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Get ready to indulge in my super easy vegan chickpea blondies! Made with oat flour, maple syrup, and almond butter, this is the best guilt-free dessert that comes together in just 35 minutes with a few simple steps. It’s ideal for anyone looking for a plant-based treat that accommodates multiple dietary needs: these tender, gooey blondies are gluten-free, dairy-free, and refined sugar-free so nearly everyone can enjoy them!
I am a huge brownie and cookie lover, but I’m also gluten-free, so it only made sense for me to come up with a delicious recipe for vegan, gluten-free chickpea blondies!
It is the best of both worlds! I love blondies – they’re like extra thick chocolate chip cookies prepared and served similarly to brownies. The main difference is that brownies are made with cocoa for a chocolate flavor, whereas blondies don’t have cocoa powder in the mix.
Instead, these treats offer a sweet vanilla flavor with subtle notes of butterscotch. They are soft, rich, and absolutely amazing!
I wanted these healthy-ish vegan blondies to hold up to the standards of their traditional counterparts, with a moist center and chewiness in each bite. The secret ingredient is chickpeas, which not only bind all the ingredients but also provide an incredible texture. Plus, they add an extra touch of protein and fiber. But because of their neutral flavor, I promise, you really can’t taste the chickpeas at all!
If you are looking for more plant-based sweet treats to level up your baking game, be sure to check out my fudgy and rich vegan and eggless brownies or my easily-made vegan beet brownies!
My gluten-free vegan chickpea blondies have become a regular in my household thanks to the convenient ingredients and minimal effort needed. Since I use a food processor for part of the recipe, I only need 10 minutes of prep time before tossing them in the oven to bake!
Chickpea blondies are a dessert, so they definitely have their fair share of sugar. However, with my recipe, the sugar comes mostly from maple syrup making for slightly healthier chocolate chip chickpea blondies compared to most others!
These also happen to be perfectly kid-friendly! I always feel good about offering my vegan almond butter blondies as a tasty treat, and my kids LOVE the chewy texture and buttery caramel-like flavor.
The best part about this vegan blondie recipe is the versatility! Not only can this recipe accommodate multiple dietary restrictions, but I’ve played around with so many delicious options to change up the flavors too. Classic chocolate chip blondies are my favorite, but I share other ideas later in this post!
🥘 Ingredients
I wanted these blondies to be as simple and easy as possible, with wholesome ingredients that might already be in your pantry. Here is what I use to make this chickpea blondie recipe:
Gluten Free Flours: I chose to make these chickpea blondies with almond flour and oat flour, creating the perfect texture while keeping them gluten free.
Maple Syrup: This natural sugar is used to give a sweet flavor instead of refined sugar. I also like the moisture it gives these blondies. Brown sugar, coconut sugar, agave, or cane sugar will also work. See my FAQ section for ways to reduce the sugar in this recipe.
Cooked Chickpeas: I recommend canned chickpeas since they are the easiest. If you use dried chickpeas make sure to cook them until they are soft.
Almond Butter: I wanted to make these chickpea blondies without peanut butter to be more accommodating to various diets. I love the results with almond butter but you can try cashew butter, too. I would guess you could make them nut-free with sunflower seed butter, but I haven’t personally tried it.
Baking Essentials: Vanilla extract, sea salt, and baking powder are all used for these easy vegan blondies.
Chocolate Chips: Make sure the chocolate you choose is dairy free to keep this recipe vegan. Pick either semi sweet or dark chocolate chips depending on your preferences. See more mix-in ideas in my variations section.
🔪 How To Make Vegan Chickpea Blondies
My easy chickpea blondies require some blending in order to get the chickpeas nice and smooth. After that it’s simply mix and bake! Here are my step by step instructions to help you make this recipe perfectly every time:
Preheat Oven & Combine Dry Ingredients: First, I preheat my oven to 375 degrees Fahrenheit / 190 degrees Celsius. Then, I put the flour, baking powder, and salt in a large bowl and whisk to break up clumps.
Blend Wet Ingredients: Next, I put maple syrup, chickpeas, almond butter and vanilla into a food processor and blend until smooth. (Use a blender if preferred).
Combine Wet & Dry Ingredients: Now, I add the blended mix into the bowl with the flour and mix until combined. I also fold in the chocolate chips.
Pour & Bake: Then, I pour the batter into my prepared square baking dish (9×9 or 8×8 works). I bake for 25-28 minutes or until a toothpick comes out clean.
Cool & Enjoy: After the blondies are cooled, I cut into squares and serve on their own or embellished with fun additions (see my serving suggestions below on what you can try!)
My #1 Secret Tip for this for my vegan chickpea blondie recipe is to let the blondies cool before cutting so that they set more and have a better texture!
As you probably know, baking is about precision and chemistry. Baked goods require various baking and cooling rules for best results. These blondies will have the very best texture when they properly cool in their pan – this could take up to 2 hours.
Cutting them before they set will result in blondies that are a bit too soft, gooey, and that crumble or fall apart when you’re eating them. Allowing them to cool helps them “bake” a little longer in the hot pan, which helps them hold together better and have the perfect chewy texture.
Other Tips To Keep In Mind:
- Measuring Accurately: Oat and almond flours can be tricky to measure because they’re prone to packing down. I always use the spoon-and-level method: spoon the flour into your measuring cup and level it off with a knife to avoid using too much, which could make the blondies overly dense.
- Blend Thoroughly: Make sure the chickpeas are blended until completely smooth with no visible chunks. Any unblended chickpeas can affect the texture of the blondies, making them grainy rather than smooth and gooey.
