Who says healthy desserts have to be boring? These cinnamon-spiced chickpea blondies are my go-to when I’m craving something sweet but don’t want the sugar crash afterward. I stumbled onto the magic of chickpea-based desserts when my friend begged me to try her “weird but amazing” blondies—now I’m hooked. Soft, chewy, and packed with cozy cinnamon, they’re a total win.

Why You’ll Love These Cinnamon-Spiced Chickpea Blondies

Trust me, these blondies are more than just “healthy” – they’re downright addictive. Here’s why they’ve become a staple in my kitchen:

No guilt, all flavor: Packed with protein from chickpeas and almond butter, they satisfy your sweet tooth without the sugar crash
Crazy easy to make: Just toss everything in the food processor – even my 8-year-old niece can whip these up
Gluten-free goodness: Perfect for friends with dietary restrictions (they’ll never guess the secret ingredient!)
That cozy cinnamon hug: Warm spice makes these feel like a dessert and comfort food in one bite

The first time I made these, my skeptical husband ate three before asking what was in them. That’s when I knew I had a winner!

Ingredients for Cinnamon-Spiced Chickpea Blondies

Here’s everything you’ll need to make these magical blondies – I promise, no weird health-food-store hunts required! These are all pantry staples in my kitchen, and I’ll share my favorite swaps too.

1 can (15 oz) chickpeas – Drained and rinsed REALLY well (those starchy juices can make the batter gummy – trust me, I learned the hard way!)
1/2 cup almond butter – Creamy works best here. No almond butter? Peanut butter makes a delicious substitute with a slightly bolder flavor
1/4 cup pure maple syrup – The real stuff, please! In a pinch, honey works too but it’ll change the flavor profile
1 tsp vanilla extract – My grandma would insist on the good Mexican vanilla, but any pure extract will do
1 tsp cinnamon – Don’t skimp! I use Saigon cinnamon for that extra warm kick
1/2 tsp baking powder – Just enough lift to give them that perfect blondie texture
1/4 tsp salt – Balances all that sweetness beautifully
1/4 cup dark chocolate chips – Because everything’s better with chocolate! I like the mini chips – they distribute better in the batter

See? Nothing crazy! The chickpeas might seem odd at first, but once they’re blended up with all these other goodies, they create the most incredible fudgy texture. Just wait until you try them!

Equipment Needed

Don’t worry – you don’t need fancy gadgets for these blondies! Here’s what I grab from my kitchen:

Food processor – The real MVP here! My little 3-cup one works perfectly (though I sometimes have to scrape down the sides halfway through)
8×8-inch baking pan – Metal works best for even browning, but glass is fine too – just add a couple extra minutes to the bake time
Parchment paper – Lifesaver for easy removal! I leave some overhang so I can just lift the whole slab out
Rubber spatula – For scraping every last bit of that delicious batter into the pan (no waste allowed!)

That’s it! No mixer, no special tools – just simple equipment you probably already have. Now let’s get blending!

How to Make Cinnamon-Spiced Chickpea Blondies

Okay, here comes the fun part – turning that can of chickpeas into something magical! Don’t let the simple steps fool you – there are a few tricks I’ve learned over dozens of batches that make all the difference.

Prepping Like a Pro

First things first – preheat your oven to 350°F. While it’s warming up, line your pan with parchment paper (I like to crumple mine first so it stays put). This is when I do my chickpea rinse-and-drain routine – seriously, get those beans as dry as possible or you’ll end up with batter soup!

The Magic Blending Stage

Now toss everything except the chocolate chips into your food processor. Here’s my secret: process for a full 2 minutes, scraping down the sides halfway through. You want it completely smooth – no chickpea lumps allowed! The mixture should look like thick brownie batter. If it seems too stiff (this can happen with thicker nut butters), add a teaspoon of water at a time until it blends smoothly.

Folding in the Good Stuff

Transfer the batter to a bowl and gently fold in the chocolate chips with a spatula. Don’t overmix here – we want those melty chocolate pockets! The batter will be thick but spreadable. Now pour it into your prepared pan and use the spatula to smooth the top evenly. I like to press a few extra chips into the top for a pretty finish.

