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Flourless Chocolate Chip Chickpea Blondies

So, I made some chickpea blondies awhile back that did NOT turn out…and so I turned my back on any recipes that were similar! Special thank you to a dear friend who insisted that I give these a try. They were delicious!!!

Secretly healthy chickpea blondies made with chickpeas, nut butter, pure maple syrup and chocolate. Vegan and gluten-free!


  • 1 can (15 ounces) chickpeas, rinsed and drained - (be sure there is no salt in the ingredients list)

  • 1/2 cup all-natural almond butter (or peanut butter)

  • 1/3 cup pure maple syrup or agave nectar (you can also use honey if you're not vegan)

  • 2 teaspoons vanilla

  • 1/2 tsp salt

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons (I prefer the dark chocolate ones)

  • 1 egg (optional- see note below)

  • Coarse sea salt, for sprinkling (optional)


1. Preheat oven to 350F and grease an 8x8 inch pan with oil (I used avocado oil, but you can use coconut oil, or other).

2. In a food processor (or good quality blender), add all ingredients except chocolate chips and process until batter is smooth.

3. Fold in 1/3 cup of chocolate chips.

4. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top.

5. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out!

6. Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies. Store covered in the fridge for up to 3-5 days.

Recipe Notes: Adding an egg to the batter will make it more cake-like, but not vegan.

If you prefer a simple nut butter version of Blondie, find my earlier post on that recipe here!


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