Chickpea Blondies & Cookie Dough

Introducing my vegan, gluten-free Chickpea Blondies which also double up as cookie dough! That’s why this recipe is made up as a double batch so you can enjoy both with half the effort.

These delicious treats are a game-changer, not just for their taste but for their incredible health benefits. Made with nutrient-dense chickpeas, these blondies are packed with plant-based protein and fibre, making them a wholesome snack, school lunchbox treat, or delicious guilt-free dessert.

One of the standout benefits of chickpeas is their high calcium content, which is perfect if you’re on a dairy-free diet. Calcium is essential for strong bones and teeth, and chickpeas offer a fantastic way to get this important mineral into the body.

To keep these blondies nut-free, I’ve used tahini (sesame paste), which adds a wonderful richness. But they taste really fab with peanut butter or any other nut or seed butter you prefer.

This vegan batter creates a deliciously creamy cookie dough, so I always make a large batch to enjoy both as cookie dough and baked blondies. If you prefer a smaller batch, simply halve the ingredients to make one batch of blondies in an 8 x 8 inch (20 x 20 cm) square tin.

For a touch of indulgence, I use vegan chocolate chips, but feel free to get creative. You can substitute with fruits like blueberries or dried fruit for an even healthier twist. Happy baking!

5/5 (1 Review)

Prep Time

5 minutes

Cook Time

20 minutes

Servings

16 serves

Ingredients

  • 2 tin’s chickpeas, rinsed and drained
  • 1 cup hulled tahini*
  • 2/3 cup maple syrup
  • 1 1/2 Tbsp vanilla extract
  • 1 level tsp salt
  • ½ tsp baking powder
  • ½ tsp bi carb soda
  • 1 cup vegan choc chips

Instructions

  1. Preheat oven to 180C / 350F and line an 8 x 8 inch / 20 x 20 cm square tin with baking paper.
  2. In a food processor add all the ingredients EXCEPT the choc chip cookies and blitz on high until you have a smooth batter.
  3. Fold in approx ¾ of the choc chips with a spatula. This thick vegan batter is now ready if you just want to just enjoy cookie dough. If making blondies keep going.
  4. Spread the batter in the square tin and sprinkle remaining choc chips on top and gently pat down.
  5. Bake for approximately 20 minutes, when edges are turning brown and toothpick comes out clean. Extra points if the batter is slightly undone in the middle!
  6. Allow brownies to cool down in the pan and sprinkle with a little sea salt on top. Cut into 16 squares and store in the fridge.

Recipe Notes

  • *If you can have peanuts or tree nuts this recipe I think tastes the best with peanut butter. You just cant take these to school though.
  • Other substitutes for maple syrup (as it is pricey!) is honey, brown rice syup or raw sugar. Same quantities.
  • Bic carb soda and baking soda is the same thing. Baking powder is different. Both are ideal for this recipe. ·
  • I get Vegan choc chips from Honest To Goodness. If you’re an Allergy Free Club member get an exclusive 10% discount at Part & Parcel.
  • Whether its cookie dough or baked blondies these keep in the fridge for 5 days and up to 3 months in the freezer

share the love

divider

Leave a Comment