Chocolate Chip Almond Chickpea Blondies Recipe

Chocolate Chip Almond Chickpea Blondies Recipe

Healthy chickpea blondies made without peanut butter that are vegan and high in protein. Easy recipe that can be made low calorie by not adding the coconut oil and reducing the chocolate by half. For the sweetener applesauce or a banana can be used.

This chocolate chip blondie recipe is suitable for vegan, gluten free (make sure to use gluten-free oats), healthy, low sugar and plant-based diets.

A plate of healthy vegan Chocolate Chip Almond Chickpea Blondies

Moist and fudgy just like a normal blondie and you wouldn’t even realise how healthy this chickpea blondie is from how good they taste. Bursting with nutrition, heart-healthy fats, fibre and a few slices can count as up to 2 of your portions of fruit/vegetables.

Chocolate Chip Almond Chickpea Blondies Video Recipe

Play on youTube

Take the chickpea blondies out of the oven just they start to get a golden colour. Don’t worry if they seem soft out – they will harden once they have cooled down. This is because the recipe is gluten-free and like many similar recipes they get structure once cooled.

The healthy chickpea blondies in the photos and video were probably cooked for 2-3 mins too long.  This worked out in my favour as I managed to nibble on the four corner ones that caught a bit (but still tasted delicious) while taking the photos.

Often I’m spending half an hour get the perfect photo while fighting the urge to not gobble them while they are still hot from the oven.

chickpea blondies recipe no peanut butter

I made this chickpea blondie to use dates and whole almonds rather than almond or peanut butter as it’s cheaper and more nutritious with less processed foods.

You can use peeled almonds if you in your healthy blondie but I stuck with whole almonds with the skin on to add more nutrition and it worked amazingly well. If you have the time, soak the almonds for an hour or overnight to make them easier to blend and digest.

I used an 85% cacao chocolate bar and chopped into chunks to make this healthy chocolate chip blondie. The dark bitter chocolate works really well with the rest of the sweet blondie.

Use whatever chocolate you prefer but I’d recommend using one with a high cacao content because it’s healthier with less sugar and high in the complex compounds of cacao.

A plate of healthy vegan Chocolate Chip Almond Chickpea Blondies

The almonds can be substituted with any nut you prefer – walnuts and cashew nuts also taste great in this healthy blondie.

Peanuts can be used in this recipe if you prefer. When making this recipe with peanuts use unroasted nuts.

Chickpea and Almond Blondies - easy vegan recipe without peanut butter. They are gluten-free, vegan and high protein. Simple healthy recipe #vegan #protein #healthysnack #healthy #healthytreat

These Chocolate Chip Almond Chickpea Blondies are really easy to make, taste great and are free of eggs/milk/butter and flour. A blondie is just a lighter, in colour, brownie! Some people call these chickpea brownies.

Chickpeas are a great addition to this healthy blondie recipe as they have a variety of vitamins and minerals while also being a good source of fibre and protein.

Yield: 16 blondies

Chickpea Blondies

Chocolate Chip Almond Chickpea Blondies Recipe

Healthy chickpea blondies made without peanut butter that are vegan and high in protein. These Chocolate Chip Almond Chickpea Blondies are really easy to make, taste great and are free of eggs/milk/butter and flour. A blondie is just a lighter, in colour, brownie! Some people call these chickpea brownies.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1 can Chickpeas
  • ½ cup / 70g Almonds
  • ½ cup / 90g Chocolate chips
  • ¾ cup / 140g Dates
  • 1 cup / 90g rolled Oats, ground
  • 2-4 tbsp Maple syrup / Applesauce / date syrup or any other sweetener
  • 2 tbsp Coconut oil or coconut butter
  • ½ tsp Baking powder
  • 2 tsp Vanilla
  • a pinch of Salt
  • a few tbsp of Water, just enough to blend to a smooth batter


  1. Preheat the oven to 350 degrees F / 180 C.
  2. Melt the coconut oil and grind the oats.
  3. Add everything for the healthy blondie batter apart from the water and
    chocolate to a food processor. Blend until smooth adding water a
    tablespoon at a time.
  4. Stir in most of the chocolate chips and spread onto an 8″ pan lined with greaseproof paper.
  5. Bake
    the chickpea blondies 25-30 mins until they are slightly golden. Add a
    few more chocolate chips on the top once taken out of the oven.
  6. Allow to cool and then cut into slices.


  • Use coconut oil that is suitable for cooking, it’s often called culinary coconut oil, as it has a higher smoke point.
  • You
    can replace the coconut oil with any other oil, but the taste and smell
    of coconut oil works well and is suitable for baking.
  • If you want oil free chickpea blondies or lower in calories just leave out the oil.
  • To
    make gluten free chickpea blondies use gluten free oats. Oats are
    naturally gluten free but are often contaminated during growing or
  • You can use instant oats rather than grinding normal oats.
  • These healthy vegan blondies will last a couple of days in an airtight container.

