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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wow yummy!! I love that you did these in a blender too. What a great shortcut to doing baking! and they are healthy too = bonus! Thanks for linking #YumTum
Well, these were awesome! They were my first baking endeavour with chickpeas (very odd at first I thought to try), but they were great. Thanks for the recipe.
Thanks so much Steven! I’m so SO glad that you enjoyed them! Thank you for taking the time to let me know how this recipe went for you…it truly means so much! Chickpeas…who knew right?! 🙂
I saw healthy and had to take a double look at the picture cause these look to0 good to be healthy. I am going to have to make these!
Thank you Tasha!! I love making healthy food FUN! 🙂
Girl! I’m right there with you on dessert after dinner. UGH I can’t stop.
I won’t stop.
xx
These look delicious – hopefully they solve all life’s problems.
LOL Liz! Don’t stop…eat it eat it.
Wow! I am so impressed! These look amazing and I had no idea that they had beans in them till I read the second paragraph! I am a fan of dessert everyday, I will have to try these out!
Thanks so much Kristen! A day isn’t complete without dessert! 🙂 The best part is you would never know there are beans in them…they taste like peanut butter cookie dough! 🙂
I’ve made a lot of those chickpea blondies too- but I am excited to try this tweaked version! They look yummy!
Thank you Emma! I’ve tried so many recipes that I’ve liked…but I love these!!! 🙂 I hope you enjoy them as much as I do! 🙂
I love blondies of every sort – these look lovely and naturally healthier is cool!
Blondies are awesome!! 🙂 Thank you!
HOLY MOLY DO THESE LOOK GOOD! you can never go wrong with peanut butter and chocolate chunks! I love the use of chickpeas!
Thank you so much and amen!!! 🙂 There really isn’t a better combination (in my opinion)! 😉
These look phenomenal! I’ve tried baking with chickpeas before with little success so I’m super excited to try these. Thanks for posting!
Thank you Jess! 🙂 Don’t give up on chickpeas! 😉 If you give them a try I’d love to hear how they turned out for you!
Hi could this recipe work if i used pumpkin purre instead of the chickpeas?
Hello! I actually tried that and it was NOT good! 😉 So no, I do not recommend using pumpkin puree!
What if I used chickpea flour, how much should I use? Same weight?
Hey Kim! I have not tried using chickpea flour so I couldn’t say for certain it would be an acceptable substitution for the real thing!
Dropping by from Thursday Favorite Things~
Your blondies look delicious!
Thank you Lynn! 🙂