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Flourless Chickpea Blondies

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Flourless Chickpea Blondies are fudgy with a slightly nutty flavor. These decadent vegan gluten-free blondies are filled with mini chocolate chips.

Square piece of a chickpea blondie with a bite taken out of it surrounding by more blondies with chocolate chips.

You loved flourless chickpea brownies, so it felt like it was about time to bring in their long lost sister, chickpea blondies!

These blondies almost taste like if you baked chickpea chocolate chip cookies into a bar.

Adding almond butter (or your favorite nut butter) gives more complexity to the taste and makes for a super fudgy and satisfying dessert.

You don’t even need to bake the blondie batter; you could leave it as a chickpea cookie dough dip or make decadent cookie dough truffles!

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Ingredients

You will need these simple ingredients to make chickpea blondies:

Ingredients needed to make chickpea blondies with labels: almond butter, chocolate, chickpeas, maple syrup, salt, baking soda, baking powder, and vanilla.
  • Chickpeas
  • Nut or seed butter
  • Maple syrup
  • Vanilla
  • Baking powder
  • Baking soda
  • Salt
  • Chocolate chips

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

How to Make Chickpea Blondies

Here’s a step-by-step guide to making the best flourless chickpea blondies:

Drying chickpeas on a paper towel and rubbing off the skins.
  1. Drain, rinse, and dry a can of chickpeas. Remove the chickpea skins.
All the ingredients for the blondies placed in a food proccesor.
  1. Place all ingredients except for the chocolate chips in a food processor.
Chickpea blondie batter processed and smooth.
  1. Blend into a smooth batter, scraping down the sides as needed.
Folding in chocolate chips to the blondie batter with a spatula.
  1. Mix the chocolate chips into the batter.
Spreading the batter into a glass pan lined with parchment paper.
  1. Spread the blondie batter into a prepared baking pan.
Baked blondies cooling with extra chocolate chips sprinkled on top.
  1. Bake the blondies and let them cool completely before slicing.

Top Tips

Remove the Chickpea Skins

The chickpea skins will often leave a grainy feel to the blondies. It takes a little extra effort, but rubbing the chickpeas to remove the outer skin ensures the smoothest batter and the best chickpea blondies. 

Don’t Overbake the Blondies

It’s important not to overbake the blondies as they will turn out dry instead of moist and chewy. You will know that they are ready to come out of the oven when the top is set and feels fully baked, but the inside is still a little wobbly. 

Let the Blondies Set

Going hand and hand with not overbaking your blondies, you have to let them finish sitting outside of the oven. I recommend letting the blondies cool for about 30 minutes before removing them from the pan and letting them rest for an additional 15 minutes on a wire rack. Then, you can dig in and enjoy!

Square of a chickpea blondie held up with more in the background.

Storage

Leftover chickpea blondies can be stored in an airtight container at room temperature for about 3 days (if they aren’t all eaten up by then!)

For extended storage, chickpea blondies will last for about a week in the refrigerator.

Four chickpea blondie squares stacked on top of one another with a bite taken out of the top one.

More Vegan Chickpea Desserts

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📖 Recipe

Square piece of a chickpea blondie with a bite taken out of it surrounding by more blondies with chocolate chips.

Flourless Chickpea Blondies

Flourless Chickpea Blondies are fudgy with a slightly nutty flavor. These decadent vegan gluten-free blondies are filled with mini chocolate chips.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 22 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 12 minutes
Servings: 16 blondies
Author: Sarah Pilley
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Equipment

  • Food Processor
  • 8" x 8" glass brownie pan

Ingredients

  • 1 15.5 ounce can chickpeas peeled
  • ⅓ cup almond butter or any nut or seed butter
  • ⅓ cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ⅓ cup mini chocolate chocolate chips plus more to sprinkle on top

Instructions

  • Preheat your oven to 350°F and prepare a glass pan with a parchment paper sling. Make two slings so they overlap and hang over each side of the pan.
  • Drain, rinse, and dry a can of chickpeas. Remove as many of the chickpea skins as possible. See notes*
  • Place all ingredients except for the chocolate chips in a food processor.
  • Blend to form a smooth batter, scraping down the sides as needed.
  • Mix the chocolate chips into the batter.
  • Spread the blondie batter into a baking pan lined with a parchment paper sling.
  • Bake the blondies for 22 to 24 minutes. You will know they are ready to come out of the oven when the top is set and fully baked, but the inside is still a little wobbly.
  • Sprinkle extra mini chocolate chips over the blondies, if desired.
  • Allow the blondies to cool for about 30 minutes before removing them from the pan and letting them rest for an additional 15 minutes on a wire rack. Then, slice them into 16 squares and enjoy!

Notes

See more expert tips, pictures, and variations above for making the best flourless chickpea blondies!
Yield: 16 chickpea blondies
Removing Chickpea Skins: You can do this by pinching a chickpea between your fingers, and the skin should fall right off. To do multiple at once, place the chickpea between two sheets of paper towel and roll them around; the majority of the skins will fall off. 
Removing the skins reduces the volume of the chickpeas. If you do not wish to remove the skins, increase the amount of nut/seed butter to ½ cup.
Nut/Seed Butter: I tested this recipe using almond butter, but any nut butter or seed butter will work. Make sure to use one with a flavor that you enjoy, as it will be present in the end. Peanut butter, cashew butter, or sunflower butter are all great options!
Storage: Leftover chickpea blondies can be stored in an airtight container at room temperature for about 3 days (if they aren’t all eaten up by then!) For extended storage, chickpea blondies will last for about a week in the refrigerator.
Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

Nutrition

Calories: 81kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 122mg | Potassium: 83mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3IU | Calcium: 36mg | Iron: 1mg

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Comments

    5 from 1 vote

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    Recipe Rating




  1. Jane says

    5 stars
    I love chickpea brownies and this blondie variation really hit the spot!

    Reply

  2. Celine says

    Without flour, do you really need baking powder/soda?

    Reply

    • Sarah Pilley says

      Hi Celine! The baking powder and soda still help the blondies rise. I've made them into cookies with just baking powder too and it also helped them be less dense.

      Reply