Chickpea Flour Blondies with Chocolate Chips (High Protein,1 Bowl)
These fudgy high protein chickpea blondies take just 25 minutes to make and are packed with protein and chocolate chips. A simple, healthier dessert that tastes indulgent but uses better-for-you ingredients!
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QUICK LOOK: CHICKPEA FLOUR BLONDIES RECIPE
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 9 blondies
Calories: ~185 (estimated)
Protein: ~8g
Difficulty: Easy (beginner-friendly 1-bowl recipe!)
Dairy-Free Option: Use 70% dark chocolate or higher and a high protein plant-based yogurt.
Vegan Option: Use a Vegan protein powder, yogurt and chocolate
These chickpea blondies are soft, chocolatey, and packed with protein—but without the strong chickpea taste you might expect. Made with chickpea flour, hazelnut butter, and just the right amount of applesauce and yogurt, they come together in one bowl and are ready in under 25 minutes.
If you’re looking for a quick, protein-rich treat with simple ingredients, this is the one to try. If you love chocolate chip-based snacks, check out my Chewy Chocolate Chip Protein Cookies or High Protein Greek Yogurt Chocolate Chip Muffins next.
Why You’ll Love These Chickpea Blondies
Ingredients – Here’s What You’ll Need to Make My High Protein Chickpea Flour Blondies with Chocolate Chips
- ¾ cup chickpea flour
- ¼ cup cassava flour. If you don’t have cassava flour on hand, you can use another gluten-free flour, such as oat or almond but I don’t recommend using all chickpea. The first time I made this recipe, I used only chickpea flour, and the bean taste was too strong.
- ¼ cup vanilla or unflavored protein powder. I used an unflavored hemp powder.
- ¼ cup hazelnut butter
- 3 tbsp maple syrup
- ⅓ cup unsweetened applesauce
- ¼ cup high protein yogurt. I used sheep’s milk yogurt as I am currently following an anti-inflammatory diet and it is often less inflammatory than cow’s milk, but feel free to use greek or a plant-based yogurt.
- 2 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ tsp cinnamon. I like to use organic saigon cinnamon.
- ¼ tsp almond extract (optional but adds depth)
- ½ cup dark chocolate chips, plus more for topping
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Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F (175°C). Grease an 8×8” baking pan or line it with parchment paper.
Step 2:
In a large bowl, whisk together the chickpea flour, cassava flour, protein powder, baking soda, baking powder, cinnamon, and salt.
Step 3:
Add hazelnut butter, maple syrup, applesauce, sheep’s milk yogurt, vanilla, and almond extract. Stir well until combined.
Step 4:
Fold in chocolate chips.
Step 5:
Spread the batter into the prepared pan and top with extra chocolate chips.
Step 6:
Bake for 15-20 minutes, or until the edges are set and the center is just slightly soft. I baked mine for 17 minutes. Be careful not to overbake. You want them slightly gooey still. The blondies will continue baking while cooling and you don’t want to try them out.
Cool completely before slicing into 9 squares.
Nutrition Info (Per 1 of 9 Squares)
- Calories: ~185
- Protein: ~8g
- Carbs: ~16g
- Fat: ~9g
- Fiber: ~3g
Note: macros may vary slightly depending on the brands you use.
Tips & Variations
- Want it vegan? Use plant-based yogurt and protein powder and double-check that your chocolate chips are dairy-free.
- Need more moisture? Add 1–2 tbsp plant milk or increase applesauce slightly.
- Swap the cassava flour: Almond flour or oat flour also work well.
- Storage: Keep in the fridge in an airtight container for up to 5 days or freeze for up to 2 months.
More Protein-Packed Treats I Think You’ll Love:
Frequently Asked Questions
Yes—just swap the sheep’s milk yogurt for a dairy-free version (like coconut or almond yogurt), and use a plant-based protein powder and vegan chocolate chips.
Not at all! The cinnamon, applesauce, and almond butter balance it out beautifully.
Yes. If you don’t like using protein powder, try replacing it with ground flax, hemp or pumpkin seeds for a more natural protein base, though it may affect the texture slightly.
