These Sweet Potato Chickpea Blondies are easy to make and are always a crowd pleaser. Made from pureed cooked sweet potatoes + canned chickpeas (that, no you can’t taste!), they are the perfect snack or sweet treat that is full of feel-good ingredients.

Sweet potato chickpea blondies on a cooling rack. Each square is topped with chocolate chips, displaying a golden-brown baked texture.

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 staying power 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 truly feel-good 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.

Let’s make ’em together….

Hands holding a blender with eggs, chickpeas, and mashed sweet potato inside. Surrounding items include chocolate chips, flour, parchment paper, and spices on a countertop.
Combine eggs, mashed sweet potato, drained and rinsed chickpeas, vanilla, maple syrup and oil in your blender. Blend until very smooth. Set aside.
Hands hold a glass bowl with flour, spices, and baking powder on a marble surface. Nearby are a blender with orange batter, chocolate chips in a bowl, a parchment-lined baking dish, and a whisk.
Next, combine flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk to combine.
Hands pouring sweet potato chickpea puree from a blender into a bowl with flour mixture on a marble countertop. Nearby are parchment paper-lined baking dish and a bowl of chocolate chips.
Pour contents of the blender into the bowl with the dry ingredients.
Hands stirring a bowl of batter with a spatula on a marble countertop. A small bowl of chocolate chips and a parchment-lined baking pan are nearby. The batter has a rich yellow color, indicating sweet potato or similar ingredient.
Stir to mix together into a batter.
Hands holding a bowl with sweet potato chickpea batter and chocolate chips being mixed with a black spatula, beside a parchment-lined baking tray on a marble surface.
Fold in chocolate chips…
A hand uses a spatula to transfer pumpkin batter with chocolate chips from a glass bowl into a parchment-lined square baking pan on a marble countertop.
And transfer to a lined baking dish.
Hands sprinkle chocolate chips on sweet potato chickpea blondie batter in a parchment-lined square baking dish. The dish is set on a light marble countertop.
Top with bonus chocolate chips (because yum!)
A pair of hands holds a baking dish with sweet potato blondies on parchment paper. The dessert, golden brown with scattered chocolate chips, sits on a marble countertop. Nearby are bowls of sweet potato puree and chocolate chips, plus a striped cloth.
And bake!

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

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Two stacked squares of sweet potato chickpea chocolate chip blondies on a cooling rack with more chocolate chips scattered around. A glass bowl of pumpkin puree is in the background. The cake has a moist texture and visible chocolate chips.
4.77 from 47 votes

Sweet Potato Chickpea Blondies

Yield: 12 squares
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Cuisine: American
Course: Dessert
Author: Taesha Butler
These Sweet Potato Chickpea Blondies are easy to make and are always a crowd pleaser. Made from pureed cooked sweet potatoes + canned chickpeas (that, no you can't taste!), they are the perfect snack or sweet treat that is full of feel-good ingredients.
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Ingredients
 

  • 14.5 oz (240 g) canned chickpeas, drained and rinsed after weighing
  • ¾ cup (180 g) cooked and mashed sweet potato, not canned puree, as it contains too much water
  • 2 tablespoons avocado oil , or neutral oil
  • 2 teaspoons vanilla
  • 3 large eggs
  • ⅓ cup (80 ml) maple syrup , or honey
  • ¾ cup (89 g) white whole wheat flour, can use gluten free cup-for-cup flour if needed
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ⅓ cup (85 g) chocolate chips, plus extra for topping

Instructions
 

  • 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 35-40 minutes or until the blondies are golden brown on the top and have an internal temperature of 200℉
  • Allow blondies to cool completely before slicing and enjoying. Store leftovers in an air tight container in fridge for up to 5 days.

Notes

Suggested adaptations

  • 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!
Serving: 1square (1/12 the recipe), Calories: 178kcal, Carbohydrates: 26g, Protein: 6g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 47mg, Sodium: 137mg, Potassium: 189mg, Fiber: 4g, Sugar: 10g, Vitamin A: 1257IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 1mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.