Gluten Free Blondies
This Gluten Free Blondies recipe is crispy, chewy, and naturally sweetened with maple syrup. You’ll never guess the secret ingredient!
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We love this gooey gluten free blondie recipe! Gluten free treats like these Easy Banana Chocolate Chip Cookies and this Almond Flour Macadamia Nut Cookies recipe are also delicious. Check out all of our Gluten Free Recipes for inspiration.
IN THIS POST: Everything you need to make Vegan Gluten Free Blondies
Ingredients
- garbanzo beans/chickpeas – the secret ingredient!
- peanut butter – always choose a natural variety
- maple syrup
- vanilla
- baking powder
- baking soda
- chocolate chips
- sea salt
You may notice this recipe has no refined brown sugar or egg. No weird ingredients like xanthan gum or fancy vegan butter or a gluten-free flour blend. Just regular pantry stuff here.
Instructions for this recipe
First, preheat the oven to 375 and line a baking pan with parchment paper.
Second, add all of the ingredients except the chocolate chips to a food processor or a high-speed blender.
Then process the ingredients until the batter is smooth.
Look for a similar consistency and texture to hummus.
Stir in the chocolate chips.
If you want to keep these blondies vegan be sure to use dark chocolate chips without milk solids. Check the label!
Next, scoop the batter into the prepared baking dish and smooth it out evenly with a spatula. Lightly press a few more chocolate chips over top.
Bake for 60 minutes or until a toothpick comes out clean. Cook time can vary with different oven temperatures, so be patient and wait until the edges are beginning to brown and the toothpick test is clean.
Once they have fully cooked, take the pan out of the oven.
Cool for 10 minutes in the pan then transfer to a wire rack for another 60 minutes for them to come to room temperature and to set.
Finally, cut them into bars and enjoy!
They taste delicious.
FAQs, Tips, and Substitutions
- What is the difference between brownies and blondies? Brownies feature chocolate flavors from cocoa powder and these dairy-free blondies are sweetened with vanilla extract and maple syrup.
- Are blondies cakey? They are more gooey than cake-like.
- If you don’t have parchment paper you can try cooking spray instead.
- Add chopped nuts like walnuts or pecans for a crunchy variation.
- Substitute white chocolate chips instead of semi-sweet chocolate chips.
- Honey can be substituted for maple syrup.
More gluten free dessert recipes
- No Bake Chocolate Pecan Bars
- How to Make Homemade Dark Chocolate Bars with Only Three Ingredients
- Gluten Free Strawberry Shortcake
- Salted Maple Walnut Tahini Fudge
- Gluten Free Brownies – Moist, Chewy, and Fudgy
- Easy Vegan Coconut Macaroons – only FOUR ingredients!
*This recipe was originally posted on May 14, 2014, updated on June 6, 2019, and updated again on October 21, 2022, with recipe notes, writing, and new photos.*
If you’ve tried our Gluten Free Peanut Butter Blondies, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Gluten Free Blondies – Easy to Make Vegan Dessert Recipe
Equipment
Ingredients
- 1 15 oz. can garbanzo beans/chickpeas *drained
- ½ cup peanut butter *a natural chunky variety
- ¾ cup maple syrup
- 2 tsp vanilla
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cups dark chocolate chips *reserve a handful to sprinkle on top
- pinch sea salt
Instructions
- Preheat oven to 350° and line a 8 x 4 loaf pan with parchment paper.
- In a food processor (or high speed blender), add all ingredients except chocolate chips and process until batter is smooth, similar consistency to hummus.
- Stir in ½ cup of the dark chocolate chips.
- Scoop the batter into the lined pan and smooth it out evenly. Lightly press the remaining chocolate chips over top.
- Bake for 60 minutes or until a toothpick comes out clean. This time can vary with ovens so be patient and wait until the edges are beginning to brown and the toothpick is clean.
- Cool for 10 minutes in the pan then transfer to a rack for another 60 minutes for them to set.