- Don’t Over-mix: Once I’ve added the blended wet ingredients to the dry ingredients, I always mix just until combined. Over-mixing can cause the blondies to become tough instead of tender and gooey.
- Do Not Over Bake: Since every oven varies, I recommend checking in on these blondies at the 25 minute mark to test with a toothpick. Over-baking will result in dry blondies.
📖 Variations
While my vegan chickpea blondies recipe is pretty perfect as-is, I do enjoy customizing it for family and friends by adding more texture and flavor with mix-ins and simple ingredient swaps.
Add Nuts: For a little crunch I love to add some chopped nuts to the batter before baking. Peanuts, walnuts, and pecans are my favorite options!
Other Mix-Ins: Chopped dates, vegan marshmallows, or crushed pretzels are some of my favorite mix-ins. I love the natural caramel flavor of dates and the gooey addition that marshmallows add!
Super Healthy Chickpea Blondies: For a lower sugar, even healthier version, feel free to replace half the maple syrup with 1/2 cup of unsweetened applesauce! You can also use date paste instead of maple syrup, just thin it out with a little water to get the same consistency as maple syrup.
Brownie Version: When I am craving extra richness I transform this recipe into chocolate chickpea blondie brownies! Well, technically they won’t be blondies anymore since cocoa is the distinguishing factor! Add 4 tablespoons of cocoa powder and you can enjoy some vegan and gluten-free brownies.
🍽 Serving Suggestions
I serve these vegan gluten-free chickpea blondies on their own for a weeknight dessert, but I also love to make them extra indulgent. Here are some of my favorite pairings:
Spreads & Toppings: I love to add a topping of vegan nutella to level up the sweetness and chocolate flavor. I have also tried a spread of nut butter – like almond butter, sunflower seed butter, or pumpkin seed butter which gives a boost of creaminess to the blondies! Don’t forget a drizzle of caramel or chocolate syrup and a dollop of whipped cream!
Other Desserts: For the ultimate dessert experience I love adding a scoop of chocolate banana ice cream or vanilla ice cream while the blondie is still warm.
Beverages: Personally, I love the simplicity of pairing my blondie square with a warm, comforting drink. My kids love when I make some oat milk hot cocoa or my turmeric milk latte to go along with these. Strawberry milk tea or chocolate milk tea is great for a cooler, refreshing option.
🧊 Storing And ♨️ Reheating
Room Temperature: My gluten free vegan blondies do best in an airtight container so they don’t dry out, and should be eaten within 1-3 days.
Refrigeration: I personally prefer to store these in the refrigerator. They will keep for up to 3-4 days but after that the texture and flavor won’t be as good.
Freezing: When I want to store leftovers for longer, I’ll freeze my garbanzo bean blondies. I just make sure to let them cool completely, then cut into squares. This keeps the texture the best. I suggest wrapping the entire large square in plastic, then foil to help prevent freezer burn. After that, I store in an airtight container in the freezer for up to 3 months.
Reheating: When I am ready to eat or serve these again, I just allow them to defrost slowly on the counter. Once they have reached room temperature, I cut them into squares. You can also warm them a bit in the microwave or toaster oven.
❓Recipe FAQs
If you follow my recipe exactly, you should have the perfect consistency for the batter. However, if you have modified this recipe with one of my variations above, it is easy to adjust the batter accordingly. If the batter seems too thick you can add one teaspoon of water at a time until resolved. If the batter seems too runny, add an extra tablespoon of flour or so. Do not over mix.
I highly recommend using canned chickpeas for a few reasons: 1) they are already naturally soft so there is no prep-work needed 2) it saves time (vs. with dry chickpeas you’ll have to soak and cook them ahead of time).
But technically, since I blend up the chickpeas completely for this particular recipe, either canned or dried chickpeas can be used. If you cook the dried chickpeas properly, then both will give the same end result. However there is a process for using dried beans (see next FAQ).
There are a few extra steps you will need to do in order to use dried beans in this recipe (or any recipe for that matter!). Keep in mind that 1 cup dried chickpeas makes 3 cups cooked chickpeas. Here is how I prepare dried chickpeas:
1. First, I soak the amount of dried beans needed overnight. For this recipe I soak ⅓ cup dried to get one cup cooked.
2. Next, I drain and rinse the chickpeas the next day and put them in a pot covering them with water.
3. Then, I bring to a boil.
4. Finally, I reduce to a simmer and cook for about 30-40 minutes. I need them to be pretty soft, so I start checking around 30 minutes and stop cooking once they are soft enough to mash in between my fingers. I also make sure the chickpeas are completely cool before using them in this recipe.
Note: If you are making other recipes where you do not want the chickpeas too soft, make sure you stop cooking prior to the 30-40 minutes mark. I’d start checking around 20-25 minutes.
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📋 Recipe Card
Vegan Chickpea Blondies With Chocolate Chips (Gluten-Free!)
Get ready to indulge in my super easy vegan chickpea blondies! Made with oat flour, maple syrup, and almond butter, this is the best guilt-free dessert that comes together in just 35 minutes with a few simple steps. It’s ideal for anyone looking for a plant-based treat that accommodates multiple dietary needs: these tender, gooey blondies are gluten-free, dairy-free, and refined sugar-free so nearly everyone can enjoy them!
Servings: 16
Calories: 239kcal
- If you are cooking chickpeas from dried beans, make sure to cook them well so they are soft.
- These are made in a square pan then cut into 16 pieces to get the servings.
- Make sure to let the blondies cool before cutting so that they set more and have a better texture!
- Do Not Over Bake: Since every oven varies, I recommend checking in on these blondies at the 25 minute mark to test with a toothpick.
Serving: 1blondie | Calories: 239kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 189mg | Fiber: 3g | Sugar: 18g
