Sourdough Chickpea Blondies

There’s no hiding these sourdough chickpea blondies any longer. Made from chickpeas, sourdough discard and chocolate chips, there is no additional flour in this protein packed treat. That is a dessert we can get behind! 

I remember when the original chickpea blondies recipe came out. I definitely made these on repeat as on my youth- enjoying the protein without all the extra carbs. 

And the fact that these chickpea blondies did not have extra flour? Count me in! When I was gluten free, I loved these recipes!

A few years later and I still enjoy a sweet treat. I am not partial to my desserts, though having them any time of day seems like a good compromise- especially if they are packed with protein.

These sourdough chickpea blondies are no exception. They have protein, fat and fiber to keep you full while scratching the dessert itch (even first thing in the morning)!

I will say the flavor on these sourdough blondies is spot on, but they will not replace a recipe full of fat, eggs and flour. These sourdough chickpea blondies are thinner than your traditional blondie and are more “fudge like” in texture.

Are these a replacement for a sourdough discard blondie recipe? Probably not- but they are a good substitute if you are watching sugar and carbohydrates.

We definitely enjoyed these as a household. The blondies were gone within two days (which might be a new record!).

So let us know what you think about these sourdough discard chickpea blondies when you try the recipe for yourself.

Kitchen Equipment 

There are a few pieces of kitchen equipment which make this chocolate chip blondies recipe easy.

• Blender, Food processor or immersion blender
• 8×8 Glass Pan
• Silicone Baking Mat

Ingredients for Sourdough Chickpea Blondies

This recipe comes together with a few simple ingredients. The healthy recipe is blended together and topped with chocolate chips. This is one of my favorite ways to eat chickpeas.

• Chickpeas
  • The main ingredient (and star of the show) is chickpeas, also known as garbanzo beans! These can be canned chickpeas or dried chickpeas.
• Salt
  • A pinch of salt is added within this recipe to make the flavors pop.
• Pure maple syrup
  • Maple syrup provides an additional flavor note and subtle sweetness to this recipe.
• Almond butter
  • This recipe holds structure and texture thanks to the almond butter. It leads to a soft texture and slight crumb.
• Sourdough discard
  • Active sourdough starter and sourdough discard are used within this recipe. Because this recipe does not ferment (it is a ‘stir and go’ recipe), it does not matter what type of discard is used within the recipe.
• Chocolate chips
  • Chocolate chips are a staple within this recipe to provide texture. Any type of chocolate chips can be used within this recipe – mini chocolate chips, dark chocolate chunks, semi sweet chocolate chips, milk chocolate chips. You could even use peanut butter chips if preferred!
• White sugar
  • To provide sweetness within this recipe, white sugar is used. You could also use dark brown sugar if you want a caramel like flavor.
• Baking soda
• Baking powder
• Vanilla extract
• Butter
  • Butter is another one of the healthy fats within this recipe. It provides stability and structure to this recipe, especially if the bars are consumed cold.

How to make Sourdough Chickpea Blondies

This is quite possibly one of the easiest sourdough discard desserts I have made. This is strictly a stir and go recipe, as you will not want the vegan chickpea blondies dough to sit at room temperature before baking. 

To reduce gluten, use sourdough discard which has been aged in the fridge for a while. We used sourdough starter which had been sitting in the fridge as discard for over a week. 

Preheat oven to 350 degrees Fahrenheit. Grease or line a 8×8 glass pan (or loaf pan) with parchment paper. 

To make the recipe, begin by gathering all the ingredients. Drain and rinse the can of chickpeas. 

To a blender, add all ingredients but the chocolate chips. Blend at a high speed until smooth.

Add chocolate chips, reserving some to sprinkle on top. Place in the prepared baking pan. 

Sprinkle the chocolate chips on top. A sprinkle of sea salt is great too. Cook the chickpea sourdough blondes for about 20-25 minutes. 

The sourdough chickpea blondies will be golden brown in color around the edges and will pull away slightly from the sides of the pan.

If using a toothpick to check done-ness, it will come out clean or with minimal crumbs. Do not overcook or the chickpea blondies will be dry.

These flourless chickpea blondies are 1/4 inch thick. To make a thicker, double up the recipe. Bake time will vary – potentially 25-30 minutes.

Allow to cool completely before serving. For a clean removal from the pan, place in the fridge overnight.

Serve alone, on top of yogurt or ice cream, with chocolate syrup or even whipped cream on top.

How to store Chickpea Sourdough Blondies

Due to the nature of the beans in this recipe, it is important to store leftovers in the fridge for the best results. 

Cut into pieces and separate by wax paper if storing in a ziplock freezer bag or airtight container in the freezer. 

If you tried this recipe or know someone who would like it, please share it with them. Let us know your thoughts in the comments below!