Flourless Blondies

Flourless Blondies

No butter, eggs or oil in these decadent blondies!


  • 1 (15 oz) can  chickpeas, drained
  • 1/2 cup rolled oats
  • 1/2 cup coconut sugar
  • 1/2 cup cashew butter (or nut butter of choice)
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 cup chocolate chips


  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 8×8 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.

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