Vegan Peanut Butter Chickpea Blondies (oil-free, grain-free)

My quick and easy Vegan Peanut Butter Chickpea Blondies taste decadent but are super-heathy! They are vegan, grain-free, gluten-free, oil-free, and only 102 calories each.

Hi everyone, hope you are staying warm and cozy on this first day of February.

We are a month in to the New Year, so it is a great time to reassess how things are going with resolutions, especially any related to eating better and moving more.

January always seems like a rough time to make major changes, so do not worry if it is off to a rocky start. Pat yourself on the back for ANY positive changes and carry on–you’ve got this!

To make life a little sweeter along the way to good health and great habits, I am offering a simple recipe that is a winner at our house (even with my 3-year-old): Vegan Peanut Butter Chickpea Blondies!

No, this is not a joke: these fudgy chocolate chip-flecked blondies taste like a splurge, but are in fact a healthy treat for any time of the day (breakfast included).

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Oil-free
• Grain-free
• Gluten-free
• Flourless
• Fast & easy to make

Let’s get baking, shall we?

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

• canned chickpeas, rinsed and drained
• smooth peanut butter (I have notes in the recipe card for options)
• coconut sugar (I have notes in the recipe card for options)
• vanilla extract
• baking soda
• miniature chocolate chips (dairy & grain-free, as needed)

The not-so-secret ingredient in these healthy-decadent blondies is right there in the name: Chickpeas.

CHICKPEAS???!!! I know that’s what you’re thinking, but hold on, there is a method to my culinary madness. Chickpeas, once pureed, lend a smooth, buttery flavor, as well as ample structure to these flour-free blondies. Trust me, they work like a charm.

In addition, chickpeas add plant-based protein without the need for )expensive) vegan protein powder. Win!

How to Make Vegan Peanut Butter Chickpea Blondies

Note that the complete directions are also in the recipe card below.

Now, on to the making, which is ridiculously simple.

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Prepare an 8-inch (20 cm) square baking pan. I like to line the pan with parchment paper (it makes the blondies easier to remove once cooled), but you can also simply spray or lightly grease the pan.

Step Two: Blend the Batter

Rinse and drain the chickpeas and add to a blender along with the remaining ingredients, except for the chocolate chips: specifically, peanut butter, water, coconut palm sugar (or brown sugar), water, baking soda, and vanilla.

Process, stopping to scrape the sides several times, until completley smooth.

Step Three: Spread Batter in Pan

Spread the batter into the prepared pan smoothing the top.

Step Four: Add the Chocolate Chips

Sprinkle the blondies with the chocolate chips. I like to use miniature chocolate chips (to cover more surface area), but you can also use regular size, whatever you have on hand or prefer.

Step Five: Bake

Bake in a 350F oven for 20 to 24 minutes or until the surface of the blondies appears dry and the edges are beginning to turn golden brown.

Be careful not to overbake! You want these to be fudgy, not cakey, so less is definitely more when it comes to baking time.

Hello, delicious!

Step Six: Cool

Wait until the blondies are cool before removing from the pan and cutting into bars or squares. I know, it’s hard to wait, but the blondies will be much sturdier once cooled.

Happy baking, everyone!

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