Snickerdoodle Chickpea Blondies (Flourless) Recipe

Ready to change how you feel about both blondies and chickpeas? These Snickerdoodle Chickpea Blondies (Flourless) are downright magical – chewy, warmly spiced, and impossibly moreish. You’d never guess this treat is secretly packed with protein and fiber, thanks to chickpeas being the star. Each bite offers everything you love in a classic snickerdoodle, with a slightly nutty flavor and sweet cinnamon sugar crust. I promise, everyone from skeptical kids to cookie connoisseurs will be reaching for seconds.

Ingredients You’ll Need

You won’t believe how quickly and easily these Snickerdoodle Chickpea Blondies (Flourless) come together! Every ingredient punches above its weight, bringing unique flavor, tender texture, or that signature golden color to the party. Here’s what you need and why it matters:

• Chickpeas (14 oz, drained, rinsed, and shelled): The surprising base, giving a creamy, rich body without a hint of “beaniness” when blended well.
• Eggs (3 large): These are crucial for binding everything together and creating structure in this flourless wonder.
• Vanilla extract (1 tsp): For warmth and that aromatic bakery-fresh sweetness.
• Coconut oil (2 Tbsp, melted): Keeps the finished blondies moist while adding a subtle tropical note.
• Brown sugar (1 cup): Brings depth and caramel flavor, which pairs perfectly with cinnamon.
• Baking powder (1/2 tsp): Helps the blondies to rise slightly and avoid being too dense.
• Salt (1/2 tsp): Balances out the sweetness and makes all those cozy spices pop.
• Cinnamon (1 tsp, in batter + 2 Tbsp for topping): The star spice of the snickerdoodle, deeply fragrant and delicious.
• Nutmeg (1/4 tsp): Adds a little something special – earthy and aromatic, not to be skipped!
• Sugar (2 Tbsp): For sprinkling over the top so you get those classic crackly, sweet bites.

How to Make Snickerdoodle Chickpea Blondies (Flourless)

Step 1: Preheat and Prep

Get things started by preheating your oven to 375°F. Line an 8×8 inch square pan with foil, making sure there’s some overhang for easy lifting later. A light coating of oil or baking spray is a smart move to ensure those bar edges release without a fuss.

Step 2: Blend the Chickpeas

Pop your drained, rinsed, and (if you have the patience!) shelled chickpeas into a blender or food processor. Blitz until completely smooth. This creates a creamy foundation that gives the Snickerdoodle Chickpea Blondies (Flourless) their signature tender crumb. Don’t rush this step – the smoother, the better.

Step 3: Add Wet Ingredients

Add in your eggs, vanilla extract, and melted coconut oil. Blend again until the mixture is thick, glossy, and totally uniform. The coconut oil helps everything blend smoothly while the eggs provide a bit of richness.

Step 4: Mix the Dry Ingredients

In a small bowl, stir together the brown sugar, baking powder, salt, cinnamon, and nutmeg. Whisk until there are no lumps. Each component does a little work here: fluffiness from baking powder, sweet warmth from cinnamon and nutmeg, and deep caramel notes from brown sugar.

Step 5: Combine Batter

Scrape the spiced sugar mixture into your chickpea batter and blend again or stir until totally combined. You’ll notice the color deepen and the aroma intensify. This is when it really starts smelling like snickerdoodle magic!

Step 6: Make the Cinnamon Sugar Topping

Mix the remaining 2 tablespoons of sugar with the extra 2 tablespoons of cinnamon in a small bowl. This is your golden ticket to that classic snickerdoodle look and crunch on top.

Step 7: Assemble and Top

Spread the batter evenly into your prepared pan, smoothing the top with a spatula. Generously sprinkle your cinnamon sugar blend all over for a beautiful, sparkly, crunchy crust. Don’t be shy – this is the classic snickerdoodle touch that everyone loves!

Step 8: Bake

Bake for about 40 minutes, or until the center feels set when gently touched. The edges should turn golden and pull slightly away from the foil. Resist the urge to overbake – you want these to stay soft and chewy, not dry.

Step 9: Cool and Slice

Let your Snickerdoodle Chickpea Blondies (Flourless) cool completely before cutting them into bars. This helps them set up so you get perfectly tidy squares (and keeps them from crumbling!).

How to Serve Snickerdoodle Chickpea Blondies (Flourless)

Garnishes

The cinnamon sugar crust is magical on its own, but a drizzle of melted white chocolate or a dusting of extra cinnamon makes these blondies even more irresistible for parties or potlucks. A dollop of whipped cream or a scoop of vanilla bean ice cream transforms them into a dreamy dessert plate.

Side Dishes

Since these bars are sweet and warmly spiced, they pair beautifully with things that are creamy or a little tangy. Try serving them alongside sliced strawberries, a bowl of Greek yogurt, or a mug of hot chai or coffee for the ultimate afternoon treat.

Creative Ways to Present

For a grab-and-go snack, wrap individual bars in parchment and tie with twine. Stack squares on a rustic wooden platter or tiered dessert tray for holidays. You can even sandwich a thin layer of vanilla or cinnamon frosting between two blondies for a handheld dessert “sandwich” that no one will forget!

Make Ahead and Storage

Storing Leftovers

If you’ve managed not to eat them all in one sitting, Snickerdoodle Chickpea Blondies (Flourless) will keep happily in an airtight container at room temperature for about 3 days. That way, you have a quick, wholesome snack or dessert ready for the week ahead.

Freezing

For longer storage, wrap individual blondie bars tightly in plastic wrap, then place them in a sealed freezer bag. They’ll freeze beautifully for up to 2 months. When sweet cravings strike, just thaw at room temperature for a couple of hours.

Reheating

If you love that just-baked texture, pop your blondie in the microwave for 10-15 seconds. It’ll become perfectly soft and decadent, almost like a fresh-out-of-the-oven cookie bar. Just don’t microwave too long or you’ll cook the edges!

FAQs

Can I use canned chickpeas, or should I cook them myself?

Canned chickpeas work beautifully for Snickerdoodle Chickpea Blondies (Flourless). Just be sure to rinse and drain them well, and for the best texture, consider popping off the skins.

Do these really taste like chickpeas?

Surprisingly, no! Once blended and baked, the chickpeas become mild and creamy, soaking up the vanilla, cinnamon, and sugar flavors. Most tasters can’t believe it until you tell them.

Are these gluten free?

Yes – since there’s absolutely no flour involved, Snickerdoodle Chickpea Blondies (Flourless) are naturally gluten free. Always double check your baking powder and other packaged ingredients to be certain.

Can I substitute the coconut oil?

Absolutely. Melted butter or a neutral oil like avocado can stand in for coconut oil without issue, though coconut oil does provide a touch of extra flavor and moisture that really shines in this recipe.

How do I know when the blondies are done baking?

Look for the edges to be golden and the center to feel set when gently pressed – it shouldn’t jiggle. Every oven is a little different, so start checking around the 35-minute mark.

Final Thoughts

These Snickerdoodle Chickpea Blondies (Flourless) are the dessert I pull out when I want to surprise and delight – both in taste and how secretly wholesome they are. I hope you bake a batch and watch them disappear, whether it’s a weeknight treat or a party show-stopper!

Print