These gluten free chickpea brownies don’t have flour of any kind, yet they are totally different from my flourless black bean brownies. Those are a lot lighter, while these are a lot richer and more like fudge, so no matter what type of gluten-free brownie you like, I have you covered!
Happy Monday! I thought we would kick off the week with a little bit of chocolate (since Monday’s usually require some chocolate). These dark chocolate gluten free chickpea brownies are a rich, dense, and decadent chocolate treat. They are also full of fiber, healthy fats, protein, various micronutrients, are super simple to make, and free of refined sugars…whew – my kind of brownie.
I don’t recommend consuming the entire batch (although it might be hard not to) if you have weight loss goals you are working toward, but they are a great healthy indulgence when a chocolate and/or brownie craving strikes – it happens to all of us! They freeze great as well, a nice added bonus for portion control.
Here are some additional thoughts, tips, and tricks on these gluten free chickpea brownies:
- I sure hope you don’t see the word chickpeas in the recipe and get turned off. Cause plain chickpeas/garbanzo beans are about one of my least favorite foods in the world to me. My mom loves them and I could never understand that. It’s the texture. But now I’ve grown to love them, as long as they are in not whole, in things like hummus, pancakes or these brownies.
- If you have a high-speed blender (i.e. Blendtec or Vitamix) you can skip soaking the cashews. How awesome is that? But if you do, you will need to add a little water to the blender to make up for the amount of water the cashews soak up soaking.
- I usually get my raw, unsalted cashews from the bulk section at my local health food store. And I get the cashew pieces if they have them, cause they are always cheaper and you’re just going to blend them anyway. But I put a little less than a cup then, since they are denser in the cup, cause I don’t want the brownies to get too dry.
- You could totally put your favorite brownie frosting on these if you wanted. I think they are totally fine on their own, and way less messy, but the frosting is really good, so that’s totally up to you.
- There are several ideas for substitutions in the comments.
I can tell you one substitution NOT to try – OK. This is super-embarrassing. My brother’s family only visits like once a year from Texas and they rarely come to our house when they do cause they usually are visiting with my sister-in-law’s family that lives close to us. Last summer though my wife invited them over for dinner.
I don’t know why she does this, but she tends to experiment on guests and does not plan ahead enough and make sure we have all the ingredients. She was all excited to make these brownies because my nephew can’t have gluten or dairy and she just knew he would love these gluten free chickpea brownies.
So she goes to make them and realizes we don’t have enough cocoa powder, but we do have some weird hot cocoa mix that’s been in the cupboard for a long time. That’s totally close enough, right? Well, um. Wrong! It didn’t exactly work out. It makes the brownies end up more like soup, even after we cooked them way longer than we should have.
At least he was a good sport and ate them with a spoon and said they tasted good even though the texture was off, but we did end up throwing a lot of them away. So much for impressing the company. Oh well. At least no one gained weight or got a sugar high that day . . .
I would love to know if you try these and like them. Please comment below and let me know what you think!
You may also like these recipes:
Gluten-Free Desserts Index – Recipes I Would Eat Myself
The Best Gluten-Free Cinnamon Cake Recipe Plus 9 of the Best Gluten-Free Cinnamon Rolls
PrintFudgy, Flourless Gluten-Free Chickpea Brownies Recipe
These gluten-free flourless brownies are a rich, dense, and decadent chocolate treat. But I love that they are made from chickpeas and cashews, so they are full of fiber, healthy fats and protein!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: Gluten-Free
Ingredients
- 1 15 ounce can chickpeas {*} (rinsed and drained)
- 1 cup raw, unsalted cashews {*} (soaked for 1 hour in warm water discard the water after done soaking)
- 1/2 cup cocoa powder {*}
- 1/3 cup pure maple syrup {*} (agave {*} or honey {*} can be substituted)
- 1 egg
- 1 tsp vanilla {*}
- 1/2 tsp baking powder
- 1/4 tsp baking soda {*}
- 1/4 tsp Real Salt
- 1/3 cup dark chocolate chips {*} (optional)
Instructions
- Preheat oven to 350 degrees F.
- Combine all ingredients, except chocolate chips, into a blender
- Blend until a batter forms (the batter will be thick)
- Stir in chocolate chips
- Pour into a greased 8×8 baking dish
- Bake for 25-30 minutes or until toothpick comes out clean. Do not over cook, it will dry out the brownies
- Allow to cool 20 minutes before cutting and serving
Notes
If you have a high-speed blender (i.e. Blendtec or Vitamix) you can skip soaking the cashews. But if you do, you will need to add a little water to the blender to make up for the amount of water the cashews soak up soaking.
