Chickpea Blondies Recipe
Updated Dec 15, 2025
This post may contain affiliate links. Please read our disclosure policy.
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
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
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.
You’ll love these recipes
This looks great! I’m wondering if you have suggestions for blending batter in the vitamix. I shy away from doing thick stuff in the vitamix bc I’m never sure I’m doing it right. Do you to right up to High and use the tamper to push it all down repeatedly? Or is there a better way? These look too good not to try. :))
Forgot to click “notify me of comments” 🙂
Hey Erica! I just made these in my Vitamix this weekend! Your machine will definitely make a noise that sounds wrong…but it’s OK! LOL! Don’t be afraid to use the tamper to push the batter down. I also turn the machine off and scrape the sides sometimes if I need to. Another tip…try blending the liquid ingredients first (in any recipe in the vitamix) because it makes it easier to blend when the other ingredients are added!
DO we have to bake these? Do you think I would be able to turn this recipe into “no bake” bliss balls instead?
You could absolutely turn them into a no-bake cookie dough type of dip!
I am a fitness enthusiast, but also a baking snob – real butter and sugar only, please. (One hobby balances out the other – LOL.) Anyway, I was skeptical, having had bad black bean brownie experiences in the past, but these are legitimately scrumptious! Not just “not too bad for having beans in them”, but like really good, like you’d wanna serve them to your friends at a party and just enjoy the compliments. 🙂 Thanks for a great recipe! Well done!
LOL Sephonnie I absolutely and completely understand where you’er coming from! I’m so glad these passed the baking snob test!! 😉
Does anyone know the amount of calories per serving?
I baked mine in an 8×8 pan and cut the blondies into 16 squares. My calorie count per square came to 146.
I just made these last night and they are SO GOOD! It’s my first time baking with chickpeas and I’m pretty new to vegan baking, and they still came out great! They were a crowd pleaser and I’ll definitely be making them again!
YAY!! I’m so glad you enjoyed them Laura!! I love them so much! Sometimes I go crazy and toss some PB chips in them too! 🙂
I’m loving this recipe but found it very hard to blend in the vitamix. I’m wondering if your peanut butter is more liquidy than mine because the batter was super thick. I even added an extra tsp of vanilla to try and thin it down a bit. I think I will try using my food processor next time. I left out the coconut sugar thinking it would be too sweet for my liking but I should have stuck with your recipe. Can’t wait to try it again!
Hey Melissa! I’m so sorry you had trouble with the recipe! Omitting the coconut sugar definitely would have an impact on the blendability {I created a word lol} of these bars! If you are using a thicker peanut butter I’d recommend adding an extra TBS of almond milk to make it easier to blend if it’s giving you trouble! Using a food processor is also an option!
I made these, included the coconut sugar and had a runny pb and it was still hard to blend in my vitamin. I was hesitant to add more liquid because I thought the batter would end up soft and mushy like above. They are in the oven now..we’ll see how they turn out! I did put them on parchment paper.
Hey Kristen! How did it turn out for you? It’s important to make sure all your ingredients are at room temperature to ensure the easiest blending! Which Vitamix do you have? 🙂
I don’t have coconut sugar, can I use stevia?
Hey Eva! I don’t usually recommend sweeteners as substitutes. However, you may try using something like stevia in the raw, or a variety that is a 1:1 substitute for granulated sugar. You can also substitute the coconut sugar with honey or maple syrup if you’d like to…they just turn out a tad gooeier and may need to be baked a touch longer!
Mine are mushy in the middle how can I cook them to be drier?
We have to eat themwith a spoon
Hey Michele! I’m so sorry yours were underdone in the middle! How long did you bake them? If you baked for 30 minutes…I’d increase baking time and check at 35! Then watch them carefully after that until they seem to be set for you. Different ovens can bake things differently!
I made these this afternoon. They are amazing, but mine too, were very soft and mushy. The edges had pulled away and the top was brown, so I thought they were finished baking. I was afraid if I baked them any longer the edges and bottom would be over baked, dry, and hard. I used a 8 x 8 metal pan instead of glass. Could that be the issue? That was the only change I made.
I will be making these again!
Thank you for the great recipe.
Jessi
Hey Jessi! I’m so sorry that they turned out soft and mushy! It is always a bummer when a recipe doesn’t turn out the way you want it to! A few suggestions…you can use a 9×9″ baking pan which would make them thinner but would definitely help them cook more evenly! Did you use a convection oven to bake your blondies? The trickiest part of baking is that all ovens work a little differently! If yours tends to bake hot or cook the top before the center is done, I’d try either using the convection setting or baking on a lower rack in your oven. The metal pan could’ve played a part but I think a more likely culprit is the oven! 😉 Did you make any substitutions in the recipe?
I didn’t make any other substitutions. I also thought too, that maybe my baking soda was old and didn’t give it enough rise. I’ll keep you posted.
Thanks for your feedback.
Jessi
Hey Jessi! Definitely let me know if you try it again! I wish I could be in the kitchen with you to see what happened!