Baking to Perfection

Pop it in the oven and set your timer for 20 minutes. The blondies are done when the edges pull slightly away from the pan and the top looks set – a toothpick should come out mostly clean (a few crumbs are fine, we want them fudgy!). If your oven runs cool like mine does, they might need an extra 2-3 minutes – just watch for those golden edges!

The Crucial Cooling Step

Here’s where patience comes in – let them cool completely in the pan before slicing! I know it’s tempting, but cutting them warm makes them fall apart. After about 15 minutes, I usually lift them out using the parchment overhang and let them finish cooling on a rack. This prevents the bottoms from getting soggy.

That’s it! Now you’re ready to slice into squares and enjoy. Pro tip: these actually taste even better the next day as the flavors meld. If you can wait that long!

Tips for Perfect Cinnamon-Spiced Chickpea Blondies

After making these blondies more times than I can count (okay fine, I have a problem), I’ve picked up some game-changing tricks that’ll save you from my early mistakes. Listen up – these little details make all the difference between good and oh-my-gosh-where-have-these-been-all-my-life blondies!

Getting That Batter Just Right

Here’s my golden rule: your chickpeas must be bone dry. I pat mine with paper towels after rinsing – leftover moisture makes the batter too loose. If your mixture seems wetter than peanut butter after blending, add 1 tablespoon of almond flour (or oat flour) at a time until it thickens up. The perfect consistency should hold its shape when you scoop it, but still spread easily.

Smoothing Like a Boss

That thick batter can be stubborn in the pan! My trick? Wet your fingers lightly and press the batter into corners – it won’t stick to you this way. Or use the back of a spoon dipped in water. For picture-perfect tops, I sometimes lay a second piece of parchment on top and press evenly before baking (just remove it after 5 minutes in the oven).

The Doneness Dance

These blondies are sneaky – they look underbaked when they’re actually perfect! The toothpick test lies with chickpea desserts. Instead, watch for:

Edges pulling away slightly from the pan (about 1/8 inch)
A top that springs back when gently pressed
That amazing cinnamon scent filling your kitchen

If you get nervous, err on the side of underbaking – they firm up as they cool. Overbaked blondies lose that dreamy fudgy texture.

Slicing Without the Crumble

Wait until they’re completely cool – I mean Netflix-an-entire-episode cool. Then use a sharp knife dipped in hot water (wipe between cuts) for clean edges. Stubborn chocolate chips? Run the knife under hot water again. For squares that would make a baker proud, I sometimes chill the whole slab in the fridge for 15 minutes before cutting.

Remember – your first batch might not be perfect, and that’s okay! My early attempts ranged from hockey pucks to batter soup. Now these blondies disappear faster than I can make them. Stick with it – your tastebuds will thank you!

Variations for Cinnamon-Spiced Chickpea Blondies

Once you’ve mastered the basic recipe, the fun really begins! These blondies are like a blank canvas – you can tweak them a dozen ways depending on your mood or what’s in your pantry. Here are my favorite twists that have all passed the taste-test (meaning my picky neighbors approved!):

Nutty Upgrades

If you’re a texture person like me, try folding in:

Chopped walnuts – Their earthiness pairs perfectly with the cinnamon (I use about 1/4 cup)
Pecans – Toast them first for extra flavor bombs in every bite
Slivered almonds – Gives a subtle crunch without overwhelming the blondies

Sweet Swaps

Out of an ingredient? No panic:

Peanut butter instead of almond butter – Makes them taste like peanut butter cookies with a bonus protein kick
Honey for maple syrup – Just know it’ll be slightly sweeter and caramel-like
Coconut sugar – Reduce to 3 tbsp and add 1 tbsp water since it’s less sweet

Chocolate Adventures

Let’s be real – you can never have too much chocolate:

White chocolate chips + dried cranberries – My holiday version that always disappears fast
Chopped dark chocolate bars – Bigger chunks mean gooey pockets of melty goodness
Cacao nibs – For when you want rich chocolate flavor without the sugar

Spice It Up

Cinnamon’s great, but sometimes I mix in:

1/4 tsp cardamom – Adds a warm, almost floral note
A pinch of cayenne – Surprising but amazing with the chocolate!
1/2 tsp pumpkin pie spice in fall – Tastes like your favorite seasonal latte

My best advice? Start with the basic recipe first, then go wild with one variation at a time. Last week I got carried away adding coconut, pecans, AND extra chocolate – delicious, but they barely held together! The beauty of these blondies is how forgiving they are. What will you try first?

