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Few slices of blondies arranged on a parchment paper with chocolate chips in the background.
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4.67 from 6 votes

Fudgy Vegan Peanut Butter Chickpea Blondies

Fudgy, gooey and sweet, this vegan peanut butter chickpea blondies is the perfect wholesome treat to have on hand! Easy to make, ready in 30 minutes and only requires a handful of simple ingredients. Stores well and is freezer-friendly too!
Course Dessert, Snack
Cuisine American
Diet Gluten Free, Halal, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 blondies
Calories 171kcal
Author Meesha



  • Preheat oven to 180C/300F. Lined a 8x8 square pan with parchment paper.
  • Add chickpeas and dates into the food processor and pulse until they are finely ground.
    2 15 oz canned chickpeas, 1 ½ cups dates
  • Add rest of the ingredients, except chocolate chips and process until everything is well incorporated and batter is smooth. The mixture should resemble that of cookie dough, so do add plant milk or water, a tablespoon at a time if needed. I ended up adding ¼ cup.
    ½ cup peanut butter, 1 teaspoon vanilla extract
  • Using a spatula or spoon, stir in chocolate chips.
    ½ cup chocolate chips
  • Transfer mixture to the baking pan. Using the back of a spoon or spatula, smooth out the edges. Top with more chocolate chips if desired.
  • Bake for 20 to 25 minutes, or until the edges are nicely browned. You can also insert a toothpick down the middle to check for doneness. It should come out fairly clean with a few wet crumbs.
  • Let it cool in the pan for 10-15 minutes, before transferring to a baking tray to cool down further. Slice and enjoy your vegan chickpea blondies!


*Dates can be substituted with liquid sweetener like maple or agave syrup. If your dates are dry, soak them in hot water for 20 minutes to soften before using. 
Baking tips
  • Be flexible with the amount of liquid use. If you blondies batter appears to be too thick, add water or plant milk, a tablespoon at a time.
  • For a gooier vegan chickpea blondies, bake for 20 minutes. If you prefer a cakey one, you can bake it up to 25 minutes.
  • To slice your peanut butter chickpea blondies cleanly, let it cool down completely first before cutting it with a plastic knife or any non-serrated knife.
Storing - Leftovers vegan chickpea blondies can be kept in the fridge for 4-5 days in a sealed container. It is freezable too and can be frozen for 3 months. Keep blondies slices in a storage container before freezing.

Reheating - To reheat frozen blondie slices, let them thaw overnight in the fridge, or on countertop for a few hours. You can then reheat them in the oven for 10-12 minutes at 180C/300F. Or, you can just simply heat them up in the microwave. 


Calories: 171kcal | Carbohydrates: 25g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 68mg | Potassium: 247mg | Fiber: 4g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg