vegan blondies

These Healthy Peanut Butter Blondies are gluten-free, dairy-free, refined-sugar free and vegan friendly! Made with chickpeas but you’d never know it! It’s the perfect healthy dessert recipe that you can feel great about indulging in!&nbsp;

Healthy Peanut Butter Blondies

chickpeas

peanut butter

honey

coconut sugar

almond milk

vanilla

sea salt

½ tsp baking powder

¼ tsp baking soda

chocolate chips

salt chocolate

Preheat oven to 350 degrees F. Grease an 8" or 9" glass baking pan and set aside.

Put all ingredients except for chocolate chips into your blender (Vitamix) or food processor. I highly recommend a great blender like the Vitamix so you get a perfectly smooth consistency.

Blend until creamy and smooth.

Once smooth, add chocolate chips and mix by hand.

Pour mixture into your prepared pan and spread out evenly.

Sprinkle a few more chocolate chips and sea salt on top.

Bake in your preheated oven for 20-30 mintues until the edges just pull away from the pan, the top is set and slightly golden brown.

Let cool for at least 15 minutes, then enjoy!

Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!

https://embed.mediavine.com/videos/ukhieijrz9aynoousahr

These Healthy Peanut Butter Blondies are gluten-free, dairy-free, refined-sugar free and vegan friendly! Made with chickpeas but you’d never know it! It’s the perfect healthy dessert recipe that you can feel great about indulging in!

A healthy chickpea peanut butter blondie recipe with chocolate chips, flourless, gluten-free, and vegan.

Chickpea Blondie Recipe

Peanut butter (or sunflower seed butter if nut free)

Maple syrup

Vanilla

Baking powder

Baking soda

Sea salt

Almond flour (or oat flour)

Vegan dark chocolate chips

Preheat oven to 180°C (350°F). Line a 9-inch x 9-inch brownie pan with parchment paper. Set aside.

Open the can of chickpea, rinse, drain and dry/rub the chickpeas in a clean towel to remove ALL the water or moisture. This is VERY  important, or the blondies will be fragile and too moist

Place the chickpea in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.

Blend on high speed for 1 minute or until smooth, and no big lumps are left.

Add in almond flour and process again at high speed for 15-30 seconds to blend evenly.

Remove the food processor blade, stir in chocolate chips. I recommend you keep 3 tablespoons on the side and sprinkle later on top of the blondie. This also prevents adding too much chocolate chips in the batter that will melt and turn your blondie into a brownie.

Spread the blondie batter evenly onto the prepared baking dish and sprinkle the chocolate chips you set aside on top.

Bake 20 - 30 minutes or until golden and crusty on top. CAREFUL, if your pan is wider, it will cook way faster. On the other hand, if your pan is smaller the blondies are thicker, and it may take more than 30 minutes to set. Always insert a pick in the center of the blondie to check baking. If it comes out clean with little crumbs, it is ready.

Cool 10 minutes in the pan to firm up the blondies. Don&#039;t skip this or they will break. Then gently loosen the sides with a knife and lift the pieces of parchment paper to easily release the blondie from the pan and transfer it onto a cooling rack. Careful the blondie will still be soft and fragile. If you feel it is too soft or moist wait 10 more minutes before transferring it onto the cooling rack. This prevents the blondie from breaking.

Cool for at least 1 hour before slicing into 1 bar, or they can be fragile. After 1 hour, you can pop the blondie in the fridge for 1 hour. It will add an extra fudgy texture and make it easier to slice.

Store up to 5 days in the fridge in an airtight container.

Storage

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an easy, healthy vegan blondie recipe with chickpeas, gluten-free, dairy free. This protein chickpea blondies are best clean eating treat

Chickpea blondies adthrive.mp4

<em>These Cashew Butter Vegan Blondies are rich, fluffy, and made with only 7 wholesome ingredients! vegan, gluten-free, and oil free.</em>

Cashew Butter Vegan Blondies

(157 g) raw cane sugar

(200 g) cashew butter

non-dairy milk (homemade

vanilla extract

(80 g) oats, blended to make oat flour

(100 g) sorghum flour; flour

baking powder

salt

(85 g) macadamia nuts; see notes for subs

Preheat the oven to 350F and line a 8&#215;8&#8243; baking pan with parchment paper

Mix the sugar, nut butter, milk, and vanilla together in a small bowl, then set aside. Add the flours, baking powder, and salt to a large bowl and mix well, then stir in the wet ingredients. Fold in the macadamia nuts once an even batter forms, saving a few to press into the top of the batter.

Use a spatula to transfer the batter into the baking pan, smoothing out the top. Top with remaining macadamia nuts, then place in the middle rack of the oven for 28-30 minutes, until the blondies have risen and are slightly golden on top.

Remove the blondies from the oven and let sit in the baking tray for 5 to 10 minutes, then use the parchment paper to transfer them to a baking rack to cool completely. Slice and serve as desired; leftovers will keep at room temperature, covered, for up to 5 days.

