Chickpea Blondies are packed with flavour, super fudgy and gooey with a secretly good for you ingredient!
Filled with peanut butter, rolled oats, honey and chocolate chips, you will be eating these chickpea blondies straight out of the pan! Exactly like fudgy peanut butter cookies, these blondies are so filling and will be mistaken for cookie dough time and time again!
CHICKPEA BLONDIES
Usually found in savoury dishes, you would be forgiven for thinking chickpeas have no business being included in sweets and treats. However, the first ever recipe I posted were these Banana Blondies back in early 2014 and they fast became a hit!
The use of chickpeas in baking, especially in this chickpea blondies recipe, have many nutritional benefits. Chickpeas are a great source of plant-based protein, fibre, and various vitamins and minerals. Incorporating chickpeas into baking increases their nutritional value, making them a healthier snack compared to traditional, more processed ingredients.
FUDGY TEXTURE
Chickpeas add moisture and a soft consistency to baked goods. The starches in chickpeas act as binders, helping to hold these blondies together while adding a subtle nutty flavour.
Soft, sweet, fudgy and feels like a pan of comfort food. This recipe uses honey and peanut butter to accentuate cookie dough flavours and hide any possible chickpea flavour. The result is blondie heaven.
When using canned chickpeas, make sure they are drained and rinsed properly before adding into your food processor
MAKING BLONDIES
So easy to make, all you need is a food processor and ingredients you may already have in your kitchen pantry. Throw everything in, bake, and get ready to stand at your kitchen bench waiting for them to cool down so you can dig in.
These chickpea blondies will be your new favourite decadent dessert!
Substitutions
- Canned chickpeas are used in this recipe, but you can use precooked/boiled chickpeas (also known as garbanzo beans).
- I love using peanut butter in this recipe but you can substitute it with a nut butter of your choosing. Natural cashew butter, almond butter or hazelnut butter will work.
- Honey adds sweetness and makes these chickpea blondies super fudgy. Alternatively, you can use the same quantity of pure maple syrup or any other sweetened syrup.
- Rolled oats add texture and structure. Use almond flour or plain/all-purpose flour.
MORE CHICKPEA RECIPES
Greek Chickpea Salad
Best Hummus Recipe
Chickpea Tomato Salad
Chickpea Blondies
Ingredients
- 1 can chickpeas
- ¾ cup rolled oats
- ½ cup peanut butter or nut butter of choice
- ½ cup honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 pinch salt
- ¼ cup milk
- ½ cup semi sweet or dark chocolate chips
Instructions
- Preheat oven 200°C | 390°F. Lightly grease an 8x8-inch square baking pan and set aside.
- Throw ALL ingredients (except chocolate chips) into a food processor and process until smooth.
- Fold half the chocolate chips into the batter and pour into the prepared pan. Top with remaining chocolate chips.
- Bake for about 15-20 minutes until a toothpick inserted into the centre comes out clean.
- Once cooled, gently cut into 16 bars.
Notes
- Canned chickpeas are used in this recipe, but you can use precooked/boiled chickpeas (also known as garbanzo beans).
- I love using peanut butter in this recipe but you can substitute it with a nut butter of your choosing. Natural cashew butter, almond butter or hazelnut butter will work.
- Honey adds sweetness and makes these chickpea blondies super fudgy. Alternatively, you can use the same quantity of pure maple syrup or any other sweetened syrup.
- Rolled oats add texture and structure. Use almond flour or plain/all-purpose flour.
Rachel says
Hi,
Love the look of these blondies, the pictures are amazing!
I was wondering if I can just use normal, non-powdered peanut butter, as the powdered stuff is a bit hard for me to come by! If so, would I still use the same quantity?
Also, can I use non-fat greek yoghurt or is the low-fat part important for the recipe?
Thanks 🙂
Karina says
Hi Rachel. You can use non-fat greek yogurt not a problem. As for the peanut butter, I’m not too sure how they would turn out as this is the only method I’ve personally tried. But you’re welcome to try and see how you go?
Alie says
what kind of sweeteneer did you use?
Karina says
I use Natvia here in Australia, but I believe Truvia is similar 🙂
carine merheb says
If I dont have peanut flour can I use peanut butter ?! or is it better half oat/brown flour for example and half peanut butter?
Karina says
You can straight sub with 1/2 cup peanut butter. That should work! If you do, please let me know how you go 😉
Kristin says
These sound great ! Do you think they would work without the 1/2 cup of sweetener ? They just sound fantastic to me without it but I’m not sure how so equate for the missing dry ingredient. Thanks !
Cafe Delites says
No you need the sweetener. The sweetener I use is an exact equivalent to sugar, so if you’re not comfortable with sweetener, you can straight substitute with the sugar you’re used to using in baking.
ceharper1 says
YUM! I am definitely going to be trying these! Thanks for the recipe!
Cafe Delites says
You’re very welcome Xx
Stephanie says
Those sound so yummy! I was wondering could I use almond meal/flour instead of peanut flour??
Cafe Delites says
I would say half almond meal and half almond butter would work. If you try it, please let me know how you go!