Made with a humble can of chickpeas, these flourless chocolate chip squares are naturally sweetened and naturally gluten-free for a delicious, yet healthy, treat! Paired with a big cup of coffee or a warm cup of tea, these gluten-free blondies or flourless chocolate chip squares are the perfect afternoon snack.
At first glance, I know baking with chickpeas might sound a little odd, but, trust me, it works! Similar to black bean brownies, these gluten-free chocolate chip squares are ooey and gooey and everything you want out of a dessert. In fact, using chickpeas in this recipe not only adds some fiber and plant-based protein but gives these squares their moist and tender texture. I used dark chocolate chips in this recipe because I am a nutritionist after all, but if you wanted to use milk chocolate chips they would also work just fine.
More Flourless Desserts:
Flourless Chocolate Chip Squares
These gluten-free chocolate chip squares are made with peanut butter, however, almond butter, cashew butter or sunflower seed butter would all work just fine!
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 9 servings
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Category: Desserts
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Method: Baking
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Cuisine: American
- Diet: Gluten Free
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Cuisine:Ingredients
- 14oz can chickpeas, strained and rinsed
- 1/2 cup peanut butter, almond butter or cashew butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Grease an 8 x 8-inch baking pan with butter or coconut oil and set aside. You can use a 9 x 9-inch baking pan, however, your squares will be a little short in height.
- In a food processor or blender, combine all of the ingredients (except the chocolate chips) and blend until well combined and a thick and sticky batter forms.
- Once blended, gently fold in chocolate chips until evenly incorporated in the batter.
- Pour the batter into the baking pan and use a spatula to spread out the batter evenly across the pan.
- Transfer the pan to the oven and bake for 20-25 minutes until golden brown on top and a toothpick comes out clean.
- Once cooked, allow the gluten-free chocolate chip squares to cool completely before slicing into 9 pieces.
- Store in an air-tight container for up to 5 days, or in the freezer for several months.
SO GOOD! I made these with a 19 oz can because that’s all I had and they turned out amazingly delicious! Used cashew butter and milk chocolate chips, I cannot believe how yummy these are! Thanks Steph!
So happy you liked them, thanks for sharing!
Love these!! I was afraid of the Chickpeas but you don’t taste them at all. Totally satisfied my chocolate chip cookie craving, without all the fat and calories.
Yay, I’m so happy you like them and that they hit the spot!
These are fantastic! Don’t miss the four or sugar😊
I’m so happy you liked it, thank you for sharing!
OMG, these are a definite hit! Who doesn’t love a brownie so delicious, but even more nutritious that you can justify eating for breakfast. I use Adam’s Peanut Butter and 70% dark chocolate chips for extra goodness. I made them as a dessert for a party and they were gobbled up.
Thanks for sharing, Tracy!