This recipe is fantastic! I reduced the sugar by 1/3 and used chocolate chips instead of macadamia nuts. Absolutely delicious, thank you!

Can I use frozen blue berries instead of raspberries?

These were absolutely delicious!! I have never baked with cashew butter or even have tried it and LOVED the flavor profile!! I didn’t have any gf flour beside oats so I used 1/2 cup of regular all purpose and used 1/4 cup of flax meal. The texture was nice and soft. Definitely going to make these again! ????

Perfect!! easy!! delicious!!! Such a fantastic recipe thank you!

Tahini chocolate chip blondies with a secret healthier twist: sweet potatoes! Undetectably vegan and gluten-free, and made in just 1 bowl!

Tahini Sweet Potato Blondies

potatoes

maple syrup

tahini

Tbsp melted coconut oil

tsp vanilla extract

Minimalist Baker Gluten-Free Flour Blend*

almond flour ((we

tsp baking powder

tsp sea salt

semi-sweet chocolate chips

To make the sweet potato purée, halve a Japanese sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Measure out 2/3 cup. Remove any excess sweet potato from the bowl and save for another recipe or enjoy as a snack!

Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper.

Return the sweet potato to the mixing bowl and add the maple syrup, tahini, coconut oil, and vanilla extract. Whisk well to combine.

Add the gluten-free flour blend, almond flour, baking powder, and sea salt and stir to combine until no flour pockets remain. Fold in the chocolate chips.

Transfer batter to your parchment-lined baking pan and spread into an even layer using a spoon or rubber spatula.

Bake the blondies on the center rack for 30-35 minutes — they should look golden brown and a toothpick inserted into the center should come out mostly clean. Allow the blondies to cool in the pan for 30 minutes.

Transfer the blondies to a cutting board and slice. Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 5-7 days, or in the freezer for up to 1 month.

Soft, buttery Vegan Blondies give regular brownies a run for their money. Loaded with vegan white chocolate chips, these are seriously the best dessert bars ever!

Vegan Blondies

vegan butter, melted

light brown sugar, packed

applesauce

all purpose flour

chocolate chocolate

Preheat the oven to 350 degrees F and line a 8 inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.

Melt the butter in a microwave safe mixing bowl for 30 seconds to 1 minute.

In a large bowl, stir the melted vegan butter with the brown sugar until smooth like caramel. Now add the applesauce and vanilla and stir to combine.

Add the flour, baking powder and salt to the wet mixture and stir until just combined. The dough will be a bit thick and sticky.

Fold in the white chocolate chips (or regular chocolate chips). Use your hands if needed to get them evenly dispersed.

Transfer the mixture to the prepared pan and press down evenly with your hands or a spatula. Bake for 25-30 minutes, until the top is set and the blondies are golden.

Let the bars cool for 15 minutes in the pan, them lift them out using the parchment paper and let cool on a cooling rack for another 20 minutes, if you can wait that long! Slice into squares and enjoy!

To store: Keep leftover blondies in a covered container for up to 5 days or freeze for longer.

These Peanut Butter Chocolate Chickpea Blondies are super moist and chewy. Also, these blondies are naturally gluten-free, vegan and vegetarian! Plus, they are low in added sugar.

Peanut Butter Chocolate Chickpea Blondies

15 oz can chickpeas, drained and rinsed

coconut oil

almond flour

peanut flour

tsp baking soda

tsp salt

mini chocolate chips,

Preheat oven to 350 degrees. Spray 8 x...

Preheat oven to 350 degrees. Spray 8 x 8 pan with non-stick cooking spray.

Combine chickpeas, peanut butter, maple syrup, coconut oil,...

Combine chickpeas, peanut butter, maple syrup, coconut oil, and vanilla in a food processor. Blend until smooth. Scrape down sides as necessary.

Add almond flour, peanut flour, baking soda, baking...

Add almond flour, peanut flour, baking soda, baking powder, and salt. Blend until combined.

Remove blade and stir in chocolate chips.

Pour batter into prepared pan and top with...

Pour batter into prepared pan and top with a few more chocolate chips.

Bake at 350 degrees for 20-25 minutes or...

Bake at 350 degrees for 20-25 minutes or until toothpick inserted into center comes out almost clean.

Cool brownies before serving. Brownies should be stored...

Cool brownies before serving. Brownies should be stored in the refrigerator to maximize freshness.

These vegan  cinnamon mocha bars are an easy to bake delicious treat! They are soft coffee-scented bars with a delicious cinnamon kick and topped with chocolate and walnuts. Cut them into 12 large squares or 24 bars.

