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Moist, tender, and fudgy flourless blondies with a crackly top. Gluten free and vegan, but so delicious no one will ever know. These Cinnamon Chickpea Blondies will become your new favorite treat!
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 delectable!
Ingredients you need
Ingredient notes and substitutions
While these flourless chickpea blondies 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! Basically, you need to devour these dreamy vegan blondies immediately!
Chickpeas ~ 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!
Oats ~ Old fashioned rolled oats give some structure to these fudgy blondies. You can sub oat flour, all-purpose flour, or a gluten free flour blend if you prefer.
Many readers have left them out with great success.
Cashew butter ~ Nut butter gives this blondie recipe some fat to make it extra indulgent. It also helps everything stick together. Cashew butter is nice and thick and has a natural sweetness, but not an overpowering flavor, which allows the cinnamon to really shine.
Any nut butter will do in a pinch. The flavor will change slightly depending on the nut butter used, but will still be delicious.
For a nut-free option, use sunflower seed butter.
Sweetener ~ Coconut sugar and pure maple syrup bring a delicious caramel-like flavor that complements the cinnamon so well.
If you don’t have coconut sugar, brown sugar may be used instead. If you don’t have either of those, cane sugar can be used, as well.
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.
Technically, you could leave it out if you don’t love cinnamon, but that just seems wrong.
If you’re a chocolate chip lover instead, try these gluten free blondies!
More recipes featuring cinnamon
- Cinnamon Sugar Roasted Chickpeas
- Maple Pecan Cinnamon Scones
- Cinnamon Sugar Cookies
- Vegan Cinnamon Coffee Cake
- Spiked Hot Cocoa with Cinnamon
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
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!
Storage/Freezing
My kids and I inhale these vegan blondies usually in a day!
Counter: If you have leftovers, keep them in an airtight container on the counter for 1-2 days.
Fridge: After that, storing them in the fridge would be best.
Freezer: 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.
FAQs
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.
Typically, a high fat to flour ratio will make brownies fudgy. In this case we are adding some healthy fat with the cashew butter, but it’s ditching the flour altogether and blending the low-fat chickpeas until smooth that really makes these blondies fudgy.
You’ll know the chickpea blondies are done when the top starts to crackle and the sides start to pull away from the pan. A toothpick inserted into the center will come out clean.
More vegan dessert bar recipes
- Vegan Pumpkin Bars
- Fudgy Mocha Black Bean Brownies
- Pumpkin Chocolate Chip Bars
- Cranberry Oat Crumble 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.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Cinnamon Chickpea Blondies
Recommended Equipment
Ingredients
- 1 can (15 ounces) chickpeas drained and rinsed (or 1.5 cups cooked chickpeas)
- ½ cup cashew butter
- ¼ cup old fashioned rolled oats certified gluten free if desired
- ⅔ cup coconut sugar or organic brown sugar
- ¼ cup pure maple syrup
- 1 ½ tablespoons ground cinnamon
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup chopped walnuts optional
- Cinnamon Sugar mixture optional for garnish (equal parts of cinnamon and sugar mixed together)
Instructions
- Preheat oven to 350°F.
- Lightly spritz an 8×8 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
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
David says
Hi I tried to pin your recipe on Pinterest, but it keeps blocking it saying the link leads to spam. Just thought I’d let you know!
Jenn S. says
Yes, thanks, David! I have 2 messages in to them already. I have no idea what happened as I haven’t done anything differently in MONTHS! Thanks for trying to PIN though! I’m hoping it’s resolved in a few days (or sooner..fingers crossed!!).
Jen G says
I made a batch tonight but I had to use sunflower butter and chopped cashews, almonds and hemp seeds instead of walnuts. They turned out perfectly delicious so I think you have created a foolproof recipe! They are so easy to make! Love them!
Jenn S. says
HaHa! I was starting to get scared when I was reading all of your changes, but YAY so glad they worked!! Hemp seeds are one of my favorite things, so that sounds like an awesome sub!
pralinesloth says
Made these tonight and they are delicious! Thank you:)
Jenn S. says
Excellent! So glad you liked them. Thank you!
Stephani @ In Fine Fettle says
OBSESSED! This recipe is awesome.
Jenn S. says
HaHa! That is the most awesome feedback I’ve ever received! Thank you, Stephani! I’m so glad you liked them!!
Jude says
I LOVE cinnamon. So I had to try this recipe. They were so easy to make, and really, REALLY good!
Jenn S. says
So happy you like them, Jude! Thank you!
Nancy says
I tried these and they are amazing this is next on my list to make!!
Jenn S. says
🙂 Thank you, Nancy! They are one of our favorites too!
Sara says
Another great recipe! My husband and I really enjoyed the cinnamon flavor. They were perfectly moist too. Do you think I could reduce the sugar a tad, or did you already try that when you were developing the recipe? Also, I try not to use a lot of salt. I’ve noticed that you typically use salt in your baked goods. I am not sure what the purpose is…sorry for my ignorance.
