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  • 1 ½ C canned chickpeas, drained, towel-dried 
  • ⅓ C unsalted peanut butter (or sunflower seed butter if nut-free) 
  • ½ C maple syrup 
  • ½ Tbsp vanilla extract 
  • ¼ tsp aluminum-free baking powder 
  • ¼ tsp baking soda 
  • ½ tsp sea salt 
  • ⅓ C almond flour or oat flour 
  • ⅓ C vegan dark chocolate chips 


  1. Preheat the oven to 350°F. Line a 9×9-inch brownie pan with parchment paper. Set aside. 
  2. Open the can of chickpeas. Rinse, drain, and dry/rub the chickpeas with a clean towel to remove all the moisture. This is a crucial step; if skipped, the blondies will be too moist and fragile. 
  3. Place the chickpeas in the bowl of a food processor and add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt. 
  4. Blend on high speed for 1 minute or until smooth. 
  5. Add almond flour and process again at high speed for 15-30 seconds to blend evenly. 
  6. Remove the food processor blade and stir in the chocolate chips. We recommend reserving 3 tablespoons and sprinkling them on top of the blondies later. This prevents adding too many chocolate chips to the batter, which will melt and turn your blondies into brownies. 
  7. Spread the blondie batter evenly onto the prepared baking pan and sprinkle the reserved chocolate chips on top. 
  8. Bake for 20-30 minutes or until golden and crusty on top. (Timing is dependent on pan size.) Always insert a toothpick in the center of the blondies to check baking. If it comes out clean with little crumbs, it’s ready. 
  9. Cool for 10 minutes in the pan to allow the blondies to firm up. Please don’t skip this, or they will break. Then, gently loosen the sides with a knife and lift the pieces of parchment paper to easily release the blondies from the pan. Then, transfer onto a cooling rack. Be careful; the blondies will still be soft and fragile. If you feel they are still too soft or moist, wait 10 more minutes before transferring them onto the cooling rack.  
  10. Cool in the pan for at least 1 hour before cutting into squares, or they will be too fragile. You can also place them in the fridge for an hour to add a fudgy texture and make them easier to cut. 


Store for up to 5 days in an airtight container in the fridge. 


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Disclaimer: This content is for educational purposes only. It’s not intended as a substitute for the advice provided by your Wellness Way clinic or personal physician, especially if currently taking prescription or over-the-counter medications. Pregnant women, in particular, should seek the advice of a physician before trying any herb or supplement listed on this website. Always speak with your individual clinic before adding any medication, herb, or nutritional supplement to your health protocol. Information and statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.

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