These chickpea blondies are one of those recipes that make you do a double take because yes, they're made with chickpeas. And yes, they actually taste amazing!
As a dietitian mom, I'm always looking for ways to make desserts and snacks a little more nourishing while still keeping them fun. These soft and chewy chickpea blondies are made with simple pantry staples like chickpeas, nut butter, dates (or maple syrup), and vanilla, then loaded with gooey chocolate chips and marshmallows for the ultimate s'mores-inspired treat.
They're naturally flourless, easy to make in a food processor, and perfect for everything from an afternoon snack to a summer dessert. My toddlers absolutely love helping sprinkle on the marshmallows and crushed graham crackers before they go into the oven, and honestly... they're just as excited to eat them as I am.
Whether you're looking for a healthier dessert, an easy recipe to make with your kids, or simply a fun way to use up a can of chickpeas, these S'mores Chickpea Blondies are one recipe you'll want to keep on repeat all summer long.
Why You & Your Kids Will Love These Chickpea Blondies
There are so many reasons these blondies have quickly become one of our favorite treats.
- Soft, chewy cookie bar texture
- Made with simple pantry ingredients
- Naturally flourless
- Higher in fiber and protein than traditional blondies
- Easy to make in one food processor or blender
- Ready in about 30 minutes
- Perfect for toddlers, kids, and adults
- Great for meal prep and freezer-friendly
- Easy to make egg-free with a flax egg
The combination of melty chocolate chips, gooey marshmallows, and buttery graham cracker crumbs gives you all the classic s'mores flavors without needing a campfire. You should also try my s'mores granola bars or banana chickpea blondies for other nutrient-packed snacks!
Jump to:
- Why You & Your Kids Will Love These Chickpea Blondies
- Ingredients You'll Need
- How to Make Your S'mores Chickpea Blondies
- Hint for the Best Chickpea Blondies
- Substitutions
- Variations
- Equipment
- Storing Your Chickpea Blondies
- How to Serve to Toddlers
- Toddler Dietitian Tiff's Tip
- FAQ
- Related
- Pairing
- Chickpea Blondies (Easy S'mores Cookie Bars)
Ingredients You'll Need
Here's what you'll to make these s'mores chickpea blondies:
- Chickpeas - the star of these blondies! Chickpeas create an incredibly soft texture while adding fiber, plant-based protein, iron, and other important nutrients (don't worry, you won't taste them!)
- tip: be sure to rinse and drain your chickpeas well, then pat them dry with a paper towel before blending
- Nut Butter - creamy peanut butter, almond butter, or cashew butter both work well here, I personally love using cashew butter because it gives these blondies a more traditional blondie flavor, while peanut butter adds a richer, slightly nuttier taste
- nut-free option? sunflower seed butter works too
- Medjool Dates (or maple syrup) - dates naturally sweeten these blondies while adding even more fiber, if your dates are a little dry soak them in warm water for about 10 minutes before blending (maple syrup also works if you don't have any dates on hand)
- Egg - the egg helps bind everything together and creates that soft cookie bar texture (for an egg-free version, simply substitute one flax egg)
- Vanilla Extract - vanilla adds warmth and makes these blondies taste even more like a bakery-style dessert
- Baking Powder, Baking Soda & Salt - these give the blondies just enough lift while still keeping them soft (if you prefer a more dense chewy blondie then I'd drop baking powder to ½ tsp)
- Chocolate Chips - mini chocolate chips help distribute chocolate into every bite
- Mini Marshmallows (optional for s'mores vibe) - the marshmallows melt into the blondies while also creating those classic gooey s'mores pockets everyone loves
- Graham Crackers (optional for s'mores vibes) - a sprinkle of crushed graham crackers on top finishes these bars with the perfect s'mores flavor and adds a little crunch
See recipe card for quantities.
How to Make Your S'mores Chickpea Blondies
- Step 1: Preheat your oven to 350°F and line an 8x8-inch baking dish with parchment paper. Add the chickpeas, nut butter, dates (or maple syrup), egg, vanilla extract, baking powder, baking soda, and salt to a food processor.
- Step 2: Blend for 1-2 minutes, stopping to scrape down the sides as needed, until the batter is completely smooth and creamy. You shouldn't see any large pieces of chickpeas remaining. Transfer the batter to a bowl (or simply pulse them in at the end if using a food processor) .
- Step 3: Gently fold in the mini chocolate chips and marshmallows. Spread the batter evenly into your prepared baking dish using a spatula.
- Step 4: Sprinkle the top with mini marshmallows, a few extra chocolate chips, and crushed graham crackers. For extra gooey blondies, don't be afraid to be generous with the toppings! Bake for 20-25 minutes, or until the edges are lightly golden and the center is just set.
- The blondies will continue to firm up as they cool, so avoid overbaking them if you want that soft, chewy cookie bar texture. Allow them to cool completely before slicing.
