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!
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.
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
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.
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.
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!
- 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)
- 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.
*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.
Serving Size:9 Servings
Amount Per Serving: Calories: 246Total Fat: 10gSaturated Fat: 1gUnsaturated Fat: 8gSodium: 168mgCarbohydrates: 35gFiber: 4gSugar: 21gProtein: 6g