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Cinnamon Chickpea Blondies ~ Moist, tender, and fudgy flourless blondies with a crackly top. Gluten free and vegan, but so delicious no one will ever know. I dare you to eat just one!
These Cinnamon Chickpea Blondies are our go-to treat! They are moist and tender in the center with just a bit of a crackly crust on top. Perfectly sweet, healthier than your average blonde brownie recipe, and made from pantry staples. They’re so easy and, oh, so addictive!
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What’s the Difference Between a Brownie and a Blondie?
Not much actually. They are more similar than they are different. They are both soft dessert bars. The main difference is that brownies contain chocolate and blondies don’t.
Both brownies and blondies can have many variations and flavors.
Nutritional Highlights
While these do contain a good amount of sugar, it’s the unrefined kind, and they’re also packed with protein, fiber, folate and iron thanks to the chickpeas, peanut butter, and oats. You don’t have to feel guilty about indulging your sweet tooth. Bonus: they are dairy free, gluten-free and oil-free too!
It’s no secret that my “secret” ingredient in these Cinnamon Chickpea Blondies is chickpeas! I super swear promise you will not taste them! Trust me! But they do provide that great fudgy texture!
And, the cinnamon….ahhh, the cinnamon. I LOVE cinnamon. So spicy, sweet and fragrant. Did you know cinnamon, full of manganese, fiber and calcium, has been shown to have anti-clotting and anti-microbial properties? It also helps to control blood sugar levels and boost brain function. Basically, you need to devour these dreamy vegan blondies immediately!
More recipes featuring cinnamon
- Cinnamon Oatmeal Smoothie
- Maple Pecan Cinnamon Scones
- Cinnamon Squash Quick Bread
- Apple Cinnamon Bread
- Cinnamon Sugar Cookies
- Vegan Cinnamon Coffee Cake
- Cinnamon Chickpea Dairy Free Truffles
- Spiked Hot Cocoa with Cinnamon
Substitutions/Adaptations
Following the original recipe ingredients and instructions will give you the best results, but here are some adaptations that will work if need be.
I like cashew butter because it’s nice and thick and has a natural sweetness. Any nut butter will do in a pinch, however. The flavor will change slightly depending on nut butter used, but will still be delicious.
For a nut-free option, use sunflower seed butter.
If you don’t have coconut sugar, brown sugar may be used instead. If you don’t have either of those, can sugar can be used, as well.
Equipment needed
The entire batter is made in the bowl of a food processor and comes together in less then 5 minutes. It doesn’t get much easier than that.
After that, just spread the batter in a prepared 8 x 8 pan and bake!
How to tell when they’re done baking
You’ll know the chickpea blondies are done when the top start to crackle and the sides start to pull away from the pan. A toothpick inserted into the center will come out clean.
Storage/Freezing
My kids and I inhale these vegan blondies usually in a day!
If you have leftovers, keep them in an airtight container on the counter for 1-2 days. After that, storing them in the fridge would be best.
You can even freeze these yummy blondie bars. The easiest way is to cut them into squares and then lay them in one even layer on a baking sheet or large plate in the freezer. Once the bars are frozen, transfer them to a freezer-safe zip-top plastic bag or container.
More vegan dessert bar recipes
- Pumpkin Fudge Brownies
- Fudgy Mocha Black Bean Brownies
- Pumpkin Chocolate Chip Bars
- Cranberry Oatmeal Bars
- Chocolate Chip Zucchini Bars
- Classic Vegan Toffee Bars
- Triple Almond Oat Bars
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Snap a photo and share on Instagram! Be sure to mention @veggie_inspired and tag #veggieinspired so I’m sure to see it!
Cinnamon Chickpea Blondies Recipe
Healthier blondies that are moist and tender in the center with a bit of a crackly crust on the top. High in protein, fiber, iron and folate! Gluten free, dairy free and oil free! You might want to make a double batch because these dreamy Cinnamon Chickpea Blondies are addictive!
