Also known as blondie brownies, these flourless chocolate chip chickpea blondies are a must-try! Don’t let the chickpeas cause you to miss out on this flavorful dessert. Also, there’s no need to stay clear of eating the dough raw because this recipe is vegan-friendly, gluten-free, and healthy. Three reasons to say yes, yes, YES!
The Chickpea Trend Continues
You may remember about ten years ago when the chickpea cookie dough craze began? Well, since about 2018, that trend started making its way back into kitchens with wonderful recipes like these chocolate chip chickpea blondies. Trust me… once you make these and sink your teeth into them, you’ll understand why I had to share it with you.
Most people have a love-hate relationship with these legumes, but I think they’re quite nice. In fact, they’re pretty versatile; hence, why they can make their appearance in a brownie-like dessert. I’m not pulling your leg when I tell you they taste just like chocolate chip peanut butter cookie dough.
These blondie brownies are made with chickpeas and other healthy ingredients. There are no added sugars and they are very low in sodium. The majority of the sodium will come from the peanut butter, but Smuckers Natural has the lowest and fewest ingredients (with 110 mg in 2 Tablespoons). The ½ tsp salt the recipe calls for has 1162 mg of sodium so feel free to cut this back to a ¼ teaspoon, if desired.
As for the “other” ingredients, all you’ll need are a can of (no salt) chickpeas, maple syrup, vanilla extract, baking soda and powder, coconut flour, chia seeds, almond milk, and chocolate chips.
Two blends and one bake later, you’ll have 9 delicious brownies that only come to approximately 158 mg of sodium.
How to Make Chocolate Chip Chickpea Blondie Brownies:
- This recipe is super easy to make and doesn’t take much prep. Once you’ve gathered all the ingredients, it is all downhill from there. Make sure your chickpeas are drained and dried. I suggest rinsing, draining and placing them on a paper towel to dry while you get everything else ready.
- Preheat the oven and get started with the processing part. For the first food processing round, gather the chickpeas, peanut butter, maple syrup, vanilla, baking soda, baking powder, chia seeds and salt. Give it a go on high speed until you have a smooth consistency.
- The second blend calls for coconut flour, and almond milk 1 tablespoon at a time as needed. You may notice the dough to be a little on the dry side, and that’s totally okay (and likely). Once you stir in the chocolate chips and bake it, they won’t necessarily taste dry.
- Bake them for 15 minutes and allow them to rest for another 15. Then, you’re ready to enjoy your amazing chocolate chip chickpea blondies!
- 1 ½ Cups No Salt Canned Chickpeas
- ⅓ Cup Natural Peanut Butter
- ½ Cup Pure Maple Syrup
- ½ Tablespoon Vanilla Extract
- ½ teaspoon Baking Powder *
- ¼ teaspoon Baking soda *
- ½ teaspoon Sea salt *
- ⅓ Cup Coconut Flour
- 4–5 Tablespoons Almond Milk
- 1 Tablespoon Chia Seeds
- ⅓ Cup Lily’s Chocolate Chips or Cocoa nibs
- Preheat the oven to 350° F (275 degrees C).
- Line an 8 inch x 8 inch baking pan with parchment paper.
- Rinse, drain, and dry chickpeas on paper towel.
- In the bowl of a food processor, add the chickpeas, peanut butter, maple syrup, vanilla, baking soda, baking powder, chia seeds and salt.
- Blend on high speed until smooth. Add in the coconut flour, and almond milk 1 tablespoon at a time as needed and process again at high speed to blend evenly. The dough will be on the dry side.
- Transfer to a bowl and stir in the chocolate chips or cocoa nibs. Be sure to set some aside to sprinkle on top of the blondie after it is removed from the oven.
- Using a spatula or your hands, press the batter evenly into the prepared baking dish. Add a few more chocolate chips, if desired.
- Bake on the center rack for 12-15 minutes or until golden. Sprinkle with chocolate chips immediately after removing from oven, spreading with a knife as they melt.
- Allow the brownies to cool for approximately 15 minutes in the pan before removing from the pan by lifting the parchment paper.
- Regular baking powder will add 240 mg of sodium per ½ tsp.
Regular baking soda will add 314 mg of sodium per ¼ tsp.
Regular salt will add 1,150 mg of sodium per ½ tsp.
- The total pan of brownies has 1447 mg of sodium or 9 bars with 158 mg each
- Category: Dessert
- Method: Baking
- Cuisine: American