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I bake the softest vegan chickpea blondies thanks to a combination of oat flour, almond flour, and maple syrup. They are rich and tender, despite being gluten and dairy-free. I have them ready in just 35 minutes, and they are so delicious that they usually disappear faster than that.
Blondies were one of the first desserts I started recreating after going gluten-free and vegan. I would get intense cravings for white chocolate and raspberry blondies, so I knew I needed to come up with another version. After testing flour combinations, I realized chickpeas created the chewy texture I was looking for, while the oat flour kept the crumb tender. If you have been looking for a plant-based and gluten-free dessert that satisfies cravings, this recipe is for you.
One Saturday afternoon, my youngest grabbed one of these blondies before heading out to a sports practice. Usually, I make vegan chocolate chip muffins as a weekend grab-and-go snack, but I decided to try something different. When he got home, he asked me if I used cookie dough in the batter. I smirked and said he would never be able to guess my secret ingredient. Eventually, I told him what it was, but he thought I was joking. In his mind, chickpeas are a savory ingredient.
As a health coach, there are so many things I love about these vegan chickpea blondies. First, the texture is amazing with crisp edges, soft centers, and little pockets of melted chocolate. I love that the chickpeas add fiber and plant-based protein, while the almond butter keeps the bars rich without needing any dairy or eggs. I use maple syrup for a warm caramel sweetness, which also means there is no refined sugar here. One bite of these blondies, and you will quickly forget how healthy they actually are.
What surprised me most about this recipe was how simple the method turned out once I stopped overcomplicating it. I start by blending the chickpeas, maple syrup, almond butter, and vanilla until smooth, then combine them with the dry ingredients and chocolate chips. I bake these blondies at a slightly higher temperature than usual to yield the best texture and finish.
The first time I made these for one of my kids’ playdates, I was sure that his friend was not going to attempt eating the blondies or any of the other vegan snacks I laid out. I understand kids can be picky, and different cuisines can be daunting. As they played in the living room, I was pleased to see him happily munching away. Then I heard him say to my son, “I thought you were vegan? You eat all the same things I do.” There is no greater compliment in my opinion. Be sure to make these for all your friends, no matter what their eating habits are. This recipe is a winner.
🥘 Ingredients
For these vegan chickpea blondies, I use plant-based baking essentials to create a soft, rich dessert with plenty of texture and sweetness. This is everything I need:
Oat flour: I use oat flour for a soft texture that keeps the blondies gluten-free without tasting heavy.
Almond flour: A little almond flour helps me create a richer texture while adding a subtle nuttiness to the batter.
Maple syrup: I use this to sweeten the blondies, which also adds moisture and a light caramel flavor.
Cooked chickpeas: I blend soft chickpeas directly into the batter for structure, protein, and a chewy center.
Almond butter: Creamy almond butter creates richness and helps replace traditional butter in this recipe.
Vanilla extract: This brings a classic warmth to the blondies.
Sea salt: I use a small amount to balance the sweetness and accentuate the vanilla flavor.
Baking powder: This helps the blondies rise slightly while keeping the center tender.
Dairy-free chocolate chips: I fold them into the batter to create pockets of melted chocolate throughout each square.
🔪 How To Make
All I need is a food processor and one bowl when making these vegan chickpea blondies. This is the simple process I follow to get them done:
Preheat and prep dry ingredients: First, I preheat my oven to 375F and lightly grease or line an 8×8 baking dish with parchment paper. Then I whisk together the oat flour, almond flour, baking powder, and salt in a large bowl.
Blend wet ingredients: Next, I add the chickpeas, almond butter, maple syrup, and vanilla extract into the food processor and blend until completely smooth and creamy.
Mix batter: I pour the blended mixture into the bowl with the dry ingredients and stir gently until combined. Then I fold in the dairy-free chocolate chips, making sure they are well distributed throughout the batter.
Bake blondies: After that, I spread the batter into the prepared baking dish and smoothed the top with a spatula. I bake for 25-28 minutes until the edges look lightly golden and a toothpick comes out mostly clean.
Cool and slice: After baking, I leave the blondies in the pan until completely cooled before slicing into squares.
My #1 Secret Tip for this vegan chickpea blondies recipe is to blend the chickpeas until the mixture looks completely silky before adding the dry ingredients. In my experience, tiny chickpea pieces can create a grainy texture, while a smooth batter does a better job of baking up into that classic soft texture with a chewy center.
Other Tips To Keep In Mind:
- Scrape down sides: I scrape down the sides of the food processor several times while blending, so that no chickpea chunks stay hidden.
