Every now and then, a dessert comes along that feels a little sneaky—in the best possible way. The kind you take a bite of, smile to yourself, and think, no one would ever guess what’s in this. These Chickpea Chocolate Chip Blondie Bars are exactly that dessert.
They’re rich, chewy, and taste just like a peanut butter chocolate chip cookie baked into blondie form. But instead of flour, the base is made with chickpeas. And somehow—miraculously—it works. Perfectly. The texture is fudgy, the flavor is spot-on, and the cookie-dough batter is so good you’ll be tempted to grab a spoon before it ever sees the oven.
They’re gluten-free, vegan, naturally sweetened, and made with ingredients you actually recognize. It’s one of those recipes that surprises everyone… and then immediately disappears.
Why You’ll Love These Chickpea Blondies
- Taste like real cookie bars (no bean flavor, promise)
- Gluten-free and vegan
- No refined sugar
- Made in one food processor
- Ready in under 30 minutes
- The batter is safe to eat and dangerously good
If you love peanut butter desserts, these are going to be your new favorite.
What Makes Chickpeas Work in Blondies?
Chickpeas might sound unusual in dessert, but they’re actually perfect here. Once blended, they create a smooth, thick base that replaces flour entirely—adding structure without dryness. Paired with peanut butter and maple syrup, they completely disappear into the background, leaving you with a chewy, cookie-like bar.
Ingredients Overview
You only need a handful of simple ingredients to make these blondies:
- Chickpeas – Rinsed and drained well
- Natural peanut butter – Almond butter works too
- Pure maple syrup – Or agave; honey if not vegan
- Vanilla extract – For warmth and depth
- Salt – Essential for balancing sweetness
- Baking powder + baking soda – For lift and structure
- Chocolate chips – Vegan or regular
- Coarse sea salt – Optional, but highly recommended
No flour. No oil. No weird additives.
How to Make Chickpea Chocolate Chip Blondie Bars
1. Prep the pan
Preheat your oven to 350°F. Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
2. Blend the batter
In a food processor, add:
- chickpeas
- peanut butter
- maple syrup
- vanilla
- salt
- baking powder
- baking soda
Process until the mixture is completely smooth. Scrape down the sides as needed.
3. Add chocolate chips
Fold in ⅓ cup chocolate chips by hand. The batter will be thick—and very tempting to eat straight from the bowl (it’s vegan and safe!).
4. Spread and top
Spread the batter evenly into the prepared pan. Lightly spray your spatula with cooking spray if it sticks. Sprinkle the remaining 2 tablespoons of chocolate chips over the top.
5. Bake
Bake for 20–25 minutes, until the edges are lightly golden and a toothpick comes out mostly clean. The center may look slightly soft—that’s exactly what you want.
6. Cool and slice
Let cool in the pan for 20 minutes, sprinkle with coarse sea salt, then cut into squares.
Texture Tips for Perfect Blondies
- Don’t overbake—these set as they cool
- A slightly underdone center = fudgier bars
- Chilling them makes slicing cleaner and the texture even better
Storage & Make-Ahead Tips
- Store covered in the refrigerator for 3–5 days
- These bars firm up beautifully when chilled
- They’re great straight from the fridge or slightly warmed
Ingredients
- Cooking spray
- 1 can (15 ounces) chickpeas, rinsed and drained
- ½ cup all-natural peanut butter (or almond butter)
- ⅓ cup pure maple syrup or agave (honey if not vegan)
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup chocolate chips, plus 2 tablespoons for topping
- Coarse sea salt, for sprinkling
Instructions
- Preheat oven to 350°F and spray an 8×8-inch pan with nonstick spray.
- Add all ingredients except chocolate chips to a food processor. Blend until smooth.
- Fold in ⅓ cup chocolate chips.
- Spread batter evenly in the pan and sprinkle remaining chocolate chips on top.
- Bake 20–25 minutes, until edges are lightly golden and center is just set.
- Cool for 20 minutes, sprinkle with sea salt, and slice into 16 bars.
Chickpea Chocolate Chip Blondie Bars (Gluten-Free)
- Total Time: 25 minutes
- Yield: 16 Servings 1x
Description
Secretly healthy chickpea blondies made with chickpeas, peanut butter, pure maple syrup and chocolate. Taste amazingly like peanut butter cookies. Flourless and no butter!
Ingredients
Cooking Spray
1 can (15 ounces) chickpeas, rinsed and drained
1/2 cup all natural peanut butter (or almond butter)
1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
Coarse sea salt, for sprinkling
Instructions
1. Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth.
3. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it’s up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own!
4. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.)
5. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
6. Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies. Store covered in the fridge for up to 3-5 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Final Thoughts
These Chickpea Chocolate Chip Blondie Bars are proof that “healthy” desserts don’t have to taste like a compromise. They’re rich, chewy, chocolate-studded, and completely crave-worthy—whether you tell people what’s in them or keep it your little secret.
Either way… don’t be surprised if the batter mysteriously disappears next time. 😉