Chickpea blondies with loads of chocolate chips are made with beans but you’d never know it! They’re vegan, gluten-free, flour-free and only 9 ingredients.
Beans in a dessert? Hey, don’t knock it if you haven’t tried it!
Once you bite into one of these soft, chewy, sweet chickpea blondies loaded with chocolate chips, you won’t care that it’s made with beans!
Seriously, I have some picky kids in my life and they adore these chickpea blondies. In fact, they are my daughter’s favorite dessert ever. She can often be found eating most of the dough before I even get them in the oven!
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How do you make Chickpea Blondies?
The best thing about these blondies is how easy they are to make.
So get your food processor out, and add to it a can of drained and rinsed chickpeas, 3/4 cup brown sugar, 1/3 cup peanut butter, 1 teaspoon vanilla, 1/4 cup almond flour, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon salt. Blend until very smooth, scraping down the sides as needed. Fold in 1/2 cup of the chocolate chips by hand.
Place the dough into a 8 by 8 inch pan lined with parchment paper, spreading it evenly with a spatula or slightly wet hands. Sprinkle another 1/4 cup chocolate chips on top.
Bake at 350 degrees F for 25-30 minutes.
How to store leftover chickpea blondies:
The blondies will stay good at room temperature in a covered container for 2-3 days, but my favorite way to store them is in the refrigerator. They taste really good cold, and will last about a week this way. I like to cut them into squares, place in a covered container and put them in the fridge for easy grabbing when I need a sweet treat.
Feel free to double the recipe and make them in a 9 by 13 inch pan. I do this often because they go too fast in my house! Keep in mind you will need a fairly large food processor to be able to double the recipe, or make the dough in two batches.
Can chickpea blondies be frozen?
Yes! They freeze beautifully. Simply cut them into squares, individually wrap in plastic wrap (you can even skip this step if you want, but it helps them to not get freezer burnt), and then place in a freezer bag. Simply thaw at room temperature for 15-20 minutes and eat.
Can they be made without peanut butter?
Yes, so if you are allergic to peanuts, don’t worry! The best sub is almond butter. If you need a nut free option, try sunflower seed butter.
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- Preheat the oven to 350 degrees F and line a 8 by 8 inch pan with parchment paper.
- In a food processor, add all the ingredients except the chocolate chips and blend until very smooth, stopping to scrape the sides as needed.
- Fold in half of the chocolate chips with a spoon. Transfer to the prepared pan and spread the batter evenly. I usually wet my hands and press down gently, or use a spatula.
- Sprinkle the last 1/4 cup chocolate chips on top of the batter. Bake for 25-30 minutes.
- Let them cool at least 10 minutes before serving. Enjoy! I like to store leftover bars in the refrigerator; they will last up to 1 week this way and they taste good cold. Or store in a covered container at room temperature for 2-3 days.
- May substitute coconut sugar for the brown sugar if desired.
- If you have a peanut allergy, you can use almond butter instead.
- For nut free chickpea blondies, use sunflower seed butter and oat flour instead of almond flour.