Vegan Flourless Peanut Butter Chickpea Blondies
- Prep
- 15 min
- Cook
- 23 min
- Yield
- 12 bars
- Level
- medium
- Cuisine
- American
Dense, fudgy blondies made with protein-packed chickpeas, creamy peanut butter, and naturally sweetened dates instead of refined sugar. No flour needed--oats ground into flour provide structure. These chewy bars deliver rich peanut flavor with a slightly nutty depth from the chickpeas, which add moisture and staying power. Serve as an afternoon snack, lunchbox treat, or wholesome dessert. Works for vegan, gluten-free, and whole-food plant-based diets. The chickpea base makes these more substantial than traditional blondies, with added fiber and plant protein that keeps you satisfied longer.
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Ingredients
- 2 can chickpeas, drained and rinsed
- ½ cup peanut butter, natural, no added sugaralmond butter1:1vegantree-nutpeanuts-freeadds dairy
adds richness, slightly less pronounced flavor
Full guide → - ½ cup old fashioned rolled oats
- 1 ½ cup pitted dates, packed
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
- peanut butter, for topping, to taste(optional)almond butter1:1vegantree-nutpeanuts-freeadds dairy
adds richness, slightly less pronounced flavor
Full guide → - 1 handful peanuts, roughly chopped or whole, for topping(optional)
Method
9 steps- 1
Preheat oven to 355F (350°F).
- 2
Soak pitted dates in hot water for 20 minutes to soften, or skip if dates are already moist.
- 3
Pulse oats in food processor until flour-like, about 1 minute.
- 4
Add peanut butter, chickpeas, baking powder, vanilla, salt, and softened dates to processor. Pulse until smooth dough forms, adding plant-based milk or water by tablespoon if too dry.
- 5
Transfer batter to greased 8x8-inch baking pan and smooth with spatula.
- 6
Bake 20-25 minutes until golden and toothpick comes out clean.
- 7
Cool in pan 10-15 minutes, then transfer to cooling tray.
- 8
Once cooled to room temperature, spread peanut butter on top and sprinkle with peanuts if desired.
- 9
Slice and serve.
Tips
Dates provide all sweetness here--use soft, moist varieties like Medjool or Deglet Noor for best results without soaking.
If batter seems stiff, add plant milk gradually; these blondies should be dense but spreadable, not dry.
Store in airtight container up to 5 days. Freeze individually wrapped bars up to 3 months for grab-and-go snacks.
Good to Know
Airtight container at room temperature up to 5 days, or refrigerate up to 1 week. Freeze individually wrapped bars up to 3 months.
Prepare batter up to 1 day ahead; cover and refrigerate. Bake from cold, adding 2-3 minutes to baking time.
Room temperature as snack or dessert. Pairs well with coffee, tea, or plant-based milk. Serve with extra peanut butter on the side for dipping.
Common Mistakes
Don't skip the cooling time in pan; blondies need 10-15 minutes to set or they'll fall apart when sliced.
Don't over-blend the batter; stop once smooth to avoid dense, gluey texture.
Don't use raw oats without pulsing to flour; large flakes create gritty, uneven crumb.
Substitutions
Vegan Options
adds richness, slightly less pronounced flavor
Full guide →Gluten-Free Swaps
no texture change if certified GF
FAQ
Can I make these nut-free?
Yes. Replace peanut butter with sunflower seed butter and skip peanut topping or replace with sunflower seeds. Taste identical in richness but safer for tree-nut allergies.
What if my dates are hard or dry?
Soak them in hot water or hot plant milk for 20-30 minutes until softened. Drain well before adding to processor. Dry dates make stiff batter that won't blend smoothly.
How long do blondies keep and can I freeze them?
Room temp in airtight container: 5 days. Refrigerated: 1 week. Frozen in airtight bag or wrapped individually: up to 3 months. Thaw at room temperature 30 minutes before eating.