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.
Table of Contents
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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.
- Rinse and drain the chickpeas.
- 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.
- Spread into a pan.
- 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
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
Ingredients
- 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.
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
This post was first published January 2021.
Do you think if I used regular smooth peanut butter and no maple syrup, it would still be sweet enough?
Should be!
Can you freeze these?
Sure!
These were amazing. Even my husband (who generally doesn’t like my “healthy” treats) liked it. They kind of taste like fudgy banana bread. The only problem is that I hate more than half the recipe by myself in one evening! It was basically my dinner, which I guess isn’t the worst thing I could have eaten. Toddler approved as well.
Hi!
Is there a way to avoid the PB/sunflower butter completely? What can I sub instead?
I haven’t tested this so I can’t say for sure, but you might be able to use 1 egg in place of that ingredient.
I love this recipe as is and make it at least once a month if not more. Has anyone tried it with oat flour? I can experiment but figured I would ask first. However, it’s perfect as is.
Is 14.5 ounces the weight of the chickpeas, or does it include the water in the can? I’m in Germany and the can sizes are different 🙂
That’s the typical size of a US can, which includes the water weight.
Used 1 banana and little extra maple syrup. So tasty!
Love this!! Used honey instead of syrup because it was what we had available. What a yummy treat!
Do you have any recommendations for a chocolate chip substitute? My little one is 13 months and I’m avoiding added sugars until closer to 2!
Can’t wait to make this recipe!!
Thank you!
Hi- you could do blueberries as an alternative.
Hi! Can you freeze these? Thank you!!
Yes, they freeze well!
This is an unbelievably delicious recipe for a pregnant mama trying to pack in as much protein as possible!
These are great. Thank you! I used agave for sweetener and sunflower butter. They have an interesting blueish hue in the center. Wondering if anybody else experienced this.
This happens to me every time I bake with sunflower butter. I looked it up once, I think it’s a reaction of the sunflower butter with the baking soda. It’s harmless, but funky looking!
Simple and incredibly tasty recipe! So much flavor and my toddler loved them 🙂 Will definitely be making again. Thank you!
Once again, Amy knocks it out of the park! My family loved these! Thanks Amy!
So glad to heat that!
Just made these for the first time and they are a HUGE hit with my super picky 6-yr-old! She devoured two of them right out of the oven. I’m always looking for snacks with protein that she will eat, and the fact that they’re egg-free as well means I can also serve them to my 18-mo-old with an egg allergy. They taste great exactly as the recipe is written; no added sugar needed at all. We used mini chocolate chips. Thank you so much for your amazing recipes!
Tasted great but vanilla does make a difference! I didnt have any and i could taste a bit of chickpea, will add cinammon next time if i dont have vanilla.