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    Home ▸ Vegan Desserts

    Delicious Vegan Chickpea Blondies Recipe

    Last modified: November 10, 2022. Originally posted: July 11, 2022 By Sophia DeSantis

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    A collage of the steps to make chickpea blondies with mixing, baking and the final product with overlay text.
    A white plate on a striped blue towel with three blondie pieces piled on top of each other.

    This recipe for vegan chickpea blondies is absolute delicious perfection. Healthy, easy to make and even gluten-free! You won't be able to get enough.

    I love a good dessert that is filled with a little nutrition and this baby hits the nail on the head!

    Stack of three pieces of blondies on a white plate
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    This post was originally published on March 30, 2020.

    This conversation is sponsored by California Beans. The opinions and text are all mine.

    I love all things vegan chocolate chip cookie and vegan brownie, gluten-free of course. These easy vegan blondies feel like the perfect combo of both!

    Ingredients

    Making chickpea blondies both vegan and gluten-free is easier than you think! Here is what you need:

    • Oat flour
    • Almond flour
    • Maple syrup
    • Cooked chickpeas 
    • Almond butter
    • Baking powder
    • Sea salt
    • Vanilla extract
    • Chocolate chips
    Top view of ingredients needed to make chickpea blondies vegan in bowls on a dark surface

    Is it better to use canned or dried chickpeas?

    You can use canned or dried chickpeas in this particular chickpea blondies recipe because you are blending them completely. Both are great and will give the same end result. However there is a process for using dried beans.

    Dried chickpeas have a little more of a "meaty" chewy texture which is why I love them for many plant-based meaty alternative recipes, like my vegan taco meat. But for this one, either kind works!

    How to Make Vegan Chickpea Blondies

    This recipe requires some blending in order to get the chickpeas nice and smooth. After that it's an easy mix and bake!

    1. Mix the dry ingredients in a bowl.
    2. Use a blender or food processor to combine the wet ingredients with the chickpeas.
    3. Stir it all together and fold in the chocolate chips.
    4. Put in a greased baking dish.
    5. Bake and enjoy!
    Whisk mixing flour in a glass bowl
    Top view of a food processor with a light brown mixture inside
    Chocolate chip blondie batter being mixed in a glass bowl
    White square baking dish with raw blondie batter
    Black spatula taking a blondie piece from a white baking dish

    And if you want a step by step tutorial, check out my video below! The video is sponsored by California Beans and the amazing California bean farmers.

    How do I cook dried chickpeas?

    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!). For a full comprehensive post check out all about how to cook dried chickpeas here.

    Keep in mind that 1 cup dried chickpeas makes 3 cups cooked chickpeas. Here are the instructions:

    1. Soak the amount of dried beans you need overnight. For this recipe you will soak ⅓ cup dried to get one cup cooked.
    2. Drain and rinse the chickpeas the next day and put them in a pot covering them with water.
    3. Bring to a boil.
    4. Reduce to a simmer and cook for about 30-40 minutes. You want them pretty soft, so start checking around 30 minutes and stop cooking once they are soft enough to mash in between your fingers.

    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. I'd start checking around 20-25 minutes.

    Blondie Mix-In Ideas

    The best part about blondies is their versatility! You can add so many delicious options to change up the flavors. Chocolate chip blondies are my favorite flavor, but some other great mix-ins are:

    • Peanuts
    • Walnuts
    • Pecans
    • Chopped dates
    • Marshmallows (these vegan marshmallows are delish)
    • Pretzels
    • Nut butter (swirled inside)
    • And try some vegan caramel sauce drizzled over the top!
    Hand taking a blondie piece off a stack

    Tips for Storing

    These vegan gluten free chickpea blondies can be stored just like your traditional types of blondies.