Serving Suggestions

These blondies shine all on their own, but oh boy, do they love company! My absolute favorite way is warm (just 10 seconds in the microwave) with a scoop of vanilla coconut milk ice cream melting over the top – the cold creaminess against the spiced blondie is pure magic. For breakfast (don’t judge!), I pair a square with my morning coffee – the cinnamon makes it feel totally acceptable.

Hosting friends? Try:

Dusting with powdered sugar and cinnamon for a pretty finish
Serving alongside fresh berries for a pop of color and tartness
Drizzling with warm almond butter for extra decadence

Pro tip: These make incredible ice cream sandwiches when frozen slightly – just don’t blame me when you eat three in one sitting!

Storage & Reheating

Here’s the good news – these blondies actually improve after a day in the fridge! But you’ll need to store them right to keep that perfect texture. After years of trial and error (and one tragic dried-out batch), here’s my foolproof system:

Room Temperature Storage

If they’ll be eaten within 2 days (ha, like that ever happens in my house!), just pop them in an airtight container with a piece of parchment between layers. I like to tuck a slice of bread in the container – it keeps them moist without making them soggy. The cinnamon scent will make your kitchen smell amazing every time you open the lid!

Fridge Strategy

For longer storage, the fridge is your friend. Wrap the whole slab or individual squares tightly in plastic wrap first, then seal in an airtight container or zip-top bag. This double protection prevents them from absorbing fridge odors. They’ll stay fresh for up to 5 days this way – if they last that long!

Freezer Magic

Yes, you can freeze these! I always stash a few squares for emergency dessert cravings. Here’s how:

Cool completely (this is crucial!)
Wrap individually in parchment paper
Place in a freezer bag with all the air squeezed out
Label with the date (they’re best within 3 months)

When the craving hits, just thaw at room temperature for about an hour or microwave straight from frozen for 15-20 seconds.

Reheating Like a Pro

My favorite way to enjoy leftovers? 10 seconds in the microwave until just slightly warm – it makes the chocolate chips go all melty again! For a crispy edge, pop them in a toaster oven at 300°F for 3-4 minutes. Just don’t overdo it – they dry out fast if reheated too long.

One last tip: if your blondies seem a bit dry after a few days (maybe you forgot the plastic wrap – we’ve all been there!), lightly brush the tops with maple syrup before reheating. It brings them right back to life!

Nutritional Information

Let’s talk numbers! These cinnamon-spiced chickpea blondies are a healthier dessert option, but I always like to be transparent about what you’re getting. Keep in mind, these are estimates based on the exact ingredients I use. If you make substitutions (like peanut butter instead of almond butter), your numbers might vary slightly.

Calories: 120 per blondie
Sugar: 8g
Sodium: 100mg
Fat: 6g (1g saturated, 4g unsaturated)
Carbohydrates: 14g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

What I love most is that these blondies give you a decent protein boost thanks to the chickpeas and almond butter, so they’re actually satisfying. Plus, that fiber helps balance out the natural sugars. It’s dessert you can feel good about – but let’s be real, we’re mostly here because they taste amazing!

Common Questions About Cinnamon-Spiced Chickpea Blondies

I’ve gotten so many questions about these blondies since I started making them – and I love that! Here are all the burning questions my friends (and random neighbors who smell them baking) ask most often. Consider this your chickpea blondie cheat sheet!

“Do these actually taste like chickpeas?”

Not at all – promise! When blended with the other ingredients, chickpeas take on a neutral, almost buttery flavor. The cinnamon and vanilla completely transform them. My picky nephew still doesn’t believe me when I tell him what’s in them! The texture is what surprises people most – fudgy like traditional blondies, not beany at all.

