Vegan Chickpea Blondies With Chocolate Chips (Gluten-Free!)
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
Equipment
- Food Processor or Regular 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 degrees 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 (9x9 or 8x8 works).
- 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
- 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.
Nutrition
Serving: 1blondie | Calories: 239kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 189mg | Fiber: 3g | Sugar: 18g