Pumpkin Chickpea Blondies (V + GF)
Pumpkin chickpea blondies. Healthy and gluten-free. They’re sweet, moist, chocolatey, fall-spiced and oh so cozy. Enjoy as an afternoon snack or dessert.
Servings Prep Time
16bars 10minutes
Cook Time Total Time
25minutes 35minutes
Servings Prep Time
16bars 10minutes
Cook Time Total Time
25minutes 35minutes
  • 1/2cup (75 g) gluten-free oats
  • 1 1/2cups (275 g) chickpeas(15 oz. can)
  • 1/2cup (120 g) almond butter
  • 1/3cup (75 g) canned pumpkin puree
  • 1/4cup (60 ml) maple syrup
  • 2tsp vanilla
  • 1/2tsp baking powder
  • 1/4tsp baking soda
  • 1/2tsp sea salt
  • 1tsp pumpkin spice
  • 1/2cup (90 g) semi-sweet vegan chocolate chips
  1. Preheat oven to 350F/176C. In a food processor add oats. Pulse until flour like substance.
  2. Next add remaining ingredients: chickpeas, almond butter, canned pumpkin puree, maple syrup, vanilla, baking powder, baking soda, sea salt, and pumpkin spice. Blend to combine. Remove S-shape blade and add 1/4 cup chocolate chips. Fold into batter.
  3. Line a square cake pan (I used a 9×9 inch pan / 23cm x 23cm) with parchment paper. Rub the sides with a bit of coconut oil. Pour batter into baking dish and spread to even. Sprinkle with remaining chocolate chips.
  4. Bake blondies for 25-30 minutes, or until a toothpick inserted comes out clean. Let rest for 10-15 minutes before cutting into squares.
Recipe Notes

Blondies will keep in fridge for up to 5 days, and they freeze well.

To make these blondies healthier you can forgo adding the chocolate chips, but I like them for a little decadence.

Nutritional information is a rough estimate.