“Can I really freeze these?”

Absolutely! These freeze like a dream. I always stash some for sudden sweet cravings. Just wrap them tightly in parchment paper, then pop them in a freezer bag. They’ll keep for up to 3 months. When you’re ready, let them thaw at room temperature for about an hour or microwave for 15-20 seconds if you can’t wait. They taste just as good as fresh!

“Is maple syrup necessary?”

While maple syrup gives the best flavor in my opinion, you can substitute honey or coconut sugar in a pinch. Just know that honey will make them sweeter, while coconut sugar gives a more caramel-like taste (use 3 tbsp coconut sugar + 1 tbsp water). I don’t recommend artificial sweeteners though – they change the texture completely.

“Why won’t my batter get smooth?”

Ah, the dreaded chickpea chunk problem! Two tricks: 1) Make sure your chickpeas are super dry after rinsing (pat them with paper towels), and 2) Process for a full 2 minutes, scraping down the sides halfway. If you still have lumps, your food processor might need a break – pulse for 30 seconds, let it rest, then go again. A tablespoon of almond flour can also help absorb excess moisture.

“Can I make these nut-free?”

Yes! Substitute sunflower seed butter for the almond butter – it works beautifully. Just know the color will be slightly greener (totally normal with sunflower butter!). For schools with nut-free policies, these pass the test when made this way. You might want to add an extra pinch of cinnamon to balance the sunflower flavor.

“How do I know when they’re done baking?”

These blondies play tricks on bakers! They’ll look underdone when they’re actually perfect. Look for golden edges pulling slightly from the pan and a top that springs back gently when pressed. A toothpick should have a few moist crumbs, not wet batter. Remember – they firm up as they cool, so don’t overbake!

Still have questions? Drop them in the comments – I’m happy to help troubleshoot! After dozens of batches (and plenty of mistakes), I’ve probably encountered every blondie issue imaginable.

Final Thoughts

Alright, my fellow dessert adventurers – now you know all my cinnamon-spiced chickpea blondie secrets! I can’t wait for you to experience that magical moment when you take your first bite and think, “Wait… this is made with chickpeas?!” It still surprises me every time.

Don’t be intimidated if your first batch isn’t perfect – mine certainly weren’t! The beauty of this recipe is how forgiving it is. Too dry? Add a splash more maple syrup next time. Too soft? Bake it a few extra minutes. That’s how we learn (and how I ended up eating way too many “test batches”).

I’d love to hear how your blondie adventures go! Did you try any fun variations? Did your skeptical family members become converts? Tag me on Instagram or leave a comment – seeing your creations absolutely makes my day. And if you have any brilliant new twists on the recipe, share those too! Some of my favorite versions came from reader suggestions. You can find more recipe inspiration on Pinterest.

Now go grab that can of chickpeas hiding in your pantry and get baking! Your future self (and probably your entire household) will thank you. Happy blending!

Irresistible Cinnamon-Spiced Chickpea Blondies in 20 Minutes

Author: iyma hernandes
Total Time: 35 mins
Yield: 9 blondies 1x
Diet: Gluten Free

Print Recipe

Description

These cinnamon-spiced chickpea blondies are a healthy, protein-packed dessert. They are gluten-free, naturally sweetened, and perfect for a guilt-free treat.

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed
1/2 cup almond butter
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
1/4 cup dark chocolate chips

Instructions

Preheat oven to 350°F and line an 8×8-inch pan with parchment paper.
Blend chickpeas, almond butter, maple syrup, vanilla, cinnamon, baking powder, and salt in a food processor until smooth.
Fold in chocolate chips.
Spread batter evenly in the pan.
Bake for 20-25 minutes or until edges are golden.
Let cool before slicing.

Notes

Store in an airtight container for up to 5 days.
Substitute peanut butter if almond butter is unavailable.
Add nuts for extra crunch.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 blondie
Calories: 120
Sugar: 8g
Sodium: 100mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Keywords: chickpea blondies, healthy dessert, gluten-free, protein-packed