Vegan Peanut Butter Chickpea Blondies

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A simple blondies recipe that is also vegan, gluten-free and high in protein! Only 6 ingredients required, freezer friendly and perfect for meal prep.

An overhead shot of the whole chickpea blondies

Beans used in baking ? I used to think that it is impossible and weird. One day, I had finally gather the courage to try it. Turns out , it is actually not as bad as i expected it to be. In fact, it is actually REALLY GOOD. You cant really taste the beans in the baked goods. The beans also gave the baked goods a creamy texture that is moist and rich when you bite into it.

A close up shot of chickpea blondies

Oh, and also who do not like sneaking extra protein into your dessert/breakfast ? I definitely do not mind some protein. To be honest, I am working on having a protein source in every meal as I found that this is what works best for me. Breakfast is the hardest of all as I am on team sweet breakfast 🙂 . For me, it is quite hard to have protein in my breakfast when all I want is oats and toasts . This is why the idea of using beans in baking is appealing to me. I can have my usual sweet breakfast but loaded with protein.

Ingredients needed for chickpea blondies in a food processor

This is also a great meal prep recipe ! I used to make a batch of them during the weekends when I was in high school. That way, I have something to grab and go in the morning. I also like to pack them as a snack to take with me to school.

For my fellow Malaysians out there, you will know that food goes bad very quickly here due to our moist weather. I do not recommend storing the blondies outside for more than 2 days. But the good news is, the blondies are freezer friendly. Store leftovers in the freezer for up to 3 months.

Here are more simple chickpeas recipes that you may like :

Chickpea blondies scattered on a white background
An overhead shot of the whole chickpea blondies

Peanut Butter Chickpea Blondies

meesha
Course Breakfast, Snack
Cuisine American
Servings 12 blondies

Ingredients
  

  • 1 cup raw chickpeas, soaked overnight and cooked ( about 3 cups cooked chickpeas )
  • 1/2 cup peanut butter
  • 1/2 cup oats*
  • 200 g dates ( about 1 cup + 1 more dates )
  • 2 tsp baking powder
  • 1 tsp vanilla extract ( optional )
  • pinch of salt

Toppings ( optional )

  • desiccated coconut

Instructions
 

  • Preheat the oven to 180c.
  • Soak your dates in hot water for about 20 mind to soften them. ( If your dates are moist enough, you may omit this step.)
  • Place the oats in a food processor / high speed blender and pulse until a flour like consistency forms. Depending on your blender / food processor, it should take less than 1 min.
  • Add in the rest of the ingredients in the food processor / blender. Pulse until a smooth batter forms.
  • Line a 9×9 baking pan with parchment paper. Transfer the batter into the pan.
  • Top it with desiccated coconut, if using. Gently press down the desiccated coconut to make sure they stay in place.
  • Bake it in the oven for 20 mins or until the edges are slightly golden.
  • Slice and transfer it to a cooling tray. Enjoy !

Notes

I highly recommend using a food processor. It will definitely make your life easier 🙂
Blondies can be stored at room temperature for up to 2 days ( or more if you are living in a dry climate ! ) Leftovers can be stored in the fridge for up to 1 week, and can be freeze for up to 3 months.
Feel free to add some chocolate chips or cacao nibs to spice things up !
*To make this recipe gluten-free, simply use gluten-free oats.
Keyword blondies, chickpeas