    • They do best in an airtight container so they don't dry out and should be eaten within a few days.
    • You can also store them in the fridge for up to 3-4 days but after that the texture and flavor won't be as good.
    • If you want to keep these for longer, you can also try freezing them. Make sure to let them cool completely, do cut into squares. This keeps the texture the best. Wrap the entire large square in plastic, then foil to help prevent freezer burn. After that, store in an air tight container in the freezer for up to 3 months.
    • When you are ready to eat, allow to defrost slowly on the counter. Once they have reached room temperature, cut into squares. You can also warm them a bit in the microwave or toaster oven.

    Tips for Reducing the Sugar

    This is a dessert, so it definitely has it's fair share of sugar. However the sugar comes mostly from maple syrup so we'll just call them healthy blondies!

    If you are looking for something less sweet, you can try a few different options (note that any change in the recipe, will change the end result):

    • Reduce the amount of maple syrup, but add a little water to make up for the loss of liquid. Slowly add one teaspoon until you get the same batter like consistency.
    • Use date paste instead of maple syrup. When making the date paste, add enough water to get the same consistency as maple syrup.

    Tips for Baking

    • For the best texture you need accuracy with the flours. Which is why I include precise weights. If you don't have a scale, then you can purchase this fairly inexpensive one.
    • If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.

    Common Questions

    What's the difference between blondies and brownies?

    The main difference is that brownies are made with cocoa for a chocolate flavor, whereas blondies don't have chocolate in the mix.

    What does a blondie taste like?

    Blondies taste similar to a chocolate chip cookie, a bit of vanilla and almost like butterscotch. However, they're more thick and gooey than cookies.

    Why are chickpeas called garbanzo beans?

    Some people may call chickpeas garbanzo beans! They are actually the exact same bean. Turns out, chickpea is the Latin word, while garbanzo bean has Spanish origins. But both are the same thing!

    More Vegan Desserts

    If you love this vegan blondie recipe and want to see what else plants can make, try these plant based recipes:

    • 3 Ingredient Peanut Butter Nice Cream
    • Vegan Stuffed Dates
    • Baked Vegan and Gluten Free Churros
    • Gluten Free Carrot Cake
    • Vegan Peanut Brittle
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    A white plate with a stack of three chocolate chip blondies on top.

    Vegan Chickpea Blondies (Gluten Free)

    Sophia DeSantis
    This recipe for vegan chickpea blondies is absolute delicious perfection. Healthy, easy to make and even gluten-free! You won't be able to get enough.
    5 from 3 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 16
    Calories 239 kcal

    Equipment

    • Food processor or blender

    Ingredients
     
     

    • 1 cup oat flour
    • 1 cup almond flour
    • 2 teaspoons baking powder
    • ½ teaspoon sea salt
    • 1 cup maple syrup
    • ½ cup cooked chickpeas , rinsed and drained
    • ½ cup almond butter
    • 2 teaspoons vanilla extract
    • ¾ cup chocolate chips

    Instructions
     

    • Preheat oven to 375 F/ 190 C.
    • Put flours, baking powder and salt in a large bowl and whisk to break up clumps.
    • Put maple syrup, chickpeas, almond butter and vanilla into a food processor. You can use a blender too if you prefer. Blend until smooth.
    • Add the blended mix into the bowl with the flour and mix until combined.
    • Fold in the chocolate chips.
    • Pour into a prepared square baking dish.
    • Bake for 25-28 minutes or until a toothpick comes out clean.
    • Allow to cool completely before cutting, this allows it to set more and helps with the texture.
    • Devour!

    Video

    Notes

    • 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.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 239kcalCarbohydrates: 29gProtein: 5gFat: 12gSaturated Fat: 1gSodium: 84mgPotassium: 189mgFiber: 3gSugar: 18gCalcium: 91mgIron: 1mg

    Nutrition and metric information should be considered an estimate.

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    1. Wendy Pedersen

      May 18, 2023 at 2:02 pm

      How would you sub dates or date syrup for the maple syrup?

      Reply
    2. Sarah

      July 13, 2022 at 12:41 pm

      I found my new go-to dessert! So amazing!

