Made with a nutritious, yet straight-forward ingredient list, these super yummy Chickpea Blondies are a favorite dessert to share. Plus, you’d never know there are chickpeas inside!
I love a good kitchen challenge and using up pantry staples that have been lingering. So when I had the chance to figure out a dessert using a can of chickpeas, I was excited to take it on! These blondies come together in the food processor, have healthy fats and protein, and are just sweet enough.
TIP: These are so good eaten right out of the fridge with a glass of cold milk!
Ingredients in Chickpea Blondies
Here’s a look at what you’ll need to make this recipe.
TIP: Be sure to use a very ripe banana with brown spots for the best natural sweetness.
How to Make Chickpea Blondies Step-by-Step
Here’s a peak at how to make this recipe. Scroll down to the bottom of the post for the full information.
- Rinse and drain the chickpeas.
- Add to the food processor with the rest of the ingredients except the flour and chocolate chips. Grind well.
- Chop the chocolate.
- Add the chocolate and flour to the food processor.
- Spread into a pan.
TIP: I like to chop the chocolate chips so they are more evenly distributed throughout the batter, but you don’t have to do that if you don’t want to bother!
Can you taste the chickpeas in this recipe?
No, but I will say that they are best when you make sure to grind up the batter as smooth as possible for the best final texture.
Can I make these nut-free?
You can use sunflower seed butter instead of the peanut butter if you prefer.
Tips for Making the Best Chickpea Blondies
- Store leftovers in an airtight container in the fridge for up to 5 days. I prefer them chilled, but they are fine at any temperature.
- Be sure to use a very ripe banana for the best flavor.
- These are not super sweet. If you think that might be an issue, add 2 tablespoons sugar to the batter.
- Use honey instead of maple syrup if needed.
- Use almond butter or sunflower seed butter instead of the peanut butter.
- Use a gluten-free cup for cup flour blend instead of all purpose if desired.
I’d love to hear your thoughts on this recipe if you try it, so please rate and leave a comment below!
I prefer these chilled, but see what you think!
- Preheat the oven to 350 degrees F and grease an 8×8-inch pan with nonstick spray. (I use Pam classic.)
- Add the chickpeas to a colander to drain. Rinse with water. Drain.
- Add to a food processor with the banana, peanut butter, maple syrup, vanilla, salt, and baking soda. Grind on high to make a uniformly smooth batter. (It might take 15-30 seconds.)
- Pulse in the flour and chocolate until just combined.
- Pour batter into the prepared pan and bake for 24-26 minutes, or until the edges are lightly golden brown and the top is firm to the touch.
- Let cool fully in the pan and slice to serve.
Store leftovers in an airtight container in the fridge for up to 5 days. I prefer them chilled, but they are fine at any temperature.
Be sure to use a very ripe banana for the best flavor.
These are not super sweet. If you think that might be an issue, add 2 tablespoons sugar to the batter.
Use honey instead of maple syrup if needed.
Use a gluten-free cup for cup flour blend instead of all purpose if desired.