These gooey and fudgy eggless tahini protein blondies are healthy, gluten-free and vegan! The base is made from chickpeas, but you can hardly taste it. Easy to make and only requires 6 simple ingredients.

If you are looking for something healthier to carb your sweet tooth, look no further as these gooey eggless blondies will knock your socks off! Like my peanut butter chickpea blondies, the base is made from one of my favorite beans - aka chickpeas.😉
Jump to:
🍪What are blondies?
Blondies, or blonde brownies, are basically just brownies without cocoa powder or chocolate! They usually have a deep vanilla flavor, and are soft, chewy and fudgy. But of course, the texture and flavor profile will vary from recipe to recipe depending on the ingredients and proportion of ingredient used.
For this healthier version, we are using chickpeas in place of flour, dates in place of sugar and tahini in place of butter!
💚Why you will love this recipe
- Healthy and high protein- Only made from wholesome ingredients, these eggless protein blondies are a great healthier alternative to traditional blondies. Plus, there is a decent amount of protein coming from chickpeas and tahini.
- Easy and quick to make- All you need to do is whisk up the batter in a food processor, then bake it.
- Sweet, gooey and utterly delicious-This might sound ridiculous, but they actually taste better than normal blondies! It will be gone almost immediately every time I make a new batch.
- Naturally gluten-free, eggless and vegan- Hence, this wholesome treat can be enjoyed by those with special dietary needs!
🍰What you will need
📓Notes / Substitutions
- Chickpeas- Both chickpeas cooked from scratch or canned chickpeas can be used. Do use unsalted ones.
- Dates- Can be substituted with ½-3/4 cup of liquid sweetener like maple or agave syrup. Do soak them in hot water in 20 minutes beforehand if yours are dry and hard.
- Oat flour- If you don't have any on hand, simply make your own by blending some oats in a high speed blender until it is finely ground, about 30-60 seconds. Check out this post on how to make oat flour for a more detailed instructions.
- Chocolate chips- An optional ingredient. You can omit it or substitute with cacao nibs to make it sugar-free. You can also use sugar-free chocolate chips.
- Gluten-free- Make sure to use gluten-free oat flour, or make your own using gluten-free oats.
🔪How to make
Place in chickpeas and dates into a food processor. Blend until a smooth paste forms. Then, add in tahini, oat flour, baking powder and salt. Process until everything is well combined.
The batter should be slightly wetter than cookie dough. Add in a splash or two of water or plant milk to thin if the mixture is too thick.
Using a spatula or spoon, stir in chocolate chips.
Transfer batter to a lined or greased 8x8 baking pan. Using the back of a spoon, smooth out the edges.
Bake for 25-30 minutes, or until the edges are slightly browned and a toothpick comes out fairly clean with a few crumbs when inserted in the middle.
Let it cool in the pan for 10-15 minutes, before transferring it to a wire rack to be cool down to room temperature. Slice and enjoy!
🍫Optional add-ins
Feel free to add up to ½ cup of your preferred add-ins-
- Chocolate chips. I am using regular dark ones, but other chips like white chocolate or butterscotch will work as well.
- Chocolate chunks. Chop up your favorite chocolate bar and add them in if you like yours to be super sweet!
- Vanilla extract. Use about 2 teaspoons of it for a strong vanilla flavor.
- Chopped nuts. Some nuts that pairs well with this protein eggless blondies include pecans, walnuts and peanuts.
- Candy bars. Get yourself some of your favorite treats and toss them in for the ultimate loaded tahini blondies!
✔Helpful tips
- Use good quality tahini. A quality one should be runny and is relatively mild in flavor. (I had purchased some bitter ones in the past, and that sure was nasty!) An Arabic one should do the trick, and it is pretty affordable too! I am using this brand of tahini and highly recommend it.
- If your batter heats up after blending, do let it cool down to room temperature before adding in chocolate chips to prevent them from melting.
- Do not overbake! The toothpick might still comes out sticky when inserted in, but don't worry as blondies will continue to cook out of the oven.
- Let it cool down completely before slicing into it. This will prevent blondies from crumbling when cutting.
- If possible, use a plastic knife to slice it instead of a metal one. As plastic knifes are naturally non-stick, it will not pull and tear your blondies apart.