Vegan Cinnamon Mocha Bars

tsp (2 grams) instant coffee

tbsp (30 grams) plant milk

tsp (2 grams) vanilla extract

(256 grams) all purpose flour*

cinnamon

tsp (2 grams) baking soda

tsp (3 grams) salt

(22 grams) vegan butter sticks

(96 grams) granulated sugar

(89 grams) brown sugar, lightly packed

(165 grams) semisweet chocolate chips*

(80 grams) chopped walnuts

Preheat the oven to 350 ºF and set...

Preheat the oven to 350 ºF and set aside an ungreased quarter sheet baking pan (9 x 13").

In a small bowl whisk together the instant...

In a small bowl whisk together the instant coffee, nondairy milk, and vanilla extract until the coffee is dissolved. Set aside.

In a large mixing bowl or stand mixer...

In a large mixing bowl or stand mixer bowl whisk together the all purpose flour, cinnamon, baking powder, baking soda, and salt to combine.

Beat the vegan butter until it is creamy...

Beat the vegan butter until it is creamy in a stand mixer with the paddle attachment or using handheld electric beaters. Add the granulated sugar and brown sugar and beat until fluffy and creamed, scraping down the sides periodically.

Add the silken tofu and beat until smooth....

Add the silken tofu and beat until smooth. The mixture might break at first but will come back together. Add the prepared coffee mixture and beat to combine.

Add the dry ingredients in 3 batches, mixing...

Add the dry ingredients in 3 batches, mixing to incorporate each time. After adding the last batch of the flour mixture, beat just until you get a smooth and fluffy dough, then turn the mixer off to not over mix.

Spread the batter to cover the un-greased quarter...

Spread the batter to cover the un-greased quarter sheet pan using the back of a spoon or a spatula.

Bake at 350 ºF for 20-22 minutes, or...

Bake at 350 ºF for 20-22 minutes, or until the bars have started to pull away from the pan in places and are soft but solid throughout and not jiggly in the center.

Sprinkle the chocolate chips over the warm bars...

Sprinkle the chocolate chips over the warm bars immediately and let sit until the chocolate is melty, 5-10 minutes. Spread the chocolate to cover the bars, then sprinkle the walnuts over top.

Cut the bars while the chocolate is still...

Cut the bars while the chocolate is still soft, then let them cool completely before removing them from the pan and serving. Store the mocha bars in a sealed container at room temperature for up to a week, for longer storage keep refrigerated.

Moist and chewy vegan protein blondies! Loaded with chocolate chips and sprinkles, these protein bars require just 12 ingredients. Plus, it&#039;s gluten-free!

Birthday Cake Protein Blondies (Vegan / Gluten-Free)

tbsp ground flax seeds

oat flour

tbsp vegan protein powder (use your favorite plant-based protein)

tbsp sprinkles

dark chocolate chips

Preheat oven to 350°F (175°C) and line a 7x7-inch baking dish with parchment paper.

In a small bowl, prepare the flax egg by whisking together the ground flax eggs with the almond milk. Let it sit for 5 minutes.

In a mixing bowl, combine the oat flour, vegan protein powder, flax egg, coconut sugar, melted coconut oil, vanilla extract, salt, cinnamon, and baking soda. Stir until it is well combined. Add the sprinkles and chocolate chips and stir again. You should end up with a batter that has the consistency of soft cookie dough.

Transfer the batter to the prepared baking dish and press the dough into an even layer. At this point, you can top it with more sprinkles if you want.

Bake for 14-15 minutes or until golden brown. Remove from the oven and let cool for at least 20 minutes before cutting into 9 squares.

Protein blondies will keep for up to 4 days at room temperature or 1 week in the refrigerator.

Saw this come through my email and made it almost immediately. Didn't have sprinkles or chocolate chips on hands, so I omitted both. Came out really tasty... kind of like a snickerdoodle taste with the cinnamon. Of course it would be even better with the chocolate chips and sprinkles! Oh, and I used 50g date sugar and 50g cane sugar to sweeten, and sunflower oil instead of coconut oil.

Thomas-- I love that you use oat flour here instead of all purpose flour. I am always trying to incorporate as much fiber into my meals, including desserts, and so many baked sweets use all purpose flour (which I try to avoid completely).

C'est magnifique! :)

Top 8 vegan blondies recipes from across the web

The most viewed vegan blondies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Peanut Butter Blondies

Chickpea Blondie Recipe

Cashew Butter Vegan Blondies

Tahini Sweet Potato Blondies

Vegan Blondies

Peanut Butter Chocolate Chickpea Bl...

Vegan Cinnamon Mocha Bars

Birthday Cake Protein Blondies (Veg...

Top 8 vegan blondies recipes from across the web

The most viewed vegan blondies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Peanut Butter Blondies

Chickpea Blondie Recipe

Cashew Butter Vegan Blondies

Tahini Sweet Potato Blondies

Vegan Blondies

Peanut Butter Chocolate Chickpea Bl...

Vegan Cinnamon Mocha Bars

Birthday Cake Protein Blondies (Veg...

The most viewed vegan blondies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine