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These gluten free blondies are a fast favorite for anyone who loves a gooey bar dessert but needs something allergen friendly. They come together almost effortlessly in a blender or food processor and are naturally sweetened with maple syrup for a treat that is chewy at the edges and soft in the center. You would never guess they are packed with chickpeas — you really cannot taste them and they make the blondies extra moist and wholesome.
My first batch of these blondies came together on a rainy afternoon when my niece with celiac disease came to visit. She absolutely loved them and now it is our special go to dessert together.
Ingredients
- Garbanzo beans: Also known as chickpeas bring a creamy dense texture to the blondies and add natural plant protein. Use a can with no added salt and drain well for best results.
- Natural chunky peanut butter: Offers a nutty flavor boost and a chewy texture. Look for one with just peanuts and a bit of salt. Stir well before using.
- Maple syrup: Sweetens the bars beautifully without refined sugar. Choose pure maple for best flavor.
- Vanilla: Brings beautiful aroma and balances the earthy flavors of chickpeas.
- Baking powder and baking soda: Together give lift without gluten. Use fresh leaveners for the best rise.
- Dark chocolate chips: Give melty pools of chocolate. Select a dairy free brand for a fully vegan treat and reserve some chips for topping.
- Sea salt: A pinch of sea salt brightens all the flavors. Use a flaky salt if you love extra crunch.
- High quality ingredients: Choose natural peanut butter and real maple syrup for the most delicious blondies.
Instructions
- Preheat and Prep
- Set the oven to three hundred fifty degrees and line an eight by four inch loaf pan with parchment paper pressing it into corners for easy removal later.
- Blend the Batter
- Add drained garbanzo beans peanut butter maple syrup vanilla baking powder and baking soda to a food processor. Blend until the mixture is ultra smooth with a hummus like texture. This can take a good minute or two of processing so pause and scrape down the sides as needed for no lumps.
- Stir in Chocolate Chips
- Transfer the smooth batter to a large bowl and gently fold in half a cup of chocolate chips using a rubber spatula. This keeps the chips chunky and evenly distributed.
- Spread and Top
- Spoon the batter evenly into your prepared loaf pan. Smooth the surface with your spatula then lightly press the reserved chocolate chips over the top for a pretty finish.
- Bake
- Place the pan on the center rack and bake for around sixty minutes. Wait until the edges are deep golden and a toothpick poked in the center comes out clean. Ovens vary so check for doneness before removing.
- Cool and Set
- Allow the blondies to cool in the baking pan for ten minutes. Lift out using the parchment and set on a rack for another hour to fully set before slicing.
- Cut and Serve
- Once cool cut into sixteen squares using a sharp knife. These bars are extra moist and benefit from a clean cut.
One of my favorite things about these blondies is how the pure maple syrup pairs with dark chocolate. The first time I made these for my family everyone raved about the gooey chocolatey bites and no one could guess the secret ingredient was chickpeas.
Storage Tips
Store these blondies in an airtight container at room temperature for up to three days or in the fridge for up to five days. If you want them to last even longer freeze them in a single layer first then transfer to a freezer bag for up to two months. Thaw at room temperature before serving and enjoy with your afternoon coffee or tea.
Ingredient Substitutions
Feel free to swap the peanut butter for almond butter or sunflower seed butter for a nut free version. Honey works in place of maple syrup if you do not need these to be vegan. For a fun twist try using white chocolate chips or stir in some toasted nuts like pecans for extra crunch.
Serving Suggestions
These blondies are irresistible on their own but you can dress them up with a scoop of vanilla non dairy ice cream or drizzle a little extra warm peanut butter on top. I love to serve them as a sweet snack after school or for an easy weeknight dessert.
Cultural and Historical Context
Blondies are the golden cousin of brownies and have been a classic bar dessert in American homes since the early twentieth century. Traditional recipes usually feature plenty of butter sugar and eggs but this wholesome twist keeps all the chewy joy without gluten or dairy making this old favorite accessible for everyone.
Seasonal Adaptations
Add a dash of pumpkin spice in the fall for cozy notes. Stir in some dried cranberries for a tangy holiday version. Top with fresh berries in summer for brightness and color.
Helpful Recipe Notes
Blondies will firm up as they cool so do not rush slicing them. A food processor works better than a blender for the smoothest batter. Use parchment paper for the easiest pan removal and clean edges.
Success Stories
Many friends have told me these are the first gluten free blondies their kids truly loved. A reader once messaged to say she has to double every batch so her partner can bring extra to work. They disappear fast at book club gatherings too.
Freezer Meal Conversion
Before you bake consider doubling the recipe and freezing half for later. You can freeze the batter directly in the lined loaf pan then bake straight from frozen adding an extra ten minutes to the bake time if needed. This way you always have a homemade treat ready for busy days.
Give these gluten free blondies a try and see how fast they disappear. No one will believe they are packed with chickpeas and totally flourless — enjoy every chewy bite.
Common Recipe Questions
- → What gives these blondies a fudgy texture?
Chickpeas create a moist, fudgy crumb and blend smoothly with peanut butter for optimal texture.
- → Can I substitute the maple syrup?
Yes, honey works well as an alternative sweetener, but flavor will be slightly different.
- → Are these blondies suitable for nut allergies?
To make nut-free, use sunflower seed butter in place of peanut butter.
- → How should I store blondies for freshness?
Keep squares covered at room temperature or refrigerate them to maintain moisture and texture for up to five days.
- → Can the chocolate chips be swapped for other mix-ins?
Yes, try white chocolate, chopped nuts, or dried fruits for different flavors and textures.
- → Do I need a food processor for this dessert?
A food processor creates the smoothest batter, but a high-speed blender also works for mixing ingredients thoroughly.