Hint for the Best Chickpea Blondies
If you're using Medjool dates, soak them in warm water for about 10 minutes before blending if they feel dry. This helps create a smoother batter and gives the blondies an even softer texture.
And if you love those golden, toasted marshmallows on top, switch your oven to broil for the last 30-60 seconds after baking. Just keep a close eye on them, they toast quickly!
^ used Just Date's mini chocolate chips that are only sweetened with dates and have 50% more fiber than standard chocolate chips!
Substitutions
This chickpea blondie recipe is super easy to customize based on what you have on hand.
- Make them egg-free: replace the egg with 1 tablespoon ground flaxseed + 3 tablespoons water, mix together and let sit for about 5-10 minutes before adding to the batter
- Make them nut-free: swap the peanut or cashew butter for creamy sunflower seed butter
- Don't have any dates?: substitute ¼ cup maple syrup instead
- Dairy-free: use dairy-free chocolate chips and vegan marshmallows
- Gluten-free: these blondies are naturally flourless! Simply use certified gluten-free graham crackers (or omit them altogether) and gluten-free chocolate chips if needed.
Variations
Change these up by adding:
- flaky sea salt on top
- chopped pecans or walnuts
- white chocolate chips
- butterscotch chips
- peanut butter chips
- chopped dark chocolate
- shredded coconut
- cinnamon
Or skip the marshmallows and graham crackers for a classic chickpea blondie recipe!
Equipment
All you need to make these s'mores chickpea blondies is a food processor or high-speed blender, measuring cups and spoons, rubber spatula, 9x9 or 8x8-inch baking pan or even a small baking sheet, parchment paper, and cooling rack!
Storing Your Chickpea Blondies
Store the leftover blondies in an airtight container on the counter for 2-3 days or refrigerator for up to 5 days. Once completely cooled, slice the blondies into squares and place them in a freezer-safe container with parchment paper between each layer. Freeze for up to 3 months. Let thaw at room temperature or warm in the microwave for about 10-15 seconds before serving.
How to Serve to Toddlers
These make such a fun occasional dessert or snack for little ones. I like serving one alongside foods that help keep them satisfied, such as:
- fresh strawberries
- sliced bananas
- Greek yogurt
- cottage cheese
- a glass of milk
- a simple snack plate with fruit
Remember, dessert doesn't have to be earned. Offering it alongside other foods helps take away the "special" factor and supports a positive relationship with food over time.
Toddler Dietitian Tiff's Tip
These blondies are a fun way to include your toddler in the kitchen! Let them help pour in the chickpeas, press the buttons on the food processor (with supervision), or sprinkle on the marshmallows and graham cracker crumbs. Kids are often more excited to taste foods they helped make.
FAQ
Not at all! Once blended with the nut butter, vanilla, chocolate chips, and marshmallows, the chickpeas create a soft, chewy texture without adding a bean flavor. Most people would never guess they're the secret ingredient.
These chickpea blondies are made with wholesome ingredients like chickpeas, nut butter, and dates, which provide fiber, plant-based protein, and important nutrients like iron. While they're still a dessert, they're a fun way to add a little more nutrition to a sweet treat.
Yes! Simply replace the egg with a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5-10 minutes before adding it to the batter.
Store the blondies in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5 days.
Yes! Peanut butter, almond, and cashew butter both work great in this recipe. For a nut-free option, substitute creamy sunflower seed butter.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these s'mores chickpea blondies:
Chickpea Blondies (Easy S'mores Cookie Bars)
Equipment
- food processor or high-speed blender
- 8x8-inch baking pan
- mixing spatula
- cooling rack
Ingredients
- 1 15-ounce can chickpeas drained, rinsed, and patted dry
- ½ cup almond or cashew butter any nut/seed butter works
- 8 soft Medjool dates pitted (or ¼ cup maple syrup)
- 1 large egg or 1 flax egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips
- ½ cup mini marshmallows
topping
- ½ cup mini marshmallows
- 2 tablespoons mini chocolate chips
- 2 graham crackers crushed
Instructions
- Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
- Add the chickpeas, nut butter, dates (or maple syrup), egg, vanilla, baking powder, baking soda, and salt to a food processor or blender. Blend until completely smooth, stopping to scrape down the sides as needed. Fold in the mini chocolate chips and some of the marshmallows.
- Spread the batter evenly into the prepared pan. Sprinkle with the marshmallows (or can save these for a few minutes left at the end), remaining chocolate chips, and crushed graham crackers.
- Bake for 20-25 minutes, or until the edges are lightly golden and the center is just set.
- Allow the blondies to cool completely before slicing into squares.
Notes
- Pat the chickpeas dry before blending for the best texture.
- If using dates, soak them in warm water for 10 minutes if they're firm.
- Don't overbake, the blondies will continue to set as they cool.
- Let cool completely before slicing for clean squares.
- Use a flax egg to make these egg-free.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
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