You’ll never know these Flourless Chocolate Chip Blondies are made from chickpeas! They are moist, delicious, packed with chocolate chips and gluten-free.
Ok, hear me out. Chickpeas, in dessert. It sounds weird, I know. But you’re just going to have to trust me on this one.
You truly won’t believe there isn’t any flour in these Flourless Chocolate Chip Chickpea Blondies. They bake up nice and moist and fluffy– and just look at that crumb.
The main ingredients in these blondies are chickpeas and peanut butter so you can feel pretty good about feeding them to your family, friends, and kids. They’re delicious but also packed with fiber and nutrients. Plus they are gluten-free, so they’re good for friends who need to avoid gluten!
I make these blondies pretty often. Sometimes we bake it in an 8×8-inch pan, cut them in squares and call them blondies. Sometimes we bake it in a pie dish, cut it in pie-shaped slices, and call it “cookie pie.” Either way, it’s always a hit.
While I have nothing against flour (and often upgrade recipes with whole wheat flour over white), if I have the opportunity to add some extra fiber and protein to a treat, why not? Chickpeas are also fairly high in iron and since I don’t eat much red meat, I’ve been trying to find alternate sources.
These Flourless Chocolate Chip Blondies are delicious straight from the oven, but they are also great if you make them in advance. You can eat them room temperature or microwave one for a few seconds to warm it up.
If you are going to keep these longer than a couple days, store them in the refrigerator. They also freeze well– I cut them in advance and individually wrap them in plastic wrap before freezing. To defrost you can just microwave them for 30 seconds.
- 1 cup natural smooth peanut butter
- ⅓ cup honey
- 2 eggs
- ¼ tsp salt
- ½ tsp baking soda
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tsp vanilla extract
- 1 cup chocolate chips
- Preheat oven to 350 degrees F.
- Coat an 8×8 baking dish or pie dish with non-stick spray.
- Add all ingredients except the chocolate chips to a food processor and process until smooth. Transfer to a mixing bowl.
- Using a rubber spatula, fold in the chocolate chips.
- Pour mixture evenly into baking dish or pie pan, and smooth the top.
- Bake for 30-35 minutes, until the center is set and a toothpick comes out clean.
- Let cool at least 10 minutes, then cut and serve!
Army Amy says
I made black bean brownies once. They were…not good. I’d be willing to give unconventional baking another go with this recipe though. They look so good!
The Wimpy Vegetarian says
Oh. My. Gosh! These look just FABULOUS. I just made a fresh pot of chickpeas in my slow cooker this morning looking for a home. This is PERFECT. I can’t wait to make them!!
jessfuel says
Definitely make them!! They are AMAZING!!
Alicia says
Just made these and they’re AMAZING!!!!
Paula says
These are delicious! That being said, I did a breakdown of the nutritional values of the ingredients and it appears these lovely gems are as follows for one brownie. They are healthier than anything store bought. And they are well worth it!
Calories 368
17.5 fat
Chloesterol 17
Carbs 42
Fiber 8
Protein 14
Sugar 21