Soft and fudgy chickpea blondies made from healthier ingredients. These blondies are easy to make and are naturally vegan, refined sugar-free and can be made gluten-free just like my chickpea cookie dough!
What to expect
FLAVOR/TEXTURE: Soft, fudgy, sweet yet wholesome. This recipe uses more maple syrup and nut butter than most chickpea blondie recipes so it minimizes any possible chickpea flavor. Chickpea blondies will never taste exactly like conventional blondies but the textures and flavors are similar!
DIFFICULTY: Very easy! You only need a food processor (or blender) and oven to make these blondies.
Ingredients for chickpea blondies
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes on the ingredients and substitutions
Cooked chickpeas or white beans. You can use canned or soft home-cooked chickpeas (also known as garbanzo beans).
Nut butter of choice. I used natural cashew butter as its flavor reminds me of cookies. However, peanut butter, almond butter, or sunflower seed butter (for nut-free) will work!
Pure maple syrup for sweetness and to make these blondies extra fudgy. Alternatively, you can use any other liquid sweetener in the same amount.
Oat flour for structure. Alternatively, you can use almond flour or all-purpose flour (with slightly different results). I don't recommend coconut flour as it's too absorbent.
Note: If you're gluten-free, use uncontaminated gluten-free oats. In Australia and New Zealand, all oats contain traces of gluten, so use almond flour to make these celiac-friendly.
How to make chickpea blondies
Simply, add all your ingredients except the chocolate chips to a food processor and blend until smooth. Alternatively, you can use a stand blender or stick blender! The consistency of your batter will depend on what nut butter you used and how thoroughly you blended it.
Note: If you're making your own oat flour, blitz them in your food processor first. If you add the oats at the same time as the other ingredients, your blondies will be grainy.
Lastly, remove the blade of your food processor and mix in your chocolate chips (or other add-ins). After a few minutes, your batter will thicken as the oat flour will absorb the moisture from the chickpeas.
Baking the blondies
These vegan blondies take about 22-28 minutes to bake, depending on your oven. For fudgier blondies that stick to the top of your mouth, bake them for less time. For sturdier brownies, bake them for longer.
Your chickpea blondies are ready when they puff up and the surface is golden brown. When you let the blondies cool, they will deflate a little - don't worry, this is completely normal!
Tip: How to cut chickpea blondies
Chickpea blondies are fudgier and stickier than classic brownies so can be tricky to cut. You're welcome to cut them in whatever way you want. However, here are my top tips to neatly cut the blondies:
- Wait for the blondies to fully cool before cutting them. This can take 1-2 hours.
- Use the sharpest knife that you own!
- Run your knife under hot water and cut the blondies with the warm knife. The heat from the knife will help cut through the chocolate chips.
- If your blondies are still sticking to your knife, spray or brush your warm knife with oil.
- Cut the blondies in one motion. Don't move the knife back and forth.
- Wipe your knife clean between each cut.
I added vegan dark chocolate chips to my blondies because they're delicious! However, you can also add:
- Dairy-free white chocolate chips
- Chopped walnuts or pecans. Or whatever nuts you have in your pantry!
- Cinnamon and nutmeg for blondies that are reminiscent of donuts
To make brownies, I recommend checking out my black bean brownie recipe or no-bake vegan brownies. Cocoa powder doesn't work the same as oat flour so we can't simply use it instead of oat flour in these blondies and expect great results.
Adapting this recipe
You can use any liquid sweetener (such as agave nectar) in the same amount. Granulated sweeteners will also work but I suggest using the grams measurement.
You're welcome to reduce the sweetener, to taste. However, your batter will be thicker and I recommend baking your blondies for less time so they don't dry out. Your final blondies will also be thinner.
These blondies will also work in a 7-inch square pan. However, you'll need to bake them for around 5 minutes longer. A 9-inch square pan will work but your blondies will be very thin.
You can also halve the recipe and bake it in an 8-inch loaf pan. They'll take about 20-23 minutes to bake.
More easy vegan gluten-free desserts
- ~1 ½ cups (250g) chickpeas, canned or fresh and drained well (I got this amount from one 15oz or 440g can)
- ½ cup (125g) cashew butter, or nut/seed butter of choice (note 1 for alternatives)
- ½ cup (45g) oat flour, (note 2 for alternatives and gluten-free note)
- ½ cup (170g) maple syrup, (note 3 for alternatives)
- 2 teaspoons vanilla extract, or to taste
- 1 teaspoon baking soda
- ⅛ teaspoon salt, or to taste
- ½ cup (85g) mini dairy-free chocolate chips, plus extra to decorate
- Line an 8-inch square baking pan with parchment paper. Preheat your oven to 180°C (350°F).
Prepare the chickpea blondies:
- Add all the ingredients except the chocolate chips to a food processor or blender Blend until the mixture is as smooth as possible. It should be slightly runny.
- Remove the blade of your food processor. Add the chocolate chips and mix with a spoon or spatula. Make sure your blondie batter isn't warm when you add the chocolate otherwise the chocolate will melt.
- Pour the batter into your prepared baking pan. Smooth the surface with a spoon or spatula. If desired, sprinkle additional chocolate chips on top of the batter and press them in.
Bake the chickpea blondies:
- Bake the chickpea blondies for 23-28 minutes. The blondies are ready when they have puffed up and the surface is golden brown. If you insert a toothpick in the middle, it should come out clean (a few moist crumbs are fine but there shouldn't be any wet batter).
- Place the square baking pan on a wire rack. Allow the blondies to cool completely in the baking pan for at least 1 hour. The blondies are very soft when they're warm.
- When the blondies have completely cooled, remove them from the baking pan and cut them with a sharp knife. The blondies are very fudgy so it may help to run your knife under hot water before cutting them (see the blog post above for more tips for cutting). If desired, sprinkle the blondies with flaky sea salt or enjoy with vegan ice cream.
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
- Natural peanut butter, almond butter or sunflower seed butter will also work. My cashew butter was quite thick so if your nut butter is runny, your final batter will be a different consistency. The blondies will bake similarly.
- To make oat flour, blend ~⅓ cup (45g) of traditional rolled oats in a food processor or blender until as fine as possible. Alternatively, you can use the same amount of all-purpose flour or almond flour (blondies made with almond flour will be more fudgy and moist). If you're gluten-free, use uncontaminated gluten-free oat flour. Note that oats in Australia and New Zealand contain traces of gluten.
- Alternatively, you can use any other liquid sweetener in the same amount. Brown sugar and coconut sugar will also work (use the grams measurement). You're welcome to reduce the amount of sweetener but I recommend baking your blondies for less time. Your final blondies will also be thinner.
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