Chickpea Brownies that don’t taste like chickpeas but are packed with protein, fiber, and wholesome ingredients! These brownies are also deliciously fudgy and perfectly sweetened. Enjoy them for breakfast, a snack, or dessert!

Chickpea Brownies? Do they taste like Chickpeas?

Protein-rich, fiber-packed, gluten-free, low sugar brownies for your eating pleasures!

It has been a journey to get the perfect brownie recipe and I’m pleased to announce that these are fudgey, lightly sweet, moist, and super chocolatey. I gave them to the pickiest eater I know and he had absolutely no idea they were “healthy”. Yes, the picky eater was my husband.

Most importantly… you can eat these for breakfast! Yes you heard right. It’s made with 8 wholesome ingredients like chickpeas (no they don’t taste like chickpeas), almond flour and oat flour. Sugar content? Only 1/4 cup maple syrup for the whole batch! Check out the ingredients:

7 Main Ingredients

These vegan chickpea brownies are made with 7 main ingredients and are protein-packed, gluten-free, high in fiber and oh so delicious! Having dessert just got healthier and even more satisfying. I promise you won’t even know there are chickpeas in this recipe, give it a try and see for yourself!

Brownies are one of my favorite desserts and I always dreamed of having them for breakfast, and now I can! These chickpea brownies are made with with simple and wholesome ingredients that make it a-okay to have for breakfast. Let me show you how these brownies are perfectly balanced and nourishing:

Chickpeas: I like calling chickpeas the magical beans because they are so versatile, nutritious and yummy! You won’t taste them at all in this recipe but it will provide great texture, protein and fiber.

Oat flour: Extra fiber here! You will feel extra satisfied when eating these brownies because fiber increases satiny levels and helps stabilize blood sugar. Oat flour also acts as a gluten-free binder like regular flour. I love using Bakery on Main because they are certified gluten-free!

Almond Flour: Extra protein and healthy fat! The almond flour also adds a nice texture to the brownies.

Cocoa Powder: Unsweetened Cocao powder. I like using Navitas Organics.

Maple Syrup: To add a hint of sweetness!

Apple Sauce: Unsweetened is the best kind to use here.

Cashew Butter: Talk about getting those healthy fats in! Instead of using oil or butter, we use cashew butter. It’s mild and creamy, which makes for a perfect brownie consistency.

Tips and Substitutes to get the BEST Chickpea Brownies:

I don’t really recommend subbing the chickpeas but I have tried black beans and they were good, but not great! It definitely had a “beany” taste to it.

I used apple sauce to avoid oil but you can definitely use vegetable, canola, or avocado oil.

You can use almond butter instead of cashew butter but I do not recommend using any other nut butter.

Also please note that they will be flatter than the photos if you make a single batch so you can also double or triple the batch to get nice thick brownies.

Oat and almond flour provide extra fiber and protein but if you don’t have these available feel free to use all-purpose flour.

I highly recommend using a food processor to mix the brownies batter. Check out the 3 easy steps to make the brownie batter:

First, add all the “wet” ingredients + chickpeas to a food processor.

Next, add the dry ingredients and process for another 2 minutes or until well incorporated:

Finally, pour batter into baking dish:

Add chocolate chips/walnuts and bake!

Other High Protein Desserts:

Oatmeal Carrot Cake

Vegan Chocolate Chip Cookies

Chai Donuts

Mango Pudding