Keywords: chickpeas, cashews, cocoa, Flourless Brownies
The 9 Best Gluten-Free Muffins for Breakfast
Tammy
September 28, 2018 at 7:19 pmI found this recipe on Pinterest after going gluten and dairy free recently. These brownies are so decadent and amazing!!! My picky teenage son had NO CLUE these weren’t regular brownies! Thank you for the awesome recipe, and I’m glad to have found your blog!
Rebecca
October 1, 2018 at 11:37 pmI love your review! Thanks for commenting.
Melissa at Making it Sweet
August 25, 2016 at 6:03 pmThanks for the recipe! It was an interesting texture and flavor, for sure. My husband was expecting something gooey so he was disappointed. But I guess you have to make compromises when you’re trying to live a little healthier!
I added a little almond milk since the ingredients wouldn’t come together in my blender. Maybe next time I’ll use a food processor.
★★★★
Rebecca
August 25, 2016 at 6:03 pmYes, they are a little denser than a typical brownie.
Don
October 10, 2015 at 5:56 pmCan I substitute the Nutts?
Rebecca
October 10, 2015 at 5:56 pmYou could try a half cup of almond butter or natural peanut butter. I don’t think it would work as a nut free recipe.
Jennifer
December 13, 2018 at 12:07 amYou really can’t substitute almond or peanut (or any kind of “those” butters), because they ARE NUT butters! They would obviously still be very bad for those allergic to NUTS! I noticed this after 2 similar responses and began to realize they must have been automatic responses!
Rebecca
December 17, 2018 at 7:23 pmYou never know. I’m allergic to some nuts but not others. . .
bananna with a camera
April 1, 2015 at 6:00 pmHoly crap. I need this in my belly RIGHT NOW! Definitely pinning this one!
Rebecca
April 1, 2015 at 6:01 pmYes you do need these asap 🙂
Tiana
March 21, 2015 at 5:58 pmI used macadamia nuts instead of cashews and it was so ‘Ono! Mahalo
Rbin
March 21, 2015 at 5:58 pmGreat! Thanks! That is actually a nut I can have! I am allergic to most nuts
Jackie
February 23, 2015 at 5:54 pmThank you for the recipe! The ingredients are quite flexible, I use whichever beans I have on hand, and it still works out well. I also cut out the maple syrup and added dates (blended into a paste) instead, I add roughly 2/3 of a cup. This increases the fibre content in the brownie. Great healthy alternative to sugar-loaded-fibre-less versions!
★★★★★
Rebecca
February 23, 2015 at 5:55 pmAwesome! I am so glad you like them, and I will have to try it with dates.
Mary
February 14, 2015 at 5:53 pmSweetened or unsweetened cocoa?
Rebecca
February 14, 2015 at 5:53 pmUnsweetened
Robin
February 14, 2015 at 5:52 pmI would really love to try this recipe but I am allergic to cashews. Do you know what a good substitute would be?
Rebecca
February 14, 2015 at 5:52 pmYou could try 1/2 cup almond butter or 1/2 cup peanut butter. It will alter the taste a little bit…but they should still taste good 🙂
Robin
December 30, 2017 at 12:14 amThank you!
jessalise
February 10, 2015 at 5:50 pmThese didn’t turn out very sweet. I put in the listed amounts of ingredients… not sure what happened. I was looking forward to having a sweet treat. Do you know why this might have happened?
Rebecca
February 10, 2015 at 5:50 pmDid you use maple syrup? If yes, make sure it is pure maple syrup – it is sweeter than other maple syrups. If that wasn’t it, feel free to increase the sweetener to 1/2 cup to sweeten it up a little bit more.
Deb
February 4, 2015 at 5:48 pmCould you replace cashews for pecans?
Rebecca
February 4, 2015 at 5:48 pmI have never done it…but it should work. You will probably get a slightly grainy texture (pecans are not as creamy as cashews) but I think it will still taste yummy.
David
January 28, 2015 at 5:46 pmAny substitute for the egg!?
Rebecca
January 28, 2015 at 5:47 pmI haven’t tried any substitutes. You could try replacing it with 1 Tbsp of ground flaxseed and 2 Tbsp of water, it might work…if you do – let me know how it goes.
lindycrawford29Lindy
November 11, 2014 at 5:43 pmI made these in my Blendtec Blender. I did have to add water as they were very thick and I was unable to get the garbanzo beans and cashews pulverized, and everything all blended together. Did you notice this when you made them? Should I have done something different? Asking out of pure curiosity 🙂
Rebecca
November 12, 2014 at 5:44 pmThe batter is really THICK, so. I always soak my cashews (even though it isn’t necessary with a high speed blender), it just makes the blending process go by faster. Hopefully they still tasted alright :).
