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Chocolate Gluten-Free Chickpea Brownies

Cakey, dense, and decadent are the three words to describe these Chocolate Chickpea Gluten-Free Brownies!  Packed with chickpeas, flourless, refined sugar-free, dairy-free, egg-free, and vegan makes these brownies suitable for any time of the day including breakfast!
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Breakfast, Dessert, Snack
Cuisine: Dairy-Free, Egg-free, Gluten-Free, healthy, Nut-Free, Sugar-Free, Vegan
Keyword: best chocolate chip cookie, brownies, Cakey, carob, carob brownie, chickpeas, chocolate brownie, dense, Rule Breakers
Servings: 9 brownies


  • food processor


  • 1 15 oz can drained & rinsed chickpeas
  • ½ cup gluten-free certified quick cooking oats
  • 2 tbsp gluten-free certified quick-cooking oats
  • 2 tbsp gluten-free carob powder
  • 1 tsp gluten-free carob powder
  • 1 tsp raw cacao powder or cocoa powder
  • cup maple syrup
  • cup grapeseed oil
  • ½ tsp baking powder
  • 1 tbsp whole flax seeds
  • ¼ tsp pink Himalayan salt or sea salt
  • ½ cup gluten-free & dairy-free dark chocolate chips
  • 1-2 tsp vanilla or chocolate extract


  • Preheat oven to 350 degrees F
  • In a food processor add the gluten-free oats and flax seeds and pulse until the mixture is finer and broken down.
  • Add all other ingredients except the chocolate chips and process till all particles are broken down and well blended. You'll have to blend for about 5 minutes. You may have to turn off your food processor for a moment to prevent overheating, but then turn it back on and blend again.
  • Add brownie mixture into a large cooking bowl and fold in the chocolate chips.
  • Pour mixture into a greased 8×8 brownie pan (you may have to use your hands dipped in water to spread the mixture) and place it in the middle rack of the oven and bake for 15 minutes.
  • Let cool for at least 10 minutes before cutting.  These brownies need to cool down before enjoying or cutting or they will fall apart.
  • Store in the refrigerator in a plastic bag or glass container for up to 1 week.  **When you take them out of the fridge, let them sit at room temperature for at least 10 minutes.  They taste best when they are not that cold.


  • If you want a lighter version of this brownie use only ¼ cup of the grapeseed oil
  • If you want a deep, decadent fudge brownie then follow the recipe as is.
  • If you can’t find pink Himalayan sea salt, use Celtic Sea Salt or regular Sea Salt
  • Feel free and use whatever brands of products that suit you and your needs, but I linked to the brands I use, trust, and love.
  • If you want a brownie that is drier, you can cook them on the bottom rack closest to the heat.