Chocolate Chip Chickpea Blondies



I’m not certain I know what you guys are thinking because I’m not a mind reader and quite frankly, telekinesis is one superpower I would turn down in a heartbeat. (I don’t want to know that you’re thinking my ugg boots shouldn’t be worn out in public! LET ME LIVE!)

BUT- if I had to guess- I’d say you’re thinking, “Chickpeas? In baked goods? Ew.”

I’m with you, love bugs. Whenever I see baked goods that feature some kind of legume or vegetable, it takes me straight back to the days when my disordered eating was at large. I would look for “health”-friendly snacks that I could make and justify eating because they didn’t have any flour or refined sugar in them.


Since I’ve been in recovery, I’ve been making all the baked goods that are made with sugar, butter, flour- all of the stuff that actually makes things taste good! I’ve loved every bite of those brownies, cookies and bars I’ve made. And don’t you worry- I’ll keep making, eating and loving them!

But as I’ve come further along in my ED recovery, I’ve become more comfortable with easing back into eating foods that I’d rely on during my restrictive days… Not because I’ve fallen back into my old ways, but because part of my recovery involves slowly and safely reintroducing all foods.

There was a while there where I would refuse to even touch a salad because they were pretty much all I ate when I was restricting. The thought of them made me feel sick because they brought me back to a time where I had to eat salad because of the binge I’d had the night before. But now, I’ve found a way to make salads that actually taste good: I include grains, avocado, cheese, nuts… All of the things that were total “no-go foods” when I was restricting.


You see, my loves, the same question kept haunting me for months: can you still be in recovery if you want to eat super nutrient-dense foods that you ate when you were in the midst of your ED? I know that might sound silly, but to me, it’s something that I’ve struggled with. I felt as though I was failing at recovery if I wanted to make black bean brownies as well as classic, fudgy brownies.

I’ve come to the conclusion that it’s totally healthy for me to want to make and eat foods that “health” and fitspo bloggers would only eat because they’re “guilt-free”. Why? Because I know that every food is guilt-free.
Also, I’m not only eating these kinds of foods. I’m at a point where I’m introducing the last principle of intuitive eating: gentle nutrition. I know that I can’t go a day without some kind of baked good. But I also know that adding more protein and fibre into those baked goods is a great way to make sure I’m satisfying my cravings and that they’re also satiating.

I have PCOS and one of the things that is great for women who have PCOS is including more protein in their diets. This doesn’t mean cutting out anything; it just means that it’s great to include more protein in your diet if you can. So these chickpea blondies are a great way for me to do that!


I came up with this recipe by reading a few different recipes on the “health” blogs I used to read religiously. I read these recipes very cautiously because a lot of them say things like “I use dark chocolate chips because they have less sugar which is better for you” and “I use maple syrup because it’s better than using sugar”. Both of these claims are absolutely false, and if I was early into my recovery, it would’ve been quite triggering for me to read.

That’s why I wanted to create my own recipe and have it here, so that you guys (and I) could use a recipe that didn’t make try to make you feel guilty for using, or not using, any ingredient. Because guess what? None of them are better than the other.


Now I can confidently say to you, my little loves, that I like making and eating these blondies because they taste DELICIOUS, and they boast a whole lot of protein and fibre, which is great for you! BUT, I’m in no way discouraging you from making and eating any other baked goods that don’t include legumes or whole-grains. Every type of food boasts different types of nutritional values- you get nutrients from anything you eat! I’m just finally at a point now where I can enjoy different types of baked goods, without sacrificing any other kinds… Sometimes I’ll make these chickpea blondies, other times I’ll make my caramello cookies– neither is better than the other, they’re just different!

Now, let me quickly address what you might’ve been thinking before you read all of this… That there are chickpeas in these blondies, and… What the heck?

TRUST ME. My tastebuds rule me. I would not share this recipe with you if I didn’t think they were absolutely delicious! You can’t even taste the chickpeas! I promise!

Let me know what you think, buns!


Chocolate Chip Chickpea Blondies

Yield: Makes 12 delicious blondies


  • 1 400g tin chickpeas, drained and rinsed well
  • 1/2 cup brown sugar
  • 1/2 cup almond or peanut butter
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup chocolate chips, plus extra for sprinkling on top (I use milk and dark chocolate: yes to that variety, honey!)


  1. Preheat oven to 180 degrees celcius. Grease a 20cm x 20cm baking tin with olive oil spray and line with baking paper. Set aside.
  2. Add all of the ingredients, except for the chocolate chips, into the bowl of a food processor. Blend until everything comes together to form a batter-like dough. (It will be runny!)
  3. Pour the chocolate chips into the batter and mix with a spatula until just combined.
  4. Pour the batter into prepared baking tin and use a metal spoon to spread it out, making sure it’s even. Sprinkle more chocolate chips on top and lightly press into the batter.
  5. Bake in preheated oven for 20-25 minutes, until the edges and top are just golden brown. It will look and feel like it isn’t set but that’s good- it’ll make for a beautifully fudgy blondie!
  6. Leave to cool completely in the tin (I know, the worst!) and then carefully lift out and cut into squares. Store in an airtight container in the fridge for up to 5 days. They’re delicious either warmed up or cold straight from the fridge. Enjoy!

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