Flourless Chickpea Blondies

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

5 from 1 vote

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

Prep Time5

Cook Time22

Cooling Time45

Total Time1 12

Course: Dessert

Cuisine: American

Servings: blondies

Calories: 81kcal

Author: Sarah Pilley

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.

Nutrition