- Cut into squares.
- Store covered at room temperature or in the fridge for up to 5 days.
Video
Notes
- If you don’t have parchment paper you can try cooking spray instead.
- Add chopped nuts like walnuts or pecans for a crunchy variation.
- Substitute white chocolate chips instead of semi-sweet chocolate chips.
- Honey can be substituted for maple syrup.
Hi. I just put mine in the oven, but my dough was very thin, more like cake batter than hummus. Hopefully they turn out. The recipe doesn’t indicate what size can of chickpeas to use, so I assumed 15 oz was the correct size. Am I correct?
Yes, a 15 ounce can. I’ll update the recipe! Thanks for letting me know. How did they turn out?
Please, can you tell me how to make this using the chickpea flour, NOT the canned ones? I cannot seem to find a recipe for these without having to use the canned chickpeas. I only have a bag of the flour.
Thanks for the quick reply! They look great, but I’m letting them cool, so I’ll get back with you. One more question: at the beginning of the post you said to preheat to 375, but in the recipe it says 350. Which do you prefer? I did 350, and I did they seemed to be done right around an hour. But could I use 375 if I’m in a hurry?
Haha! Omggssh I need to look this post over! Yes, 350 is the correct time. I’m sure 375 would probably also work with less time but I haven’t tested that out. Keep me posted on your bars! 🙂
Does this freeze well? If we actually ever have enough left to freeze.
Yes! They can be frozen but I would put a piece of parchment between them so they don’t stick together.
Can these be made without any nut butter for people with nut allergies?
You could substitute seed butter like tahini or sun butter.
What about pumpkin purée and then add pumpkin pie spice?
I haven’t tried that but it sounds delicious!
Hi. Can I use chickpea flour instead of canned chickpeas?
Not for this recipe, unfortunately. The chickpeas create a smooth, pourable batter.
Followed this exactly according to your instructions (O bake A LOT!!) and mine is just a burnt brick on the outside and raw on the inside!!! What a waste of ingredients!
Yum! So easy to make. I used an 8×8 pan and had thinner bars that only needed about 40ish minutes to cook. Would be curious to try different nut butters or even honey next time. Thanks for the great recipe!
Yes to lots of different nut butters! My go-to is usually peanut butter but I do like almond butter. Sunbutter is a nice nut-free option too! Thanks Kristina. 🙂
Would any other nut butter besides peanut butter work in this recipe?
Any nut butter should swap in fine! Almond, cashew, tahini or sunbutter are all good choices.
Hi, Nice article, thanks for sharing.
keep it up.
Can I make this recipe without a food processor?
If you have a high powered blender, that should work too!
Hay love,
I have a little question for you..
Do I have to use a chickpeas in a can?
Can I cook well a froze chickpeas and then use them? There is meaning to the chickpeas in a can?
You can totally use your own chickpeas. They are even better! 🙂 Using canned is purely for convenience. Have a great weekend!
You can mash the chickpeas with a fork. It takes time and wrist strength but can be done. Not as smooth as a food processor.
Fabulous, made these tonight they are dreamy.
Thanks so much Leah! Happy you enjoyed them. 🙂 Enjoy the rest of your Sunday.
Made these tonight and they are delicious! Super easy to put together. My husband and daughter loves them. Couldn’t believe the ingredients. Thank you!!
I’m with you Laura! I couldn’t believe the ingredients either. 🙂 Chickpeas? Who knew? Happy to hear they were a hit with the family too. 🙂 Have a great weekend!!
I can’t wait to make these bars! They sound so delicious! I just wondered what size pan you used?
Thank you!
Hi Susan! I use a 9 x 5 loaf pan for thicker, softer bars (which are pictured in this post) and I also use a 9 x 13 sheet pan for crispier bars. I hope you enjoy them! 🙂
Made these yesterday and they actually tasted pretty good, but found that baking them in a loaf pan made it too thick and difficult to get the right consistency. After leaving in the oven for almost an hour and a half, they were still too mushy, even after cooling for quite some time. Next time I will use an 8×8 pan so they’re not as thick. Will definitely try again as they do taste pretty good, not like a regular square, but pretty good considering what it’s made with.
