- Recipe characteristics
- Notes on ingredients
- How to make it
- You may also like
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Recipe characteristics
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- Healthy, gluten-free blondies made with chickpeas, almond flour, bananas, and dark chocolate chunks
- Quick and easy to prepare
- No added sugar (optional date sugar can be added)
- No added oils
- Dietary: plant-based (dairy-free, egg-free), gluten-free, soy-free
Notes on ingredients
- Cooked chickpeas: If using canned chickpeas, drain in a colander, rinse with cool water until the liquid runs clear, and shake off excess water. For a smoother texture, remove the skins.
- Almond flour: Use blanched almond flour (not almond meal). It is finer and lighter in color and adds a subtle nutty texture.
- Oat flour: Unrefined oat flour gives a pleasant texture to the blondies.
- Ripe bananas: Choose ripe bananas for natural sweetness and easier blending.
- Full-fat coconut cream: Use canned full-fat coconut milk and scoop the firm cream from the top for best results.
- Pumpkin pie spice (optional): Adds warmth and depth. You can substitute with another spice blend if preferred.
- Dark chocolate: Use dark chocolate (around 85% cocoa) and chop into chunks for pockets of rich chocolate throughout the blondies.
- Date sugar (optional): Add a little if you prefer a sweeter result.
How to make it
Step 1
Preheat the oven to 180° C and line a 22 x 22 cm square pan with baking paper.
Step 2
In a large bowl, combine the dry ingredients: almond flour, oat flour, baking powder, and pumpkin pie spice if using.
Step 3
Drain the chickpeas thoroughly and remove the skins if you prefer a smoother batter. Measure the chickpeas after draining and skinning.
Step 4
Place the drained chickpeas, coconut cream, and ripe bananas into a high-speed blender. Blend until the mixture is completely smooth.
Step 5
Pour the blended chickpea-coconut-banana mixture into the bowl with the dry ingredients and mix briefly with a hand mixer until just combined. Taste and add date sugar if you want more sweetness.
Step 6
Fold in coarsely chopped dark chocolate using a spatula so the chunks are evenly distributed.
Step 7
Transfer the batter to the prepared pan and bake for approximately 40–45 minutes, until set and golden at the edges.
Step 8
Remove from the oven and allow the blondies to cool completely before slicing. Cooling fully ensures clean slices and the right texture.
If you enjoyed this recipe, here are a few more favorites:
- Chickpea Peanut Butter Blondies
- Chickpea Dark Chocolate Brownies
- Easy Gluten-Free Banana Blondies
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Gluten-Free Chickpea Banana Blondies
Nensi Beram
Equipment
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Square cake pan
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Electric hand mixer
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Silicone spatula
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Mixing bowl
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High-speed blender
Ingredients
- 200 g cooked chickpeas
- 150 g almond flour
- 50 g oat flour
- 100 g coconut cream
- 350 g ripe bananas
- 2 teaspoons baking powder
- 1/2 teaspoon pumpkin pie spice optional
- 50 g coarsely chopped dark chocolate
- 20 g date sugar if needed, optional
Instructions
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Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.
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In a large bowl, mix together the dry ingredients: almond flour, oat flour, baking powder, and spices (optional).
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Drain chickpeas well and remove the skins (measure chickpeas after removing skins).
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Place chickpeas, coconut cream, and bananas into a high-speed blender and blend until smooth.
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Transfer the chickpea-coconut-banana mixture to a bowl with dry ingredients and briefly mix with a hand mixer until all is well combined. Adjust sweetness if needed.
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Fold in roughly chopped dark chocolate chunks with a spatula.
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Pour the batter into prepared pan and bake for approx. 40-45 minutes.
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Remove from the oven and let it cool fully before slicing.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.