Vegan Chocolate Chip Chickpea Blondies

Looking for an easy, comforting dessert or breakfast idea? Look no further than these Vegan Chocolate Chip Chickpea Blondies! These vegan blondies are perfect for snacking, adding to yogurt bowls, and eating for breakfast or dessert! They are warm and comforting but also packed with plant-based protein. It’s a new household favorite, and my fiance can’t even tell they’re vegan!

Chocolate chip chickpea blondies in a glass pan with one of the blondies on a spatula.

There are a few reasons why I love these chocolate chip chickpea blondies. First of all, they only require a pan and a blender or food processor (shop my blender here!). You don’t even have to dirty a bowl if your blender is big enough! The less mess the better in this household. Secondly, they don’t taste “healthy” at all, yet they are very wholesome! Packed with plant-based protein from the chickpeas, these blondies make for a great fueling snack or dessert.

The best part of all? You can’t tell these chocolate chip chickpea blondies are vegan!

Seriously, when I made these for my fiance, he had no suspicion that there was plant-based butter and no eggs! Eggs tend to add such a lovely rich texture to baked goods, so it is crucial to add enough fats and other flavor to make up for it. The combination of peanut butter and vegan butter in this recipe is perfection, and you can shop my favorite brands at my Amazon store as well! If you can’t have peanut butter or don’t like it, get out of here. Just kidding. You can sub in whatever “butter” pleases you! I would recommend almond or sunflower seed butter then.

If you leave this post with anything, let it be a reminder that vegan food can be fun and easy!! It does not need to be expensive, scary, or time consuming. And, if chocolate isn’t your thing, be sure to check out my other blondies recipes on the blog!

chocolate chip chickpea blondies in a glass pan

Vegan Chocolate Chip Chickpea Blondies

These chocolate chip chickpea blondies are going to be your new favorite healthy dessert. They double as a protein packed breakfast and you won't even know they're vegan!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 people


Wet Ingredients

  • 15 ounces canned chickpeas rinsed and drained
  • 1 tbsp chia seeds
  • 1/3 cup melted peanut butter
  • 1/4 cup melted vegan butter
  • 3/4 cup non-dairy milk of choice

Dry Ingredients

  • 1/2 cup granulated sugar
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla
  • dash of salt
  • 1/2 cup chocolate chips


  • Preheat oven to 350 degrees Fahrenheit.
  • Grease an 8x8 pan with vegan butter.
  • Blend together all the wet ingredients in a food processor or heavy duty blender until completely smooth. Stir in the dry ingredients (except chocolate chips) until a consistent batter is formed.
  • Pour batter into your greased baking pan. Top with the chocolate chips.
  • Bake at 350 Degrees F for 40-45 minutes. LET COOL COMPLETELY before cutting and enjoying!
Keyword baking, blondies, chickpea, easy breakfast, easy dessert, easy recipe, vegan, vegan baking, vegan breakfast, vegan dessert

Carrot Cake Chickpea Blondies

These Carrot Cake Chickpea Blondies are the newest addition to your Easter or spring brunch that you didn’t know you needed. The flavors of carrot make mesh beautifully with the texture of a blondie. Chickpea blondies are one of those things that may be seen as a “diet culture” trend. However, in vegan baking I have found that chickpeas are a super easy substitute for eggs! Especially in things like blondies, where you want them to be dense and fudgy. 

left side of the photo shows an old photo of carrot cake blondies. right side shows the new "better" photo where the blondies are stacked high and the texture and chunks of raisins and carrot show.

Can we take a moment to appreciate this recipe and photography transformation? These photos are both by me, one taken in 2020 and one taken last week. I am so proud of my photography progress, but also in my baking progress! I have started to develop recipes more carefully and with more intent. These vegan carrot cake chickpea blondies are an example of a recipe that I have been playing around with for awhile to get just right. Sure, last year’s were yummy, but this year’s are significantly better. This year’s are something I would be proud to serve at an Easter brunch with friends instead of just a “healthy dessert” I make for myself.

Carrot Cake Chickpea Blondies and a life lesson

In the last year, I’ve learned a lot about myself, food, and food photography. I’ve always had the mindset that food can spread joy and love. This year I learned that I deserve that joy and love too! It’s easy as a food blogger to fall into the traps of diet culture, where everything must be high protein low fat and low white sugar. But what’s actually so wrong with white sugar every once in awhile? As someone who used to suffer from an eating disorder and too many food rules, it feels really great to bake delicious treats made with real sugar for myself and my family. Now THAT is how I show love! Though it’ll be another year of not spending Easter with my family due to the pandemic, these carrot cake chickpea blondies will help bring some joy once more. Be sure to tag me on Instagram if you try this recipe!

5 chickpea blondies stacked on another. All of them have icing. A glass jar and an easter basket filled with wicker carrots are in the background

Carrot Cake Chickpea Blondies

These Carrot Cake Chickpea Blondies are the newest addition to your Easter or spring brunch that you didn't know you needed. The flavors of carrot make mesh beautifully with the texture of a blondie.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 people


  • 1/2 cup chickpeas
  • 1/2 cup vegan butter melted
  • 1/2 cup maple syrup
  • 2 tbsp granulated sugar
  • 3 tbsp non-dairy milk oat or almond
  • 1 tsp vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup shredded carrots
  • 1/4 cup raisins regular or golden
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegan cream cheese frosting of choice


  • Preheat oven to 350 degrees Fahrenheit.
  • Add all ingredients except flour, carrots, and raisins into food processor. Blend until completely smooth.
  • Pour batter into a bowl and stir in the flour just until evenly combined. Add the carrots and raisins and stir just to evenly distribute.
  • Pour batter into greased 4x6 baking dish and add your cream cheese swirl in lines. Spiral with a toothpick to make pretty swirls. Bake at 350F for 25 minutes.
  • Let cool completely before topping with icing of choice and garnishes, then cut and serve. Enjoy!


If using a 6x6 pan, double the recipe and increase cooking time to 30 minutes. If using an 8x8 pan, just double the recipe and keep cooking time the same.
Keyword blondies, carrot cake, easter, easter dessert, vegan, vegan breakfast, vegan carrot cake, vegan dessert