Thanks for the great comment! I agree that they are pretty thick in the loaf tin. I’ve done the same recipe in a 9×13 for a thin crispy bar. I haven’t tried in an 8×8 but it sounds good.
Is it possible to add a scoop of protein powder to these?
I don’t see why not!
I made this last night and was so excited with the thought of Peanut Butter and chocolate. I took it out of the oven and let it rest and then waited the 10 mins to cool before transferring to the wire rack. I let it cool over night and this morning I took it off to slice it and when I took the parchment paper off it started to crumble. I salvaged pieces for out lunch boxes but what the heck did I do wrong. I was thinking maybe I should add eggs to make it bind more??? I loved the flavour and so did my husband, just wish it would have stayed together once cooled. I cooked it for 70 minutes…
WOW! What a great idea! I saw this recipe, and coincidently, I had an open can of chickpeas in the fridge that I had to use. So I had to make a few adjustments cos I don’t have real pb — i used a combination of peanut butter powder (Just Good Stuff or whatever it’s called) with applesauce and just sorta winged it. I did use quite a bit more pb powder than just 1/2 c to get a good pb flavor. Still, these cookie bars really turned out delicious! I can only imagine how awesome they must be made with full-fat pb. You win the genius award for this one! Thanks for sharing.
I’m still curious about peanut butter powder. I’m yet to try it! Thanks so much for the lovely comment. I’m so glad you enjoyed the recipe. 🙂
I kept the Agua de faba, used 3/4 cup stevia in the raw instead of maple syrup, almond butter instead of pb, dark chocolate stevia chips. It took 1 hour 10 minutes and these are seriously amazing !!! Thanks for the recipe 🙂
Love the modifications! Especially the agua de faba. Looking forward to trying that myself. Thanks Julie. 🙂
This is very helpful.
Was 3/4 cup Stevia too sweet. I was going to do thee same but only 1/2 cup of Stevia.
This recipe sounds great! Would anyone have the carb count on this recipe? Also would I be able to substitute the maple syrup with a sugar substitute like Stevia, or at least half of the maple syrup? Husband is prediabetic
and I know chickpeas have lots of fiber so it helps the amount of carbs. Thank you if anyone can help me out with the carbs on this recipe.
In the oven as I write this. Could not believe that our Tesco store did not have maple syrup. I have therefore substituted with a mix of honey and syrup. Still intending making them with the maple syrup in the future.
Honey should be fine in these too. Hope you enjoyed! Thanks Kristine. 🙂
I tried to look through the many comments before asking this but, has anyone made these with Agave nectar? Still expensive, but a little more diabetic friendly.
I’m pretty sure agave would work!
Have you ever made these into individual cookies instead of bars?
I haven’t but it sounds like a promising idea!
I’ve made chickpea pb cookies before so I know the consistency…. I need to stick mine back in the oven … Not quite right after cooking… Back in they go. Fingers crossed. My husband just said .. I don’t want to know what’s in them.. All I know is they have chocolate chips and that’s all I need to know❤️
Sounds like your hubby is a wise man. 😉 I hope you enjoyed them!
In an attempt to satisfy my sweet tooth without buying grocery store garbage, I made these today. As with a few other commenters mine were almost burnt on the outside and close to raw in the middle. I did make some alterations though; honey/syrup mix and baked in a non-stick pan. I cooked them as long as I could and let them completely cool to room temp. Even though this looks like a pile of goo in the container, it’s actually quite tasty and I’ll use it to make some parfaits with yogurt. Next time I try these though, I’m going to add some oats to absorb some moisture from the peas and cut back on the sweetness. *fingers crossed*
Thanks for the comment. I’m curious how the oats turn out! Let me know. 🙂 I did find baking these in a 9×13 dish was good for a less gooey in the middle result.
