Description
These Vegan Cinnamon Chickpea Blondies are a deliciously healthy twist on traditional blondies, made with chickpeas, almond butter, and warm cinnamon spice. They are naturally sweetened with maple syrup and can include dairy-free chocolate chips for extra indulgence. Perfect as a grab-and-go snack or a guilt-free dessert, these blondies are easy to make, gluten-free, and packed with plant-based protein and fiber.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup almond butter (or peanut butter)
- â…“ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- â…“ cup oat flour
- ¼ cup dairy-free chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking.
- Blend the Ingredients: In a food processor, combine the chickpeas, almond butter, maple syrup, vanilla extract, cinnamon, and salt. Blend until the mixture is very smooth and creamy.
- Add the Dry Ingredients: Add the baking soda, baking powder, and oat flour to the food processor. Blend again until all the ingredients are thoroughly combined into a uniform batter.
- Stir in Chocolate Chips: If you choose to use them, gently fold the dairy-free chocolate chips into the batter by hand to evenly distribute them without over-mixing.
- Bake: Pour and spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 22 to 25 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and allow the blondies to cool completely in the baking dish before slicing into nine equal squares to serve.
Notes
- Make sure to rinse and drain the chickpeas well to avoid excess moisture in the batter.
- You can substitute peanut butter for almond butter based on preference or availability.
- For a nut-free version, try sunflower seed butter instead.
- Oat flour can be substituted with gluten-free all-purpose flour if desired.
- These blondies store well in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Reheat briefly in the microwave or eat them cold for a chewy texture.