Ingredients
- 1 can (15 ounces) chickpeas (drained and rinsed) (or 1.5 cups cooked chickpeas)
- 1/2 cup cashew butter
- 1/4 cup old fashioned rolled oats (certified gluten free if desired)
- 2/3 cup coconut sugar (or organic brown sugar)
- 1/4 cup pure maple syrup
- 1.5 tablespoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chopped walnuts (optional)
- Cinnamon Sugar mixture (optional for garnish) (equal parts of cinnamon and sugar mixed together)
Instructions
- Preheat oven to 350 degrees F.
- Lightly spritz an 8x8 baking dish with oil or line with parchment paper.
- Combine all ingredients, except walnuts, in the bowl of a food processor and puree until smooth.
- Pour the batter into the prepared baking dish.*
- Add the walnuts, if using, and stir gently, then smooth the batter out.
- Sprinkle with cinnamon sugar mixture, if using
- Bake for 30 minutes until the sides start to pull away from the baking dish and the top is firm.
- The blondies will continue to firm up while cooling.
- Cut into equal size squares and serve.
Notes
*The batter will be thick and sticky. If you're finding it hard to spread into the pan, slightly dampen your spatula (or your clean hands) and spread out, dampening again as necessary.
~Nutrition facts calculated without optional cinnamon sugar topping.
Nutrition Information:
Yield:
9Serving Size:
9 ServingsAmount Per Serving: Calories: 246Total Fat: 10gSaturated Fat: 1gUnsaturated Fat: 8gSodium: 168mgCarbohydrates: 35gFiber: 4gSugar: 21gProtein: 6g
Anna says
These are excellent! I was shocked that I couldn’t detect any chickpea flavor whatsoever, just glorious cinnamon. I subbed almond butter as I’m allergic to cashew, increased cinnamon to 2 Tbsp (because I’m obsessed), and omitted the walnuts. Otherwise I followed the recipe. I’ll definitely be making these often, and I have to try the gingerbread version mentioned by another commenter. Thank you so much for your recipe!!!
Jenn Sebestyen says
Wonderful! I’m obsessed with cinnamon, too. Thank you for your feedback, Anna!
Ash says
Hi! Excited to try this recipe, though I’m wondering if chickpea flour could be used instead of canned chickpeas? If so, how much would I need to use?
Jenn Sebestyen says
No, I wouldn’t try that…the blended chickpeas bring moisture that the flour wouldn’t have.
CEYLON GOLDEN CINNAMON says
This is really nice for myself and for my family. I will save this page and prepare with my wife at home…. thanks for making enjoy our weekend…
Leanne says
Do you think these would work without baking powder? I’m on a food sensitivity diet and can use baking soda but not baking powder. The only other swap I’d be making is either almond flour or AP GF flour for the oats.
Jenn S. says
I can’t say with 100% certainty that they will turn out exactly the same, but I think it will probably be fine. I think almond flour might be a good sub for the oats. Let me know if you try them and how they turn out.
Diana says
If almond flour is substituted for oats, is the proportion the same, or should less flour be used?
Jenn Sebestyen says
Almond flour is more moist than oats, so you may need a little bit more to get the exact same texture. I can’t say for sure as I haven’t tested the recipe that way myself. These are pretty hard to screw up though, so I think 1/4 – 1/3 cup almond flour would work. Let me know if you try it!
Imma says
I was wondering, what can I use instead of nut butter? Any ideas for a nut free subsitute?
Jenn S. says
Sunflower seed butter would work. Enjoy!
ES says
I usually never leave comments on recipe threads, but OMG these were the best bean blondies I’ve ever made. The texture is perfect and they were delicious out of the oven and even straight out of the fridge the next day. Previous recipes with chickpea flour were less than successful, and I am happy to find a chickpea baking recipe that doesn’t taste of beans!
I substituted the cashew butter for sunflower seed butter and the walnuts for a small handful of pepitas and sunflower seeds.
Jenn S. says
Thank you so much! I’m so happy you love them!! Your subs sound great – and perfect for those that need nut-free. Thank you!
