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Peanut Butter Chocolate Chip Blondies

I met Karina last year on Instagram. Right away I admired her strength as a stage 4 blood cancer survivor as a young mother of 3, a story she later on shares in her book. What amazed me next was her glorious food! So, I got her over here to share a recipe because you have to discover Cafe Delites. Many Karina’s recipes fit or can be adjusted to fit Clean Eating lifestyle. On Thursday I baked these Peanut Butter Chocolate Chip Blondies and had 4 right away, I couldn’t stop! Good thing is they are healthy. Quick note, I didn’t add coconut sugar (I don’t have it) and next time I would use 1/3 cup honey instead of 1/2 cup. Just a quick note for those whose teeth are not “wicked sweet” like Karina’s. Enjoy these Peanut Butter Chocolate Chip Blondies blondies!

Hi everyone! I’m Karina and I blog way over on the other side of the world at cafedelites.com. I’m honoured to be featuring a recipe on Olena’s blog today with you guys! One thing about me? I have a wicked sweet tooth. Completely and utterly crazed sweet teeth. Sometimes I look for healthier and ‘cleaner’ alternatives to my favourites brownies and blondies…and this recipe hits my sweet tooth in all the right places.

Peanut Butter Chocolate Chip Blondies

My love for blondies and brownies gets me in trouble, and my love affair baking with chickpeas instead of refined flours all started with some Banana Bread Blondies last year.

Peanut Butter Chocolate Chip Blondies

Now, I know my latest recipes have pretty much given Olena a heart attack every time she sees me post one, and I’m pretty sure that’s why she’s asked me to post a ‘clean-good-for-you’ recipe right here. Maybe it’s a subtle hint to remind me where I started. We have that type of friendship going down.

Peanut Butter Chocolate Chip Blondies

Baking with beans would have to be one of my favourite ways to bake. Nothing beats the fudgy melt-in-your-mouth texture that comes with them.

Peanut Butter Chocolate Chip Blondies

Especially when paired up with natural peanut butter and vegan chocolate chips. No one will ever know you’re trying to trick them out of full-fledged butter and sugar blondies. Even the kids love these Peanut Butter Chocolate Chip Blondies, and that’s kind of a miracle over here.

Peanut Butter Chocolate Chip Blondies

The problem I found with most chickpea blondie recipes is the texture, almost like glue when you’re chewing and trying to swallow them. Reminds me of a camel. And Camel’s aren’t known to be very attractive when eating anything, so when experimenting with these, rolled oats saved us all looking like Camel’s and turned them instead into the fudgy and blondie-textured bars we love so much without all the guilt and unwanted cellulite.

Peanut Butter Chocolate Chip Blondies

If you like my craziness, you can follow me on Facebook; Instagram or Pinterest.

Flourless Peanut Butter Chocolate Chip Blondies

Flourless Peanut Butter Chocolate Chip Blondies


  • 1 can chick peas (1 1/2 cups drained and thoroughly rinsed under running water)
  • 1/2 cup rolled oats
  • 1/2 cup natural peanut butter (or any nut butter)
  • 1/2 cup natural maple syrup (or 1/3 cup honey for non-vegan)
  • 2 tablespoons coconut sugar
  • 1 teaspoon aluminium free baking powder
  • pinch of sea salt
  • 1/4 cup unsweetened almond milk
  • 1/2 cup vegan chocolate chips


  1. Preheat oven 176C | 350F. Line a 8x8 inch baking pan with baking/parchment paper and set aside.
  2. Throw chickpeas, oats, peanut butter, maple syrup (or honey if using it), sugar, baking powder, salt and milk into a food processor and blend until smooth. Remove the lid, scrape the sides down with a spatula and process/blend for a further 2 minutes until smooth. (The batter will be thick. Do not add extra liquids). Fold in half of the chocolate chips.
  3. Pour into prepared pan and sprinkle the remaining chocolate chips over the top of bars.
  4. Bake for approx 20-30 minutes (depending on your oven) until a toothpick inserted into the centre comes out clean.
  5. The blondies are super moist when taken out, but they will set and firm as they cool. Don't over cook these - or they will become dry.
  6. Once cooled, gently cut into 16 bars.


Author: Karina of Cafe Delites


Yields: 16 squares/bars

148 calories per bar
6.6g Fat
19.3g Carbs
3.8g Protein
1.9g Fiber

Weight Watchers: 4pp per bar!

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.


  1. Lou

    Love the look of these! I can’t eat oats, could you suggest a gluten free alternative?`

    • Olena

      I’m sure any gluten free flour (except coconut) would work. Brown rice, chickpea etc. Probably have to use half less amount than listed for oats. How about certified gluten free oats?

  2. kristina

    These are so good!!! Honestly i was shocked!!! Mmm mmm mmm…no one would ever believe they have chickpeas in them

  3. Giles


    Can I substitute coconut sugar for Stevia?

    These look amazing and I will try and bake them this weekend!

    Thanks 😉

    • Olena

      Are you talking about those 2 tbsp of coconut sugar? Personally, I skipped it at all and even found 1/2 cup honey too sweet.

  4. kels

    I made these yesterday, I’ll be taking them to a get-together today, and they taste delicious!! I didn’t tell my husband they had chickpeas in them because he doesn’t like beans and I know he’d say no, but he said they were delicious, and you only need a little tiny square because they’re filling and dense. thumbs up!!!

  5. Claire

    by food processor do you mean the ones with different blades for different jobs, like grating or chopping, or more like a vitamix blender? I have both and don’t want to mess up!!

  6. Carolyn

    I am TERRIFIED of baking with chick peas! It just sounds, wrong…. however these look so good I think I will try it 🙂 We recently found out our 2 year old can’t have gluten or corn, so your website has been a life saver!

  7. Julia

    Wow! This recipe is a keeper. They came out delicious. We couldn’t stay out of them long enough to let them cool down! Thank you!!

  8. Carolyn

    So I got the courage to make these today! They were so good! Even my husband liked them, these easily compete with anything you’d find in a bakery. I don’t think anyone would guess they have chickpeas!

    • Olena

      Yay. I know, at first beans in desserts might sound weird but once you try them you taste no difference. I can slightly taste chickpeas in these blondies but very slightly. They are delicious!

  9. Leah

    I just made these. I didn’t have coconut sugar so I used one Tbs turbinado sugar, and used quick oats instead of old-fashioned oats. They are to die for! Definitely making them again

  10. Sabrina

    Made this gooey goodness with all ingredients except for vegan choco, I used semi sweet chocolate chips instead. It’s incredibly moist and decadent. I used the earth balance ‘peanut butter in coconut oil.’ This is a new favorite in my house. Thank you so much!

    • Olena

      You are welcome Sabrina. If you are not strict vegan then your subs make sense. I should try that EB product.

  11. Dylan

    Seriously, these are so good!! If you like the gooey, fudgy type of brownies then these are for you. I love that there’s no flour and very little sugar. I couldn’t taste the chick peas at all. I wouldn’t have known that if you didn’t tell me. The only thing that’s slightly different is the consistency, so let them cool before cutting them.



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