Chickpea blondies are a soft, chewy dessert made with blended chickpeas, oat flour, and maple syrup for a naturally sweet, flourless base. This recipe is designed to deliver a classic blondie texture without refined flour or processed sugars.
This post may contain affiliate links which won't change your price but will share some commission.
A Quick Look at the Recipe
✅ Recipe Name: Chickpea Blondies
🕒 Ready In: ~35 minutes
👪 Serves: 9-12 blondies
🍽 Calories: ~220 per serving (estimated)
🥣 Main Ingredients: Chickpeas, peanut butter, maple syrup, oat flour, walnuts
📖 Dietary Info: Gluten-free; naturally sweetened; dairy-free option
👌 Difficulty: Easy - blend and bake
SUMMARIZE & SAVE THIS CONTENT ON
Unlike many chickpea blondie recipes that turn out dense or dry, this version balances moisture and structure using nut butter, coconut oil, and oat flour. The chickpeas blend completely smooth, so there's no bean taste just rich, bakery-style blondies with white chocolate and walnuts.
If you're looking for wholesome desserts made with simple pantry ingredients, you may also enjoy our German Chocolate Brownies, Basque Cheesecake, or Gluten-Free Oatmeal Cream Pies. These recipes focus on familiar flavors with streamlined ingredients and easy prep.
Jump to:
Why You'll Love Chickpea Blondies:
Soft & Chewy Texture: Blended chickpeas create a smooth, bakery-style blondie without a bean taste.
Naturally Sweetened: Made with maple syrup instead of refined sugar.
Vegan-Friendly: Uses plant-based ingredients and can be fully vegan with dairy-free white chocolate chips.
Flourless Base: Oat flour provides structure while keeping the blondies gluten-free.
Simple Ingredients: Made with pantry staples and minimal prep.
Key Ingredients:
- chickpeas. Create a smooth, flourless base and give the blondies structure without affecting flavor.
- peanut butter. Adds richness, moisture, and helps bind the batter.
- maple syrup. Naturally sweetens the blondies without refined sugar.
- oat flour. Provides structure and chew while keeping the recipe gluten-free (use certified gluten-free if needed).
- coconut oil: Keeps the blondies soft and prevents dryness as they bake.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dairy-Free Option: Use dairy-free white chocolate chips to keep the chickpea blondies fully vegan.
- Nut-Free Swap: Replace peanut butter with sunflower seed butter if needed.
- No Walnuts: Omit the walnuts or replace them with chocolate chips or shredded coconut.
- Sweeter Blondies: Add an extra 1-2 tablespoons of maple syrup if you prefer a sweeter bar.
- Chocolate Chip Swap: Use dark chocolate chips instead of white chocolate for a richer flavor.
How to Make Chickpea Blondies:
- Step 1: Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper. Add the chickpeas, peanut butter, maple syrup, coconut oil, and vanilla extract to a food processor. Blend until completely smooth.
- Step 2: Transfer the blended mixture to a large mixing bowl. Stir in the oat flour and salt until fully combined.
- Step 3: Fold in the chopped walnuts and white chocolate chips.
- Step 4: Spread the batter evenly into the prepared pan. Bake for 25-30 minutes.
Recipe Notes & Tips:
- Blend Until Fully Smooth: The chickpeas should be completely pureed so the blondies have a smooth texture with no bean taste.
- Use an 8×8 Pan: This size gives the blondies the right thickness for a soft, chewy center.
- Do Not Overbake: The blondies will continue to set as they cool, so remove them once the center is just set.
- Cool Before Slicing: Letting the blondies cool completely helps them firm up and cut cleanly.
- Line the Pan: Parchment paper makes it easy to lift the blondies out and prevents sticking.
How to Store:
Refrigerator: Store chickpea blondies in an airtight container in the refrigerator for up to 5 days.
Freezer: Chickpea blondies freeze well. Store sliced blondies in a freezer-safe container for up to 2 months.
Thawing: Thaw overnight in the refrigerator or at room temperature for about 30 minutes before serving.
Chickpea Blondies FAQs:
No, chickpea blondies do not taste like beans when blended properly. The chickpeas create a smooth, flourless base, while peanut butter, maple syrup, and vanilla mask any bean flavor.
Yes, chickpea blondies are vegan when made with dairy-free white chocolate chips. All other ingredients in this recipe are naturally plant-based.
Chickpea blondies can turn out dry if they are overbaked or if the chickpeas aren't fully blended. Removing them when the center is just set and letting them cool completely helps keep them soft and chewy.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Chickpea Blondies
Ingredients
- 1 can chickpeas, drained & rinsed
- ½ cup peanut butter
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 cup oat flour
- ½ teaspoon salt
- 1 cup walnuts, chopped
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper.
- Add the drained and rinsed chickpeas, peanut butter, maple syrup, melted coconut oil, and vanilla extract to a food processor. Blend until completely smooth, scraping down the sides as needed.
- Transfer the blended mixture to a large mixing bowl. Stir in the oat flour and salt until fully combined, then fold in the chopped walnuts and white chocolate chips.
- Spread the batter evenly into the prepared pan.
- Bake for 25-30 minutes, or until the center is set and the edges are lightly golden. Let the blondies cool completely before slicing.
Nutrition
Notes
- Blend Until Fully Smooth: The chickpeas should be completely pureed so the blondies have a smooth texture with no bean taste.
- Use an 8×8 Pan: This size gives the blondies the right thickness for a soft, chewy center.
- Do Not Overbake: The blondies will continue to set as they cool, so remove them once the center is just set.
- Cool Before Slicing: Letting the blondies cool completely helps them firm up and cut cleanly.
- Line the Pan: Parchment paper makes it easy to lift the blondies out and prevents sticking.
Lucy says
Chickpeas are my favorite and these were awesome!