If you want to indulge in a rich chocolatey brownie but want to eat healthy, these Vegan Chickpea Brownies will solve all of your problems. These fudgy brownies are free from dairy, gluten, and refined sugar, but full of rich, delicious chocolate flavor with added benefits from chickpeas! I love to mix in lots of chocolate chips and even some pecans or walnuts for crunch. If you want more healthy dessert recipes, check out my Sweet Potato Brownies, this delicious Vegan and Gluten-Free Carrot Cake, and my One Bowl Chocolate Peanut Butter Banana Muffins.
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Notes on Ingredients
- Chickpeas: Be sure to drain and rinse your chickpeas before using. If you would prefer to use black beans, use my Vegan Black Bean Brownie recipe!
- Almond butter: I prefer almond butter in these brownies for a neutral taste, but any nut or seed butter is fine.
- Almond flour: Use blanched almond flour (organic if possible), not almond meal.
- Cacao powder: Cocoa powder works as well.
- Apple sauce: Adds moisture to the brownies without oil. If you aren’t oil-free, you can use coconut oil or avocado oil in place of the apple sauce.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Chickpea Brownies?
- Preheat the oven to 350F.
- Add all of the ingredients except the chocolate chips into a food processor. Blend until completely smooth!
- Fold in chocolate chips then pour into a baking dish. An 8×8 pan will work for this.
- Bake for 20-23 minutes. When they are done, let them cool for about 20 minutes before cutting into them.
- Serve and enjoy!
- Step 1: First, blend all of the ingredients (except chocolate chips) together in a food processor until smooth. Fold in chocolate chips.
- Step 2: Then, add the batter to a greased 8×8 pan. Bake for 20-23 minutes at 350F and let cool for about 20 minutes before slicing.
Commonly Asked Questions
Store these brownies in the fridge in an airtight container for up to 5 days. You can eat them cold or reheat them for a couple minutes in the microwave or oven.
Yes! A high-speed blender may work, but because this is a large amount of batter, it will blend best in a large food processor.
You can. I recommend using my Vegan Black Bean Brownie recipe in that case!
Nope! The rich cacao flavor and sweetness from the maple syrup truly hides any “chickpea” flavor. Be sure to blend the batter thoroughly in a food processor for a smooth texture.
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Extra Helpful Tips
- Use a high-speed food processor for these brownies to get the smoothest texture.
- Store these brownies in the fridge so they firm up and stay fresh longer.
- Add in any of your favorite brownie mix-ins like extra chocolate chips, white chocolate chips, nuts, banana, a drizzle of nut butter on the top, or even dried fruit.
- These are my favorite vegan chocolate chips to use in this recipe, free of refined sugar!
How to Store
Store these brownies in the fridge in an airtight container for up to 5 days. You can eat them cold or reheat them for a couple minutes in the microwave or oven.
If you tried these Vegan Chickpea Brownies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Chickpea Brownies (gluten-free & healthy!)
Equipment
- 1 oven
- 1 strainer for chickpeas
Ingredients
- 1 15 oz chickpeas drained and rinsed
- ½ cup almond butter or any nut/seed butter
- ¼ cup almond flour
- ¼ cup cacao powder or cocoa powder
- ½ cup maple syrup
- 1 tablespoon applesauce no sugar added
- 1 teaspoon vanilla
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips vegan
Instructions
- Preheat the oven to 350F.
- Add all of the ingredients except the chocolate chips into a food processor. Blend until completely smooth!
- Fold in chocolate chips then pour into a greased baking dish. An 8×8 pan will work.
- Bake for 20-23 minutes. When they are done, let them cool for about 20 minutes before cutting into them.
- Serve and enjoy!
Mandy says
Any other gluten free flour options to replace the almond flour due to a nut allergy?
Danielle Keith says
You can use oat flour instead!
n says
i cant , have maple syrup and i dont have a sweet tooth what should i substiute it with? banana ? more apple? dates? thanks
Danielle Keith says
You can use date syrup, honey, or agave
Malini says
Hello, same quantity of date syrup as maple syrup?
Danielle Keith says
Yes!
Karen says
Thanks for sharing your recipe. I made them today. They are delicious!
Danielle Keith says
OMG yay! So glad you liked them.
Andrew says
The batter turned out so thick my vitamix could barely spin. Is this normal?
Danielle Keith says
I recommend to make it in a food processor. Hopefully it still worked out for you!
Andrew says
It did work out and they were delicious. But I’ll try food processor next time. Thanks
Susan Goldman says
Best vegan brownies. Hands down
Danielle Keith says
Thank you Susan, that is so sweet!
