These White Bean Vegan Blondies are so good, I could eat the whole pan! I actually made these delicious blondies three times last week….it’s such an easy recipe and definitely one of my favorite healthy desserts. Vegan White Bean Blondies are made with not so secret ingredients like white beans and oats, tahini and maple syrup and always satisfy my sweet tooth.
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Ooey, gooey, moist and delish. The best kind of blondie recipe checks all the boxes….incredibly tasty without spiking blood sugar, easy recipe made with wholesome pantry ingredients, and ready in 20 minutes. Oh, I’ll be making a double batch, every time….and I bet you will too.
These are more like white bean brownies…they’re so moist and tasty…and I’m not mad about it…not one bit! I’m not saying that chickpea blondies aren’t good..but they’re a bit more dense…more like a cookie than a brownie if you ask me.
My chocolate chip skillet cookie is made with chickpeas…and it’s good…no, it’s actually great (one of the most popular recipes on this web site)….but I’m definitely having a moment with these white bean blondies.
Why you’ll love these White Bean Blondies
- 20 minutes…start to finish!
- Delicious sweet flavor with no added sugar.
- Freezer friendly.
- Plant-based protein and fiber plus whole grains and healthy fats for stable blood sugar levels.
- No oil blondies….the tahini is a whole food and provides healthy fats.
- Healthy dessert recipe with no compromise towards wellness or taste!
- Canned beans and old fashioned oats are staples in my healthy pantry so I can make these on a whim.
Ingredients and Substitutions
- White beans: top choices are great northern beans, cannellini beans, white kidney beans, and navy beans. Garbanzo beans will work, but will produce a thicker, denser result.
- Old fashioned Rolled Oats: 1 cup oats grinds into ¾ cup oat flour. Bob’s red mill sells oat flour already ground, if you want to begin with that instead. For gluten-free vegan blondies, be sure to use a brand of oats that are certified gluten-free.
- Tahini: The sesame paste is light and the texture of these blondies is perfect when you use drippy tahini. You could sub with peanut butter or almond butter…all would be better choices than earth balance or another processed butter substitute.
- Maple syrup
- Pure Vanilla Extract
- Baking powder and soda
- Vegan Chocolate chips: Use a brand that meets your dietary preferences, or take a chocolate bar and chop it up into dark chocolate chunks.
How to make them
Start by preheating the oven and lining an 8×8″ brownie pan with unbleached parchment paper.
Place the rolled oats in the bowl of a food processor. You can also use a high-powered blender to make this recipe.
If you are using oat flour, begin here by measuring ¾ cup into the processor.
Add the rinsed and drained beans, tahini, baking powder and soda, vanilla and maple syrup to the oat flour.
Process until smooth and creamy. Scrape down the batter from the sides and then process again.
Pull out about a tablespoon of chocolate chips to decorate the top. Sprinkle the rest onto the blondie batter.
Stir in the chocolate chips until evenly dispersed throughout the batter.
Transfer batter to prepared baking pan. Sprinkle top with chocolate chips.
Bake in preheated 350 degree oven for 17 minutes. Cool in the pan for a few minutes before lifting from the parchment paper onto a wire rack.
How do you know when blondies are done?
Depends on if you like them fudgey or with more of a cake texture. Generally, blondies will start to pull away from the sides of the baking dish as the edges are done. These healthy vegan brownies will continue to firm up as they cool, so be careful not to overcook. Bake them for 15 minutes for fudgy brownies or 17 for a firmer, cakey brownie.
Cool completely before cutting, or the chocolate will shmear….which isn’t necessarily a bad thing!
Debra’s Pro Tips
- Cook for 15 minutes if you want super ooey, gooey white bean blondies. 17 minutes gives you moist regular brownie-like texture that is easier to cut.
- For “perfect” looking squares, cool completely in the pan, then freeze for at least 30 minutes before removing and then cutting.
- Double the recipe and use a standard 9X13 baking pan.
How to Store
- Wait until they’re cool to cut into squares.
- Store in an airtight container.
- They’ll stay good at room temperature for 3 days, a week in the refrigerator or 3 months in the freezer.
More Recipes that use Tahini
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📖 Recipe
White Bean Vegan Blondies
Ingredients
- 1 15-oz can white beans rinsed and drained
- 1 cup old fashioned oats
- ½ cup pure maple syrup
- ¼ cup tahini
- 2 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 and line an 8X8 square baking pan with unbleached parchment paper.
- Place 1 cup whole grain old fashioned oats into bowl of food processor and grind into oat flour.
- Add remaining ingredients, except for chocolate chips and process until smooth.
- Stir in the chocolate chips by hand.
- Spread batter into prepared pan, until evenly distributed. Use a spatula to push batter into corners.
- Sprinkle additional chocolate chips and flakey sea salt on top if desired.
- Bake in preheated 350 degree oven for 17 minutes.
- Let cool in pan for about 15 minutes and then carefully pull up on parchment paper to transfer to wire rack to finish cooling.
- Cut into squares.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Gloria
These sound super delicious. Vegan or not, any sweet lover will be pleased. You can never go wrong with blondies.
Debra Klein
Totally agree…and this recipe is rich and delicious.
Andréa Janssen
I love blondies, they’re so delicious. And these look great! I’m going to try them soon!
Debra Klein
Thanks Andrea….I bet you’ll be a convert to this healthier version.
