Chickpea Blondies

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A can of chickpeas never tasted as good as it does in these chickpea blondies! Gooey, chocolatey and oh-so delicious.

Stack of sliced chickpea brownie on the bench next to a sliced banana and plateful of brownie

Why This Recipe Works

  • Simple- two step batter
  • Vegan: Loaded with plant-based goodness, protein, fiber and a source of iron.
  • Gluten-free, Dairy-free, Egg-free and refined-sugar-free.

Ingredients you will need

To make my Chickpea Blondies you will need:

  • chickpeas
  • banana
  • peanut butter 
  • maple syrup
  • baking powder
  • dark chocolate or chocolate chips
Two ripe bananas on a bench next to individual ramekins of  chocolate chips, peanut butter, chickpeas, maple syrup and baking powder

Ingredients Notes & Substitutions

  • Chickpeas: I choose no-added-salt chickpeas. Chickpeas are also known as garbanzo beans
  • Banana: The riper the better, that very brown banana in the picture is actually perfect.
  • Maple syrup: If wanted this could be substituted for honey (not vegan) or granulated sugar.
  • Peanut butter: This can be substituted for almond butter, cashew butter, or another nut butter. For nut-free you can use sunflower seed butter,
  • Dark chocolate or chocolate chips: I prefer the taste of dark chocolate otherwise this recipe ends up a bit sweet for me. You can use milk chocolate especially if you don't need the recipe to be vegan or dairy-free.
  • Cinnamon: Optional add one teaspoon of cinnamon to the recipe
  • Vanilla extract: Optional add one teaspoon vanilla extract to the recipe

Step-by-step instructions

Below are illustrated step-by-step instructions to make my chickpea blondie recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Prep: Preheat your oven to 180 degrees Celsius (360 F).

Step one: Place all wet ingredients and dry ingredients excluding the chocolate into a food processor

a food processor sitting on the bench with bananas, peanut butter, chickpeas inside of it, sitting next to a ramekin on chocolate chips

Step two: Whizz until smooth, I use a food processor but you could use a blender.

A food processor sitting on the bench with ingredients whizzed together inside of it, sitting next to a ramekin of chocolate chips

Step three: Add the chocolate and pulse a few times so that it is evenly dispersed

A food processor sitting on the bench with ingredients whizzed together inside of it with chocolate chips added to it.

Step four: Pour into a lined loaf tin, or small baking pan. I sometimes sprinkle a few extra chocolate chips on the top of the batter before it goes in the oven.

Step five: Bake at 180 degrees Celsius for 25-40mins depending on tin size. If you have used a loaf tin your blondies will be thicker and will take longer to cook than if the batter is spread more thinly in a brownie pan. When it is ready it will start to become golden, particularly around the edges and the edges will begin to pull away from the tin

Baked Chickpea Blondies sliced and sitting on brown crinkled baking paper

Step six Leave to cool in the tin for at least 10 minutes before turning out on a rack to finish cooling.


Baked Chickpea Blondies sliced and sitting on brown crinkled baking paper and some sitting on a white plate next to a sliced banana and a small can of chickpeas and peanut butter drizzling of a spoon

Top Tips

Here is how you can make these chickpea blondies perfectly every time!

  • Aim for a gooey texture in the centre! As this recipe is egg-free there is no risk to a slightly undercooked centre.
  • Store leftovers in an airtight container for 3-5 days in the fridge. These blondies can be frozen for up to 4 months, let them defrost on the bench when you are ready to enjoy them.
  • Serve warm with yogurt for dessert
Baked Chickpea Blondies sliced and sitting on brown crinkled baking paper with a hand holding up one individual piece.

FAQs

Should blondies be under-cooked?

The danger of undercooked blondies is undercooked eggs. So you should not undercook blondies. Chickpea blondies are egg free so can be a little undercooked if you like a gooey centre.

Why use chickpeas in baking?

Chickpeas can make a fantastic gluten-free alternative to wheat flour. They provide plant- based protein and fiber.

chickpea banana and chocolate slice, healthy snack for kids. A grain free, egg and dairy free protein packed sweet treat.
This batch of blondies are a little thicker as I cooked them in a loaf tin.
stacked pieces of sliced chickpea blondie sitting on the bench with a sliced banana and chickpeas scatted next to it

If you made my chickpea blondies or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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A chickpea blondie studded with chocolate chips being held up to the camera.

Chickpea Blondies

It might sound crazy but chickpeas are a great base for a brownie or blondie. The combination of banana peanut butter and chickpeas makes a delicious gluten-free chickpea blondie
Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: Chickpea blondie, chickpea blondie recipe, gluten-free blondie, vegan blondie
Diet: Dairy Free, Gluten free, Vegan
Servings: 12 pieces
Calories: 123kcal
Author: My Kids Lick The Bowl

RATE THIS RECIPE

4.58 from 137 votes

Equipment

  • Food Processor or vented blender

Ingredients

  • 1 Can chickpeas rinsed and drained.
  • 160-180 g banana
  • ½ Cup peanut butter 130 grams
  • 2 tablespoon maple syrup
  • ½ teaspoon baking powder
  • 75 g or approx ½ Cup roughly chopped dark chocolate or chocolate chips

Instructions

  • Preheat your oven to 180 degrees Celsius (360 F)
  • Place all ingredients excluding the chocolate into a food processor. You can also use a vented blender (ie a blender that's not a bullet-style blender)
  • Whizz until smooth
  • Add the chocolate and pulse a few times so that it is evenly dispersed
  • Pour into a lined loaf tin or small cake pan
  • Bake at 180 degrees celsius for 30-40mins depending on tin size. When it is ready it will start to become golden particularly around the edges and the edges will begin to pull away from the tin
  • Leave to cool in the tin for at least 10 minutes before turning out on a rack to finish cooling.

Notes

  • Aim for a gooey texture in the centre! As this recipe is egg-free there is no risk to a slightly undercooked centre.
  • Store leftovers in an air-tight container for 3-5 days in the fridge. These blondies can be frozen for up to 4 months, let them defrost on the bench when you are ready to enjoy them.
  • Chickpeas: I choose no-added-salt chickpeas
  • Banana: The riper the better, that very brown banana in the picture is actually perfect.
  • Maple syrup: If wanted this could be substituted for honey (not vegan) or granulated sugar.
  • Peanut butter: This can be substituted for almond butter, cashew butter, or another nut butter. For nut-free you can use sunflower seed butter,
  • Dark chocolate or chocolate chips: I prefer the taste of dark chocolate otherwise this recipe ends up a bit sweet for me. You can use milk chocolate especially if you don't need the recipe to be vegan or dairy-free.
  • Cinnamon: Optional add one teaspoon of cinnamon to the recipe
  • Vanilla extract: Optional add one teaspoon vanilla extract to the recipe

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 0.2mg | Sodium: 65mg | Potassium: 161mg | Fiber: 2g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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11 Comments

    1. To be honest I have never tried freezing it. Based on the ingredients it should be ok. But it is not tested

  1. YUM! Just made these and the texture is great (quite fudgey), a quick bake to prepare and the lumps of chocolate are great with the subtle peanut and banana flavours. I'm sure this will be on high rotation in my household from now on.