Learn how to make chewy, thick, and fudgy chickpea blondies with just 8 pantry ingredients. Vegan, gluten-free, easy to make, and so tasty!
Chickpeas are one of my favorite ingredients and something I always keep in my pantry. They’re a great source of plant-based protein and fiber and can be used in a variety of dishes – both savory and sweet! Typically we think of chickpeas being added to curries, chilis, soups, stews, salads, hummus, falafel, or just roasted for a snack. But they also make for tasty desserts like dessert hummus, “cookie dough”, chickpea cookies, or these delicious chickpea blondies!
- Chickpeas ⟶ The base of this recipe and what makes the blondies thick and fudgy. (It also adds protein and fiber!)
- Peanut Butter ⟶ The fat source to make the blondies rich and satisfying.
- Oat Flour ⟶ Just a little to give the blondies some structure.
- Applesauce ⟶ For some moisture, and the pectin helps hold the blondies together.
*See FAQ below for substitutes.
How to Make
These chickpea blondies are super easy to make! There are just four basic steps:
- Blend all ingredients except chocolate chips in a food processor. If you have a small food processor, you may need to do this in two or three batches.
- Stir in chocolate chips.
- Spread the batter out in your lined baking pan.
- Bake for 30 minutes or until the edges are golden and the top is dry.
- Cool! This is an important step since the blondies will continue to firm up as they cool. If you cut them too early, they will be very soft and gooey.
- Optional: chill in the fridge. I love my blondies really thick and fudgy, so I like to place the pan in the fridge once it’s cooled. The next day they are are extra thick and so delicious!
Chickpea Blondies FAQ
How do I store chickpea blondies?
Store cooled blondies covered in the fridge. They will last up to 5 days. Alternatively, you can freeze individual slices in freezer-safe containers for up to 2 months. Thaw in the fridge overnight, or pop them in the microwave for 15-30 seconds.
Are these gluten-free?
They are gluten-free as long as you use certified gluten-free oats/oat flour.
Can I substitute peanut butter?
Yes, you can use another nut/seed butter like almond butter, walnut butter, cashew butter, or sunflower seed butter (I find these to be most neutral in flavor). You could use tahini, but tahini has a much more distinct flavor so don’t use it if you don’t like the flavor of tahini.
What if I don’t have oat flour?
You can make your own oat flour by pulsing oats in the food processor first before adding the rest of the ingredients. If you don’t have oats, you can try another flour like all purpose, buckwheat, or a gluten-free all purpose flour. You can also try almonds flour, though this will make the blondies more moist.
Can I use banana instead of applesauce?
You can if you don’t mind the banana flavor. Be sure to use very ripe, spotty bananas.
Use gram measurements ⟶ I highly recommend weighing your ingredients with a kitchen scale* for most accurate results.
Chill blondies overnight ⟶ Place the cooled blondies covered in the fridge overnight to make them extra thick and fudgy.
More Wholesome Plant-Based Treats
- Healthy Zucchini Oatmeal Muffins
- Chocolate Banana Snack Cake with Protein Frosting
- Oatmeal Banana Breakfast Cookies
- Vegan Tofu Purin (Japanese Custard Pudding)
- Banana Bread Baked Oatmeal
- Protein Chocolate Mousse
If you make these chickpea blondies, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Chickpea Blondies (Vegan, Gluten-Free)
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
- Add all ingredients except chocolate chips to a food processor and blend until smooth.
- Stir in chocolate chips.
- Pour batter into prepared baking pan and smooth out the top.
- Bake for 30 minutes, or until the top is dry and the edges are golden brown.
- Place the baking pan on a wire rack to cool. They will firm up more as they cool.
- Store leftovers covered in the fridge for up to 5 days (they will get more thick and fudgy in the fridge).
Nutrition per serving: 200 kcal | 10g fat | 3.5g sat fat | 23g carb | 4.5g fiber | 7g added sugar | 6g protein | 180mg sodiumHide
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