These fudgy chickpea blondies are made with peanut butter and pack 10 grams of protein per serving. You’d never guess they’re made with chickpeas instead of butter and flour! Gluten-free, vegan, and totally delicious.
Update: This recipe, originally published in May 2021, now includes extra tips and step-by-step photos to make baking these chickpea blondies even easier! Fun fact: this was one of my very first recipes, and it’s still a favorite.
Let’s get one thing straight: you cannot taste the chickpeas in these extra fudgy peanut butter blondies—I promise! Just like my viral healthy brownies! Chickpeas replace butter and flour, making them rich, protein-packed, and perfectly fudgy. They’re vegan, gluten-free, and so indulgent you’ll never guess they’re healthier.
Each blondie is naturally sweetened with maple syrup and coconut sugar, with 10 grams of protein per serving. They’re moist, dense, and even better topped with chocolate chips or a drizzle of melted chocolate. Can’t wait for you to try them!
Why you'll love this recipe:
- Healthy Ingredients: Made with chickpeas and peanut butter for a wholesome treat.
- Vegan-Friendly: No eggs or butter are needed for these blondies.
- High Protein: Each blondie packs 10 grams of natural protein.
- Kid-Approved: Even picky eaters won’t guess these are healthy!
Ingredients
These peanut butter blondies are secretly healthy and so fudgy, thanks to a surprising ingredient: chickpeas! Don’t worry—you won’t taste them, but they pack a protein punch. Here’s what you’ll need:
- Chickpeas: The secret to super fudgy blondies! They replace flour, butter, and eggs while adding 10 grams of protein per square. Trust me—you won’t taste them.
- Peanut Butter: For that irresistible flavor! Use creamy, all-natural peanut butter, but crunchy works, too, since everything gets blended.
- Vanilla Extract: A little vanilla adds so much flavor.
- Maple Syrup: Naturally sweetens these blondies and keeps them refined sugar-free. Honey works, too, if that’s what you have.
- Sugar: Coconut sugar (for refined sugar-free) or brown sugar adds sweetness and makes these blondies chewy.
- Flour: Almond or oat flour both work! Almond flour makes them softer and extra fudgy.
- Baking Soda & Baking Powder: A bit of both helps these blondies rise perfectly.
- Chocolate Chips: Don’t skip these! Use your favorite kind or swap in chopped walnuts for a nutty twist.
Instructions
Making these fudgy and healthy peanut butter chickpea blondies is super easy and takes less than 30 minutes! Here’s how:
Drain and rinse the chickpeas under cold water, then gently pat them dry and add all ingredients (except the chocolate chips) to a blender or food processor.
Blend until smooth, about 30–45 seconds, then move the blade and stir in ½ cup of chocolate chips by hand.
Pour the batter into a prepared tin, spreading it evenly. Sprinkle the remaining chocolate chips on top.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Remember to let the chickpea blondies cool before serving so they don't crumble. Enjoy!
Top tips
- Blend Chickpeas Smooth: Use a food processor or high-speed blender to ensure the chickpeas are completely smooth—this is key for that fudgy texture.
- Let Them Cool: Patience is important! Let the blondies cool for at least 30 minutes before slicing, so they hold their shape.
- No Food Processor? No Problem! A blender works just as well to get the chickpeas smooth and creamy.
Substituions & Vatiations
- Chickpeas: Swap with white beans for the same fudgy texture and a protein boost.
- Peanut Butter: Try almond butter or cashew butter for a fun flavor twist.
- Maple Syrup: Use honey if you’re not vegan, or stick with maple syrup for a natural sweetener.
- Coconut Sugar: Brown sugar or white sugar works just as well if that’s what you have on hand.
- Make them Nut-Free: Use sunflower butter instead of peanut butter and stick with oat flour for a nut-free alternative.
- Add-Ins: Customize with chopped nuts, dried fruit, or a swirl of your favorite nut butter for extra texture and flavor.
- Crunchy Topping: Top with crushed nuts, seeds, or shredded coconut for added texture.
Equipment
- Food Processor
- 8" x 8" Baking Tin
- Parchment Paper
- Mixing bowl + Spatula
- Measuring Cups
Storage
Storing: Store your chickpea blondies in an airtight container for 4–5 days in the fridge or at room temperature. Just make sure they’re fully cooled before storing.
Freezing: After they cool, wrap them up or place them in an airtight container. They’ll stay good in the freezer for up to 2–3 months. Thaw them in the fridge or at room temperature, and pop them in the microwave or oven to warm up!
Frequently Asked Questions
Nope! You won’t taste the chickpeas at all. They blend seamlessly into the batter, giving the blondies a rich and fudgy texture.
Yes, they are! Just be sure to use dairy-free chocolate chips to keep them vegan-friendly.
White beans, like cannellini beans, are a great alternative if you don’t have chickpeas on hand.
No problem! Swap the peanut butter for sunflower seed butter, pumpkin seed butter, or soy nut butter. You can even skip the nut or seed butter altogether if needed.
More vegan dessert recipes!
Looking for other recipes like this? Try these:
Did you make this recipe?
Please remember to leave a review and let me know how it turned out! Also, tag me @healthfulblondie on Instagram with #healthfulblondie. I love seeing and sharing your creations!
📖 Recipe
Peanut Butter Chickpea Blondies
Ingredients
- 1 (15oz can) of chickpeas, unsalted is best
- ½ cup creamy all-natural peanut butter
- 2 teaspoon vanilla extract
- ⅓ cup real maple syrup
- ¼ cup granulated sugar, or coconut sugar
- ⅓ cup almond flour, or oat flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt, omit if using salted chickpeas
- ¾ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease or line an 8” x 8” baking tin with parchment paper.
- Drain and rinse the chickpeas under cold water for at least 30 seconds. Gently pat them dry.
- In a food processor, combine all ingredients except for the chocolate chips. Blend until completely smooth, about 30-45 seconds.
- Remove the blade and hand fold in ½ cup of chocolate chips.
- Evenly spread the batter into the prepared tin. Sprinkle the remaining chocolate chips on top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the blondies cool for at least 20 minutes before serving so they don't crumble. Enjoy!
Notes
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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Tammy says
So good and you can feel good about eating a healthier alternative to brownies or blondies.
Tati Chermayeff says
Hi Tammy - This made my day. I am SO happy to hear that!! let me know if you try anything else on my blog. I love feedback 🙂
Sarah says
So good!!!!
Meghan says
This is a new regular in my house! My whole fam loves these… sooo tasty
Maggie B. says
Made these with a friend and LOVED them. Tip: store and eat from fridge.
Tati Chermayeff says
Hi Maggie! So happy to hear that you loved these; they are one of my favorite treats!
Sarah Dewar says
This was such a foolproof recipe and the results were 10/10! I stumbled across this recipe yesterday and was able to make them with everything I already had in my cupboard which was great. The inside texture is super fudgy and everything you're looking for in a "healthy" blondie. Can't wait to make these again!