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Chickpea Blondie Recipe

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★★★★★

4.9 from 109 reviews

This Chickpea Blondie recipe offers a nutritious twist on traditional blondies by using chickpeas as the base ingredient. Deliciously moist and naturally sweetened with maple syrup, these blondies incorporate peanut butter and dark chocolate chips for a perfect balance of flavor and texture. They are dairy-free, gluten-free (when using almond or oat flour), and a great option for a wholesome dessert or snack.

Ingredients

Scale

Blondie Batter

  • 1 1/2 cup Canned Chickpeas (or 1 can of canned chickpeas of 400g / 14 oz, drained, towel-dried)
  • 1/3 cup Peanut Butter (Unsalted) (or sunflower seed butter if nut-free)
  • 1/2 cup Maple Syrup (or any liquid sweetener like agave syrup or date syrup)
  • 1/2 tablespoon Vanilla Extract
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Sea Salt
  • 1/3 cup Almond Flour (or oat flour)
  • 1/3 cup Dairy-Free Dark Chocolate Chips

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch brownie pan with parchment paper. Alternatively, use a 6-inch x 6-inch pan for thicker blondies. Set aside.
  2. Prepare Chickpeas: Open the can of chickpeas, rinse thoroughly, drain well, and dry by rubbing them in a clean towel to remove all moisture. This step is crucial to avoid overly moist and fragile blondies.
  3. Blend Base Ingredients: Place the dried chickpeas into the bowl of a food processor. Add peanut butter, maple syrup, vanilla extract, baking soda, baking powder, and sea salt.
  4. Process Until Smooth: Blend on high speed for 1 minute or until the mixture is smooth with no large lumps remaining.
  5. Add Flour: Add almond flour to the food processor and blend again on high for 15-30 seconds until evenly combined.
  6. Incorporate Chocolate Chips: Remove the blade from the processor and fold in the chocolate chips manually. Reserve about 3 tablespoons of chocolate chips to sprinkle on top later to prevent them from melting into the batter.
  7. Spread Batter and Top: Evenly spread the blondie batter into the prepared pan and sprinkle the reserved chocolate chips on top.
  8. Bake: Bake for 20 to 30 minutes or until the top is golden and crusty. Baking time varies with pan size; a wider pan cooks faster, whereas a smaller pan produces thicker blondies requiring longer baking. Test doneness by inserting a toothpick or skewer in the center — it should come out clean or with a few moist crumbs.
  9. Cool in Pan: Allow the blondies to cool in the pan for 10 minutes to firm up, which helps prevent breaking. Carefully loosen the edges with a knife and lift the parchment paper to remove from the pan. If still too soft, wait another 10 minutes before transferring to a cooling rack.
  10. Final Cooling and Storage: Cool completely for at least 1 hour before slicing into bars to ensure they hold together well. For a fudgier texture, chill the blondies in the fridge for an additional hour. Store leftover blondies in an airtight container in the refrigerator for up to 5 days.

Notes

  • Dry the chickpeas thoroughly to avoid overly moist batter and fragile blondies.
  • Reserving chocolate chips to sprinkle on top prevents them from melting fully and turning the blondies into brownies.
  • Use parchment paper to line the baking pan for easy removal and cleanup.
  • Adjust pan size: smaller pans yield thicker blondies but require longer baking times.
  • Allow blondies to cool and chill for better texture and easier slicing.
  • These blondies are naturally gluten-free when using almond or oat flour and dairy-free with dairy-free chocolate chips.

Keywords: chickpea blondie, gluten-free blondie, dairy-free dessert, healthy dessert, peanut butter blondie, chickpea dessert, vegan blondie

Find it online: https://cookedbycleo.com/chickpea-blondie-recipe/