This post is all about Vegan Chocolate Chip Chickpea Blondies
Let’s talk about these delicious vegan chocolate chip chickpea blondies!
Blondies are a party favorite great for big groups or saving all for yourself. They are not always the healthiest option with lots of butter, refined sugar, and refined flours. That’s where these vegan chocolate chip chickpea blondies come in to save the day and give a much better option for snack time and dessert. They are a treat you can feel good about and share with everyone.
Kids love these too! They are great to put in a school lunch box or have as an after school snack before dinner. They are quick and easy to make so if you have kids let them help whip these up.
I should mention that these aren’t going to be quite as decadent as the fat and sugar laden blondies many are used to. So if you are expecting them to taste the exact same I would adjust expectations. These are a great way to curb your sweet cravings any time of day without the guilt and or belly ache that comes with less healthy desserts.
FAQS for how to make these cupcakes:
Can I make this into a full size 13×9 inch rectangle pan?
Yes, simply double all of the ingredient measurements and possibly bake them a few minutes longer, depending on your oven.
Should you refrigerate Blondies?
Yes, if you’d like them to last longer. Because of how moist these blondies are you won’t want to store them at room temperature for more than 5 days.
Are vegan chocolate chip chickpea blondies good cold?
It depends on your taste preferences, but I say yes! If you like a hard bite of chocolate in your treats you’ll love these cold.
Ingredients and substitutions for Vegan Chocolate Chip Chickpea Blondies
Chickpeas, AKA Garbanzo Beans, are a perfect base for making these cookies bars soft and chewy. They add some healthy plant protein and fiber as well.
Coconut Palm Sugar:
I like making these with Coconut Palm Sugar as it’s a bit healthier and I like the more caramely flavor. You can use unbleached organic cane sugar with great results for this recipe if coconut sugar isn’t your thing or you can’t get it.
Gluten Free 1 to 1 Flour:
All-purpose unbleached flour works perfectly well for this recipe if you don’t care to make them gluten free. If you’d like to use cake flour for an even lighter texture that’s a great option too. For making them as the recipe is written use a gluten free flour blend that is made to measure 1 to 1. Bob’s Red Mill makes a great one.
Sea Salt, Almond Extract, and Vanilla Extract:
Helps act as a replacement for eggs and makes these bars more moist.
Dairy Free Dark Chocolate Chips
If you eat dairy you can replace these with any type of chocolate you’d like, however for dairy free or vegan cookie bars use a brand of chocolate chips that are vegan such as Enjoy Life Chocolate Chips
How to make Vegan Chocolate Chip Chickpea Blondies
Step one is to blend all of the wet ingredients together with the chickpeas in a food processor or a blender. You then mix the blended ingredients into the dry ingredients until you have a thick batter.
After that you want to scrape it all into the pan and top it with plenty of extra chocolate chips. Then it’s baking time. Depending on your oven it may take a little longer or shorter than the recipe says. Ovens really do vary.
After they bake, and while they’re cooling off is the perfect time to work on your will power. I know you’ll want to grab a knife and dig right in but if you like clean edges hold yourself back. They will cut much prettier if you wait until they are very cooled. However, if you just want a big gooey bite with all that melted chocolate that’s not bad either.
Some helpful things for making these vegan cookie bars:
Ninja Blender Set: There are plenty of options when it comes to blenders and food processors but I love this set.
8×8 inch square baking pan: You can double this recipe and bake it in a 13×9 pan as well, but an 8×8 inch pan is the perfect size for this recipe.
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Vegan Chocolate Chip Chickpea Blondies (Gluten Free)
Chickpeas make the perfect base for these simple and delicious cookie bars. They add natural plant protein and fiber making these a healthier snack or dessert option.
- 1 cup gluten free 1 to 1 flour
- 1 can 425g Chickpeas (Garbanzo Beans) drained and rinsed
- 3/4 cup coconut palm sugar
- 1 ripe banana, mashed
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon almond extract optional
- 1 teaspoon vanilla extract
- 1/2 cup dairy free dark chocolate chips
Preheat oven to 350 degrees F and lightly grease an 8x8 inch baking pan with oil or line with parchment paper.
Add the beans, coconut sugar, banana, vanilla, and almond extract to a blender or food processor and blend until smooth. In a medium mixing bowl, combine the flour, baking powder, salt, and chocolate chips. Use a spatula to scrape the blended mixture into the dry ingredients and stir to combine evenly.
Scrape the mixture out into pan and spread evenly. Sprinkle with extra chocolate chips (optional) and place in oven to bake for 30 - 35 minutes until set and lightly browned on top. Remove from oven and cool for at least 5 minutes before cutting.
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
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