Introduction

These chickpea blondies are a delightful twist on the classic treat, offering a naturally gluten-free and protein-packed option. With a rich peanut butter and maple syrup base, they are soft, fudgy, and studded with dark chocolate chips for extra indulgence.

The image shows a stack of three thick square pieces of chocolate chip blondie on a white marbled surface. Each blondie has a golden-brown top layer with melted dark chocolate chunks scattered unevenly and some white flakes sprinkled on top. Inside, the pieces reveal a chewy and dense light brown middle with more dark chocolate chips embedded. The edges are slightly crisp and darker brown with a moist interior. The blondies are placed on a piece of white parchment paper over a wooden board, adding a natural texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups canned chickpeas (about 400g or 14 oz), drained and towel-dried
⅓ cup unsalted peanut butter (or sunflower seed butter for a nut-free option)
½ cup maple syrup (or any liquid sweetener like agave syrup or date syrup)
½ tablespoon vanilla extract
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
⅓ cup almond flour (or oat flour)
⅓ cup dairy-free dark chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line an 8-inch by 8-inch brownie pan with parchment paper. For thicker blondies, use a 6-inch by 6-inch pan instead. Set aside.
Step 2: Open the canned chickpeas, rinse them well, drain, and then dry thoroughly by rubbing with a clean towel to remove all moisture. This step is crucial to avoid a soggy texture.
Step 3: Place the chickpeas in a food processor. Add peanut butter, maple syrup, vanilla extract, baking soda, baking powder, and sea salt. Blend on high for about 1 minute until the mixture is smooth and no large lumps remain.
Step 4: Add the almond flour to the food processor and blend again for 15 to 30 seconds to combine evenly.
Step 5: Remove the blade from the processor and gently fold in most of the chocolate chips, reserving about 3 tablespoons to sprinkle on top later.
Step 6: Spread the batter evenly into the prepared pan. Sprinkle the reserved chocolate chips over the top for a nice finish.
Step 7: Bake for 20 to 30 minutes, checking doneness by inserting a toothpick in the center. It should come out clean or with a few crumbs. Baking time will vary based on pan size: wider pans bake faster, smaller pans require more time.
Step 8: Let the blondies cool in the pan for 10 minutes to firm up. Carefully loosen the edges with a knife and lift the parchment paper to transfer the blondies to a cooling rack. If they feel too soft, wait another 10 minutes before transferring to avoid breaking.
Step 9: Cool completely for at least 1 hour before slicing. For a fudgier texture and easier slicing, chill in the fridge for an additional hour.

Tips & Variations

For a nut-free version, swap peanut butter with sunflower seed butter and almond flour with oat flour.
You can replace almond flour with oat or all-purpose flour, though almond flour yields a fudgier blondie.
If maple syrup is not available, agave, rice syrup, or date syrup work well as substitutes.
Using convection oven mode helps achieve a golden crust. If using conventional mode, increase the temperature by 25°F (15°C) and watch the baking time closely.
Be sure to dry chickpeas thoroughly; excess moisture causes crumbly, fragile blondies.

Storage

Store the blondies in an airtight container in the refrigerator for up to 5 days. Reheat briefly if desired, but they are delicious served cold or at room temperature.

How to Serve

The image shows a thick, square-shaped chocolate chip cookie bar cut into smaller squares, placed on white parchment paper over a wooden board. The cookie bars have a golden-brown top layer with many glossy, melted dark chocolate chips scattered evenly across the surface. The texture of the top looks slightly cracked and crumbly, while the inside appears soft and moist with visible chocolate chips embedded throughout. The overall look is warm and inviting, with the chocolate chips melting slightly over the edges. In the blurry background, there is a white cup and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can cook dried chickpeas until soft, then drain and dry them thoroughly before using. Make sure they are completely moisture-free to avoid a soggy texture.

What if I don’t have a food processor?

A high-powered blender can work as an alternative, though the texture may be slightly different. Pulse carefully to combine ingredients evenly and avoid overheating your device.