Who knew chickpeas could be part of dessert?! These Peanut Butter Chocolate Chip Chickpea Blondies are chewy, gooey, and super yummy and you don’t even need flour to make them! The best part? You can eat the dough raw if you want, because it’s made with all safe, plant-based ingredients.
This is one of my favorite healthy treats to make. It’s easy, uses just 8 simple ingredients, and tastes like cookie dough in blondie form. Trust me, you’ll want to make these again and again!
Method in Detail
1. Preheat the Oven
Before anything else, get your oven ready by preheating it to 180°C (or 350°F). This makes sure it’s hot and ready by the time your blondie batter is prepared. You don’t want to put the batter into a cold oven; it won’t bake evenly!
2. Prepare the Chickpeas
Open your jar of chickpeas (make sure it’s a 700g jar with a drained weight of 500g), then pour them into a colander. Rinse them well under cold water to wash off any can liquid, which can taste a little salty or sour. Shake off any extra water and let them sit a minute so they’re not too wet. Excess moisture can make the batter too runny.
3. Blend the Batter
Now it’s time to make the magic happen! In a food processor or high-powered blender, add your drained chickpeas, 150g of creamy peanut butter, 125ml of maple syrup, 1 teaspoon of vanilla extract, ¼ teaspoon of baking powder, ¼ teaspoon of baking soda, and a pinch of sea salt. Blend everything together until it becomes smooth and creamy. It should look like thick cookie dough. Scrape down the sides if you need to, and blend again to make sure there are no chickpea bits left.
4. Add the Chocolate Chips
Once your batter is smooth, add most of the 120g of chocolate chips, but keep a handful aside for topping later. Pulse the food processor just 2 or 3 times. This mixes the chocolate chips into the batter while keeping them whole. You don’t want to over-mix here or the chips will break up and melt into the dough.
5. Spread into Tin
Take an 8×8 inch baking tin and line it with parchment paper. This helps the blondies come out easily after baking. Scoop the batter into the tin and use a spatula to spread it out evenly. Make sure you get into all the corners so it bakes nicely.
6. Add Toppings
Take the chocolate chips you saved earlier and sprinkle them on top of the batter. Press them in just a little with your fingers or the spatula so they stick to the top. This makes the blondies look extra yummy and gives them melty chocolate bits on top when they bake.
7. Bake to Golden Goodness
Place the tin into your preheated oven and bake for 25 to 30 minutes. The top should look lightly golden brown, and if you give it a gentle touch, it should feel set but still soft. Every oven is a little different, so check around the 25-minute mark and give it a few more minutes if it still looks pale in the center.
8. Let It Cool Completely
This step is really important! Once your blondies are out of the oven, let them cool completely in the tin before trying to cut them. If you slice them too early, they may fall apart or feel too gooey. Cooling helps them firm up into the perfect texture, soft, chewy, and just a little fudgy.
Necessary Tools
- Food processor or strong blender
- Spatula
- Measuring cups/spoons
- Mixing bowl (optional)
- Lined baking tin (8×8 inch is perfect)
- Oven
Peanut Butter Chocolate Chip Chickpea Blondies
Cuisine: AmericanDifficulty: Easy12
servings10
minutes25
minutes35
minutesIngredients
1 700g jar of chickpeas (drained weight 500g), drained and rinsed
150g peanut butter (creamy works best!)
125ml maple syrup
1 tsp vanilla extract
¼ tsp baking powder
¼ tsp baking soda
120g chocolate chips (plus a few extra to sprinkle on top!)
A pinch of sea salt
Directions
- Preheat your oven to 180°C (that’s about 350°F).
- Blend everything except the chocolate chips in a food processor until it’s super smooth and creamy.
- Add most of the chocolate chips, saving a few for the top, and pulse the food processor just a couple of times. This mixes them without breaking them up too much.
- Spread the batter into a lined tin using a spatula so it’s nice and even.
- Sprinkle the rest of the chocolate chips on top.
- Bake for 25–30 minutes until the top is slightly golden brown.
- Let them cool completely before slicing this helps them set and makes them easier to cut!
Notes
- Make sure your chickpeas are well drained. Extra water will make the blondies mushy.
- Don’t skip the cooling time! If you cut them while they’re hot, they’ll fall apart.
- Use a good-quality peanut butter with no added sugar or oil for the best texture.
- If your batter looks too thick or dry (depends on your peanut butter), add 1–2 tablespoons of water or milk.
Serving Suggestions
- Enjoy warm with a scoop of vanilla ice cream for an extra treat.
- Pair with a glass of cold almond milk or oat milk.
- Pack one in a lunchbox for a fun surprise.
- Crumble over yogurt or smoothie bowls for a dessert twist.
Fun Fact
Did you know chickpeas are also called garbanzo beans? Even though they’re usually found in savory dishes like hummus, they make awesome desserts too because they blend into a smooth, creamy batter and are packed with protein and fiber!
Conclusion
These Peanut Butter Chocolate Chip Chickpea Blondies are the kind of treat you can feel good about eating and they taste so delicious that no one will guess they’re made with chickpeas! Whether you’re baking with kids, meal-prepping healthy snacks, or just craving something sweet and simple, this recipe is a total winner.
