Bomb Flourless Chickpea Blondies

By Sarah Hunt, AZFB Communications Intern



This recipe is so good, even the picky eaters in your family will want some of these! My brother-in-law is a great cook and this is one of my favorite recipes he makes. They are great for if you are allergic to gluten. They are also super moist and delicious! Whip up a batch tonight and share them with your friends and family!


Bomb Flourless Chickpea Blondies

By Zach Jarvis




1 can (15 ounces) chickpeas, rinsed and drained

½ cup all-natural peanut butter (or almond butter)

1/3 cup honey

2 teaspoons vanilla

½ tsp salt

¼ tsp baking powder

¼ tsp baking soda

1/3 cup dark chocolate chips plus 2 tbsp

Coarse sea salt, for sprinkling




  1. Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
  2. In a food processor or blender, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips. I like to use dark chocolate because it has less sugar but it’s up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own!
  3. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
  4. Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies. Store covered in the fridge for up to 3-5 days.


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