Stephanie
This is one of the cleverest and tastiest vegan dessert recipes I’ve come across! I am sure we will make these again soon – they are the perfect blondie to include in the kids lunch boxes (and not feel guilty!).
Debra Klein
Such a wholesome and delicious snack…my kids adore them!
Paul and Lois Lilling
Do I drain the can of beans?
Debra Klein
Yes! I just updated the ingredient list to include rinsed and drained to the can of beans…thanks for pointing that out!
Fran
Looking forward to trying this recipe-sounds yummy and easy. Can you substitute the maple syrup with brown rice syrup?
Debra Klein
I have no experience with brown rice syrup, so I don’t know. It is much higher on the glycemic index so I don’t use it.
Kate
Such a delish vegan dessert!!
Elizabeth
Love a vegan option for such a good dessert. Thanks for the recipe!
Debra Klein
You’re welcome..I think this vegan version is better than those that use butter.
Sandy
These look great! I would like to replace the maple syrup with regular or brown sugar. Can I make a syrup with the sugar and use that? If yes, how do you recommend replacing it.
Thanks!
Debra Klein
Great question, but I do not use regular or brown sugar so I don’t know. I bet you could google it.
Barbara
You mentioned they are oil free. Where do you find oil free chocolate chips? Also have you ever used cocao nibs?
Debra Klein
You can find many brands that do not have oil, you just have to read the ingredient labels….some have sugar listed as their first ingredient, but you can find some that will work with your dietary preferences. You can also use a dark chocolate bar that suits your needs and chop it into chunks.
Lisa Green
Satisfied my sweet tooth without spiking the blood sugar.. froze a bunch and will take a few hiking with me next week.
Debra Klein
Awesome….just what’s needed sometimes and they’ll be great energy on a hike!
Beth Parker
These are so delicious it’s hard to believe they’re also healthy!!
Debra Klein
Thanks Beth, we love them too!
Laura
I am planning to make these but have cooked white beans, not canned ones. I tried to measure them by weight but over 2 cups is only 10 oz. Will they work in this recipe or do you need the moister canned ones?
Debra Klein
I’ve used cooked white beans in this recipe. I usually go with about 1 1/2 cups..but the weight is closer to 14-oz. The blondies turned out moist and just about the same as when I used the canned beans.
Debbie
Is there an oat flavor? These sound wonderful, though the family is not fond of the flavor of oats in baked goods. Thank you.
Debra Klein
I don’t find these oat tasting at all…and there isn’t any oat texture either, since they’re ground before mixing in the rest of the ingredients.
Patricia
Amazing, so easy and yummy. The perfect healthy treat. I forgot to blend the oats first and used barlotti beans as it was all I had, but they came out perfect. Thank you, definitely will be making these on a regular basis.
Debra Klein
Awesome…great to know you can always just blend in the oats as they are with everything else.
veganmama
Wow! I absolutely love these! I made them with date paste instead of maple syrup and almond butter instead of tahini since my daughter is allergic to sesame. I can’t remember having a better tasting healthy vegan treat ever! This really hits the chocolate chip cookie spot for me without the junk. Thank you SO much Debra 🙂
Debra Klein
You’re welcome.
Cynders
Oh my goodness! I don’t even have words to describe how yummy these are! This was my first attempt at “tricking” my husband with healthy dessert. I think we were equally surprised! These are a must make!
Debra Klein
Aw….love this! Good for you, choosing a winner!
Cyn
These are amazing! I’ve fed them to many family members who had no idea they weren’t loaded with processed flour and sugar! Huge win in our heart healthy future!
Debra Klein
Yay….that is an awesome way to share the love.
Sage
Out of five different recipes I’ve tried recently this one has been the best! I’ve been looking for something that can be altered for reduced sugar and has low to no saturated fat to accommodate my issues. I substituted 1/3 cup coconut sugar, 1/3 cup golden monk fruit and 3 tablespoons of water for the maple syrup and it came out splendidly! And it’s so quick and easy. My husband actually thought I handed him a bit of cookie when I had him taste test it. I rarely comment on recipes but this was so good and I really appreciate the hard work I know goes into perfecting these recipes. Thank you.
Debra Klein
Thanks for stopping to leave a comment….I’m allergic to coconut so you’ll never find it in my recipes, but thank you for letting us know what you did that worked well in case others would like to try.
Melissa
Was looking for a recipe to help use up overcooked pinto beans, and this was perfect! Substituted 1/2c peanut butter for the 1/4c tahini (increase in amount was a mistake but worked out just fine) and adding salt (we like our sweet treats to be salty.) Had to cook just a few minutes longer, but they were delicious! Will definitely make again.
Debra Klein
Love how you made it work…I also like my sweets with a bit of salt!
Frances
These are wonderful! Made them for lunchboxes – both kiddos and parents – and they’re a hit. Made them for a work event and they disappeared 🙂 I’ve also made them adding spices from a Lotus biscuit copycat recipe (cinnamon, ginger, allspice, cardamom), made them with golden syrup and/or brown sugar replacing the maple syrup (and once with pure maple syrup, fake maple syrup, golden syrup AND brown sugar when the cupboard was bare). Always delicious. I cook them for 5-10 min longer so they’re a bit firmer – less mess for small fingers.
Debra Klein
Fabulous that these healthy treats are winding up in lunch boxes!! I love that lotus biscuit flavor combo. Sounds dreamy for a fall blondie.