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Deliciously satisfying Chickpea Chocolate Chip Blondies


  • 1 can of chickpeas drained and rinsed well, approx. 240g
  • 1.5 cups (150g) coconut sugar or raw cane sugar
  • 1 cup (110g) oat flour (or grind oats to a FINE flour consistency in a high-speed blender)
  • 1 tsp baking powder
  • 80g chocolate drops


  • ½ cup (120g) smooth natural almond or peanut butter
  • 1 tbsp (7g) milled flaxseed
  • 1 tsp vanilla extract
  • Pinch of Pink Himalayan Rock Salt

I feel like brownies get way more attention than the blondie…it’s more subtle counterpart but equally as chewy, fudgy and satisfying, once you have the right recipe.

I’ve baked quite a few blondies which in hindsight were much more of a cakey consistency. These blondies live up to expectations, laced with chocolate drops with an extra drizzle on top, they have the flavour and texture that my heart desires.


Chickpea Chocolate Chip Blondies (3)                    Chickpea Chocolate Chip Blondies (2)                    Chickpea Chocolate Chip Blondies (1)


  1. Preheat oven to 180C (350F).
  2. Blend together chickpeas, nut butter and coconut sugar in your food processor until smooth. Blend in the remaining ingredients except for the chocolate chips.
  3. Fold chocolate chips into the batter.
  4. Spread thick batter evenly in your 8 inch tray.
  5. Bake for 20 minutes. Remove and allow to cool fully before slicing. Store in a seal tight container for up to 2 days or in the fridge for up to 5 days. Freeze for up to one month.
  6. Best served warm or at room temperature as opposed to straight from the fridge.