Peanut Butter Chickpea Blondies

My whole family loves these gluten free and dairy free Peanut Butter Chickpea Blondies! They’re perfectly fluffy but still moist and fudgey!

Ever since I first saw chickpea blondies I was very skeptical. Chickpeas? Like Hummus chickpeas? But in a sweet delicious dessert? I couldn’t even imagine it!

But then I tried one of those edible cookie doughs that they sell in stores and it had chickpeas in it and I was flabergasted. It was shockingly delicious. So then I decided I needed to try my own version of chickpea blondies. 

Peanut Butter Chickpea Blondies

So these definitely have a peanut buttery taste. Feel free to sub in almond butter, sunflower seed butter or tahini if you prefer! And! These are totally flourless! My first batch when I was testing these, I added almond flour and they were too cakey. In my second round I nixed all the things that made them cakey and was left with these deliciously moist without being overly gooey. 

And, you guys! These are legit the easiest blondies to whip together because you throw everything EVERYTHING into your food processor and call it a day. There are no stages of pouring in wet and dry ingredients. You just throw it all in until it’s smooth and then fold in the chunks. 

Peanut Butter Chickpea Blondies

 

As a side note, my kids were hyped about these. I packed them in their lunchboxes, they asked for them after dinner. It was one of those desserts where we were all fighting over the last square. 

Anyway, you guys are going to love this recipe, I know it!

Drain and rinse your chickpeas. Place the chickpeas, peanut butter, agave nectar, coconut sugar, egg, vanilla, baking soda, and salt in your food processor. Process for about 1 minute until the ingredients are smooth and combined. 

Peanut Butter Chickpea Blondies

Fold in most of the chocolate chips, reserving some to sprinkle on top. 

Line an 8×8 square pan with parchment paper and smooth the batter out across the bottom of the pan. Sprinkle the top with the remaining chocolate chunks. Bake for 15 – 20 minutes until the top no longer appears wet. 

Allow to cool for five minutes. If needed, use a butter knife to drag along the edges. Pull the edges of the parchment paper up and place the blondies on top of a cutting board. Cut into 9 squares and enjoy!

Peanut Butter Chickpea Blondies

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Peanut Butter Chickpea Blondies

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 9 squares 1x

Description

My whole family loves these gluten free and dairy free Peanut Butter Chickpea Blondies! They’re perfectly fluffy but still moist and fudgey!


Scale

Ingredients

  • 15 oz. cooked chickpeas
  • 1/2 cup natural peanut butter
  • 1/4 cup agave nectar (honey, coconut nectar, or maple syrup works)
  • 2 tablespoons coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chunks

Instructions

  1. Preheat oven to 350F.
  2. Drain and rinse your chickpeas.
  3. Place the chickpeas, peanut butter, agave nectar, coconut sugar, egg, vanilla, baking soda, and salt in your food processor.
  4. Process for about 1 minute until the ingredients are smooth and combined.
  5. Fold in most of the chocolate chips, reserving some to sprinkle on top.
  6. Line an 8×8 square pan with parchment paper and smooth the batter out across the bottom of the pan.
  7. Sprinkle the top with the remaining chocolate chunks.
  8. Bake for 15 – 20 minutes until the top no longer appears wet.
  9. Allow to cool for five minutes.
  10. If needed, use a butter knife to drag along the edges. Pull the edges of the parchment paper up and place the blondies on top of a cutting board. Cut into 9 squares.
  11. Sprinkle with sea salt and enjoy!

Enjoy!! xo

My whole family loves these gluten free and dairy free Peanut Butter Chickpea Blondies! They're perfectly fluffy but still moist and fudgey! thetoastedpinenut.com #thetoastedpinenut #chickpeas #chickpearecipes #chickpeablondies #chickpeadesserts