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Nutrition Information



Serving Size


Amount Per Serving Calories 169Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 87mgCarbohydrates 27gFiber 3gSugar 17gProtein 3g

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44 thoughts on “Chocolate Chip Almond Chickpea Blondies”

  1. I noticed that the video included baking powder and salt, but these ingredients are not listed in the recipe above. What were the measurements for the b. powder and the salt? Thanks.

  2. Thanks for a great recipe! I would like to use non-can chickpeas, can you please tell me the non-can measurement and should they be baked, boiled or raw chickpeas to fit the ones from the can?

    1. Bastian Nest and Glow

      Hi Amanda, there is the approx calories in the recipe info – sadly I don’t have the time to work out all the nutritional information and i’m cautious at doing so as our recipes use fresh whole ingredients so its difficult to say with any good degree of accuracy. 1 avocado and 1 date can vary so much in size and nutritional composition.

    1. Bastian Nest and Glow

      Hi Ati, it’s per slice – but I’ve calculated it on the high end as if people put in the higher amount of sweetener. To make it lower calorie you can leave out the coconut oil and put in less sweetener 🙂

    1. Bastian Nest and Glow

      They are just there for sweetness – so more sweetener or another dried fruit like raisins will work well 🙂

  3. Can date paste be substituted for fresh dates? If so what is the equivalent measurement, please.

    Tia (thanks in advance) ☕????

    1. Bastian Nest and Glow

      Hello, Yes that would work but might take slightly longer to bake. Not sure exactly on the amount as it depends on the sweetness of the paste – maybe try a tbsp per date needed and give it a taste 🙂

  4. Hi! You said you used dates and whole almonds instead of almond butter. If I were to use almond butter, what amount should i use?
    Looks yum and can’t wait to try it!!!


  5. Hi , I used walnuts instead of almonds and sultanas instead of chocolate as I don’t like chocolate. They were so good , I making more today .

  6. Oh dear. I just made these, shared them with my foodie neighbor and we are both beyond delighted. I added coconut and walnuts to the base and omitted the oil, added 2 T aquafaba in its place. Thank you Bastian. So glad I have your book.

    1. Oh dear? Sounds amazing to me! Glad you liked this recipe. I have to admit I don’t add coconut oil anymore and they are still great. No thank you for sharing 😀

  7. Heyy,
    Just wanted to say a huge thank you. When I made this one recently, me and my friend simple devoured the whole thing!^^ it’s healthy, has great texture and tastes amazing. Gonna prepare it again for my family. I love recipies from your website, and appreciate this one so much.
    Have a great day!

    1. Bastian Durward

      Wow Maria, thanks so much for sharing – really means a lot knowing someone has made a recipe and likes it. Hope your family enjoy it just as much!

  8. Jennifer Parsley

    I made this recipe this week and we enjoyed it for dessert during the week and I grabbed two bars for a quick lunch substitute at work one day. They are so healthy I felt good about eating these for a meal! I posted a video of me making these on my Jennifer Parsley Wellness YouTube channel if you are interested. Thank you so much for a great healthy vegan dessert recipe.

    1. Bastian Durward

      I would add two to this blondie recipe, then bake for a few mins longer. Depends how much you like banana though

  9. Sorry I have another question, wasn’t really sure how much was that wet to add? Never made blondies before and still not sure on the consistency it should of had before baking. Thanks ?

  10. These are delicious, thank you! I used homemade date syrup as the sweetener and didn’t use any oil.

    I keep them in the fridge and they’re very nice to eat chilled. They freeze and defrost nicely, too.

    Thanks for a great recipe. 🙂

  11. Thank you Bastian for this yummy brilliant recipe <3
    I used frozen chickpeas (didn't have canned) so I boiled it first.
    I was so skeptic along the making, I mean – chickpeas?! once I had a consistent batter I tasted this "cookie dough" and could tell it was going to be delicious, still some skepticism remained, not being sure what's gonna happen in the oven. The baking smell was good news 🙂 Taking it out of the oven revealed a success! it was chocolatey and mushy (in a good way) and wonderful and with a yummy crust.
    It has about 2,100 (175 per slice) calories and 102 grams (8.5 per slice) protein in the batter, so, not too bad at all! :))

  12. Absolutely gorgeous! Was sceptical about a chick pea dessert but we loved them! Thank you so much for sharing the recipe!

  13. These are gorgeous. I made them last night with walnuts. I put 3tbsp of maple syrup/honey in but will use 4 next time.
    Also I used 2 tbsp of the aquafaba instead of water.
    In my fan oven I put it in at 170 and just burnt at the edges at dead on 25 mins, so a few minutes less next time.
    Thank you so much for all your work in creating these marvelous recipes. This was exactly what I was looking for, bean based, no pb and liquid non refined sugar ?

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