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Chickpea Blondies Recipe

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4.3 from 12 reviews

Delicious and fudgy Chickpea Blondies, made with wholesome ingredients like chickpeas, cashew butter, and oat flour. These naturally sweet blondies are dairy-free, gluten-free, and a perfect healthier treat option, packed with plant-based protein and fiber. Easy to prepare and bake, they have a rich texture with melty dairy-free chocolate chips throughout.

  • Total Time: 35 minutes
  • Yield: 16 servings

Ingredients

Dry & Wet Ingredients

  • 1 1/2 cups (250g) chickpeas (canned or fresh and drained well)
  • 1/2 cup (125g) cashew butter (or nut butter of choice)
  • 1/2 cup (45g) oat flour
  • 1/2 cup (170g) maple syrup
  • 2 teaspoons vanilla bean paste (or to taste)
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt (or to taste)

Add-ins

  • 1/2 cup (85g) mini dairy-free chocolate chips (plus extra to decorate)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) and line an 8-inch (20 cm) square baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Blend Ingredients: In a food processor or blender, add all ingredients except the chocolate chips. Blend until the mixture is very smooth and slightly runny, ensuring a creamy batter.
  3. Mix in Chocolate Chips: Remove the blade from the processor. Gently fold in the mini dairy-free chocolate chips with a spoon or spatula, making sure the batter is not warm so the chips don’t melt.
  4. Pour Batter: Transfer the batter into the prepared baking pan and smooth the surface evenly. Optionally, sprinkle extra chocolate chips on top and gently press them into the batter.
  5. Bake Blondies: Bake for 23-28 minutes until the blondies have puffed up and the top is golden brown. Use a toothpick inserted into the center to test doneness; it should come out clean or with a few moist crumbs but no wet batter.
  6. Cool Completely: Place the baking pan on a wire rack and allow the blondies to cool completely for at least 1 hour. This is important as the blondies are very soft when warm and will firm up while cooling.
  7. Cut and Serve: Once cooled, carefully remove the blondies from the pan and cut into squares using a sharp knife. For smooth cuts, run the knife under hot water between slices. Optionally, sprinkle with flaky sea salt or serve with vegan ice cream.
  8. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month to maintain freshness.

Notes

  • You can substitute cashew butter with any other nut or seed butter like almond or sunflower butter.
  • Oat flour can be replaced with gluten-free flour blends if avoiding gluten.
  • Maple syrup can be swapped for agave syrup or honey if not vegan.
  • Ensure the chickpeas are well drained and rinsed if using canned to avoid excess moisture.
  • For best fudgy texture, allow blondies to cool completely before slicing.
  • Add flaky sea salt on top for a sweet-salty contrast.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/chickpea-blondies-recipe/