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.
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.
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.
How to make these chickpea blondies:
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.
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!
Recipe
25-Minute Gooey Peanut Butter Chickpea Blondies
Chickpea Blondies are loaded with sweet peanut butter and chocolate flavor! They’re perfectly fluffy but still gooey in the middle.
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
- Preheat oven to 350F.
- 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.
- 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.
- Sprinkle with sea salt and enjoy!
Nutrition Info:
- Serving Size: 1 blondie
- Calories: 212
- Sugar: 19g
- Sodium: 3760mg
- Fat: 7.9g
- Saturated Fat: 3.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24.8g
- Fiber: 1.6g
- Protein: 5.2g
- Cholesterol: 41mg
Enjoy!! xo
Would I be able to substitute stevia for the agave nectar? Would some liquid be necessary?
I’ve never tested it so I don’t know how it would go. I’d suggest adding in some extra peanut butter or liquid to the batter. Let me know how it goes!! xo
Can these be stored for later?
Yep! I usually keep them in the fridge 🙂
The flavor is delicious! But I followed the directions and the texture is all off. It’s so mushy! Any ideas what to do differently?
I would just make sure you are draining and rinsing your chickpeas thoroughly. Also maybe consider drying off the chickpeas. That’s really the only thing I can think of that’s causing the mush. Let me know how it goes 🙂
Hi. What if I don’t have coconut sugar? Sub? Is it lower carb? Never used it
I like it because its low glycemic but another granular sugar would work in this recipe! Let me know how it goes! xo
These are delicious! You are my hero! Since going dairy and gluten free it has been a challenge but since following you; I feel I have struck gold. Thank you for all that you do.
AW I have the biggest smile on my face!! I’m so happy you’re finding recipes you love! xo