These gooey chickpea blondies are quick and simple to make — only 5 ingredients. No one will guess chickpeas are a key ingredient. They’re flourless, vegan, gluten-free, oil-free and free from refined sugar, making them a healthier dessert or snack.
If you’ve never baked with chickpeas before, these blondies are the perfect introduction. The chickpeas create a moist, fudgy texture that pairs wonderfully with nut butter and sweetener. The final bars are dense and gooey in the centre with a light golden crust on top — a satisfying balance of texture and flavour.
These blondies are ideal for meal prep or to have on hand for a quick treat. They work well with coffee in the afternoon, as part of a packed breakfast, or as a healthier dessert option after dinner. Because they rely on whole-food ingredients, they keep better than typical butter-sugar blondies and hold up nicely when stored in the fridge.
You can personalise these blondies with different mix-ins. Fresh strawberries add a bright, juicy contrast to the peanut butter base, while chocolate chunks or chips create a richer, more indulgent version. Chopped nuts, seeds, or dried fruit would also work well if you’d like to experiment.
Baker’s Tips For Ooey Gooey Chickpea Blondies
These blondies are genuinely simple to make — most of the work happens in a blender or food processor. Blend the chickpeas and the rest of the ingredients until smooth, press into a tin, add your chosen mix-ins, and bake. Here are a few practical tips to ensure the best results:
- If the mixture is too thick for your blender, add plant milk one tablespoon at a time until it blends smoothly. The batter should be thick but pourable.
- After baking, allow the blondies to cool in the pan to help them set. Refrigerate once they have cooled to room temperature. They may feel very soft when warm; chilling firms them up and improves slicing.
- The usual toothpick test can be misleading here because chickpea-based batters are moist and may stick to a toothpick even when cooked. Instead, look for a light golden top and firm edges as indicators that the bars are done.
- Use a spatula or the back of a spoon to press the batter evenly into the tin. This helps ensure consistent thickness and even baking.
Ingredient Substitutions
- Any thick nut or seed butter can replace peanut butter — almond, cashew or sunflower seed butter all work well. Thicker butters yield the best texture.
- Maple syrup can be substituted with agave syrup, brown rice syrup or another thick liquid sweetener you prefer.
- If you don’t have fresh strawberries, swap them for chocolate chunks, frozen berries (thawed and drained) or roughly chopped dried fruit. Adjust quantities to your taste.
- If you need a slightly lighter texture, a tablespoon or two of oat flour or ground oats can be stirred in, but the recipe is designed to be flourless and still hold together without added flours.
How To Store Chickpea Blondies
Store the blondies in an airtight container in the refrigerator for up to five days. Chilling improves their texture and makes them easier to slice. For longer storage, freeze the bars in a sealed container or bag for up to two months. Thaw in the refrigerator for a few hours before serving.
More Chickpea Recipe Ideas
- Easy Chickpea Protein Bars — a portable snack you can customise with seeds and dried fruit.
- Savoury Chickpea Muffins — a savoury bake using chickpea flour for a hearty breakfast or lunch addition.
BAKING IN GRAMS
All recipes here are tested multiple times for reliable results. One of the best ways to improve your baking is to measure ingredients by weight. Kitchen scales are affordable and provide accuracy that measuring cups cannot. For example, a “cup” of flour can vary widely between bakers, which leads to inconsistent outcomes. We recommend weighing ingredients when possible for the most consistent results.
If you don’t own a kitchen scale yet, you can refer to general ingredient weight guides to convert measures. Accurate weighing will make your baking more predictable and easier to reproduce.
Now — dust off your apron and get baking! x
Chickpea Blondies
Ingredients
- 2 tins chickpeas — 480g drained
- 120 g peanut butter (or other nut/seed butter)
- 110 g maple syrup (or agave)
- 1 tsp baking powder
- 150 g strawberries, chopped (or 1/2 cup chocolate chunks)
Instructions
- Preheat your oven to 200°C (180°C fan / 390°F) and line an 8 inch (20 cm) square tin with baking parchment.
- Drain and rinse the tins of chickpeas under cold water.
- Add the chickpeas, peanut butter, maple syrup and baking powder to a blender or food processor. Blend until smooth. If needed, add plant milk one tablespoon at a time to help the mixture blend. The batter should be thick.
- Press half of the mixture into the prepared tin. Scatter a layer of chopped strawberries (or chocolate chunks) over the base, then spread the remaining mixture on top. Add a few extra strawberries to the surface for decoration.
- Bake for about 30 minutes, until the top is light golden and the edges are set. The centre will remain soft and gooey.
- Allow the blondies to cool completely in the tin, then chill in the refrigerator before slicing into 12 squares.
Notes
Nutritional values are approximate and will vary depending on specific ingredient brands and measurements.
These blondies are best stored chilled to retain their gooey texture without becoming overly soft. For cleaner slices, refrigerate for at least an hour before cutting.