Coconut Chickpea Blondies
- Laura Martire
- Dec 4, 2025
- 2 min read
Updated: Apr 10
These coconut chickpea blondies are my go-to when I want something sweet that won't leave me reaching for more food an hour later. They're gluten-free, freezer-friendly and actually support your hormones.
Why These Blondies Are a Win for Your Hormones
This recipe is simple and delicious. I make a batch, freeze them, and always have a stash on hand.
They’re the kind of dessert that’s “healthy-ish, satisfying, and actually supports your hormones.
Why I Love These Blondies (And You Might Too)
They come together in one bowl (well, technically a food processor).
They’re naturally gluten-free, dairy-free, and sweetened with maple syrup.
They taste like dessert, but sneak in protein, fibre, and healthy fats.
And the texture? Chewy, golden, a little toasty from the coconut, yes, please.
Keeping blood sugar stable is one of the most important things you can do for weight loss and energy in perimenopause. Here's why it matters so much after 40.
The Recipe: Coconut Chickpea Blondies
Yields: 16 blondies | Total time: 45 minutes
Ingredients:
¾ tsp coconut oil
2 cups cooked chickpeas
½ cup almond butter (or sunflower seed butter if nut-free)
¼ cup maple syrup (or honey if preferred)
½ tsp cinnamon
¼ tsp sea salt
¼ tsp baking powder
¼ tsp baking soda
⅓ cup unsweetened shredded coconut (plus extra for topping)
Directions:
Preheat oven to 350ºF (177ºC). Brush an 8x8" baking dish with coconut oil.
Add all ingredients to a food processor and blend until smooth.
Spread batter evenly in the pan (tip: coat your spatula in coconut oil to help with stickiness).
Sprinkle extra coconut on top and press in lightly.
Bake for 20–25 minutes, until a toothpick comes out clean and edges are slightly golden.
Cool for 20 minutes, then slice into squares and enjoy!
Tips, Swaps & Storage
Make it nut-free: Use sunflower seed butter instead of almond butter
No maple syrup? Honey works too
Storage: Keep in the fridge for up to 5 days or freeze for longer. They defrost well and are perfect as a grab-and-go snack
Love This Recipe? Here’s How to Get More Like It
Comments