The BFF to a black bean brownie, these chickpea blondies are vegan and GF! Only requires 9 ingredients and a food processor.
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 in chickpea blondies
- Can of chickpeas (also known as garbanzo beans)
- Maple syrup
- Coconut sugar
- Bob’s GF flour
- Baking powder
- Baking soda
- Chocolate chips
- Maldon sea salt (optional)
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!
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)
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!
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!
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
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
Vegan Chocolate Chip Cookies
Vegan and GF Chickpea Blondies
- 1 14.5-ounce can chickpeas rinsed and drained
- 1/3 cup 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)
- 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.
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