Ricky says
Yumm! We made these as a ginger bread variation: used molasses instead of maple syrup (and only about 1/2 the total amount of sugar, it was still sweet enough for us) and a mix of cinnamon, ground ginger, nutmeg and cloves. I couldn’t stop eating the batter. So good!
Jenn S. says
Ricky, that sounds so good!! I love everything gingerbread. What a great idea. I’m so happy you loved them. Thank you!
Sam says
My boyfriend and I really enjoyed the texture of this blondie, which was really smooth. We used almond butter instead of cashew butter, flavoured oats (cinnamon, apple, almond, coconut) instead of plain oats, brown sugar instead of coconut sugar, and agave syrup instead of maple syrup. Overall, we found that the blondies were a tad too sweet and tasted more like carrot cake. Considering how much we deviated, this could be why it tasted like carrot cake and I’m not sure if agave syrup is sweeter than maple syrup. I could definitely see people enjoying this, especially a la mode.
Jenn S. says
Hi, Sam. The recipe as written doesn’t taste like carrot cake at all. Agave is very sweet. I personally don’t love it in bigger quantities than a tbsp or 2. It has a strange aftertaste to me. I also find brown sugar to be a tad sweeter than coconut sugar. So, yeah, you had a much sweeter blondie. The coconut from your flavored oats probably contributed to the carrot cake vibe too.
Kat says
I subbed cashew butter for almond & coconut butter and just used standard sugar. Amazingly delicious. I’m struggling not to eat them all before my wife gets home! I’ll probably cut down the sugar next time as they’re a bit sweet for me.
Jenn S. says
Oooh, I bet the coconut butter made them so creamy and rich. Great idea! They are definitely addictive, aren’t they?! So glad you loved them! Thanks, Kat!
Denise says
I love this recipe, but I have found that the 30 minutes baking time is more than sufficient, and if anything, too much and a bit drying. Despite the fact that the batter itself is delicious on its own, I only need 15-17 minutes in the oven with this recipe, and with the 30 minutes cool down thereafter, they are at its most gooey, moist, blondie texture that I find optimal. I live on sea level (not a high altitude), so I wonder if my suggestion would resonate with many other readers as well.
Jenn S. says
Thanks, Denise! Glad you like them and thanks for your tip. I haven’t made them in awhile, but I’ll bake them for less time next time and see how they turn out. Thanks!
Denise says
Thanks for the reply! I notice they also taste super good after they have been chilled and set in the fridge, whether be for an hour, or overnight. I love chickpea blondies and I’ve been on a chickpea blondie baking spree the past couple weeks. So good, and almost completely guilt-free to keep indulging!
Jenn S. says
Yes! I love them in the fridge too. If you like them that way, you should try my Cinnamon Chickpea Truffles! I keep them in the freezer and they taste like cinnamon cheesecake bites! So good!
Thea Burton-Evans says
Is there something I can substitute for cashew butter? I’d love to make these for my little one as she loves chickpeas but she’s allergic to nuts.
Jenn S. says
Hi, Thea. You could try Sunbutter or even Trader Joe’s Cookie Butter. Now that I just wrote that, I’m totally going to try the cookie butter next time. That stuff is awesome! 🙂
Mich says
These are absolutely delicious! Only two challenges with this recipe, one is spreading the batter evenly (the parchment paper kept sliding around) and second, not eating the entire batch. Thank you for this recipe, it was exactly what I was looking for when I ran into your website. Will definitely make again!
Jenn S. says
HaHa, yes, not eating an entire batch is a challenge. 🙂 Sometimes I spray my baking pan with a spritz of oil and then put the parchment down – it helps the parchment to stick to the pan, but the oil isn’t directly on the food. So glad you loved them, Mich!
Amanda Underwood says
I baked mine a little longer because they were not quite set, but it might be because I added chocolate chips. These were easy and super tasty!
Jenn S. says
Thanks, Amanda! So happy you loved them. And chocolate chips sound like a yummy addition!
Lori says
1.5 tablespoons of cinnamon is overpowering. Did you mean teaspoons?
Jenn S. says
Nope, tablespoons is correct. You can certainly lessen it if it’s a strong spice for you, but I LOVE it!
