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Chickpea blondies? Hear us out! Not only do these legume-based treats have a delightful fudgy texture, they have twice as much fiber and three times as much protein as a blondie made with flour.

EatingWell Magazine, April 2022


Credit: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks

Recipe Summary

15 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line an 8-inch-square baking pan with parchment paper, letting some overhang the sides.

  • Reserve 2 tablespoons liquid (aquafaba) from the chickpea can. Rinse chickpeas and pat dry. Combine the chickpeas and aquafaba in a food processor along with brown sugar, peanut butter, chickpea flour, vanilla and baking powder. Process until smooth. Add chocolate chips and peanuts; pulse a couple of times to mix. Scrape the batter into the prepared pan and spread in an even layer. Sprinkle with salt.

  • Bake until a toothpick inserted in the center comes out with just a few crumbs attached and the top is firm and starting to brown at the edges, about 40 minutes. Cool in the pan on a wire rack for 30 minutes, then use the parchment as handles to transfer the blondies to a cutting board. Cut into 12 pieces.


Parchment paper

Nutrition Facts

1 blondie
206 calories; protein 6g; carbohydrates 25g; dietary fiber 3g; sugars 17g; added sugar 16g; fat 9g; saturated fat 2g; mono fat 5g; poly fat 2g; vitamin a iu 1IU; folate 35mg; sodium 277mg; iron 1mg; magnesium 26mg; potassium 127mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 1mg.