Amber Palmer
January 14, 2015 at 5:45 pmAny suggestions to substitute out the cashew for a tree nut allergy?
Rebecca
January 14, 2015 at 5:46 pmYou could try 1/2 cup of sunflower butter or peanut butter (they might alter the flavor slightly), but it should work as a substitute.
lindycrawford29Lindy
November 11, 2014 at 5:42 pmI made these for a birthday celebration, I did end up smothering them with chocolate ganache, that I had leftover from the birthday cake (which was delicious) but even without the added topping they were amazing! Thank you so much for sharing this recipe!! I am loving your blog!
★★★★★
Laura
October 8, 2014 at 5:40 pmThese were amazing!
★★★★★
Rebecca
October 8, 2014 at 5:41 pmI am so glad you liked them! I keep some in my freezer for emergencies – they are one of my favorites!!!
Donna
September 2, 2014 at 5:39 pmCan you use cashew meal, ground raw cashew, instead of whole that you need to soak?
Rebecca
September 2, 2014 at 5:39 pmI am not sure about cashew meal, it might make them a little bit dry. You could substitute 1/2 cup of cashew butter if you have that on hand, or almond butter (although that will alter the flavor slightly). If you try the cashew meal, let me know how it turns out for you :).
Riley
July 17, 2014 at 5:35 pmCould lentils work as a substitute for chickpeas? I hate to ask, but this sounds wonderful and I cant eat chickpeas.
Rebecca
July 17, 2014 at 5:36 pmI haven’t tried, but they might, if you try it let me know how it turns out :). White beans or Navy beans may work as well (if you can eat them).
Bethany
April 8, 2015 at 5:37 pmBlack beans or black soybeans might work? I make a very good “chocolate fudge” out of black soybeans, and I was thinking of trying them in this recipe, too, to lower the carb count. Anyone tried these with black soybeans before? 🙂
Rebecca
April 8, 2015 at 5:38 pmI have never tried it, if you do, let me know how it goes. I am guessing it would work great.
KC
July 16, 2014 at 5:34 pmAre the cashews salted or unsalted?
Rebecca
July 16, 2014 at 5:34 pmI used raw, unsalted cashews.
Roxy's Kitchen (@roxys_kitchen)
July 8, 2014 at 5:32 pmThese brownies look amazing, what a great idea to use chickpeas!
Rebecca
July 8, 2014 at 5:33 pmThey are my favorite!
Rachael@AnAvocadoADay
July 8, 2014 at 5:31 pmOh my gosh I want these now! I love brownies made with beans, actually, I like them better than regular flour brownies! Never tried them with cashews before. Pinning this for later (which will be sooner, rather than later!)
Rebecca
July 8, 2014 at 5:31 pmI recommend sooner as well, haha 🙂
Azu
July 8, 2014 at 5:28 pmThese brownies look so good! Can’t believe the have chickpeas in them. Have to try them! They have been pinned.
Rebecca
July 8, 2014 at 5:29 pmI hope you love them as much as I do!
huntfortheverybest
July 8, 2014 at 5:25 pmoh i love high protein treats. these look great!
Rebecca
July 8, 2014 at 5:26 pmI know, right!
Angie (@angiesrecipess)
July 8, 2014 at 5:24 pmThese brownies look heavenly!
Rebecca
July 8, 2014 at 5:24 pmThey are my favorite! I am not exaggerating when I say I keep a stash in my freezer for emergencies :).
Melanie @ Nutritious Eats
June 12, 2014 at 5:22 pmWow, these look amazing, Rebecca! I just started salivating- definitely need to try these out asap! So glad you stopped by my blog.
Rebecca
June 12, 2014 at 5:22 pmI just used up my freezer stash, and am going to have to make some more!
EA-The Spicy RD
June 10, 2014 at 5:19 pmI wish I could say I haven’t eaten any chocolate today, but I would be lying. Otherwise, I would whip up a batch of these brownies ASAP-they look so yummy and chocolatey! Thanks so much for stopping by my blog today, and sharing your “confession” – glad to be in good company 🙂
Rebecca
June 10, 2014 at 5:19 pmEveryone needs some chocolate on a Monday 🙂