This Healthy Blondie recipe is gluten-free, dairy-free, refined-sugar-free, and vegan friendly! The base is made with chickpeas and almond butter but you’d never know it! It’s a delicious, healthy dessert recipe that you can feel good about eating.
I love finding delicious ways to level-up my favorite desserts. These healthy chickpea blondies are a fun way to enjoy a healthier version of the classics.
It’s easy to do! Recipes like my avocado brownies and banana oatmeal cookies are great examples of how to incorporate nutritious ingredients into your favorite desserts without compromising on flavor.
As a matter of fact, the healthy versions are as delicious as the original recipes (hard to believe, but true!).
How To Make Healthy Blondies
There’s nothing better than a one-bowl-dessert. That’s what I love about this blondie recipe, all of the ingredients go right into a food processor (or blender) and you’re done. Easy-peasy, lemon squeezy.
Here’s what you do:
- Combine chickpeas, almond butter, monk fruit, kosher salt, baking powder, and baking soda in your food processor.
- Blend until you have a thick batter.
- Stir in chocolate chips (be sure to buy dairy-free chocolate chips to keep the recipe 100% vegan).
- Transfer to a greased, 8×8 baking dish.
- Bake at 350 Fº for 30 minutes or fragrant, golden brown, and set through.
- Cool, cut, and enjoy!
What’s the difference between a blondie and brownie?
The main difference between a blondie and a brownie is chocolate.
If you want to make this recipe 100% blondie, swap out the chocolate chips for white chocolate chips.
Are blondies meant to be gooey in the middle?
Yes! That’s the best part. This recipe actually reminds me of a gooey chocolate chip cookie.
And because the recipe is plant based, you can eat the raw dough! It’s 100% safe (and delicious!).
More Clean & Delicious Bar Recipes:
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Healthy Blondie Recipe
- 1 15-ounce can chickpeas drained and rinsed
- 1 cup natural almond butter
- 1/3 cup monk fruit*
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup chocolate chips*
- Pre-heat oven to 350 F. Grease an 8×8 baking dish with coconut oil or cooking spray.
- Combine chickpeas, peanut butter, monk fruit, salt, baking soda and baking powder in food processor and pulse until you have a thick batter.
- Sprinkle in chocolate chips and gently stir until distributed throughout the batter (the batter will be thick).
- Transfer into prepared baking dish and bake for 25-30 minutes or until fragrant, lightly browned and set through. Cool completely! Cut into 9 squares and enjoy.
- If you don’t have monk fruit, you can substitute any granulated sugar will work.
- Be sure to buy dairy-free chocolate chips if you want to keep the recipe 100% vegan.
- They will be easier to cut if you chill in the fridge first.
Is that monk fruit you’re using pure monk fruit or a combo of erythritol and monk fruit? If it’s pure where do you buy it?
It’s a combo. I used a brand called Lankanto 🙂
Made these tonight and they came out great! I don’t have monk fruit, so I used coconut sugar. My husband and I both loved them!
So glad to hear that!! Thanks for taking the time to review. It’s super helpful + appreciated.
Diana Vargas says
Hello, I want to substitute monk fruit with granulated coconut sugar. Should I use 1/3 also?
Yes, that would be an even swap.
These were delicious and you definitely can’t taste the chickpeas!! I used granulated sugar instead of monkfruit, but otherwise followed the recipe. They fell apart quite a bit, any tips to prevent that in the future?
Carolyn Caruso says
OMG THESE ARE DIVINE!!! I had never heard of monk fruit but bought some on Amazon to try it out. The only substitution I made was butterscotch chips for the chocolate chips. These are SERIOUSLY delicious! Thanks for teaching me new ways to eat healthy, Dani. Your videos inspire me!
In the video you say to use 1 tsp vanilla but it’s not listed in the ingredients. Which should I follow for best results?
I made these twice–first time without vanilla because was following the recipe and second time with vanilla when I realized she used it in the video. Blondies have a better taste with the vanilla. Hope that helps.
Super helpful! Thanks for the feedback 🙂
Dana Valenti says
Hi, I’ve used peanut butter instead of almond and it tasted delicious. Only had to add a bit of water as it was really thick in the blender .
Will definitely make it again!
LOVE the Healthy Blondie’s!! I’ve been making them once a week. My 14 year old niece loved them, too! Thank you, Dani:-)
Calorie count doesn’t seem accurate. When I add up all the ingredients and divide by 9 I get 274 per bar not 136 like you call out. Not awful but I just wanted to share!
Hi Dani, I made these today. Before baking, I tried the batter and it was delicious. If I made dough balls and kept them in the fridge, how long would they last? I might add vanilla next time but wanted to follow the written instructions for my maiden voyage.