These gooey chickpea blondies are so quick and easy to make – you only need 5 ingredients! I promise that no one will suspect that chickpea is one of them! These healthy blondies are vegan, gluten-free, oil-free and refined sugar-free too!
If you’ve never baked with chickpeas before you may be a bit sceptical – but I’m here to tell you that these flourless blondies are life-changing. They’re so quick and easy to whip up when you’re craving something sweet yet nourishing!
These are such a good treat to meal-prep for the week and have with a cup of coffee in the afternoon or even with a coffee in the morning (did I mention they’re healthy?).
You can add in any mix-ins you want – my favourite is strawberries because they work like a dream with the peanut butter flavour, but chocolate chips are a very close second!
Baker’s Tips For Ooey Gooey Chickpea Blondies
I wasn’t lying when I said these are easy – all you need to do is pop your ingredients into a blender, blend until smooth and they’re ready to go in the oven!
Here are some tips to help you along the way:
- If your mixture is too thick to blend, add some plant milk one tablespoon at a time just to get the mixture blended.
- Once cooked, leave to cool in the pan and then refrigerate. When you first take them out of the fridge they may be a bit gooey, but this is normal. The longer they cool, the more they will set.
- The toothpick method will not work for these as the chickpeas will stick to the toothpick due to the moistness. Leave them to bake for the indicated time – they should be a light golden colour on top.
- You can use any nut or seed butter, a thick peanut butter works best. I like to use the last drags of my peanut butter jars for this (you know the ones that have been in your cupboard a few weeks? Use those!)
- Maple syrup can be replaced with agave or any thick syrup.
- If you’d prefer, you can replace the strawberries with something else – how about some chocolate chunks?
How To Store Chickpea Blondies
Keep these in an airtight container in the fridge for up to 5 days.
Freeze for up to two months. Leave them to thaw in the fridge for a couple of hours.
Here are some more chickpea recipes that you might enjoy:
BAKING IN GRAMS
All of the recipes I create are tried and tested a few
times until it has been perfected. My goal is to develop recipes that are
simple to make and easy to follow so that anyone can make them – even if you’ve
never baked before!
One very important thing that will ensure that you get the best results is
to measure your ingredients by weight! I recommend purchasing a kitchen scale,
they are very affordable and it will honestly change your baking game for good!
Not all measuring cups are made equally – for example, a cup of flour to me
weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the
ingredients to help you!
Now – dust your apron off and get baking! x
- 2 tins chickpeas 480g drained
- 120 g peanut butter
- 110 g maple syrup
- 1 tsp baking powder
- 150 g strawberries or 1/2 a cup chocolate chunks
- Pre-heat your oven to 200°C (180°C fan / 390°F) and line an 8 inch (20 cm) square tin with baking parchment paper.
- Drain your tins of chickpeas and rinse them under some cold water.
- Add the chickpeas and the rest of the ingredients (excluding the strawberries) to a blender or food processor and blend until smooth. You can add some plant milk if needed. The mixture should be quite thick.
- Press half the mixture into your baking tin. Layer on some chopped strawberries and then add the rest of the mixture. Add some extra strawberries to the top.
- Bake for 30 minutes until golden and crispy on top and soft and gooey on the inside.
- Leave to cool completely before slicing!