Chocolate Chip Chickpea Blondies

4.75 from 8 votes

These chickpea blondies studded with chocolate chips are a naturally gluten-free, vegan and healthier spin on the traditional recipe. With a soft, gooey and fudgy texture, their richness is unparalleled for an "alternative" treat.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: chickpea blondie recipe, chickpea blondies

Servings: servings

Author: Gina Matsoukas

Ingredients

250 grams cooked chickpeas garbanzo beans, drained and rinsed (15 ounce can)
55 grams oat flour
130 grams creamy peanut butter or any nut butter of choice - see note
60 ml maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
27 grams peanut butter protein powder I use Equip (1 scoop)
24 grams unflavored protein powder I use Equip (1 scoop)
65 grams dark chocolate chips plus more for topping if desired
flaky sea salt

Instructions

Preheat oven to 350°F and line an 8"x8" or similar sized baking dish with parchment paper.
Combine all the ingredients except the chocolate chips in a food processor. Process until smooth and creamy, scraping down the sides once or twice.
Remove the blade from the food processor bowl, add the chocolate chips and stir to combine.
Spread the batter into the prepared baking dish, smoothing into the corners and leveling the top. Sprinkle with additional chocolate chips on top if desired, gently pressing them into the batter.
Bake for about 35 minutes until the edges start to turn golden brown and blondies are set.
Remove from oven then use the edges of the parchment paper to pick the blondies up out of the baking dish and set on a cooling rack. Sprinkle with flaky sea salt while still warm. Let cool for at least 25 minutes.
Slice into bars and serve. Keep refrigerated for up to 1 week in an air tight container.

Video

Notes

*Any creamy nut butter will work in this blondie recipe. I prefer peanut butter the best but if choosing not to use, cashew butter is the best alternative in creating that "cake batter/blondie" taste. If using almond butter or pecan butter, you may want to increase the maple syrup by 1-2 tablespoons.

Nutrition