Dense, moist, crumbly and chewy like a classic blondie, these Peppermint-White Chocolate Chickpea Blondies are unexpectedly lower in fat and higher in protein and fiber. They deliver holiday-worthy flavor year-round, and they freeze beautifully so you can keep a stash for a quick, nutritious treat any time.
This Recipe Is: • Ready in 30 Minutes or Less • Freezable • Make Ahead • Vegetarian •
These blondie bars offer the best of several worlds: a festive peppermint lift, pockets of creamy white chocolate, and a satisfyingly dense, moist, slightly crumbly texture. They’re easy to make, store well, and pack a surprising nutritional boost thanks to chickpeas and whole grains.
- Festive peppermint flavor that’s perfect for the holidays — and addictive enough to crave all year.
- Plenty of creamy white chocolate.
- A dense, cake-like yet chewy texture that’s very satisfying.
PLUS
- Made with 100% white whole wheat flour for whole-grain goodness without a noticeable change in texture.
- Added protein and fiber from chickpeas, cleverly pureed into the batter so you won’t taste them.
- Far less butter than traditional blondie recipes, with reduced sugar while keeping rich flavor.
- Simple to prepare and easy to make ahead or freeze.
A Creative, Healthier Take on Blondies
After experimenting with ways to make baked treats healthier without sacrificing texture or taste, a small but powerful change made all the difference: blending a portion of the fat into a creamy chickpea puree. By replacing most of the butter with a mixture of chickpeas, a little butter, and oil, these blondies keep the indulgent mouthfeel while adding fiber and protein and cutting saturated fat.
The chickpea puree sounds unusual, but it works. The blondies retain a buttery note and pleasing chew, while delivering better nutrition. This method also keeps the recipe approachable — anyone who likes to bake can make these successfully.
How These Blondies Came to Be
An accidental baking mishap led to these blondie bars. A batch of peppermint-white chocolate cookie dough using a different brand of white chocolate chips didn’t cooperate—the chips wouldn’t stay tucked into cookie dough—so the decision was made to press the dough into a pan instead. The result was a perfect blondie on the first try. Since then, the recipe has been refined and tested further, and both the blondie and cookie versions have become favorites.
Choose blondies when you want a simple bar to share at a bake sale or potluck, or pick cookies if you prefer individual treats and the specific white chocolate chips used in that version.
Tips for Great Chickpea Blondies
Baking time — Baking times vary with pan material and oven calibration. Aim for a lightly golden top, slightly darker at the edges, and a puffed, dry surface. A toothpick should come out clean. Pull them before they dry out to keep a moist, dense interior.
Cutting — Allow blondies to cool completely in the pan before slicing to get clean edges. A measured cutter or a sharp knife makes it easy to cut even pieces.
Make-ahead and freezing — Store blondies tightly covered at room temperature for a day or two. For longer storage, refrigerate them wrapped or sealed. They freeze very well: wrap tightly in plastic and place in airtight bags. You can freeze an entire uncut pan if desired.
Perfect for Holidays — and Any Day
The peppermint and white chocolate combination makes these blondies feel festive, but if you’re a fan of mint desserts you’ll find yourself making them long after the holidays. Freezing a portion of a double batch gives you a ready supply of a healthier treat that’s ideal for a quick snack, an after-school dessert, or a thoughtful contribution to gatherings.
Peppermint-White Chocolate Chickpea Blondies
Dense, crumbly and chewy like a traditional blondie, but healthier — lower in fat and more nutritious.
• Ready in 30 Minutes or Less • Freezable • Make Ahead • Vegetarian •
Ingredients
- 2 1/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup organic or reduced-sodium chickpeas, rinsed and drained
- 3 tablespoons canola oil
- 2 tablespoons butter, softened
- 1 cup sugar
- 1 teaspoon peppermint extract (not mint or spearmint)
- 1/2 teaspoon vanilla
- 2 eggs
- 1 cup white chocolate chips
Instructions
- Preheat oven to 375°F.
- In a small bowl, whisk together flour, baking soda, and salt.
- In a small food processor, combine chickpeas, oil, and butter. Process until completely smooth, scraping the sides as needed.
- Transfer the chickpea mixture to a large bowl. Add sugar, peppermint extract, and vanilla. Beat with a hand mixer until smooth. Add eggs one at a time, beating after each. Gradually add the flour mixture in three or four additions, beating just until combined.
- Stir in white chocolate chips.
- Press the dough into a 9×9″ baking pan (lightly coat with cooking spray if needed; ungreased stoneware may not require it). Smooth the top with a spatula.
- Bake until lightly golden and slightly darker at the edges, and puffed and dry on top, about 18–23 minutes depending on your pan. Do not overbake.
- Cool completely in the pan on a rack before cutting.
Notes
Make-ahead and freezing tips: Keep blondies tightly sealed at room temperature for a day or two; refrigerate for longer storage. To freeze, wrap tightly in plastic and place in airtight bags. You can freeze an uncut pan for convenience.
Nutrition Information:
Yield: 36 servings
Serving Size: 1 blondie
Amount Per Serving:
Calories: 96
Total Fat: 4g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 13mg
Sodium: 107mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 8g
Protein: 2g
Nutrition information is an estimate and may vary based on ingredients or preparation. Consult a professional for specific dietary advice.