Favorite Fudgy Peanut Butter Chickpea Blondies (Gluten-free & Vegan)

Blondies are the underrated sister of brownies, and these Peanut Butter Chickpea Blondies are here to change that! They’re chewy, gooey, and so full of peanut butter flavor that you’re not going to miss those chocolate squares anymore.

Obsessed. I am OBSESSED with these Peanut Butter Chickpea Blondies.  I’ve been making this recipe twice every weekend for a month now, having the entire batch at once, and I still can’t get enough! 

My personal preference is to have them warm with a glass of cold milk, and my serving size preference? This entire recipe! Yes, I did have the entire pan full in one go. Happened the next day as well, and the third day too. If I had to ask you to try just one of my recipes, this would be it!

The rich peanut butter flavor combined with the dark chocolate chips is just so so good, especially when they’re still warm. I don’t even bother cutting them up anymore, and just eat it all straight out of the baking dish!

These are flourless fudgy bars and are made with chickpeas, so they’re actually healthy! Oh, and vegan too.

Favorite Fudgy Peanut Butter Chickpea Blondies (Gluten-free & Vegan)

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Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings: 9 1½” squares

Calories: 74kcal

Course: Dessert

Cuisine: American

Chewy, gooey, and so full of peanut butter, these fudgy bars also come with a chocolate surprise! They're made with chickpeas and with no sugar or flour, these bars actually healthy.

Ingredients

• ¾ cup Chickpeas, Canned (195g) or Cooked from dry (55g)
• ¼ cup Peanut Butter, Creamy, 64g
• 1 Tbsp Almond Milk, Unsweetened
• 1 tsp Vanilla Extract
• ½ tsp Baking Powder
• Stevia Sweetener, 2 Tbsp sugar worth (Use your brand's Conversion Chart)
• 1½ Tbsp Mini Chocolate Chips, Stevia Sweetened, 21g

Instructions

• Preheat oven to 325°F (350°F for metal pan).
• Place chickpeas in a food processor or blender, and process until coarse and grainy, about 30 seconds.
• In a large bowl, combine remaining ingredients except chocolate chips, and stir until uniform.
• Transfer chickpeas to bowl and mix well. Fold in ¾ of the chocolate chips.
• Line a 5” x 5” glass baking dish with parchment paper and pour dough in, flattening with a spatula. Top with a remaining chocolate chips.
• Bake for 23-25 minutes or until the top and edges are a lightly browned. Batter may look undercooked, but will get firm as it cools.
• Remove from oven and let sit 10 minutes to cool before removing from the pan.
• Cut into slices and enjoy!

Notes

Recipe adapted from Healthy Liv.

Storage:

• Room temperature: 1-2 days, tightly wrapped in plastic wrap or airtight container.
• Fridge: 3-5 days in an airtight glass container.
• Freezer: Individually wrapped in plastic wrap and placed in a freezer bag.

Product Recommendation:

• Lily’s Dark Chocolate Baking Chips

Nutrition:

• Servings: 9 x 1½” squares | Serving size: 1
• Calories: 74kcal
• Fat: 4.7g | Saturated fat: 1.1g
• Carbohydrates: 6.3g | Fiber: 1.6g | Sugar: 1.1g
• Protein: 2.9g