These White Bean Vegan Blondies are so good I could eat the entire pan. I ended up making them three times in one week — they’re fast, simple and one of my favorite healthier desserts. These vegan blondies use pantry staples like white beans and oats, plus tahini and maple syrup, to deliver a moist, satisfying treat that still feels wholesome.
Ooey, gooey, moist and delicious — the best blondies hit all the marks: great flavor without a big blood sugar spike, made from whole-food pantry ingredients, and ready in about 20 minutes. I usually double the batch because they disappear fast.
These are more like white bean brownies — very moist and brownie-like rather than dense like some chickpea-based desserts. If you’ve loved my chickpea skillet cookie, consider these your lighter, fudgier cousin. I’m definitely having a moment with these blondies.
Why you’ll love these White Bean Blondies
- Ready in about 20 minutes from start to finish.
- Sweet and satisfying without refined sugar — maple syrup provides natural sweetness.
- Freezer friendly for quick grab-and-go snacks.
- Plant-based protein, fiber, whole grains and healthy fats help support steady blood sugar.
- No added oil — tahini supplies rich, whole-food fats and a silky texture.
- A healthy dessert that doesn’t compromise on taste.
- Made from pantry staples (canned beans and rolled oats), so they’re easy to whip up any time.
Ingredients and Substitutions
- White beans: Great northern, cannellini, navy or white kidney beans all work well. Chickpeas can be used but produce a denser, heavier result.
- Old-fashioned rolled oats: 1 cup ground into about ¾ cup oat flour. If you prefer, use pre-ground oat flour — choose certified gluten-free oats if needed.
- Tahini: Use smooth, runny tahini for the best texture. Nut butters (peanut or almond) can substitute, but avoid highly processed butter substitutes.
- Maple syrup: Pure maple syrup sweetens and keeps the blondies moist.
- Pure vanilla extract for flavor depth.
- Baking powder and baking soda to give a light lift.
- Vegan chocolate chips: Use a vegan-friendly brand or chop a dark chocolate bar into chunks.
How to make them
Preheat the oven to 350°F and line an 8×8″ square pan with unbleached parchment paper.
Grind 1 cup of old-fashioned oats in a food processor until they form a fine oat flour. A high-powered blender can work, but a food processor makes it easier to handle the batter.
If you start with oat flour, measure ¾ cup into the processor and continue with the next steps.
Add the rinsed and drained white beans, tahini, baking powder, baking soda, vanilla and maple syrup to the oat flour in the processor.
Process until the mixture is smooth and creamy. Scrape down the sides as needed and process again to ensure an even batter.
Reserve about a tablespoon of chocolate chips to top the blondies, then add the remaining chips to the batter.
Fold the chips into the batter by hand so they are evenly distributed.
Spread the batter into the prepared pan, smoothing it into the corners. Sprinkle the reserved chocolate chips on top.
Bake at 350°F for about 17 minutes. Let cool in the pan for a few minutes, then lift the parchment to transfer the blondies to a wire rack to finish cooling.
How do you know when blondies are done?
It depends on your preferred texture. For very fudgy blondies, bake about 15 minutes. For a firmer, more cake-like blondie that’s easier to slice, bake about 17 minutes. The edges will pull away slightly from the pan and the bars will continue to set as they cool — avoid overbaking.
Allow the blondies to cool completely before cutting to avoid smearing the chocolate, or chill briefly to make cleaner slices.
Debra’s Pro Tips
- Bake 15 minutes for super fudgy blondies; 17 minutes yields a moist, brownie-like texture that’s easier to slice.
- For perfectly shaped squares, cool completely, then freeze for at least 30 minutes before removing and cutting.
- Double the recipe and bake in a 9×13 pan for larger batches.
How to Store
- Wait until they’re fully cool before cutting.
- Store in an airtight container.
- Keep at room temperature up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
More Recipes that use Tahini
- Creamy Tahini Caesar Dressing Recipe (vegan)
- Mediterranean Roasted Eggplant with Tahini
- Vegan Tahini Brownies
- Cold Sesame Noodles with Tahini
If you make this recipe, consider rating it and leaving a comment — it really helps small food bloggers. Share your photos on Instagram by tagging @dkhealthcoach and using the hashtag #debraklein.
📖 Recipe
White Bean Vegan Blondies
Pin Recipe
Equipment
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Food Processor
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8 x 8 Inch Square Baking Pan
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Silicone spatula
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
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Preheat oven to 350°F and line an 8×8″ square baking pan with unbleached parchment paper.
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Place 1 cup old-fashioned oats into a food processor and grind into oat flour.
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Add the remaining ingredients except the chocolate chips and process until smooth.
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Stir in the chocolate chips by hand.
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Spread the batter into the prepared pan, pressing into the corners with a spatula.
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Sprinkle extra chocolate chips and flaky sea salt on top if desired.
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Bake at 350°F for 17 minutes.
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Cool in the pan for about 15 minutes, then lift out on the parchment and finish cooling on a wire rack.
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Cut into squares and serve.
Notes
How to Store
- Allow to cool completely before cutting into squares.
- Store in an airtight container.
- Good at room temperature for 3 days, refrigerated for up to a week, or frozen for up to 3 months.
White beans: Cannellini, great northern or navy beans work best. Chickpeas can be used but yield a denser texture.
Nutrition
Carbohydrates: 15g
Protein: 1g
Fat: 4g
Note
Nutrition estimates were calculated using online tools. For the most accurate values, calculate nutrition using the exact brands and quantities you use.