FIT hits the PAN Friday – Flourless Chocolate Chip Chickpea Blondies with Sea Salt

I have been on a chickpea baking kick. I love that I can create gooey chocolaty desserts with no flour! This recipe is gluten-free and vegan. I originally saw the recipe on Pinterest, but was able to track it down to Ambitious Kitchen. She has a ton of great recipes. Click the link to visit her page!

I made these pretty late at night after I had my husband run to the store for the non-dairy chocolate chips (he is a good man :)). There are several brands out there but I used Enjoy Life Mini Chips and they really do taste like regular chocolate chips! Who knew?

The bars taste best just out of the oven but I stored mine in the fridge in an airtight container and they kept just fine. Enjoy!







Flourless Chocolate Chip Chickpea Blondies with Sea Salt {vegan, gluten-free & healthy}

*photo from Ambitious Kitchens

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins

Secretly healthy blondies made with chickpeas, peanut butter, and chocolate. Taste amazingly like peanut butter cookies. Flourless and no butter! Natural ingredients.

Author: Monique of
Recipe type: Bar, Healthy, Vegan, Gluten-free, Snack, Dessert
Serves: 16


  • Cooking Spray
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 cup all natural almond butter or peanut butter
  • 1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
  • 2 teaspoons vanilla
  • 1/2 tsp salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
  • 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, 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.
Adding an egg to the batter will make it more cake-like, but not vegan.
You can use your favorite nut butter, just make sure it’s all natural.
Feel free to add in other things according to your dietary needs like nuts, dried fruit, or other types of chocolate.
Nutrition Information
Serving size: 1 bar (1/16th of recipe) Calories: 120 Fat: 6g Carbohydrates: 13.5g Sugar: 6.9g Fiber: 1.8gProtein: 3.5g







2 thoughts on “FIT hits the PAN Friday – Flourless Chocolate Chip Chickpea Blondies with Sea Salt

  1. Pingback: Feel Good, Free-From NEARLY EVERYTHING, Flourless Chocolate and Orange cake | Food For Thought: Boweled Over by Food Allergies, Recipes and Advice

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