss those flavors anyway.
Thank you!
I’m so happy you love them!
These were delicious! I have made healthy alternative chickpea based sweets before but I always find they still taste mostly like chickpeas – so for safety, I guess I made them slightly less healthy but I added about 1-½ tablespoons cold chopped butter into the batter and an extra dash of vanilla to hide that taste. I would make them like this again – they were delicious! My husband that is always skeptical about my sweets (bc I make them healthy) even said they were tasty as he went back for seconds! They didn’t rise at all really but they were still great and took the full 30 minutes.
I’m so glad you, and your husband, love this recipe Caroline!
These were delicious! I used regular peanut butter which has sugar and salt in it already, so I cut those down by using 1 tbsp brown sugar and about 1/4 tsp. salt. I also used oat milk, as I did not have almond milk and honey. I used my food processor and everything came out nice and smooth. I baked for 25 minutes and they mine did not rise, but I don’t mind because they were delicious. I will definitely be making these again.
I’m so happy you love these, Deanna!
My kids loved them, I LOVE finding healthy snacks my kids love, thank you!!! I love them too.
I’ve made these a couple times now, but I had to make them nut-free for daycare and other dietary restrictions for me. 1st attempt: subbed sunflower butter, maple syrup, cane sugar, and oat milk all 1:1 for the corresponding recipe ingredients. These took the full 30 min to bake in a 9×9 silicone pan and remained very moist after cooling. Delicious for at home. A bit sweet for my taste buds. Wouldn’t hold up through a daycare bake sale, so 2nd attempt: subbed sunflower butter & maple syrup again, omitted the sugar and milk, added an egg and 1/2 cup oat flour. These only took 22 min in the same silicone pan. Were still very moist after cooling and being in a container for a while, but were closer to the typical blondie texture, more durable. Still delicious!
delicious!!! Can I double the recipe and use the same pan and bake for same amount of time? Also do you have any other recipes that don’t have any refined sugar?
If you double the recipe I suggest using a 9×13″ pan. If you decide to make a double batch in an 8×8 or 9×9″ pan you will need to increase the baking time. I have many healthy dessert recipes! Check them out here: Healthier Desserts. My favorites are black bean brownies and flourless brownies!
I love this recipe! Can I add vegan protein powder as well? Thank you