Jenn S. says
Hey, Sara. Thank you! I’m so glad you guys liked them. The salt is to enhance the other flavors…it does make a subtle difference, but you could certainly leave it out and the recipes would work just fine. If you like things less sweet, I’m sure you could reduce the coconut sugar amount. You might even try to sub a smashed banana for all of the maple syrup – it might change the flavor a bit…not sure how much the banana flavor would come through, but as far as texture I would think it would work fine. If you happen to try it, let me know how it works out…or I might just do some experimenting this weekend!! 🙂
Sharon says
I knocked the sugar back to 1/4 cup brown sugar (Coconut sugar imparts a subtle caramel flavour, and brown sugar gives a bit of a molasses flavour. Both are good, but I wouldn’t go with white granulated sugar. No flavour there.) and 1/4 cup of maple syrup. These blondies are definitely a keeper!
I also read many substitutions for the cashew butter in the comments; I used tahini once, and it worked well. I think that you’d need to add a touch less than the cashew butter – tahini tends to be a bit runnier, but the blondies turned out really well regardless.
This is a “magical” recipe – all kinds of substitutions/additions can be made and they all seem to work!
Thanks!
Jenn S. says
Thank you, Sharon! I’m so happy you love them! It’s definitely a pretty forgiving recipe. I’ve done peanut butter a few times when I’ve been out of cashew butter. They’re good, but not quite as good as the original. Have a great weekend!
Xena says
Hi Jenn – these look amazing and i am really looking forward to making them. just a quick question: what size can of chickpeas did you use? I have 2 sizes in my pantry and don’t know which one to use for this recipe.
Jenn S. says
Hi, Xena! Sorry, I should specify that in the recipe…thanks for pointing that out. I used a 15 oz can. I hope you enjoy! Please come back and let me know how they turn out!
Tracie says
Just made these and they are amazing!!! Brilliant! No dirty dishes, fast and delicious. My kids destroyed them in five minutes. Will double the batch next time. Thanks!
Jenn S. says
AWESOME!! I’m so happy to hear that, Tracie! Thank you so much for stopping by to leave this glowing review!! Makes my day!!
Michelle says
Thanks so much for the recipe! I substituted the maple syrup with coconut oil and used peanut butter instead – and added some brown sugar and cocoa powder, basically making them to brownies! They are so delicious! Definitely going try them as blondies some time soon 🙂
Jenn S. says
Cinnamon brownies sound awesome too!! Thanks, Michelle! So glad you liked them!
Ilona @ Ilona's Passion says
Looks delicious! I’ve never baked with chickpeas or beans but I have to try it:)
Jenn S. says
You won’t taste the chickpeas, I promise! Let me know if you try them!
Daryl Maya says
I Just bumped over this post and I am drooling over this. I am allergic to gluten and chocolate and this recipe fits the bill in so many ways. I cannot wait for the weekend. Definitely doing this. I am also doing a cream for it that I also found today and sharing for those who wished for a cream: http://chocolatecoveredkatie.com/2015/04/30/healthy-vegan-marshmallow-fluff/
Jenn S. says
I’m so glad you like it, Daryl! Please let me know once you try them. That marshmallow fluff sounds amazing!! Definitely going to check that out! Thanks!
Amber says
Has anyone tried these with peanut butter? Or adding chocolate chips instead of walnuts? TIA.
Jenn S. says
Hi, Amber! I have made them with peanut butter before. They were very good, but it does change the flavor, making the cinnamon not quite as pronounced. I prefer them with the cashew butter. I also think chocolate chips would be delicious instead of or along with the walnuts, but again will change the flavor. Please let me know if you decide to try them and what you end up using!
Amber says
Thanks Jen! I’m going to try with cashew butter and chocolate chips 🙂 I’ll let you know what I think. Taking them on a date so fingers crossed.
Angele says
I skipped the walnuts and melted dark chocolate chips which I spread across the top of the brownies. It was amazing!
Jenn S. says
Hi, Angele! Chocolate “icing” sounds amazing! So glad you loved them. Thank you!
Rebecca says
I just made these today. Had to substitute a few items as I didn’t have everything on hand. I used regular granulated sugar instead of coconut sugar and almond butter instead of cashew butter. They turned out really well and I’ll definitely make them again. Thanks for the recipe!
Jenn S. says
Hi, Rebecca! I’m so glad you loved them. I bet almond butter would give them a really great nutty flavor. Enjoy the rest of your weekend!
Renata says
Hi! AMAZING recipe…to be honest, I wasn’t completely convinced that the chickpea taste wouldn’t “shine through”…but you were right – no chickpea taste at all!
As I’m living in Abu Dhabi I tried an slightly Arabic version and substitued the maple syrup with date syrup…(a little bit more “caramel” taste) and a combination of cardamon and cinnamon…Blondie heaven! I was dreaming about some whipped coconut cream on top or sourcream icecream…
It’s a keeper! Thanks again…
Next time I’ll try to add some whipped aqua faba to the batter…
Jenn S. says
Hi, Renata! I’m so glad you liked them! It’s amazing how you can’t taste the chickpeas, right? Date syrup sounds amazing!! And probably healthier than maple syrup too! I’ve just begun experimenting with cardamom, but I love it!!
Laura says
Love all your substitutions; especially the cardamon. Thanks for sharing. I want to try it with AF also. Did you ever try it with the aqua faba?
Jenn S. says
Hi, Laura. I have not personally tried it with AF, but I know someone told me awhile ago that they added it to all the other ingredients and it worked. I’m not sure how much they used and what the texture of the blondies were, but I’m sure you can play around with it and come up with gold! 🙂 It seems to be a pretty foolproof recipe! Come back and let me know if you give it a try!