These moist and chewy blondies get their fudgy texture from a surprising base: canned chickpeas! Blended with nut butter, maple syrup, and a handful of chocolate chips, they’re the perfect balance of satisfying and secretly wholesome. Great for lunchboxes, late-night snacking, or a quick dessert fix.
Preheat oven to 350°F (175°C).
Line an 8x8-inch baking pan with parchment paper or lightly grease it.
In a food processor or high-speed blender, combine:
Chickpeas
Nut butter
Maple syrup
Vanilla
Baking powder, baking soda, and salt
Blend until completely smooth and creamy—this may take 1–2 minutes.
Remove blade and gently fold in chocolate chips by hand.
Add optional oat or almond flour if you'd like a more cake-like texture.
Spread batter evenly into prepared pan.
Sprinkle extra chocolate chips on top.
Bake for 25–28 minutes, or until edges are golden and center is set (a toothpick should come out mostly clean).
Let cool in pan for 10–15 minutes, then lift out and cool completely before slicing into squares.
Blend well—any grainy texture is due to under-blended chickpeas.
Let them cool fully for the best texture—they firm up beautifully.
Use dark chocolate chips for a less sweet, more decadent vibe.
Add chopped walnuts, coconut flakes, or dried cranberries for texture.
Swap in tahini for a nut-free version.
Turn into blondie muffins by baking in a mini muffin tin (adjust bake time to ~18 minutes).
Serve with: A glass of cold milk, oat milk, or espresso
Occasion: Quick dessert, lunchbox snack, healthy potluck treat
Good for: Gluten-free diets, picky eaters, or protein-packed treats
12 servings