Chocolate Chip Chickpea Blondies

Chocolate Chip Chickpea Blondies

makes 12 servings 

modified from a recipe by DADAeats

This recipe is gluten free and vegan/dairy free if you use vegan chocolate chips


1 can (15 ounces) no added salt chickpeas, drained and rinsed well (at least 1 minute under running water)

1/3 cup creamy peanut butter or mix of tahini and peanut butter or use almond butter

¼ cup pure maple syrup

½ cup turbinado sugar

2 tsp vanilla extract

5 Tbl almond meal or almond flour

¼ tsp salt

¼ tsp baking powder

¼ tsp baking soda

½ cup chocolate chips (use vegan ones for non-dairy; or chop your favorite dark chocolate bar)


  1. Preheat oven to 350-degrees
  2. Grease an 8x8 inch pan with pan spray and set aside
  3. Add rinsed chickpeas, nut butter, maple syrup, sugar, vanilla, almond meal, baking soda, baking powder and salt to a food processor. Process until batter is completely smooth. This will take a few minutes!
  4. Unplug processor and fold in 2/3 of the chocolate chips. Spread batter evenly in pan and top with remaining chips.
  5. Bake 30-40 minutes until edges are golden brown and a knife inserted in the middle comes out clean.
  6. Batter will be slightly underbaked but will set up when it cools. Cool for at least 30 minutes before cutting.


Nutrition Information per serving:

186 calories     7g fat   2g saturated fat            0mg cholesterol       29g carbohydrate        2g fiber

22g sugar   3g protein   187mg sodium (based on rinsed beans, will be lower with no added salt beans)

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