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    Home » Gluten-Free

    Protein Blondies with Chocolate Chips - made with Chickpeas

    May 4, 2021 by Agnieszka 12 Comments

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    Jump to Recipe Print Recipe

    These flourless Protein Blondies with Chocolate Chips are an amazing dessert that’s light, satisfying and made entirely with whole foods. They are soft, moist, studded with dark chocolate and resemble the texture of cake so much, it’s hard to believe they’re made with chickpeas!

    chickpea blondies with chocolate chips on white parchment paper on a black cooling rack.

    I love making desserts out of unexpected healthy ingredients because a) I love desserts, and b) I love the idea of eating whole, healthy foods. However, when it comes to baking treats with beans, I’m always a little suspicious. Black bean brownies are one example of this. They do look like brownies and they certainly don’t taste like beans, but they don’t taste like brownies either.

    These protein chickpea blondies are NOT like black bean brownies though. Although they are made almost entirely with canned chickpeas and a small part of almond flour, their taste and texture are so close to the real deal, it will stop you in your tracks. Seriously.

    My kids, who I swear have a built-in radar for “health foods” hidden in sweet treats, devoured the entire batch in 5 minutes. This doesn’t happen much and just proves that these blondies are truly magical. They look and taste like cake, but are actually filled with a ton of protein and fiber. They are also gluten, grain, refined sugar and dairy free.

    Jump to:
    • Ingredient notes
    • How to make protein blondies
    • Storage and freezing tips
    • Substitutions and variations
    • Recipe FAQs
    • More healthy baked goods
    • Recipe
    • YOU MAY ALSO LIKE
    • Meet the Author

    Ingredient notes

    chickpea blondies ingredients laid out on white marble surface with text labels.
    • Canned Chickpeas: also known as garbanzo beans, they are cheap, full of fiber and protein, and great for baking, as it turns out!
    • Cashew Butter: you can use any nut butter you like or have on hand (almond, peanut, mixed nut) though cashew is my favorite for this recipe because I find it to be the most neutral tasting.
    • Maple Syrup: use 100% pure maple syrup to add sweetness to the blondies. Mine is always local from Maine.
    • Almond Flour: since these blondies are grain and gluten-free, almond flour is used to give the blondies cake-like texture.
    • Dark Chocolate Chips: use good quality dark or semi-sweet chocolate chips.
    • Vanilla: to add complexity to the flavor.
    • Egg: organic and/or pasture raised egg is always best. You can also use egg replacer such as Bob’s Red Mill.
    • Baking Powder and Baking Soda: to help the blondies raise.
    • Salt: to balance out the flavors.

    How to make protein blondies

    All you need to make these blondies is a food processor, a silicone spatula and an 8x8’’ cake pan.

    Step 1: Drain the chickpeas, place them in the food processor with cashew butter (or nut butter of choice), maple syrup and blend until smooth.

    two side by side photos of chickpeas and maple syrup in a food processor before and after blending.

    Step 2: Add vanilla, almond flour, baking powder and baking soda, salt and egg. Pulse a couple times until combined. At this point you can transfer the batter into a mixing bowl but as long as you’re careful with the blade, there is no true need for that.

    2 side by side photos of chickpea blondie batter before and after adding chocolate chips in the food processor.

    Step 3: Stir in most of the chocolate chips and transfer into an 8x8’’ cake pan lined with parchment paper. Add the remaining chocolate chips to the top.

    2 side by side photos of chickpea blondies before and after baking.

    Step 4: Bake at 350 degrees Fahrenheit for about 25-30 minutes or until a toothpick inserted in the middle of the blondies comes out mostly clean. Be careful not to overbake. The top should be slightly golden but not browned.

    Step 5: Cool completely on a rack before cutting into squares. I like these blondies chilled best so I usually cool them completely, cover the pan with plastic wrap and cut them after a couple hours or the next day.

    four chickpea blondies stacked on white parchment paper.

    Storage and freezing tips

    Store covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. You can also freeze them. To do so, let cool completely, cut into squares, wrap individual squares in plastic wrap and store in a zip lock bag in the freezer for up to 3 months. To serve, let thaw at room temperature on the counter and enjoy.

    Substitutions and variations

    • To make these dark chocolate chip protein blondies dairy free, use vegan chocolate chips, such as Lily’s.
    • I like creamy cashew butter best for this recipe, but feel free to experiment with almond or peanut butter, if you prefer.
    • I tried making these with and without egg (using flax egg) but I found that flax egg does not produce the same texture. If you don’t mind a fudgier, doughier texture, you can give it a try.

    Recipe FAQs

    Are these blondies gluten free?

    Yes, they are! Because they are made with no wheat flour, they contain no gluten.

    Do they include protein powder?

    No. The high protein content in this recipe comes from chickpeas, cashew butter and almond flour, all of which are naturally high in protein. 

    Can I swap cashew butter for other nut butter?

    Yes, absolutely! Cashew butter has the most neutral, least "nutty" flavor which is why I like it in this recipe but if you don't have any, feel free to substitute it for all-natural peanut or almond butter.

    Can you taste chickpeas in this recipe?

    Honestly, no. The consistency is definitely a little different than regular blondies made with flour, sugar and butter but you won't taste the chickpeas. 

    What is the consistency like?

