These Sweet Potato Chickpea Blondies are easy to make and are delicious. Perfect for a protein packed snack or healthy dessert. And, nope, you can’t taste the chickpeas!

Sweet Potato chickpea blondies sliced and on a cooling rack

Why these chickpea blondies are amazing…

You all inspired me to make these blondies, TNNers.

After making my veggie-loaded chocolate protein muffins on Instagram stories recently, you all went crazy (in the best of ways) at the idea of adding legumes to baked goods. You loved that it was that simple to get some bonus protein into a baked treat that your families were going gaga for…and it didn’t require a protein powder with questionable ingredients.

My inbox was flooded with requests for more bean and lentil packed baked goods and soon these sweet potato chickpea blondies started taking form in my mind.

My family is OBSESSED with this recipe and I love them too because…..

  • They are naturally sweetened with honey or maple syrup and the sweetness of sweet potatoes. There are chocolate chips added because a blondie wouldn’t be a blondie without some chocolate, but you can omit those or add as little or as much as you personally want!
  • These blondies are a delicious dessert, but they are also loaded with protein from eggs and chickpeas, making them a perfect fueling snack for a school lunch box or as a snack for a road trip or a day hiking with the family!
  • They are nut-free and dairy-free! Just be sure that whatever chocolate chips you use are also allergy-friendly. I like this brand.
  • They are veggie-loaded with sweet potatoes, packed with the plant goodness of chickpeas, and made with a lot less sugar than a traditional blondies recipe….making them a healthier option for when that sweet tooth calls.
  • Easy to whip up in about 10 minutes with your handy blender and then bake up in 20 minutes.
  • Perfect as part of meal prep, these blondies store like a dream in the fridge for up to 5 days so that you can grab them as needed throughout the week.

If you love the idea of veggie-loaded baked goods, check out these Kid-Friendly Vegetable Muffin Recipes

Process shot of how to make the batter for these sweet potato chickpea blondies

Frequently asked questions

Why do I want to add chickpeas to blondies?

I mean, why not? Of course you can enjoy a traditional blondie recipe if that is your jam! However, I love adding legumes like chickpeas to my baked goods since they up the plant protein in a recipe. These blondies work great as a fueling snack for lunch boxes or we love to take them hiking for a trail treat.

Can I make these chickpea blondies egg-free?

I haven’t tested this recipe without eggs, but I usually have great success in similar recipes (like these vegan PB carrot blondies) using flax eggs! The blondies would likely be extra fudgy (yum!).

Could I use lentils or another bean in these blondies?

I haven’t tested these with cooked lentils or another bean, but I think they would work! I’d use cooked white beans or cooked red lentils to maintain the color of these blondies.

I don’t have white whole wheat flour. Can I use a different flour?

I like to use white whole wheat flour for this recipe because it has a mild taste compared to traditional whole wheat flour. If you prefer regular whole wheat flour, it will work well in this recipe, too. You can also use half whole wheat flour and half all-purpose flour to create your own “white whole wheat flour” or make the recipe entirely with all-purpose flour. These blondies can also be made gluten free with a gf cup-for-cup flour.

Can I use regular sugar instead of maple syrup or honey?

Yes! These sweet potato blondies work well with coconut sugar or regular granulated white sugar.

How should I store these chickpea blondies?

Because these sweet potato blondies are moist and veggie-loaded, I find they stay fresher longer stored in an air-tight container in the fridge.

Process shots of how to make these sweet potato chickpea blondies

Suggested adaptations

  • Replace the sweet potato in these chickpea blondies with pumpkin or butternut squash puree. Both will work great!
  • Make these blondies gluten free with a gluten free cup-for-cup flour.
  • Skip the chocolate chips if you like or to reduce the sugar in these sweet potato blondies and enjoy them for breakfast!

Other sweet potato recipes you are going to adore

Loving these chickpea blondies and now you’re hungry for more?

Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on FacebookPinterest and Instagram for all kinds of veggie-loaded and healthy living ideas!

Sweet potato chickpea blondies on a cooling rack, stack on top of one another.
Sweet Potato Chickpea Blondies on a rack
5 from 23 votes

Sweet Potato Chickpea Blondies

Yield: 12 squares
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Cuisine: American
Course: Dessert
These Sweet Potato Chickpea Blondies are easy to make and are delicious. Perfect for a protein packed snack or healthy dessert. And you can't even taste the chickpeas!


  • 14.5 oz chickpeas, drained and rinsed
  • 3/4 cup cooked and mashed sweet potato, or sweet potato puree
  • 2 tablespoons avocado oil or melted coconut oil
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1/3 cup maple syrup or honey
  • 3/4 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup chocolate chips, if dairy-free is needed, make sure your chocolate chips are dairy-free


  • Preheat oven to 350℉ and line a 8×8 pan with parchment paper or grease it with a little extra oil.
  • In a blender, combine chickpeas, sweet potato, eggs, oil, vanilla, and maple syrup/honey and puree until smooth. Set aside.
  • In a medium bowl, combine flour, baking soda, baking powder, cinnamon and salt. Stir together to combine.
  • Pour the contents of the blender into the bowl with the dry ingredients. Stir until just combined.
  • Fold in chocolate chips.
  • Pour the batter in the baking dish then top with a few more chocolate chips, if desired. Bake for about 22-25 minutes or until edges of the blondies are puffed up and the middle is set to the touch.
  • Allow blondies to cool completely before slicing and enjoying. Store leftovers in an air tight container in fridge for up to 5 days.
Calories: 172kcal, Carbohydrates: 26g, Protein: 5g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 133mg, Potassium: 188mg, Fiber: 4g, Sugar: 10g, Vitamin A: 1235IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 2mg