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Chocolate Chip Gingerbread Chickpea Blondies with Maple Glaze

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  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 16 1x
  • Category: Dessert


Flourless gingerbread blondies made with high-protein chickpeas! These vegan and gluten-free snack bars make the perfect healthy treat for kids and adults alike.



For the blondies:

  • 1-15oz can chickpeas, drained and rinsed
  • 1/2 cup cashew butter (or almond butter)
  • 3 tbsp pure maple syrup
  • 2 tbsp blackstrap molasses
  • 2 tsp ground ginger
  • 2 teaspoons vanilla extract
  • 2 tbsp ground flaxseed
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup chocolate chips

For the maple glaze:

  • 1 tbsp cashew butter
  • 2 tsp pure maple syrup
  • 1 tsp coconut oil
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger


  1. Preheat oven to 350 F. Spray an 8x8 inch pan with cooking spray or coconut oil.
  2. Add all ingredients except those for glaze in a large food processor and process until batter is very smooth, about two to three minutes.
  3. Spread batter evenly in prepared pan. Use a spatula sprayed with cooing spray to evenly press mixture into pan.
  4. Bake for about 25 minutes, or until a knife comes out clean.
  5. Meanwhile, place glaze ingredients in a small bowl. Stir with a fork until well combined. The coconut oil should slightly melt as you stir. Set aside until the bars have cooled.
  6. Cool bars in pan for 30 minutes on a wire rack before cutting into 9-12 bars.
  7. Snip corner of the glaze bag. Drizzle glaze onto bars.


Adapted from Ambitious Kitchen