Are vegan chickpea blondies healthy?

Yes! Vegan chickpea blondies are made with whole-food ingredients like chickpeas and nut butter, which provide protein, fiber, and healthy fats. They’re sweetened with maple syrup instead of refined sugars and contain no dairy or eggs. While still a treat, these blondies are a more nutritious alternative to traditional recipes, making them a better-for-you dessert or snack.

Can I make vegan chickpea blondies gluten-free?

Absolutely. The standard vegan chickpea blondies recipe is already naturally gluten-free, as it doesn’t use any wheat flour. Just make sure your baking powder and any mix-ins, such as chocolate chips, are certified gluten-free to avoid cross-contamination.

How do I store vegan chickpea blondies?

Once cooled, keep your blondies in an airtight container at room temperature for up to four days. For longer freshness, refrigerate for up to a week, or freeze individual squares for up to two months. They hold up well and stay chewy whether enjoyed cold or at room temperature.

Can I freeze chickpea blondies for later?

Yes! Vegan chickpea blondies freeze beautifully. Slice and wrap each blondie individually or stack them with parchment paper between layers in a freezer-safe container. Thaw at room temperature before eating, or warm slightly in the microwave for that just-baked taste.

Vegan Chickpea Blondies: 3 Simple Steps to Gooey Goodness

Description

Fudgy, wholesome, and easy vegan chickpea blondies that bring everyone to the table. Made with simple pantry staples, these bars are naturally gluten-free, packed with protein and fiber, and loved by vegans and skeptics alike. Perfect for lunchboxes, parties, or a sweet treat any day.

Ingredients

Scale

1 can (15 oz / 425g) chickpeas, drained and rinsed
1/2 cup creamy almond butter or peanut butter
1/3 cup pure maple syrup
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp fine sea salt
1/3 cup vegan chocolate chips (plus extra for topping)
Optional: 1/4 cup chopped walnuts or pecans

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Drain, rinse, and pat dry the chickpeas with a towel to remove excess moisture.
In a food processor, combine chickpeas, nut butter, maple syrup, vanilla, baking powder, and salt. Blend until completely smooth and creamy, about 1-2 minutes.
Remove the blade and fold in chocolate chips and any optional mix-ins with a spatula.
Spoon the batter into the prepared pan and smooth the top. Sprinkle extra chocolate chips or flaky sea salt on top if desired.
Bake for 25–30 minutes, until the edges are golden and the center is just set. A toothpick should come out mostly clean.
Let blondies cool completely in the pan before slicing for best texture.
Lift out using the parchment and cut into squares. Enjoy!

Notes

For the best texture, allow blondies to cool fully before slicing. Store in an airtight container at room temperature for 4 days, refrigerate up to 1 week, or freeze for 2 months. Easily customize with your favorite mix-ins like shredded coconut, nuts, or dried fruit. Ensure your baking powder and mix-ins are gluten-free if needed.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 blondie
Calories: 120
Sugar: 7g
Sodium: 85mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg