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Chickpea blondies on baking paper
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5 from 1 vote

Peanut Butter Chocolate Chip Chickpea Blondies


  • 1 can chickpeas (400g-425g can)
  • 1/4 cup almond meal
  • 1/4 cup chickpea brine (reserve the brine from the can of chickpeas)
  • 2/3 cup peanut butter
  • 1/2 cup maple syrup (honey / agave syrup / rice malt syrup)
  • 1 tsp baking powder
  • 1/2 cup dark chocolate (chips or chopped)


  • Preheat your oven to 180c and line a 20 cm (8inch) baking pan with a piece of baking paper.
  • Drain your chickpeas with a colander, be sure to place a bowl under to catch the chickpea brine.
  • Place the chickpeas into the bowl of a food processor or blender.
  • Add in the almond meal, chickpea brine, peanut butter, syrup and baking powder.
  • Blend until smooth and creamy.
  • Add in your chocolate chips and mix through. You can reserve some of the chocolate to place on top of the blondies.
  • Place in the oven for 22-25 minutes. I like mine slightly gooey inside so 22 works great, if you prefer a more cakey texture bake them for the full 25 minutes.
  • Remove from the oven and set aside to cool. Chop into 16 squares.
  • These work great cold but I love eating them warm soon after baking.