Imagine biting into something that’s golden, chewy, just sweet enough, and absolutely bursting with cinnamon warmth — all while also being secretly nourishing. That’s exactly the magic of these Vegan Cinnamon Chickpea Blondies. They pack everything you love about classic blondies with a modern, plant-based twist, thanks to chickpeas and a lush swirl of almond butter. You’d never guess there are wholesome, pantry-friendly ingredients giving every square its naturally gluten-free, dairy-free glory, making them a longtime favorite for sharing…and sneaking a second piece.
Ingredients You’ll Need
You won’t believe how a handful of staple ingredients combine to create such irresistible flavor and texture! Each one plays a specific role in transforming humble chickpeas into pure blondie delight. Here’s what you’ll need:
- Chickpeas: The secret to an ultra-moist, fudgy texture; just rinse and drain for best results.
- Almond Butter: Adds richness and a creamy base; sub in peanut or sunflower seed butter for a different twist.
- Pure Maple Syrup: Naturally sweetens without overpowering, and lends that classic gooey blondie edge.
- Coconut Sugar: Deepens the caramel-like flavor and helps with that pretty golden color.
- Ground Cinnamon: Brings cozy warmth and that signature blondie spice.
- Vanilla Extract: Elevates every bite with aromatic sweetness.
- Baking Powder: Lifts the batter just enough for lightness.
- Baking Soda: Works with the baking powder for a perfect crumb.
- Salt: Enhances all those happy flavors and balances the sweetness.
- Dairy-Free Chocolate Chips (optional): For melty chocolate pockets and a touch of indulgence — I love to sprinkle a few on top, too.
How to Make Vegan Cinnamon Chickpea Blondies
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C), getting it nice and ready for these blondies to bake up to golden perfection. Line an 8×8-inch baking dish with parchment paper. This trick makes removing and slicing the blondies a breeze, and you won’t miss out on a single crumb.
Step 2: Blend the Batter
Add the chickpeas, almond butter, maple syrup, coconut sugar, cinnamon, vanilla extract, baking powder, baking soda, and salt straight into your food processor. Blend until the mixture is completely smooth, scraping down those sides as needed. It should look creamy, thick, and almost like cookie dough — this is where the magic for Vegan Cinnamon Chickpea Blondies really begins.
Step 3: Fold in Chocolate Chips
Pour the silky batter into a bowl if your processor is packed, then stir in the dairy-free chocolate chips (if using). They’ll add those irresistible melty bits everyone loves. For extra flair, reserve a few to sprinkle over the top before baking.
Step 4: Bake to Golden Perfection
Spread the batter evenly into your prepared baking pan, smoothing the top with a spatula. Bake for 25 to 30 minutes, until the edges turn beautifully golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine!).
Step 5: Cool & Slice
Patience pays off! Let your Vegan Cinnamon Chickpea Blondies cool completely in the pan before slicing. This lets the blondies set for clean pieces and the best texture — trust me, they’re even better chilled.
How to Serve Vegan Cinnamon Chickpea Blondies
Garnishes
The simplest sprinkle of extra cinnamon or a tiny pinch of flaky sea salt right as they cool amplifies all the cozy flavors you adore in Vegan Cinnamon Chickpea Blondies. Feeling fancy? Dust with a swirl of powdered sugar or a few more chocolate chips for visual pop and a taste of luxury.
Side Dishes
These blondies are stunning on their own, but they also pair beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut yogurt. For a special occasion, serve with espresso or chai on the side for an extra comforting treat.
Creative Ways to Present
If you want to show off these Vegan Cinnamon Chickpea Blondies, cut them into bite-sized squares for a dessert platter, stack them into playful towers, or use cookie cutters for fun shapes. They’re excellent tucked into lunchboxes or wrapped as little edible gifts — the possibilities are as sweet as the blondies themselves!
Make Ahead and Storage
Storing Leftovers
Keep your leftover blondies in an airtight container in the fridge. Not only does this help them firm up, but the flavors deepen and the texture gets fudgier by the next day. They’ll stay fresh for up to 4-5 days, but let’s be honest, they rarely last that long!
Freezing
Vegan Cinnamon Chickpea Blondies freeze surprisingly well. Just let them cool completely, then wrap individual squares in parchment and store in an airtight container or freezer bag. When you’re ready for a treat, allow them to thaw in the fridge or at room temp — their texture and flavor hold up perfectly.
Reheating
If you love your blondies a little warm, a quick 10-15 second zap in the microwave brings them back to gooey greatness, especially if you added chocolate chips. Serve with coffee or tea for the ultimate pick-me-up.
FAQs
Can I make Vegan Cinnamon Chickpea Blondies without a food processor?
Yes! You can use a high-powered blender, or mash the chickpeas thoroughly by hand and mix well. Just be sure to get the batter as smooth as possible for the best texture.
Are these blondies gluten-free?
Absolutely! Since there’s no flour involved, these Vegan Cinnamon Chickpea Blondies are naturally gluten-free and perfect for anyone with gluten sensitivities.
Can I use a different sweetener?
Maple syrup adds that special flavor, but you can swap with agave or date syrup if you prefer. Coconut sugar can be replaced with light brown sugar, though different sugars can change the blondies’ color or taste a bit.
What if I don’t have almond butter?
No worries! Peanut butter, sunflower seed butter, or tahini all work beautifully. Each adds a unique flavor, so have fun with the variations.
How do I know when the blondies are done baking?
Check that the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs. Don’t overbake; they’ll continue firming up as they cool and you want to keep that delicious chewiness.
Final Thoughts
There’s a reason these Vegan Cinnamon Chickpea Blondies have become a go-to treat in my kitchen! They’re wholesome, ridiculously easy, and always a crowd-pleaser — whether you’re sharing with friends or sneaking a slice with your afternoon tea. If you’ve never baked with chickpeas, get ready for a tasty surprise. Give this cozy, cinnamon-laced recipe a try and let it become a sweet staple in your home, too!
Print
Vegan Cinnamon Chickpea Blondies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Indulge in these delicious Vegan Cinnamon Chickpea Blondies, a healthy twist on a classic dessert. Made with wholesome ingredients, these blondies are gluten-free, dairy-free, and bursting with cinnamon flavor.
Ingredients
For the Blondies:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup almond butter
- 1/3 cup pure maple syrup
- 1/4 cup coconut sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dairy-free chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- Prepare Batter: In a food processor, blend chickpeas, almond butter, maple syrup, coconut sugar, cinnamon, vanilla extract, baking powder, baking soda, and salt until smooth. Stir in chocolate chips if desired.
- Bake: Spread batter in the baking dish and bake for 25-30 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Allow blondies to cool in the pan before slicing. Enjoy!
Notes
- You can swap almond butter with peanut or sunflower seed butter.
- For a nut-free version, use tahini instead.
- Store blondies in the fridge for best taste, they improve with time.
Nutrition
- Serving Size: 1 blondie
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