Don’t overbake! Pull them out when the center still looks slightly soft and gooey—they’ll firm up as they cool. When it comes to blondies and brownies, I always err on the side of underbaking.
Chickpea Flour Blondies with Chocolate Chips (High Protein, 1 Bowl)
Equipment
- 1 8×8 Baking Pan
- Mixing Bowl
- Measuring Cup & Spoons
Ingredients
- ¾ cup chickpea flour
- ¼ cup cassava flour. If you don't have cassava flour on hand, you can use another gluten-free flour, such as oat or almond but I don't recommend using all chickpea. The first time I made this recipe, I used only chickpea flour, and the bean taste was too strong.
- ¼ cup vanilla or unflavored protein powder. I used unflavored hemp powder.
- ¼ cup hazelnut butter
- 3 tbsp maple syrup
- ⅓ cup unsweetened applesauce
- ¼ cup high protein yogurt. I used sheep’s milk yogurt as I am currently following an anti-inflammatory diet and it is often less inflammatory than cow's milk but feel free to use greek or a plant-based yogurt.
- 2 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ tsp cinnamon. I like to use organic saigon cinnamon.
- ¼ tsp almond extract optional but adds depth
- ½ cup dark chocolate chips plus more for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8” baking pan or line it with parchment paper.
- In a large bowl, whisk together the chickpea flour, cassava flour, protein powder, baking soda, baking powder, cinnamon, and salt. Add hazelnut butter, maple syrup, applesauce, sheep’s milk yogurt (or yogurt of your choice), vanilla, and almond extract. Stir well until combined.¾ cup chickpea flour, ¼ cup cassava flour. , ¼ cup vanilla or unflavored protein powder. , ¼ cup hazelnut butter, 3 tbsp maple syrup, ⅓ cup unsweetened applesauce, ¼ cup high protein yogurt. , 2 tsp vanilla extract, ½ tsp baking soda, ½ tsp baking powder, ¼ tsp sea salt, ¼ tsp almond extract, ½ tsp cinnamon. I like to use organic saigon cinnamon.
- Fold in chocolate chips.½ cup dark chocolate chips
- Spread the batter into the prepared pan and top with extra chocolate chips.
- Bake for 15-20 minutes, or until the edges are set and the center is just slightly soft. I baked mine for 17 minutes. Be careful not to overbake. You want them slightly gooey still. The blondies will continue baking while cooling and you don’t want to try them out.
- Cool completely before slicing into 9 squares.
Notes
- Want it vegan? Use plant-based yogurt and protein powder and double-check that your chocolate chips are dairy-free.
- Need more moisture? Add 1–2 tbsp plant milk or increase applesauce slightly.
- Swap the cassava flour: Almond flour or oat flour also work well.
- Storage: Keep in the fridge in an airtight container for up to 5 days or freeze for up to 2 months.For the best texture in your chickpea flour blondies, make sure to whisk the wet ingredients thoroughly before folding in the flour. This helps prevent a dense, gummy texture and keeps the blondies soft and chewy. Also, don’t overbake—remove them when the edges are set but the center is still slightly soft.Don’t overbake the blondies. Remove them when the edges are set but the center is still slightly soft.
Nutrition Info (Per 1 of 9 Squares)
- Calories: ~185
- Protein: ~8g
- Carbs: ~16g
- Fat: ~9g
- Fiber: ~3g
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
Don’t forget to tag me on Instagram so I can see and share your creations @thesprinkledcakery!
I’m always trying to get my kids to eat more protein, they will for sure love this!
Yesss! Same here—sneaking in that protein wherever I can 😂 Hope your kiddos love them as much as mine do!
I use chickpea flour a lot but mainly in savoury recipes! Never thought to use it for treats like blondies, they look delicious! I’m eager to try them out! Thanks for sharing.
That’s awesome! Chickpea flour is so underrated in sweet recipes—it gives these blondies such a nice texture and a little protein boost too! 😊 Let me know what you think when you try them!