Your recipes always look great. And then a see the expensive maple syrup ingredient. I’d go broke if I made any
I think maple syrup varies in price from place to place. I live in Vancouver, Canada and I pay $15 for a bottle of pure local maple syrup. It lasts me at least a month. A worthy spend for me.
How about regular pancake syrup that tastes like maple? That’s really much less expensive and I was just thinking I could even do sugar free that way. Whaddya think, Bob? Worth a shot.
My only issue with regular syrup or even sugar free syrup would be the unnatural sweeteners. They wreak havoc on your system.
I have chick pea flour , can I use this and how much to sub in for a can of chick peas?
Grace
I’ve never tried chickpea flour. Sounds interesting!
I just made these brownies.. OH my Gosh they are so good.. I am terrible but I never leave recipes the way I see them.. I used the peanut butter for kids that is peanut free ( its all I had), then I only used about 1/2 cup of maple syrup, because I ran out.. its one of those nights.. and so I spied nutella in the cupboard so a threw in a two heaping tablespoons of that. I followed all the rest. and I only cooked it for 45 mins.. because I could smell it, it was soft and hot, but I Had to try it.. it was so good.. Anyway I made changes.. but next time it will be almond butter.. YUM.
Hey Jeannie! I’m so glad you had success with what was in the cupboards. Love it. 🙂 Enjoy the rest of your weekend!
Interesting!
Would garbanzo flour work with this recipe or do you suggest only using the beans?
I’ve only tried it using the cooked bean method. I imagine the flour would work though I’m not sure of measurements. Thanks Dom!
Seems like it’s a soft dough so, if I use sugar instead instead of maple syrup, will be ok?
I haven’t tried but I don’t see why not! Good luck. 🙂
I’d like to make this for my sons birthday party as a cookie cake. Have you ever made a larger version? If I double the recipe and roll it into a circle shape, do you think the middle will cook through? Thank you!
Hi Natalie! I have made this in a 9×13 for a thinner, longer cookie cake that cooks through no problem. The batter is like hummus so rolling it probably wouldn’t work and I would imagine it would take a long time to cook as it already takes awhile. Try the 9×13 and if you wanted to double it I would do it in two baking dishes. I hope this helps! Thanks! 🙂
I just made these for my husband and I. He was literally making fun of me at the grocery store while I was buying the ingredients (chickpeas combined with peanut butter?! Eww dark chocolate!) , but when he started smelling the true “cookie” smell from the oven his attitude totally changed! We both absolutely love them! I will definitely be making these often ☺️ Thanks for the awesome recipe!
Yay! I love converted, suspicious hubbies. 😉 Mine was one too! SO glad you enjoyed the recipe. Thanks Kaylee!
Could I freeze these? I’m the only peanut butter fan so would have to eat the lot very quickly! Otherwise how long can I keep them and would storing in the fridge help?
Hey Sam! Yes, store these in the fridge for sure. They will keep for at least a week. I haven’t froze them, but I don’t see why that wouldn’t work either. Have a great weekend! 🙂
I tried this recipe twice. Once with butter beans and once with navy beans since I didn’t have any chickpeas. The butter beans didn’t set, even when the edges were getting very brown. I think because there are less beans and more water in the can. The navy beans turned out great. It was a bit on the sweet side for us, so I will reduce the maple syrup and chocolate chips in the future. Thank you so much for the recipe. With gluten, dairy, and egg sensitivities and an eye on our sugar intake and budget, this was a winner.
I’m so glad! It’s good to know that this recipe works with navy beans also. I’ll have to give that a go. Enjoy the rest of your week. 🙂
do these blondies come out chewie and brownie like or are they really soft like cookie dough? I’ve made other ones before but they were to soft
I would recommend baking them in a 9×13 pan for a chewier, less cookie dough-ish bar. It just thins out the batter so there is less of a soft centre. I hope you enjoy! 🙂
I used 1/2 cup of PB2…just the powder…and it worked great!! I also put the pan in the freezer after because the bars were mushy…to die for frozen. It’s like eating cookie dough.
