So Good Chickpea Blondies

Made with a nutritious, yet straight-forward ingredient list, these super yummy Chickpea Blondies are a favorite dessert to share. The chickpeas blend right in, adding a nutritious base to the recipe that’s hard to taste!

Chickpea Blondies

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, are very satisfying (since they have a lot of beneficial fats and protein) and are just sweet enough for our taste buds.

These are so good eaten right out of the fridge with a glass of cold milk, so they are a regular dessert and snack in our house. They rank right up there with my Banana Brownies and Black Bean Brownie Bites as a favorite chocolate treat.

Ingredients You Need

Here’s a look at what you’ll need to make this recipe so you know what to have on hand.

• Chickpeas: Also called “garbanzo” beans, this provides the base of the blondie recipe. You’ll want to drain them and rinse them to avoid any salt and to remove the liquid that was in the can.
• Very ripe banana: A very ripe banana, so one with brown spots, adds sweetness to this recipe and helps the batter hold together.
• Unsweetened creamy peanut butter: I typically use store brand natural peanut butter in this recipe. The flavor isn’t all that noticeable in the mix. Use sunflower seed butter if needed to make these nut-free.
• Maple syrup: You can use maple syrup or honey (for kids over age 1) to add a light touch of sweetness to this dessert recipe.
• Vanilla extract: Vanilla adds an undertone of flavor to the blondies that works well in the mix of ingredients.
• Baking soda: A small amount of fresh baking soda ensures that the blondies cook through with a soft, yet firm-enough-to-slice texture.
• All-purpose flour: A small amount of flour gives the blondies structure and ensures that they hold together when they’re sliced.
• Chocolate chips: We like to add mini chocolate chips to these for extra flavor.

Step-by-Step Instructions

Here’s a peak at how to make this recipe so you know what to expect from the process. Scroll down to the bottom of the post for the full information including the timing and amounts.

1. Rinse and drain the chickpeas.
2. Add to the food processor with the rest of the ingredients except the flour and chocolate chips. Grind well. Pulse in the flour and chocolate.
3. Spread into a pan.
4. Bake until golden around the edges and just firm.

TIP: I like to chop the chocolate chips or use mini ones 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.

How to Store

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.

Best Tips for Success

• Be sure to use a very ripe banana for the best flavor.
• These are not super sweet, so add up to ¼ cup sugar to the batter if desired.
• 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.
• Make them nut-free with sunflower seed butter.

Related Recipes

Desserts

Healthy Brownies (with Banana)

Desserts

Easy Black Bean Brownie Bites

Desserts

Easy Vanilla Cake (Vegan)

Desserts

Easy Zucchini Cookies with Chocolate Chips

I’d love to hear your thoughts on this recipe if you try it, so please rate and leave a comment below!

So Good Chickpea Blondies

These blondies are packed with just-sweet-enough flavor and nutrition.They are delicious chilled right out of the fridge with a glass of cold milk.

Print Recipe Pin Recipe

5 from 56 votes

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Author Amy Palanjian

Cuisine American

Course Dessert

Calories 96kcal

Servings 12

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 14.5- ounce can chickpeas (also called "garbanzo" beans)
• ▢ ½ cup sliced very ripe banana
• ▢ ¼ cup unsweetened creamy peanut butter
• ▢ ¼ cup maple syrup
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon baking soda
• ▢ ¼ cup all-purpose flour
• ▢ ½ cup semi-sweet or dark chocolate chips (chopped or mini chocolate chips)

Instructions

• Preheat the oven to 350 degrees F and grease an 8×8-inch pan with nonstick spray.
• 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.

Equipment

• 8×8-inch Baking Pan
• Peanut Butter
• Storage Containers

Notes

• 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. Add 2-4 tablespoons sugar to the batter if desired.
• 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.

Nutrition

Calories: 96kcal, Carbohydrates: 14g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 263mg, Potassium: 125mg, Fiber: 2g, Sugar: 5g, Vitamin A: 9IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published January 2021.