Yes, you read that right—gluten-free chickpea brownies. It’s not a typo, and no, I haven’t lost the plot.

Vegan | GF | Soy-free | Nut-free | No rice

There are actual chickpeas in these brownies—which in my book makes them healthy brownies—and I promise, you won’t even taste them. What you will taste is the rich cocoa, the slight tang of cherry jam, and the deep, satisfying flavour of chocolate.

These plant-based brownies are indulgent, comforting, and—dare I say—breakfast-friendly. I did, after all, eat them for breakfast the other day, and I regret nothing.

This recipe is for Tamara, who asked me for a ‘protein-rich snack that can be easily batch-made, needs no extra prepping, and is meat-free‘. She’s lactose intolerant and can handle a bit of dairy, but not much. So this one’s for her, and for every other Spoonie who wants something that’s easy, satisfying, and doesn’t gobble up all their spoons.

Easy Plant-Based Brownies Using Cupboard Staples

If you live with chronic illness or disability, you know that energy is a limited resource—what Spoonies call ‘spoons’. Recipes need to be flexible, forgiving, and don’t demand all your spoons at once. These gluten-free chickpea brownies tick all those boxes.

They’re easy to throw together with cupboard staples, require minimal hands-on time, and can be made in bulk. Once baked, these healthy brownies keep beautifully for several days and freeze well, meaning you’ve got grab-and-go snacks ready for when you’re low on spoons or just don’t have the energy to cook from scratch.

Because chickpeas form the base, these brownies will give you a nice little protein boost—great for keeping your energy levels steady. They’re also gluten-free, plant-based, and made without the usual allergens like nuts, lactose, or eggs. In short, they’re accessible, comforting, and practical—exactly the kind of recipe every Spoonie kitchen needs.

The Secret Power of Chickpeas

Chickpeas are one of my go-to ingredients for Spoonie cooking. They’re cheap, full of protein and fibre, and remarkably versatile. Once blended, they have a rich, creamy, texture that eliminates the need for eggs and gives these brownies a cake-like softness.

And the best part? The chickpeas are completely invisible in both taste and texture. No one will ever guess they’re there. They simply blend in, doing their job quietly, letting the chocolate and cherries take centre stage. It’s one of those clever kitchen tricks that make you feel like you just got away with something.

You can use tinned chickpeas, cooked dried ones, or even frozen if that’s what you’ve got. I usually cook dried chickpeas in my Instant Pot because it’s cost-effective and easy to do in batches, but if you’re short on spoons or time, you can absolutely just crack open a tin. Drain, rinse, and you’re good to go.

Cherry Jam: The Star of the Show

Cherry and chocolate have always been a winning combination—think of a Black Forest gâteau, but much simpler and gluten-free. The cherry jam adds sweetness, a hint of tartness, and just enough stickiness to make each bite interesting. It’s also a sneaky shortcut—no need to melt chocolate or measure out syrups. The jam does the heavy lifting.

Don’t have cherry jam? No worries. Just substitute with strawberry or another red fruit jam, It’ll work just fine, Pinky promise.

Small Adjustments, Big Payoff

I use my homemade gluten-free flour blend without xanthan gum, but you can use any blend you like. A store-bought one with xanthan gum won’t hurt a thing. This recipe isn’t fussy.

For the fat, you can use any neutral oil—sunflower, rapeseed, or even olive oil if that’s what’s in your cupboard. Believe me: I’ve done it, and it works just fine. It will give your brownies a hint of warmth without noticeably changing the flavour.

And yes, there’s a generous splash of rum in this recipe. It adds a layer of richness, but if you’d rather skip the alcohol, you can swap it for vanilla extract, or even coffee for a deeper chocolate flavour. Or, if you can get your hands on it: pumpkin spice coffee syrup (one of my personal favourites).

Baking & Serving

These gluten-free chickpea brownies bake at 180°C (350°F) for around 35 minutes. They’ll come out with a slightly cake-like crumb, rather than the gooey centre of traditional brownies. That’s intentional—I prefer mine this way. If you like them fudgier, you can add a touch more liquid or reduce the baking time slightly.

Once baked, let your cherry chocolate brownies cool for ten minutes if you can resist the temptation. They firm up beautifully as they cool, and the chocolate aroma is enough to make anyone weak at the knees.

For an extra flourish, spread a layer of vegan chocolate spread (or your favourite ‘Nutella’-style option) over the top, then sprinkle with dark chocolate shavings or a dusting of cocoa powder.

Once they’re done, let them cool for at least ten minutes (I know, it’s hard). They’ll firm up as they rest, and the smell will fill your kitchen with pure comfort.

For a little indulgence, top with a thick layer of cherry jam, or spread your favourite vegan chocolate spread on top and sprinkle with dark chocolate shavings or cocoa powder. These gluten-free cherry chocolate brownies keep well at room temperature for a few days, or in the fridge if you like them extra dense.

A Spoonie’s Treat Worth the Effort

These gluten-free chickpea brownies are a perfect example of how plant-based, spoonie-friendly baking doesn’t have to mean compromise. They’re everything I want from a Spoonie recipe: simple, flexible, nourishing, and rewarding. Rich but wholesome, indulgent but simple, and they make a brilliant snack, dessert, or even a cheeky breakfast.

Even better, they require minimal effort, deliver maximum flavour, and fit neatly into a life that doesn’t always have energy to spare.

A Budget-Friendly Vegan Dessert With Minimal Ingredients

If you’re new to chickpea desserts, this recipe is a great introduction: easy, quick, budget-friendly, and genuinely delicious. Keep a tin of chickpeas and a jar of cherry jam in your cupboard, and you’re never more than half an hour away from warm, chocolatey comfort.

Allergy Information

Free from: dairy, gluten, eggs, nuts, soy, sesame

Step-by-Step Chickpea Brownie Recipe

Tamara, I hope these plant-based brownies hit the spot. They’re protein-packed, free from most major allergens, and best of all, easy to make in batches—ready for whenever you need a little chocolatey comfort without extra work.

So next time you’re running low on spoons, make a batch of these healthy brownies, stash them in the freezer, and treat yourself to something that tastes indulgent, feels doable, and respects your energy.

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