I’ve never used the powder. Sounds interesting! So glad you loved these bars. Have a great weekend Erin! 🙂
Wow! I’ve never tried bean desserts before, but this recipe may just get me to! I love how simple the ingredients list is!
We were so amazed when we first tried this too! The beans just bake up so well. 🙂 Thanks Alexa!
I was wondering if anyone tried baking these as cookies. I was thinking of rolling them into balls and flattening with a fork just like with PB cookies.
Hey Jen! I’ve been totally meaning to try it out that way. The batter is a little runnier than say, typical cookie dough though. I have tried it in a 9×13 pan in this –> recipe and it is much crispier than in the loaf pan. Let me know if you do try it in cookie form! 🙂
If you try making them into cookies, I’d suggest refrigerating the batter first.
Great idea! Thanks Megan. 🙂
I just made these and had the same problem as the other person ….burnt edges gooey middle. But it was my fault ! I wanted them thick so I used a smaller pan. The taste though ? AMAZING. so AMAZING that I grabbed a spoon and ate it anyway ! Lol thanks for the recipe ! I’m confident that putting then thinner in a bigger pan would solve my problem.. (:
Lol! Thanks Misty. I love it when even the disasters taste amazing. 🙂 I find a 9×13 the best for a well cooked bar, although they are thin. Have a great weekend!
I made these and they we’re fabulous…sorry added a few different ingredients to make them healthier….I added a banana for sweetness,added Erythritol instead of maple syrup, two heaping tablespoons of apple sauce, handful of pumpkin seeds and instead of chocolate chips, I added cacao powder (I need to cut down on sugar) et VOILÀ!!! Amazing! Thanks so very much for this great recipe. I will definitely enjoy it with my homemade Greek yogurt…BON APPÉTIT ♥️
That sounds totally fabulous! I can’t wait to try this version out as I am also cutting way back on sugar currently. Thanks, Francine!
Hi, I wanted to try these bars but I don’t have a food processor or blender? I only have a hand mixer. Do you think that would work? Any suggestions?
I’m not to confident that a mixer would do the trick. There is a hummus-like texture needed here for these to bake up properly. A mixer is probably not able to break down the chickpeas enough. Sorry about that. I remember before I had a food processor, all of the recipes I couldn’t make. I finally picked one up, on sale, for about $100. It’s a Black & Decker, nothing fancy, and I still have it and use it all the time. It was when I realized I liked cooking more than new shoes. 😉
Thanks for getting back to me, Sharon. I guess it’s time for me to invest in a food processor (or maybe I’ll ask Santa for one and see what happens).
Fingers crossed Santa finds a Vitamix for both of us! 😉
vanilla here means vanilla extract?
Yes. I use an organic pure vanilla extract.
I tried this recipe this morning. I baked mine an hour & 20 minutes. They turned out much darker and were a gooy mess. I could not cut them into bars – it was more like a thick pudding with a crispy edge. The bottom was very dark – approaching the burnt stage. My husband, who is the gluten free one, and who has a huge sweet tooth, tasted them and will not eat any more of them. The flavor seemed ok, but I was very disappointed. I will not be trying these again – huge waste of good ingredients.
Hey Sharon. I’m so sorry that this recipe didn’t turn out for you. It’s honestly a favourite of mine that I often make for friends. I know cooking times and oven temperatures can vary quite a bit which could explain your dark outside and undercooked middle. If you did want to try it again, maybe instead of the loaf pan, use a 9×13 pan like I did for this recipe –> https://thehonoursystem.com/2014/08/27/peanut-butter-jelly-cookie-bars-vegan-gluten-free/ <-- they are thinner and turn out more crisp. I do understand your hesitation in gambling your ingredients again and I totally know how it feels to invest all that time and not get the result you expected. I've been there too! Please let me know if you do try it though. They really are such good bars.
