Gluten Free Chickpea Blondies
This Gluten Free Blondies recipe is crispy, chewy, and naturally sweetened with maple syrup. You’ll never guess the secret ingredient in this delicious vegan recipe.
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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.
