Vegan Chickpea Blondies

Dairy-free. Gluten-free. Totally Delicious.

Vegan Chickpea Blondies - Dairy-free. Gluten-free. Totally Delicious.

If you’ve found your way here, chances are you’re looking for something delicious, vegan, gluten-free, and actually worth trying. Well, You’ve come to the right place because these Vegan Chickpea Blondies are everything you want out of a blondie - soft, chewy, and super flavorful. Plus, they’re crazy easy to make!

I don’t know about you, but I’ve had way too many disappointing vegan treats. They’re either seriously lacking in flavor, or dry, or have a weird texture you can’t quite put your finger on.

Now, I have to admit that I was a little hesitant here. Chickpeas and chocolate? Mmk….

Happily, I was proved wrong. Not only is this simple vegan treat easy to throw together, but it’s tender and just sweet enough. Plus, there’s plenty of dark chocolate in there for good measure.

Vegan Blondies with Chickpeas

The key to getting the right texture here is to use a food processor. I love my Russell Hobbs Desire Food Processor because it comes with a blender too, and it’s nice and compact. It really is the kind of appliance you should have in the kitchen - you’ll be amazed at the time you save. And it’s not even that expensive.

Back to the blondies…

This recipe is so fast because you will be using a food processor. Basically, you throw everything in together and blitz until smooth. How easy is that?

Did I mention they’re also gluten-free blondies? Let’s take a look.

Ingredients for Vegan Chickpea Blondies

If you’ve looked around, you’ll know that most of these recipes include some kind of nut butter. When it comes to peanut butter vegan blondies, or blondie brownie recipes without eggs, this chickpea version is my go-to. That’s because it’s not full of sugar, it tastes fantastic, and it doesn’t need any flour - gluten-free or otherwise.

If you’re on the lookout for chickpea blondies without peanut butter, there are a few great options out there. For this recipe, it’s super easy to replace the peanut butter with almond butter (or any nut butter you prefer). But I find without a nut butter, the flavor just isn’t the same.

Chickpeas - I promise, you don’t get that flavor, and so long as you blitz them thoroughly, they don’t leave an unpleasant texture.

Nut Butter- I adore peanut butter, but I’ve made these with almond butter too and they were to die for.

Maple Syrup - rather than loading these with sugar, you can use maple syrup, or agave nectar for the sweetner.

Vanilla - of course

Salt - as always

Baking Powder & Baking Soda - you need both to ensure you get the right texture - light and fudgy.

Chocolate - you can find speciality vegan chocolates, or dark chocolate is often vegan-friendly. Just be sure to check the package if you’re unsure.

Sea Salt - optional to sprinkle over the top. I highly recommend!

Is Chocolate Vegan?

Not all chocolate is vegan, and that’s due to the use of milk. Milk chocolate is pretty obvious, but some darker chocolates are made with milk solids for a creamier finish.

The easiest way to tell if something is vegan is to quickly scan the ingredients. Although, most vegan products will says as much on their packaging these days.

For chocolate specifically, you want to look our for milk solids, or even whey, which is derived from milk. Cocoa butter is vegan-friendly and generally, the higher the cacao content, the more vegan-friendly it is.

I personally like to use these Noble Choice Dairy Free Chocolate Chips but if you want to chop up a bar into chunks, you’ll get nice pockets of chocolate.

Vegan Chickpea Blondies - Dairy-free. Gluten-free. Totally Delicious.


  • 1 can chickpeas (425 grams - rinsed and drained*)
  • 120 grams peanut butter (or the nut butter you prefer)
  • 115 grams maple syrup (or agave nectar)
  • 2 teaspoons vanilla paste
  • 1/2 tsp salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 55 grams vegan chocolate chips (+ 10 grams for the top)
  • Sea salt (optional)


1. Preheat oven to 170°C/325°F.

2. Line a 20cm x 20cm baking dish with parchment paper.

3. Place the chickpeas into a food processor with half of the nut butter and process until completely smooth.

4. Add the rest of the ingredients (not including the chocolate or sea salt) and process until smooth.

5. Scrape the batter into a bowl and fold through the chocolate chips.

6. Scrape the thick batter into the prepared baking dish and sprinkle with sea salt and extra chocolate chips.

7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8. Allow to cool completely before slicing.

*Save the juice! It’s amazing to make vegan marshmallows!

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