These look amazing! I have all the ingredients except maple syrup. Can I substitute banana for maple syrup? I don’t care for the banana flavor, I just want the sweetness without the added sugar.
You could definitely try! I haven’t tried it personally and I’m sure the flavour may be different but still probably quite nice. Let me know how if it turns out! 🙂
I’m so glad I found you on pinterest yesterday. I just recently went gluten free due to celiac and I’ve been searching for a chocolate chip cookie recipe. I was so excited today to find I had all the incidents at home and boy were these good. My husband kept stealing the batter from me and I had a hard time getting enough in the pan! Thank you so much!
Ahh! What a great comment! Thanks so much Sandi. 🙂 Isn’t it the best when the ‘men of the house’ just love the healthy food? And I can totally relate about the batter. If the finished product wasn’t so delicious, I would just eat the batter. No shame. 😉
I put this into a recipe builder and this should give nutritional info!
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2785806
Did not post this recipe as my own on the website . . . can only be accessed through this link, and I gave credit to your blog!!
Thanks for posting the link, Kim. 🙂 Much appreciated!
Does anyone know the calories and nutrient breakdown of these? I can’t wait to try.
Hey Michele! I don’t do nutrient breakdowns, but there are many you can find online. That being said, you will love these and really hope you give them a try! 🙂
If you follow the recipe exactly it is 120 calories per serving. If you cut it in to 16 pieces. Baking mine right now, can’t wait! 🙂
Thanks for the breakdown Courtney! I hope you loved them. 🙂
Did yours get all bubbly while baking? Also, mine didnt turn out nearly as pretty as yours! What type of PB do u suggest?! I used jiffy creamy.
Hey Cindy! Mine didn’t bubble when baking. Maybe the oven temp is a little high? I use an oven thermometer because I find temperatures can really vary from stove to stove. I use a natural peanut butter from President’s Choice (a Canadian brand) that lists only peanuts in the ingredients.
This is the best vegan, gluten free treat I have ever made. This is a repeat recipe already for me and I just made my first batch two weeks ago. Thank you so much!
Thank you so much, Vanessa! I love these too. In fact, I lost a bet at work and the loser is supposed to make a batch of cookies for the winner. He’s getting these and will never know they are chickpeas. 😉 Have an awesome weekend!
i loved this! it tastes so good! i replaced the maple syrup with rice malt syrup and it ended up a little bit too wet and it didn’t quite set while cooking, so will probably try it again with less or try with maple syrup. but yeah this was amazing! fooled everyone!
I’m glad you liked it! I’ve never heard of rice malt syrup. Is it as sweet as maple syrup? Kinda like brown rice syrup?
Thank you so much for this recipe. I am now on my third go with it and have passed it on to many friends. I substitute the maple syrup for a coconut sugar and water simple syrup and I chop up extra dark chocolate for on top with no chips inside to cut down on sugar. So Good with a cup of tea!!!
Thanks so much, Priscilla! I love the subs. Coconut sugar is so great for baking with. Have a great weekend! 🙂
Hey.
I live in Germany and I think we don’t have baking soda here. Can i substitute the baking soda with more baking powder??
Thank you!
Hey Felix! No baking soda? At least you have a World Cup team! 😉 I would try it with just the baking powder and it should work. Let me know!
Quite a bit late but for any other Germans or in case you have to answer the question again, Sharon: We do have baking soda over here 🙂 . It’s called “Natron”.
Hey, thanks so much! Good to know. 🙂 Danke!
i would suggest maybe a little less maple syrup because it got a little too sweet.
Overall i love this recipe, its really tasty :))
I’m so glad you enjoyed it! 🙂
Having found this recipe last night, I made the decision to make this the next day, and I’m not disappointed! I substituted the maple syrup for golden syrup, as maple syrup is quite expensive and uncommon in Australia. These are so delicious and fudgy, and I can’t believe I haven’t done this sooner. Thank you so much for this recipe!
