Snickerdoodle Chickpea Blondies (egg-free, no added sugar!)
Soft and chewy snickerdoodle-style chickpea blondies made without eggs. These lightly sweet cookie bars are toddler-friendly, easy to blend, and perfect for snacks or dessert!
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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