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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OMG!!! I know I am a year late to the party…but these are delicious. I skipped the coconut sugar and just used the maple syrup and added pieces from a chopped up Almond Toffee Symphony bar instead of the chocolate chips. Really delicious!
It’s never too late to join THIS party! 🙂
I just tried these with a couple tweaks of my own, and they turned out good. 🙂 The one thing that has been holding me back from trying bean brownies is lack of a food processor. Well, I do have a wonderful Kitchen Aid mixer…and I just beat the beans into smooth submission haha For PB I used Smucker’s Natural. Instead of the honey and coconut sugar I used a scant half cup of mashed ripe banana + 4 TBSP Date Sugar. I used Oat Milk instead of Almond and I used Ghiradelli 60% choc chips. My son is 10 and is not a fan of darker chocolate, thought these were great and needed the chocolate…and I did not tell him the base was beans(although he likes beans) Trying to eat plant-based,whole foods and avoid animal products is challenging, especially when it comes to “treats”…this one will make my coveted recipe journal for baking 🙂
Meredith! I’m so glad you were able to use this recipe to create something you enjoyed! 🙂
Thank you thank you! This one I’m definitely going to make. I have allergic reactions to so many foods Inc gluten, oats, dairy eggs even gluten free things like millet and have to be low sugar so baking has become difficult. Which of love to do. I’d seen chocolate brownies with legumes but didn’t even think of replacing in other things. And never had blondies. Our treats in the UK differ slightly like most places. Nice to have found your blog. X question, could I use almond butter instead?
These were DELICIOUS! Even my husband LOVED them… and he’s pretty skeptical about eating anything made with alternative ingredients outside our norm. Once we tested the batter, we knew they’d bake out and test incredible. Ours were a little mushy in the middle too, but my husband and I like our brownies, etc. a little soft in the middle so we didn’t mind.
Thanks for the recipe!
Nicole I LOVE that even your hubby enjoyed them! It’s always great when we find healthier recipes even picky eaters enjoy!
Hi i cook my own chickpeas so not sure what the amount of peas would be from a drained can. Does anyone know I’d like to try these. Thanks
It’s about 1.5 cups!
Hi Laura, honey is not used by vegans.Its exploited by humans from bee’s.Bee’s need it for survival…could use corn syrup instead if u want to call them vegan…They look good and i will definitely use corn syrup when i make them…think it will make no difference..
Hey Pam! I highly recommend using Maple Syrup as a vegan option and avoiding corn syrup! You could also use agave or brown rice syrup!
Would maple syrup work instead of honey to be vegan?
Yes! I use maple syrup all the time!
I can’t wait to try this, but will have to for now as my oven just died! 😕 But, I have a question. You mentioned using the chickpeas in place of flour. I just looked at another recipe for baked zucchini bites with flour, which I don’t want. Have you tried using chickpeas to replace flour in something that’s NOT sweet?
These are delicious! My three year old has been devouring them 🙂 and my husband was pleasantly surprised to find out that the secret ingredient was chickpeas. The blondies freeze extremely well and I love that I can pull one out of the freezer anytime 🙂 Thanks for sharing this recipe!
Oh and also I made mini muffins and they held together great and were nice a fudgy☺
Absolutely delicious!!! I can’t believe it’s made with chickpeas!! My new favorite bite to have with my mid morning cup of coffee! Devine!
Yay Dani!! I’m so glad you enjoyed them! Making them in mini muffin form is brilliant! A quick and easy little snack!!