Hey Shenae! I’m so glad you loved this recipe. It has quickly become a favourite for us. 🙂 One of the great things about Canada is our abundance of maple syrup! That being said I just might trade that for the beautiful beaches and weather of Australia. 😉 Enjoy the rest of your weekend!!
These look amazing! Going to make some right now…..just sent my husband for some baking powder 😉 What do you think of fresh almond butter instead of peanut butter?
I think almond butter would be delicious and I think your hubby’s a doll for going on a baking powder run. 😉 Give him a big piece. 🙂 Have an awesome week Julie!
Delicioso. A todos nos gustó. El único problema fue que no me quedó crunchi.
I like the delicioso part! 🙂
I’m making them right this VERY minute! I came back to the website to check the picture. A bread loaf pan doesn’t look big enough? Guess I’ll see! And I didn’t have enough maple syrup so I added agave to make 3/4 cup. The batter is awesome, I can’t wait to try the finished product! 🙂 🙂 And I won’t tell people what’s in it until AFTER they’ve eaten it! Thanks so much for a great recipe! 🙂
I love that you’re keeping it a secret!! And, the batter? You could just eat that, right? I hope you really enjoy them, Nanci! 🙂
These sound awesome! I’d love to try the recipe with a little less sugar though. Any suggestion for what to sub a portion of the maple syrup with that would maintain the same consistency? 🙂
Thank you!
Hey Jessica! I have only tried the recipe using the maple syrup. If you wanted to cut down on some sugar maybe use less chocolate chips instead? Enjoy the rest of your weekend! 🙂
I have seen this same recipe on ambitiouskitchen.com except she uses 1/3 cup of maple syrup (or honey) and only 1/3 cup of chocolate chips and 2Tbs reserved for the top. I think cutting the sugar works just fine.
Jessica, I make these all the time. I changed the maple syrup to date paste and use a quarter cup. Its sweet enough for even my husband.
Looks amazing and so easy! I may add some protein powder and/or some hemp seeds to make a protein bar.
Great idea on the protein. I love the hemp seeds! 🙂 Have a great weekend Lisa!
The bar and the receipe it’s a must try. Although I live in Italy and the peanut butter we get here is junk filled with idrogenated fats and palm oil. I was wondering if I could put the cheackpeas and a bunch of peanuts in the food processor. What you think?
Hey Mirella! Too bad they don’t have natural peanut butter in your area. I would process the peanut separately first and make your own peanut butter, then follow the recipe as listed. This is a recipe for homemade almond butter that you could follow using peanuts –> . Have a great weekend!
Saw this recipe on my Facebook feed (thanks Finding Vegan!), dropped everything and made these for supper. A-mazing!!! A big hit with the fam! And they didn’t know what I’d put into them so I had the pleasure of blowing their minds with the ingredients:) One word of caution–they’re very filling so now I am stuffed…
Crystal, you have no idea how much that means to me. I love a good ‘fooled-the-family’ with healthy food story.Thank you so much! And the filling part? Thank you protein packed chickpeas. Have a great weekend! 🙂
Wow! Those are delicious! I love the fact that I always have all these ingredients in my pantry and that they are so easy to make!
One of the best things about this recipe is how simple and easy it truly is. Thanks so much Marilyn! 🙂
Can honey be substituted for the maple syrup?
Hey Jen! I haven’t tried it with honey but I don’t see why not. Just make sure they are cooked enough! 🙂 Have a great weekend!
These look so good but where do you get dark chocolate chips that don’t have a milk product in them?
I use a brand called Enjoy Life. Have a great weekend Julia! 🙂
Got these in the oven right now, thanks for the inspiration. I added some pumpkin, chia seed meal, flax meal and pecans, luckily my family will eat pretty much anything I make because I never can seem to stick to a recipe. But you gave the push to try baking sweet treats with beans, so that’s awesome!