🍨How to serve
These protein tahini blondies can be served both as a snack or after-dinner treat. You can even have it for breakfast along with a side of yogurt and fruit!
To make it more gourmet, serve it with a scoop of your favorite ice cream, whipped cream and a generous drizzle of chocolate syrup. For a healthier version, you can serve it with some toasted nuts or nut butters like peanut butter or almond butter.
I also love topping eggless protein blondies with a generous scoop of this chickpea cookie dough or dark chocolate hummus to bump up the protein content.
❔Commonly asked questions
You can take eggless protein blondies out of the oven when the edges are slightly golden and the top appears to be dry. There might be a few sticky crumbs on a toothpick when inserted into the middles, but no worries as it will continue to cook out of the oven.
Be careful not to overcook it as it might turn dry and crumbly.
These eggless protein blondies can be stored outside for 3-4 days and in the fridge for up to a week in sealed containers. They are freezable too, and can be frozen for 3 months.
To freeze, place blondies slices on a tray in one layer and let it sit in the freezer for 1-2 hours, or until they are completely frozen. You can now transfer them to any zip-top bags or storage containers of choice before freezing them.
To reheat, let them defrost in the fridge overnight. You can them heat them in the microwave for 30-60 seconds, or in an oven preheat to 200C / 400F for 5-10 minutes, or until thoroughly heated.
🍽More healthy vegan treats
If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉
📖 Recipe
Healthy Eggless Vegan Tahini Protein Blondies
Equipment
Ingredients
- 3 cup cooked chickpeas (about 2 15 oz can)*
- 1 ½ cup dates deseeded**
- ½ cup tahini
- ½ cup oat flour (use gluten-free if needed)
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoon vanilla extract (optional)
- ½ cup dark chocolate chips (optional)
Instructions
- Preheat oven to 180C / 350F. Place in chickpeas and dates into a food processor. Blend until a smooth paste forms.
- Then, add in tahini, oat flour, baking powder and salt. Process until everything is well combined. The batter should be slightly wetter than cookie dough. Add in a splash or two of water or plant milk to thin if the mixture is too thick.
- Using a spatula or spoon, stir in chocolate chips.
- Transfer batter to a lined or greased 8x8 baking pan. Using the back of a spoon, smooth out the edges.
- Bake for 25-30 minutes, or until the edges are slightly browned and a toothpick comes out fairly clean with a few crumbs when inserted in the middle.
- Let it cool in the pan for 10-15 minutes, before transferring it to a wire rack to be cool down to room temperature. Slice and enjoy!
Notes
To freeze, place blondies slices on a tray in one layer and let it sit in the freezer for 1-2 hours, or until they are completely frozen. You can now transfer them to any zip-top bags or storage containers of choice before freezing them.
Reheating - To reheat, let them defrost in the fridge overnight. You can them heat them in the microwave for 30-60 seconds, or in an oven preheat to 200C / 400F for 5-10 minutes, or until thoroughly heated.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Nan
Can a nut butter be used in place of tahini? I’m actually allergic to sesame seeds.
meesha
Yes, you definitely can ! But the flavors will change depending on the nut butter used. 🙂
Emmma
I made these the other day and find that they taste better ( less chickpea-y) now than they did before. Quite moorish with a banana
Do you add the liquid from the tinned chickpeas as well?
Thanks x
meesha
I did not ! But I it will probably work - just that you might have to add a bit more than what the recipe calls for as it is quite thick. 🙂 But it might increase the intensity of that chickpea flavor.
Jamal
Can you use chickpea flour instead? Or would it work better with actual chickpeas?
meesha
I have not tried using chickpea flour, and will definitely recommend using actual chickpeas ! 🙂
Loes
I tried these today and I have to say they do taste quite chickpea-like. Is there something i can do to mask the taste more? Maybe a certain kin dof chickpea, take of the skins etc.? Any advice is welcme cause the texture and the sweetnese were quite nice, the chickpea flavour really was the only problem.
meesha
If you are using canned chickpeas, I will recommend rinsing the chickpeas well. You can take the extra step by boiling them in fresh water for a few minutes and I think this will really help remove the chickpea flavour. Let me know if you do give it a try !