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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HI!
I’ve loved making your recipes! (I think my family loves it even more… lol)
I’m just curious about the healthiness factor of these recipes… for instance this recipe is 16g of sugar per serving? That seems rather large for a healthy dessert..
Do you just not consume as much sugar through the rest of the day, so this would be a ‘splurge’ within the limits of your daily sugar intake?
Is the sugar amount wrong?
Just trying to figure it out because I would love to continue to make these consistently.
Thank you so much and God Bless! 🙂
hi i absolutely love these they are delicious i want to make them for my mom but she doesn’t really like chocolate chips what can i substitute chocolate chips with and would it really change the way it taste?
Yes you can either omit the chocolate chips or use any other kind of add-in you think she would enjoy!
These blondies look great! I don’t have honey or maple syrup, could I substitute sugar for this instead?
If you use sugar you may need to add a few TBS of almond milk for moisture.
Truly great! I didn’t tell my family what was in them until after they ate them. No one could believe it! So moist and yummy! Will definitely make again. Thanks!
Smart move!!! LOL! 🙂
Thanks for sharing! Do they keep long?
They keep well in the refrigerator for 5-7 days stored in an airtight container!
I don’t know how big your family is, but with my family of 4, these are gone within 24 hours : )
This looks so good! It’s so nice to have more bean based options!
Do they have to be refrigerated? I forgot to put mine in the fridge last night and have already had some today 👀
Leaving them out for a day won’t hurt them! But I’d store the rest in the refrigerator! Plus they taste amazing when they’re cold too!
Is the 24 carb rating for One brownie (1/9 of recipe)?
Thankyou!
Yes the nutrition facts should be per serving
Okay I had to come on here and say that these “brownies” are FANTASTIC! They are a hit in my household. Every time I give up sweets for Lent I always end up making these since there is technically no added sugar lol. Someone brought these to my husband and I when we had our first baby 2 years ago and I’ve been making them ever since!
I just made these, yummy and I can’t even tast the beans (not a fan of beans)…thanks for sharing.
I’m so glad you love the recipe!