Jackie says
Ok I don’t know if my necessary changes will work. I’m new to baking so chemistry of foods elude me.
Peanut butter homemade not almond butter
Tigernut flour instead of almond flour
Organic Cocoa powder instead of Cacao powder
Apple sauce had gone bad, no substitute.
Batter was more like mashed potatoes than a batter and so far 25 minutes still has them mashed potatoes in the middle. Turned the heat down to 300 and just going to keep checking them.
But I found the right Chocolate chips! Lol
Danetta says
These are amazing! My whole family loved them. I even like them better than traditional brownies. They are just the right texture–not too hard and dry, and not too gooey and undercooked!
Danielle Keith says
So glad you loved them!! They are the best!!
Eli says
Hello!
I am allergic to nuts. Can I substitute with sunflower seeds butter and coconut, oat or rice flour?
Thank you
Danielle Keith says
People have told me that had success with coconut flour, and you can definitely substitute sun butter!
LIZA Smith says
Made these tonight. I personally don’t like brownies because they are to sweet and rich. These were perfect.
Danielle Keith says
So glad to hear!
Shari says
These are amazing! Thank you!!!
Rania says
Sounds great! Can’t wait to try it. What can I use instead of the apple sauce please? Thanks
Danielle Keith says
You can use pumpkin puree!
Wendy says
Made for the second time🤗
Love them ❤️ Thank you so much for the receipt.
Danielle Keith says
I am so glad!
Michelle says
Can I Omit almond butter?
Danielle Keith says
Unfortunately, the brownies need a nut butter in them – it is an integral part of the brownies.
Francesca says
This were so delicious!!! You absolutely cannot tell they are made with chickpeas!
Love your recipes
Curly says
I am a huge brownie fan and have tried so many recipes. These are absolutely DELICIOUS!! My 10 year old daughter loved them too. They are so moist and fudgy. This is my new go to brownie recipe and best of all they are vegan and gluten free – YAY!!
Tamarah says
Please consider adding nutritional information. I won’t be attempting without it. Not sure it would be worth my time. 🙂
Nicole says
I made these yesterday and am so impressed with how good they are. Do they need to be refrigerated? I can not wait to try more of your recipes.
Danielle Brown says
I am so glad! Nope they do not. Just keep them in a container on the counter.
Rosemary says
These are delicious! Subbed oat flour and they came out great. Thanks for such a great healthy dessert recipe.
Jo says
Heavenly indeed! So many of my friends tried them and they cannot believe it when I tell them the secret ingredient. Can I freeze them? How long can I keep them at room temp and fridge temp? Many thanks!
Shannon says
So yummy and decadent!
Joanne Roberts says
Made a mistake by using one 400g tin(240g) drained weight which is only 8 0z so will use 2 tins next time . Am from uk . Your book said a 9×9 tin and here it’s 8×8 , so will also use the 8×8 next try . I also see on this recipe you use a round tin
Nicole Duncombe says
Where can I find a nutrition guide for these please?
Taylor From HealthyGirl Kitchen says
If you’d like to know the nutrition facts, I suggest using an app like My Fitness Pal.
YT MP3 says
I just tried these vegan chickpea brownies, and wow, they are incredible! I love how they are guilt-free yet so delicious. The texture is perfect, and I can’t believe they’re gluten-free and oil-free. Definitely adding this to my go-to dessert recipes! Thank you for such a fantastic recipe!
mInEcRaFt aPk says
These vegan chickpea brownies are a game changer! I love how healthy and guilt-free they are while still being super delicious. Can’t wait to try them out!
Pam F. says
These brownies are delicious! They came out a little gooier than I expected (any suggestions?). Instead of chocolate chips I added chopped walnuts. I will definitely be making these again!
Taylor From HealthyGirl Kitchen says
So glad you enjoyed! They are meant to be on the gooier side, but you could always add a tad more almond flour if preferred.
rejeki bet says
These vegan chickpea brownies are amazing! I love that they’re gluten-free and oil-free too. Can’t wait to try this recipe—thanks for sharing such a delicious and healthy treat!
H89 says
These vegan chickpea brownies are amazing! I love how fudgy they turned out without any oil. The recipe was super easy to follow, and they disappeared quickly at my last gathering. Definitely adding this to my regular baking rotation!
99 CLUB says
These vegan chickpea brownies are a game changer! I never thought I could enjoy something so indulgent while still being healthy. The texture is amazing, and I love that they are gluten-free and oil-free. Can’t wait to make these again! Thank you for the delicious recipe!
Jordan Stacy says
These brownies are SO good! I love sneaking in a source of protein/fiber to my desserts so they’re more blood sugar friendly. They are so fudgy and rich!