These snickerdoodle chickpea blondies are one of those recipes that checks all the boxes: soft but sturdy, lightly sweet, and familiar enough that toddlers actually eat them. They bake up with a blondie-style texture (not cake!) and have that cozy cinnamon sugar flavor everyone loves. As a dietitian, I love using chickpeas in baking because they add fiber and plant protein!
Why You & Your Toddler Will Love These Chickpea Blondies
- egg-free + dairy-free friendly
- soft, chewy blondie / cookie bar texture
- lightly sweet (great for toddlers)
- one-bowl, blender recipe
- freezer-friendly
- no chickpea taste once baked
Y'all will also love my banana chickpea muffins and pumpkin chickpea muffins for more high-fiber, protein, and iron recipes!
Jump to:
- Why You & Your Toddler Will Love These Chickpea Blondies
- Ingredients You'll Need
- How To Make Your Snickerdoodle Chickpea Blondies
- Hint For The Best Chickpea Blondies
- Substitutions
- Variations
- Equipment
- Storing Your Snickerdoodle Chickpea Blondies
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Snickerdoodle Chickpea Blondies (egg-free, no added sugar!)
Ingredients You'll Need
Here's everything you'll need to make these snickerdoodle chickpea blondies:
- chickpeas (rinsed well!): act as the egg replacement in this recipe, providing structure and moisture while adding fiber and plant-based protein without affecting flavor when blended smooth
- cashew or almond butter: adds fat for a soft, chewy blondie texture and helps bind the bars together
- dates or maple syrup: gently sweetens the blondies while adding moisture so they stay soft and tender
- milk of choice: loosens the batter just enough for a smooth, spreadable consistency and supports even baking
- vanilla extract: enhances the snickerdoodle flavor and rounds out the sweetness
- oat flour: provides light structure while keeping the bars soft and slightly fluffy
- cinnamon: the classic snickerdoodle flavor that makes these bars familiar and appealing to toddlers
- baking powder: adds gentle lift so the blondies aren’t flat, helping them bake up soft instead of dense
- baking soda: supports browning and balances the acidity in the batter for better texture
- salt (optional): enhances flavor and balances the sweetness without making the bars salty
See recipe card for quantities.
How To Make Your Snickerdoodle Chickpea Blondies
- Step 1: Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper. Add all the ingredients into a blender.
- Step 2: Blend all the ingredients up until smooth. Feel free to start with liquid ingredients first then add dry ingredients!
- Step 3: Spread the batter evenly into a parchment-lined pan, sprinkle with the cinnamon sugar or brown sugar topping (if desired).
- Step 4: Bake for 20-25 minutes, until set. Let cool completely before slicing.
Hint For The Best Chickpea Blondies
For the best texture, make sure the chickpeas are rinsed very well and blended until completely smooth. This is key for avoiding any grainy texture. The batter should be thick but spreadable, similar to hummus. If it feels too thick, add a few more splashes of milk; if it feels too thin, let the batter rest for a few minutes so the oat flour can hydrate.
Finally, don’t overbake. Pull the blondies when the edges are set and the center gently springs back. They will continue to firm up as they cool, giving you that perfect soft, chewy blondie texture instead of a dry or cakey bar.
Substitutions
These snickerdoodle chickpea blondies are already gluten-free (if using GF oat flour), egg-free, and can easily be made dairy-free by using dairy-free milk!
- nut-free: swap cashew butter for sunflower seed butter, note that the color may turn slightly darker once baked
- dairy-free: use any unsweetened plant-based milk such as almond, oat, or coconut milk
Variations
Feel free to add different mix-ins to these chickpea blondies to add more flavor and fun!
- apple cinnamon - add a small handful of shredded apple or crushed freeze dried apple chips
- white chocolate chip - add a handful of white chocolate chips
- pumpkin spice - add ¼ cup of pumpkin puree and increase oat flour by 2 tbsp
Equipment
You’ll need a high-speed blender or food processor to fully blend the chickpeas until smooth, which is key for the best texture. A standard 8×8 baking pan works best for achieving the ideal blondie thickness, along with parchment paper for easy removal and clean slicing. Basic measuring cups and spoons are all that’s needed to pull this recipe together.
Storing Your Snickerdoodle Chickpea Blondies
Store leftover snickerdoodle chickpea blondies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, slice the blondies and freeze in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm briefly before serving for a soft, chewy texture.
Tiff's Dietitian Tip
Using chickpeas in baked goods like these blondies is a simple way to support fiber and plant-based protein intake without changing the familiar taste or texture kids expect from a treat. Offering foods like this alongside other meals and snacks helps toddlers experience nutrition in a low-pressure, enjoyable way! Supporting variety and food confidence without labeling foods as “good” or “bad.”
FAQ
Not if you rinse them well! Once the chickpeas are blended smooth and baked, they completely disappear into the blondie texture and flavor.
Yes. These bars are soft, lightly sweet, and egg-free, making them appropriate for toddlers when cut into age-appropriate pieces.
Yes. Scoop the batter into a mini muffin tin and bake at 350°F for 12-15 minutes.
Yes. Slice and freeze the blondies in a freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly before serving.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these chickpea blondies:
Snickerdoodle Chickpea Blondies (egg-free, no added sugar!)
Equipment
- high speed blender
- 8x8 or 9x9 baking pan
Ingredients
- 1 15 oz can chickpeas drained and rinsed very well
- ⅓ cup cashew butter runny, or sub with whichever nut/seed butter
- ½ cup soaked dates or ¼ cup of maple syrup
- ¼ cup milk of choice
- 2 teaspoon vanilla extract
- ½ cup oat flour or almond flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder can use ½ teaspoon for more dense cookie texture
- ¼ teaspoon baking soda
- ⅛ teaspoon salt optional
Instructions
- Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper.
- Blend the chickpeas, cashew butter, dates or maple syrup, milk, and vanilla until completely smooth.
- Add the oat flour, cinnamon, baking powder, baking soda, and salt. Blend again until a thick, spreadable batter forms.
- Spread the batter evenly into the pan, sprinkle with the cinnamon sugar topping, and bake for 18-22 minutes. Let cool completely before slicing.
Erica S. says
I've now made these 4 times for my toddler and the pan is gone within just a few days! He gobbles them up - with a smile!
toddlerdietitiantiff says
Yayyy love that so much!!! They're such a yummy way to get fiber, iron, and protein in our little ones' tummies!!