    They are light, fluffy and moist. 

    chickpea blondies with chocolate chips cut into squares on white parchment paper on a black cooling rack on light gray surface with 3 pink carnations, chocolate chips and a white cup of tea around

    If you try these Protein Blondies with Dark Chocolate Chips, be sure to leave me a comment and give this recipe a rating. I would love to hear from you and see how it turned out for you! You can also share and tag me on Instagram!

    More healthy baked goods

    • Avocado Raspberry Brownies
    • Healthy Banana Oat Bread
    • Banana, Chocolate & Cherry Oatmeal Cookies
    • Banana Strawberry Oat Muffins

    This post may contain affiliate links. 

    Recipe

    Flourless Protein Blondies with Chocolate Chips

    Protein Blondies with Chocolate Chips are an amazing dessert that’s light, satisfying and made entirely with whole foods. The high protein content comes from chickpeas and nut butter.
    5 from 11 votes
    Print Pin Rate
    Course: desserts
    Cuisine: American
    Keyword: chickpea blondies, flourless blondies, gluten free blondies
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 9 servings
    Calories: 264kcal
    Author: Agnieszka

    Ingredients

    • 15 ounce can of chickpeas drained
    • ⅓ cup cashew butter or almond or peanut butter
    • ½ cup pure maple syrup
    • 1 large egg
    • 1 teaspoon vanilla
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup chocolate chips or vegan chocolate chips
    • ⅓ cup almond flour

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit (180 Celsius) and line an 8x8’’ pan with parchment paper.
    • Place the chickpeas and maple syrup in the bowl of a food processor and blend until smooth, a minute or two.
    • Add the nut butter (I used cashew), egg, vanilla, salt, baking powder, baking soda and almond flour and pulse a couple times until combined.
    • Stir in most of the chocolate chips.
    • Pour the batter directly from the food processor bowl to the lined pan, using a silicone spatula to scrape the sides. Be careful about the blade – when it’s fully visible, remove it holding by the plastic piece. Use a silicone spatula to scrape the blade and sides of the food processor bowl.
    • Decorate the top with remaining chocolate chips.
    • Bake in preheated oven until the top looks slightly golden and a toothpick inserted in the blondies comes out mostly clean, about 25-30 minutes.
    • Cool completely on a wire rack and slice into squares.

    Notes

    To make these dark chocolate chip protein blondies dairy free, use vegan chocolate chips, such as Lily's.
    I like creamy cashew butter best for this recipe, but feel free to experiment with almond or peanut butter, if you prefer.

    Nutrition

    Serving: 1square | Calories: 264kcal | Carbohydrates: 35g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 228mg | Potassium: 266mg | Fiber: 4g | Sugar: 19g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg

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    Meet the Author

    Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Lilian

      May 07, 2021 at 1:20 pm

      5 stars
      I had major reservations about using chickpeas but the results were fantastic. Highly recommend. Thanks for the recipe.

      Reply
      • Agnieszka

        May 08, 2021 at 6:47 pm

        So glad you liked the recipe!

        Reply
    2. Bintu | Budget Delicious

      May 10, 2021 at 4:39 pm

      5 stars
      These look so light and delicious. Such a great idea to use chickpeas - so healthy!

      Reply
    3. Dannii

      May 10, 2021 at 4:57 pm

      5 stars
      I have never had any luck baking with chickpeas, but these look pretty easy. I am going to give them a try.

      Reply
    4. Tara

      May 10, 2021 at 5:20 pm

      5 stars
      I love that you made these blondies with chickpeas and almond flour! They look so good, especially with all the chocolate chips.

      Reply
    5. Rhonda

      May 10, 2021 at 5:26 pm

      5 stars
      I am so happy I found these. Not only can I eat them on my restricted diet, but they are also delicious. Thanks for the clear and easy step-by-step directions.

      Reply
    6. Beth

      May 10, 2021 at 5:55 pm

      5 stars
      I was nervous to try these chickpea blondies but they turned out amazing! So delicious and my hubby absolutely loved these! I'll definitely be making these again soon!

      Reply
    7. Jeri

      May 26, 2021 at 10:40 pm

      5 stars
      These look absolutely delicious! I am always on the lookout for sweet treats that are made with wholesome ingredients and not full of refined sugar! I will definitely be making these soon!

      Reply
    8. Alexandra

      May 27, 2021 at 4:49 am

      5 stars
      These were such a delicious sweet treat - perfect for when those afternoon cravings come about! Will make them again for sure.

      Reply
    9. maryanne

      May 27, 2021 at 10:54 am

      5 stars
      I love baking with chickpeas, and these were a huge hit! Thanks for the delicious recipe!

      Reply
    10. Jere Cassidy

      May 27, 2021 at 1:41 pm

      5 stars
      Wow, it is amazing all the new ways to make our food healthier. I have all the ingredients to make these blondies. They look amazing.

      Reply
    11. Audrey

      May 27, 2021 at 4:53 pm

      5 stars
      I have so many cans of chickpeas to use up- thanks for this recipe!

      Reply

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    About me

    Hello and welcome to Wholly Tasteful, a healthy food and lifestyle blog! My name is Agnieszka and I am a busy mom of 3 living in and renovating a 1852 farmhouse in Maine. My recipes use ingredients that are healthy, whole and family friendly. More about me

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