These peanut butter chickpea blondies are gooey, delicious, and made without refined sugar. They’re substantial enough for an afternoon snack and indulgent enough for an after-dinner treat. Naturally flourless, gluten-free, and vegan-friendly, they’re also packed with protein and fiber from chickpeas and peanut butter.
A few months ago I stayed with my friend Riley while she housesat for someone nearby. We ran on the American Tobacco Trail, sampled mint chocolate chip ice cream, browsed the outlet mall, and generally relaxed. Riley brought these peanut butter chickpea blondies to share, and I loved them. I was initially skeptical of a “healthy” dessert, but after trying them I made them several times and now keep this recipe in rotation.
These blondies do include chickpeas, but they don’t have a strong chickpea flavor. The combination of chickpeas, peanut butter, and maple syrup blends into a soft, gooey blondie that tastes like a proper treat. As a bonus, they provide fiber, protein, and healthy fats from the peanut butter.
I don’t insist that every dessert be healthy—I’ll happily eat ice cream often—but I enjoy having healthier recipes that are affordable and actually taste good. These blondies fit that bill: they’re easy, require simple pantry ingredients, and taste satisfying without needing refined sugar.
They’re delicious hot from the oven and also hold up well at room temperature or chilled. They won’t taste exactly like traditional blondies—these are a bit softer and more tender—but they make a great healthier option when you want something rich yet nourishing.
You can prepare the batter in a food processor or a powerful blender. I tested the recipe in a high-speed Vitamix and in a more modest dorm-room blender; the less powerful blender worked too if I stopped and stirred a couple of times. The key is a smooth, well-blended batter so the texture is even and the chickpeas are fully incorporated.
I love baking and find it relaxing, so I often try new recipes and keep a few healthier baked treats on hand. Most weeks I also make simple breakfasts or snacks like baked oatmeal or energy bites in addition to regular dinners. These blondies are an easy addition to that lineup.
If you make these blondies, leave a comment or share a photo—I’d love to see how they turn out!
Peanut Butter Chickpea Blondies
15 minutes
20 minutes
35 minutes
16 blondies
130kcal
Ingredients
- 15 oz. can chickpeas, drained and rinsed
- 5 Tbsp. pure maple syrup or honey
- 1/2 cup + 1 Tbsp. natural peanut butter
- 1 tsp. vanilla extract
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt (add extra 1/8 tsp. if using unsalted peanut butter)
- 1/2 cup semisweet or dark chocolate chips, plus a few extra to sprinkle on top
Instructions
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Preheat oven to 350°F (175°C).
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Add chickpeas, maple syrup, peanut butter, and vanilla to a powerful blender or food processor. Blend until smooth. Add salt, baking powder, and baking soda, then blend again. Stir in chocolate chips.
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Line an 8×8-inch baking dish with parchment paper or spray with cooking spray. Spread the batter into an even layer and sprinkle a few extra chocolate chips on top.
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Bake for 22–25 minutes, until the top is just beginning to brown or a toothpick inserted near the center comes out mostly clean. Allow to cool slightly before cutting.
Notes
Nutrition
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Calories: 130 kcal
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Carbohydrates: 16 g
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Protein: 3 g
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Fat: 6 g
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Sugar: 8 g
Recipe adapted from a version my friend shared. We adjusted the peanut butter, chocolate, maple syrup, and salt to taste. Many similar chickpea blondie recipes exist and inspired this simple, tasty version.
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