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If you’ve never baked with chickpeas before, get ready to be amazed. These Flourless Chocolate Chip Chickpea Blondies are soft, fudgy, and taste just like a peanut butter chocolate chip cookie — except they’re made with wholesome ingredients and no flour at all.
Yes, chickpeas are the secret. And no, you absolutely cannot taste them.
These blondies have been a longtime reader favorite for a reason. They’re simple, naturally gluten-free, vegan, and made with everyday ingredients you probably already have in your kitchen. The bonus? The cookie dough is completely safe to eat, so you might find yourself sneaking spoonfuls before they even hit the oven.
Why You’ll Love These Blondies
- Made with pantry staples
- No flour or butter
- Naturally gluten-free
- Vegan-friendly
- Ready in 25 minutes
- Taste like peanut butter cookie bars
They’re the perfect “healthy-ish” treat that still feels indulgent.
Simple, Wholesome Ingredients
These blondies come together with just a handful of ingredients:
Chickpeas – The flour substitute that creates a smooth, creamy base.
Natural peanut butter – Adds richness and classic cookie flavor.
Pure maple syrup – Naturally sweetens the batter.
Vanilla extract – Enhances flavor.
Baking powder & baking soda – For lift.
Salt – Balances the sweetness.
Chocolate chips – Because every great blondie needs chocolate.
Coarse sea salt – For that sweet and salty finish.
Everything blends together into a thick, creamy batter that tastes just like peanut butter cookie dough.
How to Make Chickpea Blondies
- Preheat your oven to 350°F and grease an 8×8-inch baking pan.
- Blend the batter
Add chickpeas, peanut butter, maple syrup, vanilla, salt, baking powder, and baking soda to a food processor. Blend until completely smooth. - Fold in chocolate chips
Stir in most of the chocolate chips, saving a few for the top. - Spread and bake
Spread the batter evenly into the prepared pan. Sprinkle remaining chocolate chips on top and bake for 20–25 minutes, until edges are lightly golden and a toothpick comes out clean. - Cool and finish
Let cool for about 20 minutes, sprinkle with coarse sea salt, then slice into squares.
Tips for Best Results
- Use natural, drippy nut butter for the best texture.
- Don’t overbake — they continue to set as they cool.
- Blend thoroughly for a smooth batter (no chickpea texture).
Make Them Your Own
- Swap peanut butter for almond or cashew butter.
- Use dairy-free chocolate chips to keep them vegan.
- Add chopped nuts or dried fruit for extra texture.
- For a more cake-like texture, add one egg (if not vegan).
Storage
Store covered in the refrigerator for 3–5 days. They’re delicious chilled or brought to room temperature.
These Flourless Chocolate Chip Chickpea Blondies prove that wholesome ingredients can create a dessert that tastes just as good — if not better — than the classic version. Fudgy, chewy, and packed with chocolate, they’re the kind of treat no one will guess is made with chickpeas.
Flourless Chocolate Chip Chickpea Blondies
Ingredients
- Cooking spray
- 1 (15-ounce) can 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 (vegan if desired), plus 2 tablespoons for topping
- Coarse sea salt, for sprinkling
Instructions
- Preheat oven to 350°F. Lightly spray an 8×8-inch baking pan with cooking spray.
- In a food processor, combine chickpeas, peanut butter, maple syrup, vanilla, salt, baking powder, and baking soda. Process until completely smooth.
- Fold in ⅓ cup chocolate chips.
- Spread batter evenly into the prepared pan. Sprinkle remaining 2 tablespoons chocolate chips on top.
- Bake for 20–25 minutes, until edges are lightly golden and a toothpick inserted comes out clean. Do not overbake.
- Cool in pan for 20 minutes. Sprinkle with coarse sea salt, then cut into 16 squares.
Store covered in the refrigerator for up to 3–5 days.