These flourless chocolate chip chickpea blondies are a rich, decadent treat. Flourless and naturally sweetened with honey, these blondies are blood sugar friendly unlike traditional blondies. Chickpeas and nut butter come together with honey and dark chocolate for a protein-rich treat you won’t be able to resist.
If you have a sweet tooth and are looking for healthier options that are made with wholesome natural ingredients you may like these Paleo Brownies, these Peanut Butter Blossoms or these Peanut Butter and Jelly Shortbread Bars.
Why You’ll Love This Recipe For Chocolate Chip Chickpea Blondies
With just a few basic ingredients you can whip up a batch of these healthy gluten free, refined sugar free blondies. Loaded with protein and healthy fats these blondies are blood sugar friendly, nutrient dense and taste great. The perfect treat for the kids’ lunchboxes or to pair with your afternoon coffee or tea.
Ingredients To Make Blondies
- Coconut oil – If you prefer not to have a coconut taste in your blondies you can use unflavored coconut oil. Read the jar carefully to see if it says unflavored.
- Chickpeas – I used one can, drained and rinsed.
- All natural nut butter – Almond butter or peanut butter work best. Make sure there are no added sugars or oils in the ingredient list.
- Honey
- Vanilla – I use real vanilla extract.
- Salt
- Baking powder
- Baking soda
- Egg – I used one organic white egg but any kind of egg will work.
- Dark chocolate – I used chopped dark chocolate in the batter and for garnish. You can also use dark chocolate chips.
- Sea salt for sprinkling on top
Equipment
- Measuring cups and spoons
- 8 x 8 inch pan
How To Make Flourless Blondies
- Preheat the oven to 350 °F.
- Lightly grease an 8×8 inch pan with coconut oil.
- In a food processor, add all the ingredients, except the chocolate, and sea salt. Process until it becomes a smooth batter.
- Fold in ⅓ cup of the chocolate.
- Pour the batter into the prepared pan, and spread the top smooth with a spatula. The batter is thick and may stick to the spatula, coat it in a bit of coconut oil to prevent this.
- Sprinkle the remaining chocolate on top.
- Bake for 20-25 minutes, or until a toothpick comes out clean and the sides are golden brown. The batter may appear underdone, but if it is cooked any longer the blondies will be dry.
- Cool in the pan for 20 minutes on a wire rack. Sprinkle with salt, and then cut into squares. Serve.
Storage
These flourless blondies will keep in an airtight container for up to 3 days or so on the kitchen counter. You can freeze them for up to 3 months.
Pro Tips
Here are a few things you can do to make sure your blondies turn out well every time.
- Take the egg and nut butter out of the fridge before you begin to prepare the blondies. They are easier to work with at room temperature.
- Use a good quality dark chocolate to add a nice rich chocolate flavor.
FAQs
Can I make these blondies nut free?
If you aren’t able to use almond or peanut butter you can try using a seed butter like sunflower or pumpkin. I haven’t used a seed butter before to make these blondies so if you do use one of these butters let me know how the blondies turn out.
Do blondies need to be refrigerated?
No, you can leave your blondies on the kitchen counter if you’d like.
What are blondies?
Blondies are a baked dessert that are similar to brownies but without the cocoa powder. Hence the name blondie.
Do you need flour to make blondies?
No! There is no flour required to make these flourless blondies.
Did you make this recipe? If you did, please tag me and share on Instagram!
Flourless Chocolate Chip Chickpea Blondies
Equipment
Ingredients
- coconut oil for greasing the pan
- 1 can chickpeas drained and rinsed
- ½ cup all natural nut butter almond butter or peanut butter work best
- ⅓ cup honey or keto syrup
- 2 tsp vanilla
- ½ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1 egg
- 2 ounces chopped dark chocolate
- coarse sea salt for sprinkling on top
Instructions
- Preheat the oven to 350 °F.
- Lightly grease an 8x8 inch pan with coconut oil (or line with parchment paper)
- In a food processor, add all the ingredients, except the chocolate, and sea salt. Process until it becomes a smooth batter.
- Fold in ⅓ cup of the chocolate.
- Pour the batter into the prepared pan, and spread the top smooth with a spatula. (the batter is thick and may stick to the spatula, coat it in a bit of coconut oil to prevent this).
- Sprinkle the remaining chocolate on top.
- Bake for 20-25 minutes, or until a toothpick comes out clean and the sides are golden brown. The batter may appear underdone, but if it is cooked any longer the blondies will be dry.
Notes
Serve.