These vegan chickpea blondies are gluten free, vegan and also nut free! They are very easy to make and super fun and delicious to to snack on. I promise you cannot tell they are made with chickpeas! The chickpeas and the oats provide you with fiber and protein for a filling and satisfying snack. Since they are not made with a nut butter these are also a great snack or healthy treat for lunch boxes. You can add extra chocolate and make these as a healthy treat as well!
How to Make these Vegan Chickpea Blondies
- Set out your ingredients!
2. Process the dry ingredients in a high speed blender or food processor until they resemble a flour.
3. Add the remaining ingredients (minus the chocolate chips) and process until it forms a dough. Stop to scrape down the sides if necessary.
4. Add the chocolate chips and pulse a few times to combine.
One of the best parts is the chickpea cookie dough is amazing and vegan so you can eat it with a spoon. It is also helpful if you are baking with a little one you don’t have to worry about them licking the batter.
5. Transfer the batter to a prepared pan.
6. Bake 22-25 for them to be gooey inside and 25-27 for more of a cake texture. Let cool for 10 minutes in the pan and then 10 minutes on a rack before cutting. Similar to brownies I like to use a plastic knife to cut them (I have been using my kids knives)!
PS in the warmer months are coming they taste yummy frozen too!
- 1 15 oz can chickpeas drained and rinsed
- 1 cup oats rolled or instant will work
- 1/2 cup pitted dates
- 1/4 cup honey or pure maple syrup if you want to reduce the sugar you can do 2 tbsp maple syrup + 2 tbsp water
- 2 tbsp oil I used avocado
- 2 tsp vanilla
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 salt
- 1/2 tsp cinnamon
- 2-4 tbsp 1/4 cup or more if you want them more as a dessert mini chocolate chips
- Preheat oven to 350 degrees, line an 8×8 pan with parchment paper and set aside.
- Blend the oats, baking powder, baking soda, cinnamon, and salt in a food processor or high speed blender until it is the texture of flour.
- Add in the remaining ingredients (except for the chocolate chips) and then blend until it resembles a cookie dough (stopping if you need to scrape down the sides).
- Once it is a dough add the chocolate chips and pulse a few time to combine.
- Transfer the batter/dough to a prepared pan and spread out evenly.
- Bake 22-25 for them to be gooey inside and 25-27 for more of a cake texture
- Let cool for 10 minutes in the pan and 10 minutes on a rack before cutting (I recommend using a plastic knife).