These White Bean Vegan Blondies are irresistible — I could eat the whole pan. I made them several times last week because they’re quick, simple, and one of my favorite healthy desserts. These vegan blondies use pantry staples like white beans and oats, with tahini and maple syrup providing richness and natural sweetness.
Ooey, gooey, moist, and delicious — the best blondie should taste great without ruining blood sugar, be made from wholesome ingredients, and come together quickly. These check all the boxes and are ready in about 20 minutes. I always make a double batch because they disappear fast.
Think of them as white bean brownies: tender, moist, and fudgy, rather than dense and cookie-like. Chickpea-based blondies can be denser, so if you want a lighter, softer texture, white beans are the ideal choice.
Why you’ll love these White Bean Blondies
- Ready in about 20 minutes from start to finish.
- Satisfyingly sweet without refined sugar — maple syrup provides natural sweetness.
- Freezer friendly for easy make-ahead treats.
- Plant-based protein, fiber, whole grains, and healthy fats help support steady blood sugar.
- Made without added oil — tahini supplies wholesome, natural fats and creaminess.
- A healthy dessert that doesn’t sacrifice flavor.
- Uses everyday pantry staples like canned beans and old-fashioned oats for convenience.
Ingredients and Substitutions
- White beans: Great northern, cannellini, white kidney, or navy beans work well. Chickpeas will work but yield a denser texture.
- Old-fashioned rolled oats: 1 cup ground to make about ¾ cup oat flour. You can use packaged oat flour if preferred; choose certified gluten-free oats if you need the recipe to be gluten-free.
- Tahini: Smooth, drippy tahini gives the best texture. You can substitute peanut or almond butter if desired, but avoid heavily processed butter substitutes.
- Maple syrup for sweetness.
- Pure vanilla extract for flavor.
- Baking powder and baking soda to give a light rise.
- Vegan chocolate chips or chopped dark chocolate — choose a brand that fits your dietary needs.
How to make them
Preheat the oven and line an 8×8″ square baking pan with unbleached parchment paper.
Place the rolled oats in a food processor and pulse until they become a fine oat flour. A high-powered blender can work too, but a food processor often makes it easier to remove the batter.
If you already have oat flour, measure ¾ cup directly into the processor and skip the grinding step.
Add the rinsed and drained 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 the sides and process again to ensure an even texture.
Reserve about a tablespoon of chocolate chips for topping, then add the rest to the batter.
Fold the chocolate chips into the batter by hand so they’re evenly distributed.
Transfer the batter to the prepared pan, spreading it evenly and pressing the batter into the corners. Sprinkle the reserved chocolate chips on top.
Bake at 350°F for about 17 minutes. Allow the blondies to cool for a few minutes in the pan, then lift them out using the parchment paper and finish cooling on a wire rack.
How do you know when blondies are done?
It depends on the texture you prefer. Blondies will pull away slightly from the sides of the pan as the edges set. They continue to firm up while cooling, so avoid overbaking. Bake about 15 minutes for very fudgy blondies, or 17 minutes for a slightly firmer, cake-like texture that’s easier to slice.
Let the blondies cool completely before cutting to avoid melting the chocolate too much, though a little chocolate smear can be delicious.
Debra’s Pro Tips
- Bake 15 minutes for extra gooey blondies or 17 minutes for a moist, brownie-like texture that slices neatly.
- For clean, precise squares, cool completely in the pan, 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
- Allow blondies to cool completely before slicing.
- Store in an airtight container.
- They keep well at room temperature for up to 3 days, about a week in the refrigerator, or up to 3 months in the freezer.
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 tried this recipe, consider leaving a rating and a comment to support the creator. Share your photos on Instagram by tagging @dkhealthcoach and using #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 in a food processor and grind into oat flour.
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Add the rinsed and drained beans, tahini, maple syrup, vanilla, baking powder, and baking soda. Process until smooth.
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Stir in chocolate chips by hand.
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Spread the batter into the prepared pan, pressing into the corners for an even layer.
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Sprinkle extra chocolate chips and flaky sea salt on top if you like.
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Bake at 350°F for 17 minutes (15 minutes for very fudgy blondies).
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Let 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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Slice into squares and serve.
Notes
How to Store
- Cool completely before cutting.
- Store in an airtight container.
- Keep at room temperature up to 3 days, refrigerate up to a week, or freeze up to 3 months.
White beans: Cannellini, great northern, or navy beans are great choices. Chickpeas can be used but will produce a denser texture.
Nutrition
Note
Nutrition estimates are calculated with online tools and will vary depending on brands and exact ingredients used. For precise nutrition info, calculate using the exact products you use.