Did you know that chickpeas are a great source of protein? These healthier gluten free chickpea brownies are a great way to sneak some in!
Jump to RecipeI know you’re probably wondering what the heck are chickpeas doing in a chocolatey treat like this one. Word of advice, don’t knock these gluten free chickpea brownies down til you try them!
I’ve made a few gluten free variations of brownies that you can find here on the blog but these ones are the first in which I utilize chickpeas, also commonly known as garbanzo beans.
I didn’t add any chocolate chips in the brownies shown here but you can definitely do that to add a bit more sweetness if desired. I did, however, dust them with a bit of cocoa powder.
Things to keep in mind
When you’re running your chickpeas through the food processor, keep the setting on pulse. You may have to do this for a minute or two. You want to get the smoothest texture possible. Adding in the dairy free yogurt during this process will help with this!
Ingredients you’ll need for this recipe
- can of chickpeas
- coconut flour
- cocoa powder
- baking powder
- pinch of salt
- sugar
- vanilla extract
- yogurt (I used a dairy free option)
- chocolate chips or chunks for melting
- coconut oil
Don’t throw out your chickpea juice!
Chickpea juice or aquafaba is commonly used as an egg replacement in vegan baking. Some recipes I’ve made that utilize this wonderful ingredient are The Best Vegan Oatmeal Christmas Cookies and Ring in the Holidays with this Vegan Hot Chocolate Cake I made an easy and delicious vegan fluff with aquafaba. It’s quite versatile. It even torches well like you would with a merengue when whipped up and can also form those lovely, stiff peaks. Store your chickpea juice in an airtight container in the refrigerator. Mine kept well for about a week.
Looking for other delicious brownies to try? Check out The Best Healthy Almond Flour Brownies and The Best Abuelita Hot Chocolate Brownies
Amazon link to 8×8″ baking dish.
Gluten-free Chickpea Brownies
Ingredients
- 3 tbsp coconut flour
- 3 tbsp cocoa powder
- 1/2 tsp baking powder
- pinch of salt
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup plain dairy free yogurt
- 4 oz chocolate of choice for melting
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350°F. Line an 8×8" baking dish with parchment paper. Set baking dish aside.
- In a large bowl, whisk together coconut flour, cocoa powder, baking powder, and salt. Sift ingredients beforehand if possible. Set aside.
- In a medium sized bowl, melt chocolate with the coconut oil. I did this in the microwave. Stir every 20 seconds to avoid burning the chocolate. Stir in sugar. Set aside.
- In your food processor, pulse 1 can of drained chickpeas with yogurt until you get a smooth texture. Add this mixture to your melted chocolate and combine well.
- Add wet mixture to bowl of dry ingredients. Combine well. Feel free to throw in some chocolate chips! Pour brownie mixture into baking dish and spread with a spatula. Bake in the oven for about 35 minutes. Toothpick inserted should come out clean-ish. Let brownies cool on a cooling rack for 15-20 minutes before removing from baking dish. Cut and enjoy!
