Rich and fudgy vegan blondies with a base of white beans! They’re not only sweet and taste delicious, but they’re a wholesome treat you can feel good about.
Anytime you’re looking for a protein-dense treat, these wholesome blondies are a must-try.
This vegan blondie recipe with white beans is inspired by my chickpea brownies. I love adding healthy ingredients to treats!
The white beans not only add protein and nutrients to the blondies but also make the texture smooth and creamy.
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Ingredients + Substitutions
Here’s everything you’ll need to make these delicious vegan blondies.
- Beans: White cannellini beans make a creamy texture that is absolute perfection. However, you may also make chickpea blondies by swapping the beans for equal parts chickpeas.
- Sugar: I’m using coconut sugar, but brown sugar or date sugar are great alternatives if you don’t have any available.
- Applesauce: This replaces the eggs typically called for in non-vegan blondie recipes.
- Almond butter: Use smooth and creamy almond butter or another nut butter of your choice. Peanut butter or pecan butter would taste great. Or use seed butter.
- Almond flour: A protein-dense gluten-free flour that adds necessary fat and binds the wet ingredients together.
- Chocolate chips: Use any dairy-free chocolate chips you’d like. Semi-sweet or dark chocolate chips are great.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything except the chocolate chips to your food processor bowl.
Then blend until smooth and combined.
Transfer the blondie batter to a parchment-lined loaf pan.
Then press the chocolate chips into the top and bake.
Once baked, remove the pan from the oven and allow the blondies to cool in the pan for at least 10 minutes. Then transfer to a cutting board or wire rack to continue cooling.
The longer it cools, the easier slicing into squares will be.
TIP: Use a wet knife to slice your vegan blondies for smooth and clean squares.
Variations
- Try different toppings: raisins, pecans, walnuts, other nuts, dried cranberries, vegan white chocolate chips, chocolate chunks, or shredded coconut.
- For salty/sweet vegan blondies sprinkle the top with sea salt flakes.
- No white beans on hand? Use the same amount of chickpeas instead.
- For vegan peanut butter blondies swap the almond butter with peanut butter.
- For added flavour, add 1-2 teaspoons of pure vanilla extract.
Or try my chickpea brownies!
Equipment
I use this Cusinart food processor to make the batter for my vegan blondies.
You may use a blender if preferred, however, I find it easier to transfer the batter from a food processor.
I use this 5″x9″ loaf pan for baking the blondies. If your pan is a different size, shape or material, cook time may vary slightly.
Storage
Once completely cooled, store the vegan blondies in an airtight container at room temperature for 2-3 days.
Refrigerate them to keep for up to 1 week. Or freeze them in an airtight container for up to 3 months.
Make sure to separate any layers with parchment paper before freezing.
Expert Tips
- Use parchment paper to line your pan. Although greasing will do the trick for nonstick, it will be a lot easier to remove the brownies using the paper to lift them out. (And they'll cool faster this way!)
- Wet your knife in between cuts when slicing your blondies, for smoother, nicer-looking edges and to prevent sticking.
More secretly healthy desserts
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1.25 cups white cannellini beans approx. 13.5 ounce can, drained + rinsed
- 100 grams blanched almond flour approx. 1 cup
- ½ cup unrefined coconut sugar
- ⅓ cup unsweetened applesauce
- ¼ cup almond butter
- ¼ cup vegan chocolate chips optional, but recommended
Instructions
- Preheat the oven to 350℉/176℃ and line a loaf pan with parchment paper. Set it aside.
- Add everything except the chocolate chips to a food processor and blend until smooth and combined.
- Transfer the blondie mixture to your loaf pan and smooth the top with a wooden spoon or silicone spatula. Then top with the chocolate chips if you're using them. Gently press them down.
- Bake the vegan blondies in your preheated oven for 30 minutes, or until a toothpick inserted in the middle comes out clean and dry. Then remove from the oven and let cool for 10-15 minutes in the pan before transferring to a wire rack to continue cooling. The blondies will be easier to slice once cooled.
Notes
- Use parchment paper to line your pan. Although greasing will do the trick for nonstick, it will be a lot easier to remove the brownies using the paper to lift them out. (And they'll cool faster this way!)
- Wet your knife in between cuts when slicing your blondies, for smoother, nicer-looking edges and to prevent sticking.
- The optional chocolate chips are INCLUDED in the nutritional information below.
Nutrition
Blondies are chewy and soft, lighter in colour, and often contain a mix-in like nuts or chocolate chips. Brownies are richer and more chocolatey, darker in colour due to cocoa powder or melted chocolate and usually more fudgy in texture.
Carol says
Hi Rosa,
Thank you for this recipe.
I made these Blondies on Saturday and I thought they were delicious. However, my husband’s view was that they were a little moist. Is there anything I can do to make them less moist?
Thank you,
Carol
Rosa says
Hi Carol, thrilled you enjoyed them! Thanks so much for the review.
You could bake them a little longer and/or reduce the applesauce to 1/4 cup.
Paige says
will and 8 x8 pan work? Why a loaf pan?
Rosa says
It would work, but the blondies will be much thinner, so you’ll need watch the bake time closely, they will be ready sooner.