Name: Vegan Chickpea Blondies (Oil-Free)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 15.5 oz canned chickpeas (drained and rinsed); 1/2 cup maple syrup; 1/3 cup almond butter; 1/4 cup apple sauce (unsweetened); 1 tsp vanilla extract; 3/4 cup white whole wheat flour; 1 tsp baking soda; 1/2 dark chocolate chips (plus extra for topping )

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These 8-ingredient vegan chickpea blondies are simply AMAZING! This is a quick food processor recipe made with chickpeas, almond butter and sweetened with maple syrup. Healthy, oil-free and makes for a filling snack or dessert.

Overhead view on a few squares of a vegan chickpea blondies that are placed on a large plate covered with parchment paper. There is a bowl containing chocolate chips on the side as well as a few serving plates.

These secretly healthy ooey-gooey chocolate chip blondies are the most delicious recipe I have made for the blog, ever. I might have said that once or twice or 'thrice' before, so let's take this quote avec un grain de sable.

But now, friends, I need all of your focus.

I actually completed this post weeks ago but did not post it to the internet, as I wanted to save it for a time when my family life gets crazy busy. Because believe me, it does. And I wanted to still have something more than amazing to share with you guys even if the blog has to slow down for a few days.

Overhead view on a close up of a few squares of a vegan chickpea blondies placed on a large plate covered with parchment paper. There are a few chocolate chips surrounding the squares as well. The squares are also garnished with sea salt.

ANYWAY. I got so caught up with the vegan gluten-free pie crust project and now, dreaming of all the pumpkin recipes I want to make that I almost forgot about these vegan blondie bars.

Even though it is the most unforgettable kind of recipe that's currently existing on the planet.

A healthy vanilla-flavored vegan bar made extra chocolatey, soft, moist, rich and super fudgy. Plus, made without any refined-sugar. or eggs. or dairy. And filled with protein-packed chickpeas. How could I almost leave you behind?

So now, I'm sure you understand that we have here a vegan-chickpea-blondie-emergency. You shall get to your baking equipment and bake these vegan blondies, rather sooner than later, so you don't forget about them too.

There are many squares of chickpea blondies squares on parchment paper. There is a close up on the top square to show the texture.

What are blondies

Somewhere in between gooey vegan chocolate chips cookies and healthy vegan brownies, blondies have pretty much the best of both worlds! Filled with chocolate chips and super chewy and moist, it is kind of chocolate chip cookie flavored brownie where the cacao powder was replaced by vanilla flavors.

Also, just like brownies, blondies are meant to be soft and denser than other squares. They almost feel like under baked as well, to get that extra chewy feeling.

Healthier vegan blondies recipe

You will love how wholesome, fiber-packed, high-in-protein and filling these delicious vegan chickpea blondies are.

Typical blondies are pretty much a paler brownies, but also slightly golden usually due to either brown sugar or browned butter. A classic recipe also usually has eggs, butter and/or dairy products as part of the ingredient list.

In this recipe, not only are they made vegan, but also without using any extra fat/oil or refined/granulated sugar.

To replace the oil and make them soft and moist, this blondie recipe contain a combination of apple sauce and almond butter. They make for a tasty healthy dessert, snack or even, I give them to my kids for breakfast!

Ingredient list

Canned chickpeas
Flour
Apple sauce
Almond butter
Baking soda
Maple syrup
Vanilla extract
Chocolate chips

Showing are the ingredients needed to make this recipe: chocolate chips, vanilla extract, garbanzo beans, apple sauce, flour, baking powder, almond butter and maple syrup.

Why bake with chickpeas

I love making brownie-like desserts using beans!

Just like in these vegan black bean brownies or these mini matcha white bean brownie bites, canned beans add volume to a dessert while packing up valuable extra fiber and protein.

Also, cooked beans, especially the canned ones, are super soft and become creamy when blending with other ingredients, which can benefit batter-like recipes. Plus, beans are very gentle in flavor, so you don't even realize you are eating them!

What kind of chocolate chips should I use

There is a good chocolate focused flavor in these vegan chickpea blondies, so try to use high-quality dark chocolate chips when making them. I used the 365 brand dark chocolate chips to make them.

