Not sure what to do with that can of chickpeas in the pantry? Try these simple, protein-packed Peanut Butter Chickpea Blondies. They’re flourless, loaded with chocolate chips and coconut, and surprisingly delicious—don’t knock them until you try them!
This recipe was originally published February 2017 and updated December 2020. In February 2017 we began our adoption journey; the personal story is included below the full recipe for anyone who wants to read it.
Chickpeas don’t always make it into our regular meal rotation, but when I have a can sitting around I like to turn it into something everyone actually eats. These Peanut Butter Chickpea Blondies are one of those go-to recipes—flavorful, easy, and a great way to use up garbanzos before they expire.
If you enjoy chickpea-based dishes, other favorites include a simple chickpea avocado salad, chocolate hummus, or a mock tuna-style chickpea salad. But when the family needs convincing, these flourless peanut butter blondies usually do the trick.
Why this recipe works:
- Super simple to make. Most of the work is done in the food processor—just pulse until the chickpeas break down, add the remaining ingredients, and fold in mix-ins.
- Extra fiber and protein. Chickpeas and peanut butter give these blondies more nutritional value than an ordinary bar.
- Customizable flavor. Chocolate chips, white chocolate, shredded coconut, crushed pretzels and more all work well—mix and match to taste.
- Great for using up pantry items. If you have canned chickpeas that need a purpose, this recipe transforms them into a crowd-pleasing treat.
What you will need:
- Natural, runny peanut butter works best—it blends smoothly into the batter.
- Canned (cooked) chickpeas are required; dried beans will not work without cooking first.
- Mix-ins: chocolate chips, shredded coconut, crushed pretzels, and similar add-ins are optional but highly recommended.
How to make these:
- Preheat oven to 350°F (177°C).
- Add rinsed chickpeas, maple syrup and vanilla to a food processor and blend until a smooth, paste-like texture forms. Scrape the bowl as needed. It doesn’t have to be perfectly silky, but aim for as smooth as possible.
- Add the peanut butter, sea salt, baking soda, baking powder and shredded coconut (if using). Process until well combined; coconut will leave some texture in the batter.
- Fold in chocolate chips, crushed pretzels or any other add-ins. For extra crunch, press a few pretzel pieces on top of the batter before baking.
- Spread the thick batter into a parchment-lined 6×8-inch baking dish (an 8×8 will make thinner bars; a doubled recipe fits a 9×9 pan).
- Bake 18–22 minutes, until the top is set and a toothpick comes out almost clean. Avoid overbaking to prevent dryness.
- Cool completely before cutting. Optionally drizzle melted chocolate chips over the top and serve.
Notes and tips:
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Cut only after the bars have cooled; they can fall apart if sliced warm. If you don’t mind a rustic look, you can dig in early.
- The batter tastes great straight from the food processor as cookie dough—if you’re tempted, go for it!
Try these other simple recipes:
- Double Chocolate White Bean Brownies
- Vegan Chickpea Cookie Dough
- Simple Crunchy Peanut Butter Granola
- No Bake Peanut Butter Oatmeal Balls
- Chocolate Peanut Butter Oatmeal Bars
DID YOU MAKE THIS RECIPE? LEAVE A COMMENT AND LET ME KNOW!
Loaded Chickpea Blondies
Ingredients
- 1 can chickpeas, rinsed (approx. 15 oz.)
- ½ cup natural peanut butter
- ⅓ cup plus 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup unsweetened shredded coconut (optional)
- ¼ teaspoon sea salt
- ½–⅔ cup dark chocolate chips
- ¼ cup crushed pretzels (optional)
Instructions
- Preheat oven to 350°F.
- In a food processor, combine rinsed chickpeas, maple syrup and vanilla. Process until mostly smooth, scraping the bowl as needed.
- Add peanut butter, coconut (if using), sea salt, baking soda and baking powder. Process until combined; a little coconut texture is fine.
- Fold in chocolate chips and pretzel pieces if using. Spread the batter in a parchment-lined 6×8-inch dish.
- Bake 18–22 minutes, until a toothpick comes out clean or nearly clean. Let cool about 10 minutes before slicing. Drizzle with melted chocolate if desired.
Notes
- Store in an airtight container for about 3 days at room temperature or up to a week refrigerated.
- Bars are easier to slice after cooling completely; warm bars may fall apart.
- Batter is tasty straight from the food processor—eat it like cookie dough if you like!
Nutrition
Carbohydrates: 22 g,
Protein: 6 g,
Fat: 11 g,
Fiber: 4 g
Nutrition information is an approximation.
Shop This Post
Food Processor
Chickpeas
Peanut Butter
Pyrex 6×8 Inch Pan
If you’ve read this far and want more than the recipe, the personal story below marks the beginning of our adoption journey. Thank you for reading.
The Big Shift…
Sometimes I waited to share this story because I didn’t want to tell it if the outcome wasn’t what I hoped. But silence can make the journey feel lonelier. Sharing our experience has connected us with others facing similar struggles, and that connection brings hope.
We faced multiple rounds of fertility treatments and painful losses. Our first pregnancy ended at 12 weeks, and another attempt later also ended in heartbreak despite extensive testing and treatments. After a cancelled cycle and a second failed IVF, we decided we couldn’t continue with more treatment—both financially and emotionally it had taken its toll.
Through tests, scans and many attempts to find answers, the medical route became less certain. Around that time we began to consider adoption more seriously. A chance conversation with a former acquaintance who turned out to be an adoption attorney felt like a nudge in the right direction. We saved her card and kept the idea alive as we prepared for another cycle.
When the second cycle didn’t succeed, we were devastated, but that moment also clarified our path. We gathered ourselves, supported one another, and began the adoption process. Completing our adoption application felt like the start of a new chapter—a hopeful, meaningful next step.
Our story is far from over; it has simply shifted into a new phase, and we’re grateful to share it. If you’re on a similar path, know you’re not alone. Thank you for being part of the journey.