- Remove husks: I rub the cooked chickpeas between a kitchen towel, then submerge them in water to help loosen the husks. They should float to the surface, making it easier to scoop off and discard.
- Check early: Every oven bakes differently, so I always recommend checking the blondies around the 25-minute mark to avoid dry edges.
- Cool fully: I let the blondies cool completely before slicing, as warm blondies can crumble apart quite easily.
- Choose a creamy butter: I like using smooth almond butter instead of chunky or grainy varieties so the batter stays rich and silky. If you are unsure about which brand to buy, be sure to check out my healthiest nut butter buying guide.
Personally, I love these chickpea blondies as is, but I have also made slight adjustments and come up with a few variations which are just as delicious:
Walnut crunch: I stir 1/2 cup chopped walnuts into the batter along with the chocolate chips for extra crunch and a nutty flavor. If I want a buttery texture, I add chopped macadamia nuts into the batter instead. My husband loves this version as it is similar to the ones he grew up eating.
Birthday blondies: For a pop of color, I mix in 1/4 cup rainbow sprinkles, along with dairy-free white chocolate chips. I used to only make these for birthdays, but my boys love them so much that I make them whenever they request them, which is pretty often.
Cinnamon swirl: I swirl 2 tablespoons of almond butter mixed with 1 teaspoon cinnamon across the top of the blondie mixture before baking. I love making this version in the fall and serving it with anything pumpkin-spiced.
🍽 Serving Suggestions
Warm vegan chickpea blondies taste amazing with a scoop of vegan chocolate ice cream. But if you prefer eating them more traditionally, I recommend trying them with a cool glass of honeydew milk tea instead of just plain oat milk. And if you want them with a warmer beverage, with a rich and creamy oat milk hot chocolate.
Recently, my boys had some friends over for a small party, which meant a spread of sweet treats was mandatory. I served these blondies with some vegan churros, a big bowl of vegan caramel popcorn, a few sides of fresh berries, and a vegan caramel sauce.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover blondies in an airtight container in the refrigerator for up to 4 days. The texture becomes slightly firmer, but the center should still be quite soft.
Freezing: I freeze cooled blondie squares in a freezer-safe container with parchment between layers for up to 3 months.
Reheating: I let frozen blondies thaw at room temperature or warm them in the microwave until soft again.
❓Recipe FAQs
Before I add the dry ingredients, the blended chickpea mixture should look smooth, glossy, and thick like creamy hummus. If the mixture still looks chunky, I keep blending until it has reached that consistency.
When I want perfectly distributed chocolate chips, I toss them with a small spoonful of oat flour before folding them into the batter. This batter helps keep them suspended, too, so I avoid adding extra liquid unless absolutely necessary.
That usually happens if the chickpeas have not been prepared properly. This is from either not being blended for long enough or when too much chickpea liquid stays in the batter. I rinse and drain my chickpeas really well, then blend them until the mixture looks completely smooth before adding anything else. Vanilla extract and almond butter also help balance out the flavor so the blondies taste buttery and sweet instead of savory.
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📋 Recipe Card
Vegan Chickpea Blondies
I bake the softest vegan chickpea blondies thanks to a combination of oat flour, almond flour, and maple syrup. They are rich and tender, despite being gluten and dairy-free. I have them ready in just 35 minutes, and they are so delicious that they usually disappear faster than that.
Servings: 16
Calories: 239kcal
- My #1 Secret Tip for this vegan chickpea blondies recipe is to blend the chickpeas until the mixture looks completely silky before adding the dry ingredients. In my experience, tiny chickpea pieces can create a grainy texture, while a smooth batter does a better job of baking up into that classic soft texture with a chewy center.
- Scrape down sides: I scrape down the sides of the food processor several times while blending, so that no chickpea chunks stay hidden.
- Remove husks: I rub the cooked chickpeas between a kitchen towel, then submerge them in water to help loosen the husks. They should float to the surface, making it easier to scoop off and discard.
- Check early: Every oven bakes differently, so I always recommend checking the blondies around the 25-minute mark to avoid dry edges.
- Cool fully: I let the blondies cool completely before slicing, as warm blondies can crumble apart quite easily.
- Choose a creamy butter: I like using smooth almond butter instead of chunky or grainy varieties so the batter stays rich and silky. If you are unsure about which brand to buy, be sure to check out my healthiest nut butter buying guide.
Serving: 1blondie | Calories: 239kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 189mg | Fiber: 3g | Sugar: 18g