Peanut Butter Chickpea Blondies

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.

5 from 5 votes

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Prep Time 5

Cook Time 25

Total Time 30

Serving servings

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

Chickpeas Substitute: You can use white beans instead of chickpeas for a similar texture and protein boost.

Peanut Butter Substitute: Almond butter or cashew butter can be used as alternatives for a different flavor profile. You can also use crunchy peanut butter if needed.

Maple Syrup Substitute: Use honey instead of maple syrup as a sweetener.

Nut Allergy: If you have a nut allergy, you can substitute sunflower seed butter, pumpkin seed butter, or soy nut butter or omit the nut or seed butter altogether.

Blend the Chickpeas: Blend the chickpeas until completely smooth to achieve the perfect texture for your blondies.

Allow Blondies to Cool Completely Before Cutting: To prevent blondies from crumbling, it’s essential to let them cool thoroughly before slicing. Aim for at least 30 minutes of cooling time.

No Food Processor? While a food processor makes blending the chickpeas easier, you can still make chickpea blondies without one. Try using a high-speed blender instead.

Storing: Chickpea blondies can be stored in an airtight container at room temperature for up to 4 – 5 days. You can also freeze them for longer storage. Allow them to cool completely before storing to prevent moisture buildup.

Freezing: Once cooled completely, wrap them tightly in plastic or aluminum foil or place them in an airtight container. They can be stored in the freezer for up to 2-3 months. When ready to enjoy, thaw them in the refrigerator overnight or at room temperature for a few hours. You can also warm them up in the microwave or oven for a freshly baked taste.

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!