ARPI says
These are so delicious and light! Thanks for sharing.
Jenn S. says
So glad to hear you liked them! Thank you!!
Joy Bittner says
this looks just so tasty – i’ve been reading through the comments and was wondering about some substitutions (since i live out of the US and sometimes the ‘fancier’ stuff is hard to find. I saw you could sub a banana for the maple syrup, but what about the coconut sugar? Think an equal amount of white sugar would work? I’m also going to have to make that peanut for cashew sub, so i’ll let you know how it works out! thanks for sharing! I found you via pintrest, so it must be working now. looking forward to trying your other recipes! Un abrazo desde Ecuador!
Jenn S. says
Hi, Joy! Thanks for stopping by. You can definitely sub in white sugar for the coconut sugar. I have used peanut butter in place of the cashew butter before too and they’re yummy – a bit different flavor because peanut butter is a much stronger flavor that cashew – but still yummy! And, although I haven’t used banana in place of maple syrup, I actually think that’s a really great idea and should work great. Let me know how they turn out!
Kats says
Thank you so much for this recipe! Made them for the first time today and they are absolutely amazing!
I’m sugar free so replaced the coconut sugar with xylitol and maple syrup with coconut oil (tip from one of the other posts) . Even my 2 year old couldn’t get enough! Tomorrow we’re doing your cinnamon sugar cookies, can’t wait! Thank you for so many great recipes, just what I’ve been looking for x
Jenn S. says
Oh yay!! I’m so glad you loved them, Kats! And stay tuned because I have a whole roundup of recipes coming all about using chickpeas in desserts! That post should be up next week. Hope you love the cookies too – those are my fave! 🙂
Rosemary says
These look lovely but what could I use instead of oats as I cannot tolerate them, not even gluten free ones. Thanks
Jenn S. says
You can probably just skip them. Or if the batter seems to loose, you could try 1/4 cup of almond flour. Let me know how they turn out!
Noelle says
i’m so stoked to try this recipe! i don’t have cashew butter but i do have raw cashews– should i just throw them in the food processor alone to make butter or do you suggest adding sugar and/or oil of some sort?
also, i only have ceylon cinnamon. that shouldn’t make too much of a difference in taste, should it?
Jenn S. says
Hi, Noelle. Yep, you can just throw them in the food processor. You’ll have to stop it and scrap down the sides every so often. It will get crumbly first and then pasty before it gets creamy. Just stick with it! You don’t need to add anything at all to it. If for some reason you aren’t able to get it smooth enough, you can try adding a tsp or so of oil, but let it go for a good 10-15 minutes if you need to first before resorting to that. And, yes, Ceylon Cinnamon is the best! So definitely use that if you have it! Enjoy!!
Sam says
We absolutely LOVE these! Such a great snack or healthy breakfast on the go. Thank you!
Jenn S. says
Thank you so much, Sam! I happy to hear you love them. Thanks for stopping by to let me know. Have a great week and Happy Thanksgiving!
Michele says
I just found your website yesterday and made these and the Butternut mac and cheese today. I really liked both. For these, I actually liked the batter more than the finished product. Mine were more like cake brownies when I wanted more like fudgy brownies. I did not make any substitutions. Should I try more chickpeas next time to make them more moist?
Jenn S. says
Hi, Michelle. Thanks! I’m glad you liked them both. These blondies should definitely not have been cakey and I’ve never had anyone say that they turned out that way, so I’m not really sure what might have happened. Are you at high altitude by chance? I know that makes a difference in moisture content. You could try leaving out the oats next time and see if that helps. Thanks again for stopping by!
Michele says
I’m not at high altitude. I did use dried beans that I had cooked in the pressure cooker. I put chickpeas in my salad every day so I like them a little firm. Maybe they weren’t soft enough for this recipe.
Jenn S. says
Ahhh, that could definitely be the issue. I hadn’t though of that actually, but yes, beans cooked from scratch tend to be much drier. I will have to trial a batch from dried beans and see how to make them moist. I’ll let you know what I find out!
Michele says
Great thank you