Soft, chewy, and an excuse to eat chocolate chips. You can’t go wrong with these dreamy plant-based blondies. 

I made them with a bit of aquafaba, the liquid from a can of chickpeas, and just a smidge of almond butter to make them lower in fat, but you can make them richer by adding more almond butter and less aquafaba. 


1 (15-oz) can of chickpeas, save 1/3 cup the liquid!

1/3 cup oat or almond flour

1/3 cup liquid from chickpeas, aka “aquafaba”

2 Tbsp almond or peanut butter

1/3-1/2 cup maple syrup

1 tsp baking powder

1 tsp vanilla extract

1/4 tsp salt

1/3 cup vegan chocolate chips + a few for sprinkling on top


Makes 9- 12
Active Time: 5-10 minutes
Baking Time: 25-30 minutes
  1. Preheat the oven to 350°F and line a 8 x 8 inch baking pan with parchment paper. 
  2. In a food processor, blend together the chickpeas, flour, nut butter, maple syrup, baking powder, vanilla, and salt until smooth.
  3. Poor mixture into a large mixing bowl and stir in 1/3 cup of chocolate chips. 
  4. Pour the batter into the prepared baking pan, spread the batter out evenly with a knife or spatula, and sprinkle the top with a few more chocolate chips. 
  5. Bake for 25-30 minutes or until the top is a golden brown. 
  6. Let blondies cool completely before cutting into 9 or 12 squares. 
  • For the most decadent blondies, omit the aquafaba and use 1/2 cup almond or peanut butter. I would recommend this version if you are entertaining folks who are not sold on the whole plant-based thing. 
  • For a nut-free version, omit the almond or peanut butter and amp up the maple syrup to about 1/2 a cup or more according to taste. 

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