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Overhead view on a vegan chickpea blondies squares from a plate that contains more of the square. This a close up picture so you can see the texture well.

Vegan Chickpea Blondies (Oil-Free)

These 8-ingredient vegan chickpea blondies are simply AMAZING! This is a quick food processor recipe made with chickpeas, almond butter and sweetened with maple syrup. Healthy, oil-free and makes for a filling snack or dessert.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings 16 squares


  • Food processor


  • 15.5 oz canned chickpeas - drained and rinsed
  • ½ cup maple syrup
  • cup almond butter
  • ¼ cup apple sauce - unsweetened
  • 1 tsp vanilla extract
  • ¾ cup white whole wheat flour
  • 1 tsp baking soda
  • ½ dark chocolate chips - plus extra for topping


  • Pre-heat the oven to 350º. Line a square baking dish of 8 x 8 inches with parchment paper.
  • In a food processor, add the chickpeas, maple syrup, almond butter, apple sauce and vanilla extract. Process until very smooth.
  • Then, add the flour and baking soda and pulse a few times until mostly combined.
  • Carefully remove the blades on the food processor and add the chocolate chips to the container. Use a spatula to combine them.
  • Transfer the batter to the prepared dish and bake in the oven for 25 minutes.
  • You can eat them right after baked, but they will be softer. Let them sit for 20-30 minutes so they can set and then, cut them in squares. Keep in an air-tight container at room temperature for a day or two, but then transfer in the fridge for a few days. Can also be frozen.



  • Make sure you drain carefully (even pat dry) the chickpeas before transferring to the food processor. If you add extra water, it could make the blondies too soft and crumblier.
  • Try not to over-process after you add the flour and baking soda. Simply pulse a few times, then remove the blades, add the chocolate chips and finish up combining the batter with a spatula right into the food processor container. This will help keep the blondies lighter.
  • I recommend to use a scoop and level method to measure your flour to ensure you use the right amount.
  • I often use apple sauce when baking healthier, this somehow replace the oil very well in some recipes. To make it more convenient, try to keep these small apple sauce containers for single-usage, just make sure you get the unsweetened and unflavored kind.
  • To make them nut-free: swap the almond butter for pumpkin seed butter and make sure to use nut-free chocolate chips.