If you’re skeptical about putting chickpeas in dessert, these flourless chocolate chip chickpea blondies will completely change your mind. They’re soft, chewy, packed with peanut butter flavor, and loaded with chocolate chips — and no one will ever guess they’re made without flour.
These blondies taste just like a peanut butter chocolate chip cookie, but they’re made with wholesome ingredients and happen to be vegan and gluten-free. The batter comes together in minutes, and yes… the cookie dough is safe to eat straight from the bowl.
Why You’ll Love These Blondies
- Flourless and gluten-free
- Naturally sweetened with maple syrup
- Made in one food processor
- High in fiber and plant-based protein
- Vegan-friendly (and egg-free)
- Ready in under 30 minutes
The Secret Ingredient: Chickpeas
Chickpeas create a smooth, creamy base that replaces flour entirely. Once blended with peanut butter and maple syrup, they transform into a thick cookie-dough-like batter that bakes into soft, fudgy blondies.
Don’t worry — you can’t taste the chickpeas at all.
Ingredients You’ll Need
- Canned chickpeas (rinsed and drained)
- Natural peanut butter (or almond butter)
- Pure maple syrup (or agave; honey if not vegan)
- Vanilla extract
- Salt
- Baking powder
- Baking soda
- Chocolate chips
- Flaky sea salt for topping
Simple pantry ingredients, no weird additions.
How to Make Chickpea Blondies
1. Blend the Batter
Add chickpeas, peanut butter, maple syrup, vanilla, salt, baking powder, and baking soda to a food processor. Blend until completely smooth and thick.
2. Stir in Chocolate Chips
Fold in most of the chocolate chips by hand.
3. Spread and Top
Press the thick batter into a greased 8×8-inch baking pan. Sprinkle remaining chocolate chips on top.
4. Bake
Bake at 350°F for 20–25 minutes. The center may look slightly soft — that’s perfect. Overbaking can dry them out.
5. Cool and Finish
Let cool for about 20 minutes before slicing. Sprinkle with flaky sea salt for that sweet-and-salty finish.
Optional Add-Ins
- Chopped nuts
- Dried fruit
- Dark chocolate chunks
- Swap peanut butter for almond or cashew butter
If you want a more cake-like texture and don’t need them to be vegan, you can add one egg to the batter.
Storage
Store covered in the refrigerator for 3–5 days. They firm up slightly when chilled and taste amazing straight from the fridge.
These flourless chocolate chip chickpea blondies are proof that healthy desserts can still taste indulgent. Fudgy, chocolatey, and perfectly chewy — they’re a better-for-you treat that feels like classic cookie bliss in every bite.
Flourless Chocolate Chip Chickpea Blondies
Vegan & Gluten-Free
Prep Time: 5 minutes
Cook Time: 20–25 minutes
Serves: 16 bars
Ingredients
- 1 (15 oz) can chickpeas, rinsed and drained
- ½ cup natural peanut butter (or almond butter)
- ⅓ cup pure maple syrup (or agave; honey if not vegan)
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup chocolate chips, plus 2 tablespoons for topping
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
- In a food processor, add chickpeas, peanut butter, maple syrup, vanilla, salt, baking powder, and baking soda. Blend until completely smooth and thick.
- Fold in ⅓ cup chocolate chips.
- Spread batter evenly into prepared pan (it will be thick). Sprinkle remaining chocolate chips on top.
- Bake for 20–25 minutes, until edges are lightly golden and a toothpick comes out mostly clean. Do not overbake.
- Cool in pan for 20 minutes. Sprinkle with flaky sea salt, slice into 16 squares, and serve.
Storage
Store covered in the refrigerator for up to 5 days.
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