Flourless Blondies (Vegan and Gluten Free)

Flourless Blondies.  I was recently asked by a reader to create a flourless blondie recipe.  So that is how these flourless vegan blondies came about.

If you had my super moist flourless brownies, you know that beans can work very well in dessert recipes.  These flourless blondies are so yummy.

I was eating the batter right out of the food processor.  That is one good thing about making healthy vegan desserts.  You can eat the batter without any fear of getting sick. 🙂


flourless blondies


These healthy blondies are so good!  I am telling you no one will ever know there is beans in these.  Kind of like my peanut butter cookies.

My kids were totally fooled!  These blondies are vegan, gluten free.  If you want to make them grain free, you could probably use quinoa flakes in place of the oats.

Quinoa is technically a seed, not a grain.


flourless blondies


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Flourless Blondies

Flourless Blondies

Prep Time 5 min Cook Time 20 min Serves 9 squares     adjust servings

No butter, eggs or oil in these decadent blondies!



  1. Preheat oven to 350.
  2. In a food processor , add the chickpeas and oats. Blend for a minute or two, stopping to scrape down the sides.
  3. Then add the remaining ingredients, except the chocolate chips, and blend until smooth.
  4. Lastly, add the chips and pulse a few times to get them mixed well.
  5. Line an 8x8 glass baking dish with parchment paper, leaving some extra paper sticking out the sides.
  6. Spoon batter into the lined baking dish. It will be VERY sticky. Wetting a spatula helps.
  7. Bake for about 20 minutes.
  8. Let cool completely before removing from the baking dish.
  9. I used a pizza cutter to cut mine.


Recipe Notes

Please store these in the fridge. They should last a week. You can also freeze them for longer storage. Enjoy!


flourless blondies

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38 thoughts to “Flourless Blondies (Vegan and Gluten Free)”

  1. Wow, these look fantastic and I have been on a major chickpea kick lately! I'm going to give this one a try, but any other suggestions instead of the coconut sugar? That stuff gets expensive. Love your photography, too. Thanks!
  2. Hi Melissa, thank you for the recipe. I made them last night ready to enjoy for my birthday today :) I don't have flax eggs so I subbed with 1 banana. I wanted the flavour to mimic one of my favourite (super bad for you) slices from a little cafe near my old workplace so the banana was a great addition. It did add sweetness though so I may reduce the coconut sugar next time but they are delicious - thank you! Claire
  3. Gorgeous! I love putting pulses into baking and I have a slight (major) obsession with nut butter and all nut butter baking! Must make these with PB.
  4. These are AMAZING. I used almond butter as it was what I had on hand. My husband just gave them his stamp of approval as well! Thanks for the recipe!
  5. I made these last night and they are a hit at my house! Even my eleven year old daughter likes them! I will however, try just stirring in the chocolate chips at the end. My food processor turned them into mush, darkening the blondies. I bet you could also make these with cannellini beans as well (might be good for variety).
  6. I honestly thought these would be horrible, especially considering my strong dislike for chickpeas. Well, they turned out delicious with no chickpea smell or flavor! And this is now one of my favorite recipes! :) I think I need to make some more.
  7. I just found out my youngest is allergic to tree nuts....my other son is gluten and food coloring free. Can you use sunbutter is place of the tree but butters in your recipes?
  8. I'm finally getting around to making these tomorrow. If I'm making my own cashew butter, is it necessary to soak the cashews first? Also, would 1 cup raw cashews make enough nut butter for this recipe? Thank you!!

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