The BFF to a black bean brownie, these chickpea blondies are vegan and GF! Only requires 9 ingredients and a food processor.

stack of vegan and gluten-free chickpea blondies

This post is sponsored by Bob’s Red Mill. All opinions are my own!

You may be asking yourself are chickpea blondies good?

Very valid question! Where chickpeas are more common in a salad, bowl, or hummus, chickpeas help bind the blondies replacing some of the flour. I can assure you that you cannot taste the AT ALL. A little healthy ingredient in your dessert never hurt anyone, right?!

These blondies are not only vegan and gluten-free, but they are so easy to make and taste epic!

ingredients for chickpea blondies on cream background.

Ingredients in chickpea blondies

bob's gluten-free flour bag on cream background

I’m personally not gluten-free, but I dabble in GF baking. This GF flour is ALWAYS my go-to because it’s a great substitution for all-purpose flour in cookies, cakes, brownies, etc. While these chickpea blondies don’t need TOO much flour thanks to the chickpeas, a little bit of this flour gives them all the binding they need without any gluten!

ingredients for chickpea blondies in food processor

How to make vegan chickpea blondies

Chickpea blondies are SO easy to make (aka my kinda dessert). All you need is a food processor.

  • Combine chickpeas, tahini, maple syrup, coconut sugar, and vanilla. Pulse until mostly combined. (fig. 1 and 2)
  • Add flour, baking powder, and baking soda. Pulse again until just combined. (fig. 3)
  • Remove the blade and add chocolate chips. Use a rubber spatula to mix (fig. 4)

Chickpea blondies in baking pan before going in the oven.

Spray an 8×8 inch pan with cooking spray and add batter. Top with additional chocolate chips (for good measure) and bake at 350F for 23-25 minutes. You can check the doneness by using the toothpick test – inserting a toothpick in the center; if it comes out clean then they are finishing baking!

overhead shot of chickpea blondies. Center one has a bite taken out.

Storing and freezing chickpea blondies

Blondies can be kept in an airtight container at room temperature for 3 days, in the fridge for about 1 week, and in the freezer for about 3 months.

If freezing, I recommend wrapping each blondie in plastic wrap so they do not all freeze together!

stack of chickpea blondies with bag of flour in the background

Substitutions and Variations for this recipe

You can customize your chickpea blondies to your liking!

  • Substitute the flour with regular all-purpose flour
  • Swap out the tahini with any nut butter (almond butter, peanut butter, etc.) The taste will be effected though.
  • Instead of chocolate chips, use white chocolate chips or nuts

close up of chickpea blondie topped with sea salt

If you tried this vegan chickpea blondie recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

If you like this dessert recipe, you’ll LOVE:
Black Bean Brownies
Vegan + GF Cinnamon Rolls
Vegan + GF Thumbprint Cookies

stack of vegan and gluten-free chickpea blondies

Vegan and GF Chickpea Blondies

Print Recipe
Pin Recipe
These healthy chickpea blondies are easy to make and only require 9 ingredients! This dessert recipe is a MUST TRY!
Course Dessert
Cuisine American, Gluten Free, Vegan
Keyword blondie with chocolate chips, chickpea blondies no peanut butter, vegan chickpea blondie, vegan gluten free dessert
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 9 blondies
Calories 249kcal
Author Amanda

Ingredients

  • 1 14.5-ounce can chickpeas rinsed and drained
  • 1/3 cap tahini
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar can substitute with brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips plus more for topping
  • flaked sea salt for topping (optional)

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Rinse and drain chickpeas well.
  • Add chickpeas, tahini, maple syrup, coconut sugar, and vanilla to the food processor. Pulse until the mixture is mostly smooth.
  • Add flour, baking powder, and baking soda. Pulse until just combined. Do not overmix.
  • Remove the blade from the food processor and add chocolate chips. Using a rubber spatula, mix well.
  • Spray your pan with non-stick spray and transfer dough to the pan. Spread into one even layer. Top with additional chocolate chips.
  • Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool for 15 minutes before cutting. Top with sea salt if desired.

Notes

Leftovers can be stored in an airtight container at room temperature for 3 days, or in the fridge for a week.
Blondies can be wrapped in plastic wrap individually and stored in the freezer for up to 3 months.

Nutrition

Serving: 1blondie (1/9 recipe) | Calories: 249kcal | Carbohydrates: 40.9g | Protein: 4.2g | Fat: 7.6g | Saturated Fat: 2.6g | Cholesterol: 2mg | Sodium: 99mg | Potassium: 124mg | Fiber: 1.3g | Sugar: 15.4g | Calcium: 75mg | Iron: 2mg
Tried this recipe?Mention @themindfulavocado or tag #mindfulavocado!

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