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
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.
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Omg I LOVE THESE!! I am truly obsessed with making them!! I can’t believe how delicious they taste!! I make them all the time.
I made these tonight as a Valentine treat for my husband who is eating Paleo as much as possible. I followed the recipe exactly and they turned out perfectly. Mine look just like your pictures and they are, unbelievably, delicious! I bake a lot would serve these to anyone and I don’t think they would even know how much healthy goodness is in here. What a great surprise.
I agree with you, the recipe is very easy to make at home. in the first trial I managed to make it almost perfect though it does not look like the picture 🙂
I am very happy that my parents really liked that, thanks for the idea and the recipe
I made these with cannellini beans. These were amaze balls! 👍 👏 👏 👏 😎 I used less sugar and used tupelo honey. Yum!
SO glad you enjoyed them!!!
These are simply fabulous. Thanks for sharing!
These blondies are AMAZING!!!! I was beyond impressed. I was a little apprehensive at first because I’m not a peanut butter lover and normally try to avoid it as much as possible. However, this year I said that I am going to be adventurous and cook with items and foods that I normally shy away from. This dessert was sooooooooo worth the adventure . I made one adjustment to the recipe, I added pecans and coconut flakes to give it some texture. Thanks for the new recipe!
Ok, these are amazing! My son has a dairy allergy, my good friend is celiac, her daughter has an egg allergy and I’m just sort of a plant-eating hippie. Our families do dinner together once a week and I have made it my mission (with little success unfortunately) to find a dessert we can all eat that is actually good. Just like you, I too will NEVER give up dessert. My mission is complete with these here blondies. THANK YOU!! Mine turned out very soft in the middle but definitely set. I used a ninja blender to mix without any issue, and baked them in a glass 8×8 fyi.
I have two questions for you. Can you use cannellini or great northern beans instead of garbanzo? I am fresh out and want to make these again right now! Also, what is your username on Instagram so I can tag you? Do you have a hashtag? The world needs to know about these!
Hey Laura! I’m SO glad you enjoyed these blondies! They’re a favorite around here for sure! I have used white beans (I believe I tried great northern) before and they still taste good, however I prefer garbonzo! But if you must make them ASAP I do not think you will be disappointed! 😉 My username on instagram is @joyfoodsunshine and the hashtag is #joyfoodsushine !
I could not get these to bake through. They taste good but are like they are unbaked. And did not rise at all. Any suggestions?
Calorie count/nutrition facts? These look great!
Can the recipe be doubled for a 8×13 pan? Would you bake it longer?
these were absolutely amazing. I would never have known that they didn’t have flour or dairy in them. Very rich and decadent for a gluten free, vegan recipe. I will definitely be making these again!
chocolate chips have milk in them
Barry you’re in luck, there are MANY brands of semisweet and dark chocolate chips that are completely dairy-free and vegan! My highest recommendation is Enjoy Life Foods chocolate chips ! Other brands include Sunspire, Kirklands, Guittard, and Trader Joe’s!