DISCLAIMER: This post was developed in sponsored partnership with Inspired Organics however, as always, all opinions are genuine.
These delicious, gooey, 30 minute blondies taste like they’re from the corner bakery but are made with chickpeas, maple syrup, peanut butter and whole grain flour. You’d never know that these chickpea blondies pack such an extra nutritional punch. Plus, these are vegan chickpea blondies so feel free to eat the batter!
Why This Recipe Works
Sometimes, I want a nourishing snack to power me through the afternoon and sometimes I want a super delicious baked good…. The solution? These chocolate chip chickpea blondies! They’re half snack bar, half dessert and ALL delicious!
Now, I DO love me a good regular ol’ blondie like my peanut butter blondies or even a thick bakery style brownie as a snack, don’t get me wrong. But as an intuitive eating Registered Dietitian I know that my body probably wouldn’t feel its best if I had that on the daily. So, I’m all about implementing some of what I call ‘gentle nutrition’ (something I teach in The SociEATy non-diet membership community) and making a batch of these vegan chickpea blondies!
These chickpea bars, which pack a protein and fiber punch, are one of my fave things to meal prep for the week. Yes.. you CAN meal prep baked goods! They’re great snacks or even as a pre-bedtime snack if I get hungry in the evening after dinner.
Ingredients Needed
For this recipe I used Inspired Organics maple syrup, peanut butter and garbanzo beans (A.K.A. chickpeas!) Using a delicious, flavorful maple syrup and peanut butter is KEY for these chickpea blondies. Inspired Organics is a fabulous Michigan brand (where I’m from!) that offers organic products at a super affordable price. You can find them throughout the midwest- checkout the Inspired Organics website for their store locator to find some near you!
Their peanut butter is one of my faves because it’s so perfectly drippy! And if you’re wondering about the whole organic VS non-organic debate be sure to check out my blog post on it!
How To Make This Recipe
Preheat your oven to 350 degrees and prepare an 8×8 baking sheet by lining it with parchment paper to essentially create a “sling”. Spray the parchment paper lined pan with non-stick spray and set aside.
In a medium to large sized bowl mix together the flour, baking powder and salt. Set aside.
In a food processor combine chickpeas (drained & rinsed), peanut butter, maple syrup and vanilla extract. Start on low and gradually increase to high speed. You want this to be smooth and uniform. (~2 minutes of processing)
Add the chickpea mixture to the bowl with the flour mixture and mix until well combined.
Fold in the chocolate chips.
Pour the prepared chickpea blondie batter into your prepared baking pan. Add additional chocolate chips on top if desired.
Bake for ~24-26 minutes (24 for a more gooey blondie and 26 for more cake-y blondie) until the top is golden brown.
Allow chickpea blondies to cool fully before cutting into! Enjoy!
Recipe FAQs
Yep! I’d recommend oat flour if you don’t have whole wheat flour (this will keep these chickpea blondies whole grain) but all-purpose flour or 1:1 gluten free flour will also work!
I recommend using a natural, drippy peanut butter like Inspired Organics. Peanut butters with oil and sugar will work but they may not give you as gooey of a blondie because they’re more firm and not as drippy. Checkout my blog post on peanut butter with palm oil to learn more about the difference between the two types!
You can store these babies right on the counter for 5-7 days. If it’s going to be longer than this you can pop them into the freezer and they’ll stay fresh for closer to 2-3 months!
You can find them throughout the midwest- checkout the Inspired Organics website for their store locator to find some near you!
Expert Tips
- To keep your parchment paper from sliding around first spray the pan with non-stick spray.
- To give your blondies nice clean edges be sure they’re fully cooled and use a plastic knife!
Other Recipes You Might Like:
If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
XOXO
-Colleen
Chickpea Blondies
Ingredients
- ½ cup whole wheat flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 can of Inspired Organics Chickpeas drained & rinsed
- ¼ cup Inspired Organics peanut butter
- ⅔ cup Inspired Organics Maple Syrup
- 1 ½ tsp vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350 degrees and prepare an 8×8 baking sheet by lining it with parchment paper to essentially create a “sling”. Spray the parchment paper lined pan with non-stick spray and set aside.
- In a medium to large sized bowl mix together the flour, baking powder and salt. Set aside.
- In a food processor combine chickpeas, peanut butter, maple syrup and vanilla extract. Start on low and gradually increase to high speed. You want this to be smooth and uniform. (~2 minutes of processing)
- Add the chickpea mixture to the bowl with the flour mixture and mix until well combined.
- Fold in the chocolate chips.
- Pour the prepared chickpea blondie batter into your prepared baking pan. Add additional chocolate chips on top if desired.
- Bake for ~24-26 minutes (24 for gooier and 26 for more cake-y) until top is golden brown.
- Allow chickpea blondies to cool fully before cutting into! Enjoy!
Kelsey says
These are so delicious! I love the extra nutrituon from the peanut butter and chickpeas 🙂 My partner was not convinced that chickpeas belonged in blondies, but after eating them he is just as enthusiastic as I am!
P.S. You have both baking powder and baking soda in different places in the instructions…which one is it? I used baking powder.
Colleen says
Fixed that little typo- thank you for telling me! SO glad you loved!
Sarah says
These are so so so so good. I made double and took them for gifts for friends. They are a hit with everyone! I think next time I’ll try a little less maple syrup as these are beautiful and sweet but I’m weird and I like things less sweet. Thanks for this recipe Colleen!
Colleen says
So glad you loved, Sarah!