<3
I love those additions! Pecans? Sounds lovely. Thanks for stopping by Rachel! 🙂
Yuuuuum! These look incredible Sharon! My husband is all about the beans in desserts…it makes him feel more justified in eating them, because he’s getting his protein and treat all in one! 🙂
So great to amp up that protein in such a delicious way. 🙂 Thanks Lauren!
I can’t believe the ingredient list for these! They look amazing and are actually healthy to boot.
Too funny, Brandon’s always trying to figure out what I’m making so I bet he would have been just as confused as Joe. I can’t wait to try them!
His reaction to seeing the peanut butter in with the chickpeas was priceless. Utter shock. Try to trick Brandon and see if he can guess the secret ingredient!!
Woah! very nice! I use chickpea flour a lot in my low-gluten and gluten-free baking, and I have used canned black beans in brownies before, but I’ve never tried baking chickpeas before using them in the recipe… I’m intrigued!
These are a must try my friend!! I was so pleased with the result and have already made these twice. 🙂
So these look AMAZING. That crust? The fudgy center? Drooling.
Right? I was dying all over the place when these finally came out of the oven. So incredibly good. 🙂 Thanks Gina!
Would it work if I just popped in to your work to say Hello and just happened to come on a day when you brought these treats?!? (Or any other of your treats for that matter!)
Of course! The boss may put you to work though. 😉
I’ve tried a couple desserts with beans and it’s a fun experiment! I like your suggestion for baking longer, so I’ll have to try your recipe next. Thanks! Peanut butter and chocolate chips, yes please.
You will love these. I promise! The kids will never know how good they are for you. 😉 I think I’m going to try black bean brownies next!
Haha I love that he “caught” you. That happens all the time here in my house. I’ve gotta be quick! My daughter likes to see what in the recipe and if she doesn’t like an ingredient then she decides she doesn’t like the recipe at all. If I don’t tell her odds are she loves whatever it is. 😀 These bars look delicious! I’ll have to try chickpeas and baking. I haven’t jumped in on that just yet.
Too funny. I love how my 40 year old is like your daughter! 😉 I’m kicking myself for waiting so long on the baking with beans etc. So good. Just taste the batter! You’ll die. So adaptable too. You should post something!
OMG Yes I wished I worked with you because I would have already had the sweet taste of these bars in my mouth! I’m hungry!!
Where did you get this idea, it’s awesome!! I’m seriously trying these out this weekend Sharon and will for sure share your delicious treat! Hope you don’t mind 😉
and hope they turn out for me, I tend to burn or screw up baking very easily!! lol!
These took forever to bake so I wouldn’t worry about them burning. What you don’t want to do is under cook them. And, trust. You WILL die!!
Mine burned after 30 minutes.
I used an 8″ x 8″ pan. Should it have been smaller?
I usually use a 9×13 or a large loaf pan and never had troubles with burning. If anything, the opposite! It takes so long to bake. Maybe your oven runs really hot? Have you considered an oven thermometer? I know that ovens really vary as to what their temps actually are.
Please disregard. I think I know what I did wrong.
I ran out of canned chickpeas, and cooked some from scratch. I must have used the wrong amount; I used two cups. Next time I’ll just use a can…
I hope it turns out for you Liz! We love these bars. 🙂
I made this as birthday dessert for my daughter-in-law that is Gluten free and has other dietary needs. I used coconut oil and 3/4C. maple sugar and 1/4C coconut sugar. I added a few walnuts per her request. We haven’t eaten it yet, but the batter was great and it looks fabulous. I will make it again.
The recipe took forever in the oven. I baked it in a loaf pan. It wasn’t the greatest recipe.
It does take a long time in the loaf pan, unfortunately. If you try a 9×9 it will cut down on baking time and have a thinner bar. No worries though if you didn’t like it anyways. 🙂 Thanks Mildred!
While this does taste very good, even after 1.5 hours of baking, it was just about completely “raw”. I used a 8×4 loaf pan as instructions say. If a different size pan should be used, please update the recipe. Even “raw” is it tasty.