If you can find vegan white chocolate chips, then they would work GREAT in making these blondies instead of dark chocolate. Pascha's vegan white chocolate chips are great and can be bought online, although not cheap.

How to make them

Step 1- Get ready

Pre-heat your oven to 350º and line a square baking dish of 8 x 8 ' with parchment paper.

Also, drain and rinse your chickpeas, making sure there are no extra water remaining.

Step 2- Process

To a food processor, add the chickpeas, maple syrup, almond butter, vanilla extract and apple sauce. Process until very smooth.

Then, add the flour and baking soda and pulse a few times until mostly combined.

Step 3- Combine with the chocolate chips

I like to do this also right in the food processor to avoid using an extra bowl.

So, carefully remove the blades, but keep the dough in the food processor. Then add the chocolate chips and use a spatula to incorporate them into the batter.

Step 4- Bake

Transfer the batter to the prepared baking dish and bake in the oven for 25 minutes.

The blondies can be eaten right away after baked, but will feel a little too soft at first (but extra gooey though). Let them sit for about 20 minutes and they will firm up a bit.

In process picture: overhead view on a food processor containing chickpeas, maple syrup and almond butter.

In process picture: Overhead view on a food processor containing a creamy beige mixture that's topped with a flour mixture.

Watch how to make them

Overhead view on a vegan chickpea blondies squares from a plate that contains more of the square. This a close up picture so you can see the texture well.

Baking tips

Make sure you drain carefully (even pat dry) the chickpeas before transferring to the food processor. If you add extra water, it could make the blondies too soft and crumbly.
Try not to over-process after you add the flour and baking soda. Simply pulse a few times, then remove the blades, add the chocolate chips and finish up combining the batter with a spatula right into the food processor container. This will help keep the blondies lighter.
I recommend to use a scoop and level method to measure your flour to ensure you use the right amount.
I often use apple sauce when baking healthier, this somehow replaces the oil very well in some recipes. To make it more convenient, try to keep these small apple sauce containers for single-usage, just make sure you get the unsweetened and unflavored kind.

How to make them nut-free

To make this recipe completely free of nuts and thus, kid's lunch boxes friendly, you will have to:

Use pumpkin seed butter in place of the almond butter. This might change slightly the flavor and texture of the blondies, but they will still be delicious.
Make sure you choose nut-free chocolate chips. I love these mini semi-sweet chocolate chips from Enjoy Life when baking nut-free for my kid's lunch boxes.

Front view on 3 squares of chickpea blondies that are on top of each other. The top square has a bite taken off to show the texture.

Variations to the recipe and serving suggestions

Try spicing up these blondies by adding cinnamon or nutmeg to the batter. Also, if looking for an extra crunch, then feel free to add a handful of roughly chopped walnuts, pecans or pumpkin seeds (if making a nut-free blondies).

I love to sprinkling large flakes of salt at serving to enhance the sweet flavor. If feeling like a treat, cut them in larger squares, serve them on a plate slightly warmed up and add a generous portion of vegan vanilla flavored ice cream over. Or, simply serve with vegan whipped cream, healthy 4-ingredient peanut butter frosting or generously top with a vegan dark chocolate frosting. But, we mostly eat them just as it is straight from the pan, they are so good!

Front angle view on large plate covered with parchment paper and containing many squares of a vegan chickpea blondies recipe. There are chocolate chips around the squares as well as sea salt over them.

Storage and freezing tips

Once they have cooled down, then you can keep the blondies covered at room temperature for a day or two. We usually eat them all within the same day! We are blondie monsters!

BUT, if you have to store it longer, then cover tightly and transfer to the fridge. After a few days in the fridge, you better freeze them though to keep them as fresh as possible. They can be kept in the freezer for up to 3 months. Keep the squares apart from each other using parchment paper and defrost at room temperature before eating.

Once the blondies are chilled in the fridge, they will harden a bit. So, I like to warm them up for only a few seconds in the microwave to soften the texture, but also slightly melt the chocolate chips. Yum!

There are many squares of chickpea blondies squares on parchment paper. There is a close up on the top square that has a bite taken off to show the texture.

Other healthy chocolate recipes you might like

I hope you enjoy these healthy vegan blondies as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were. Your feedback is so helpful!

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