      Reply
    3. jen Dunn

      July 18, 2021 at 1:33 pm

      Hi! I just made these. Delicious. they are still hot from the oven!
      I made one significant adjustment, as I was horrified by the quantity (and cost) of 1 cup of maple syrup. I instead used 1/2 cup maple syrup and 1/2 cup water. For me, the resulting sweetness was perfect.

      I used mini vegan chocolate chips and chopped walnuts

      I couldn't find a brownie pan, so I used a muffin pan. The way they bake in the muffin tin is really attractive, like little muffins with nooks and crannies on top.
      I shall bring these to parties in the future!
      thank you

      Reply
      • veggiesdontbite

        July 18, 2021 at 1:41 pm

        Glad you liked them! We love the flavor with the full amount of maple but glad you figured out what worked for you.

        Reply
    4. Sheryl Etnier

      May 03, 2020 at 5:23 pm

      These are so very good! And easy! I substituted peanut butter for almond butter. Such a great find! Thank you!

      Reply
      • veggiesdontbite

        May 03, 2020 at 8:35 pm

        I'm so happy you liked them Sheryl!! The peanut butter sounds amazing!

        Reply
    5. Carla

      April 23, 2020 at 7:04 pm

      Forgot the star rating.

      Reply
      • veggiesdontbite

        April 23, 2020 at 7:45 pm

        Thank you so much!

        Reply
    6. Carla

      April 23, 2020 at 7:01 pm

      These are amazing! I tweaked your recipe by using date syrup and also using a little tahini with the almond butter. So good. Thank you so much for sharing!

      Reply
      • veggiesdontbite

        April 23, 2020 at 7:45 pm

        That sounds amazing Carla!! Glad to hear it worked out for you!

        Reply
    7. Rita C

      April 10, 2020 at 12:52 pm

      Could I substitute regular flour if I don't have oat or almond flour?

      Reply
      • veggiesdontbite

        April 10, 2020 at 1:49 pm

        Hi Rita! I have only tried this with the ingredients listed. Because baking is a science and every ingredient works together in different ways, I am not sure how it would come out with regular flour. The flavor should still be good but the texture may not be the same. However if you don't mind that then give it a shot and let us know how it goes!

        Reply
    8. Kim

      April 04, 2020 at 11:03 am

      These were amazing!! So easy to through together and I feel like I’m eating something good for me when my tastebuds think they are eating something forbidden!
      Thanks for the recipe.

      Reply
      • veggiesdontbite

        April 04, 2020 at 3:06 pm

        I'm so happy you liked them Kim!!! And glad you found them easy!

        Reply
    9. Carol C.

      March 30, 2020 at 7:44 pm

      These are amazing! You can't even taste the chickpeas! I just couldn't wait to make them so I got up and did it as soon as I was done reading the post. My oldest can't eat almonds so I replaced the almond flour with all-purpose flour, and the almond butter with peanut butter. I used canned chickpeas as I didn't want to wait for the dried ones to cook in the instant pot. I baked them in my Pampered Chef brownie pan and cut it into 24 squares. It turned out perfectly! This recipe couldn't be simpler and it will become a staple in my house. My oldest daughter warmed hers up and topped it off with dairy free chocolate ice cream! I'm sure they will be gone by tomorrow morning lol. Thank you for such a great recipe.

      Reply
      • veggiesdontbite

        March 30, 2020 at 10:29 pm

        Thank you so so much Carol! I am thrilled you liked them. And that is great to know that peanut butter works just as good, that was my next move and you beat me to it! And good to know the AP flour works too! I so appreciate this great review!

        Reply
    10. JENNY

      March 30, 2020 at 1:43 pm

      Sounds amazing! I wonder how this recipe would do at a higher elevation?!

      Reply
      • veggiesdontbite

        March 30, 2020 at 10:30 pm

        Hi Jenny!! Thank you! I would guess it would be ok, it seems pretty forgiving. Maybe just watch the time so it doesn't overbake?

        Reply

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