Healthy Chickpea Blondies

These healthy chickpea blondies are soft, fudgy, and loaded with peanut butter and chocolate chips. Chickpeas replace the butter, eggs, and wheat flour, so nobody will guess the secret ingredient. They're naturally gluten-free and vegan, with 9 grams of protein per bar.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Serving servings

Ingredients

1 (15oz can) of chickpeas, unsalted, drained, rinsed, and patted dry
½ cup creamy all-natural peanut butter, (no added oil or sugar)
⅓ cup pure maple syrup, not pancake syrup
¼ cup coconut sugar, or light brown sugar
2 teaspoons vanilla extract
⅓ cup blanched almond flour, (or oat flour in a pinch)
¼ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt, (omit if using salted chickpeas)
½ cup chocolate chips, dairy-free if needed

Instructions

Prep the pan: Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
Dry the chickpeas: Rinse the chickpeas under cold water for 30 seconds, then pat them dry with a towel.
Blend: Add everything except the chocolate chips to a food processor. Blend for 30 to 45 seconds, scraping down the sides, until completely smooth.
Add the chocolate chips: Remove the blade and fold in ½ cup of the chocolate chips.
Fill the pan: Spread the batter evenly in the pan and sprinkle the remaining ¼ cup of chocolate chips on top.
Bake: Bake for 20 to 25 minutes, until the edges are lightly golden and a toothpick in the center comes out clean.
Cool: Let the blondies cool in the pan for 30 minutes before slicing. They firm up as they cool.

Notes

Chickpeas: Cannellini or great northern beans work the same way.Peanut butter: Almond or cashew butter both work.

Nut-free: Use sunflower seed butter and oat flour. The blondies may turn slightly green, which is harmless.

Sweeteners: Honey works in place of maple syrup, but the blondies won't be vegan. Brown sugar works in place of coconut sugar.

Blender: A food processor works best. A high-speed blender works in a pinch, but stop and scrape it down often.

Storage: Keep the blondies in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months.

Nutrition

Course Dessert

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!