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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YUM! i made these and used walnuts because I was out of choc chips and also added:
1 heaping Tbsp cinnamon
1 tsp powdered ginger
3 tsp homemade chai mix
THIS RECIPE IS A KEEPER. I wrapped them in individual servings in wax paper and stored in a ziploc bag in the freezer. I think they taste best chilled.
I made these yesterday! Amazing! I added one egg( for a little extra protein) and doubled the recipe for a 9×11 pan! Super yummy and my one kid who likes chocolate loved them!
Wow. These are delicious & you can’t taste the chickpeas at all. I didn’t tell my boyfriend that there were chickpeas in the recipe (because he’d freak out), and he had no clue. Thank you!
So glad you loved them Kelly! I totally relate to not telling my family what’s really in something before they try it and proclaim that they like it! 😉
Mine turned out wobbly in the middle and simply wouldn’t cook through :/ Is there something wrong with how I mixed the batter?
Me too!!! Can anyone advise how to get them to cook through?
Hello! I’d recommend just baking them until they are cooked through! I have never had this issue before so I’m unsure what is happening. Did you make any substitutions or alter the method of the recipe at all?
I doubled the recipe, all ingredients were at room temp, and my Vitamix bogged down. Finally I added 2 aquafaba eggs, and they are baking now. The batter was delicious. The Blondies turned out to be delicious. I ended up baking them about 45 minutes. Took them to a class to share, and people really enjoyed them.
Any thoughts on the bogging down of the Vitamix? Thanks.
Just made these and I’m in love! I made a few minor changes based on Pinterest reviews and the final product was the perfect blondie/brownie like consistency I was looking for…not too creamy inside but not too cakey 😁 I used chunky almond butter, 3TBS maple syrup and 1.5 TBS Stevia, I omitted the almond milk and added 1 egg. I also added 1/4 mini choc chips and 1/4 cup slivered almonds and baked 35 mins! I will make these regularly!!!! Thank you!!!!!!
I’m so glad you enjoyed them Lindsey!
Hi, these look awesome! Can you substitute skim milk for the almond milk? And something else instead of coconut sugar? Mine don’t need to be vegan but I don’t have those ingredients at home – thanks!
Hey Denise! Yes! You can use skim milk in place of almond milk! And any granulated sugar works well!
These were awesome. Frankly the batter was so good I’m not sure if the next batch will go in the oven or not! I made them using beans I had cooked in the instant pot and found that they needed a couple tsp of the aqua fava water to get the right consistency. This made the rise really well too. By the way, for dairy free chips, Costco’s Kirkland brand chocolate chips are much better than Enjoy Life and about 1/4 the cost.
Thanks for the recipe.
I agree about that, but my son is allergic to tree nuts and Costco’s brand isn’t safe for him. For my lactose intolerant husband, those chips from Costco are the best!
Hello! I am planning on making this either tonight or tomorrow for my birthday dessert tomorrow evening! (I am just recently both gluten and sugar free and my store-bought cake family is stumped haha.) Is it still good if it sits out covered or the next day and what is the best way to store it for that amount of time? Thank you
Hey Ashley! I usually store them in the refrigerator overnight, not out at room temperature!
These are the real deal! I’m a college student, and finding protein packed tasty breakfast/snack foods can be a challenge. I’ve been making these every week for a few months now, they’re such a life saver! I’ve made them for my friends who enjoy processed foods and they were shocked to hear that these are healthy. There is so much tasty plant based flavor in these bars! Thanks for creating this recipe!!
Thank you so much for stopping by to let me know you enjoy them Rilea! They really are a great snack, and you’re right…so much better than processed snacks!