December 12, 2019

Chai Spice Chickpea Blondies

Bursting with warming chai flavor, these Chai Spice Chickpea Blondies are a sweet treat for the cold winter months. No gluten, oil, or sugar and completely plant-based.

BLONDIES! Hope you're excited!! I know I am.

I'm kind of obsessed with blondies. You might know by now that I'm not a huge chocolate fan. And while I've got quite a few recipes with chocolate (like brownies and fudge) I really like to make desserts without chocolate.

Some of my favorite no-chocolate desserts are cheesecake, nice cream, and oatmeal cookie bites. BUT even more than those, I love love love making blondies. These classic blondies are super sweet and incredible. And add some peanut butter to those for a decadent peanuty blondie. Then there's these fudgy Maple Pecan Blondies. YUM.

Now, I'm adding Chai Spice Chickpea Blondies to the mix! You need to add these to your winter baking list asap.

Chai is such a classic winter flavor profile, so these blondies will put you into full winter mode.

What is Chai Spice?

You may know it from chai tea, but chai spice is a mix of a couple warming spices: cinnamon, ginger, allspice, cardamom, nutmeg, and cloves.

I'm drooling just thinking about all those spices. It reminds me a lot of the spice mix I use in my turmeric lattes.

Basically what I did for this recipe is throw all those spices into a blondie recipe. Nothing too complicated and incredibly delicious at the same time!

These blondies have a couple other tricks up their sleeves. Okay, not really tricks. But besides being chai spice flavored, they're also made from chickpeas!

Chai Spice Chickpea Blondies

Chickpea Blondies

Yup, chickpeas. I'm a big fan of putting 'weird' ingredients in my baked goods. I've been known to do absolutely anything with sweet potatoes and my Maple Pecan Blondies have cannellini beans in them.

Why? Because it's healthy. It's so cool to sneak good-for-you foods into desserts. Trust me, no one will notice. They'll just compliment you on the great texture. Little do they know, you're feeding them nourishing foods!

Anyways, these blondies have chickpeas! Chickpeas are a pretty neutral-flavored bean, so they just take on the flavor of the other ingredients. This is perfect! We want them to emphasize all that chai flavor.

Besides the flavor, the chickpeas add a great nutrient profile. They've got protein and fiber as well as several micronutrients. Dr. Greger recommends 3 servings of beans a day and it's so easy to get that in when you make these blondies!

Chai Spice Chickpea Blondie Ingredients

  • Chickpeas: Flavor, texture, nutrients. Enough said.
  • Almond Butter: A slightly sweet, yet neutral fat source.
  • Buckwheat Flour: A naturally gluten-free flour that creates light texture.
  • Date Sugar: For natural, fruit sweetness.
  • Date Syrup: Ditto.
  • Vanilla Extract: A hint of vanilla pairs perfectly with chai spices.
  • Flaxseeds: Flax acts as the egg - it's a binding agent.
  • Baking Powder: For a nice rise.
  • Salt: A pinch of salt to balance the sweet.
  • Chai Spices: Cinnamon, Ginger, Allspice, Cardamom, Nutmeg, and Cloves -- the stars of the show!

How to Make Chai Spice Chickpea Blondies

Add all the ingredients to a food processor. Blend until completely smooth. The mixture will form a giant clump and start spinning around the food processor. Don't worry! This is normal.

Press the ball of dough into a parchment-lined baking pan and bake. Slice and enjoy with a mug of chai tea!

Recipe Prayer

Thank you God for unique and seasonal flavors. Help us run to you in every season of life. Amen.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Chai Spice Chickpea Blondies

Bursting with warming chai flavor, these Chai Spice Chickpea Blondies are a sweet treat for the cold winter months. No gluten, oil, or sugar and completely plant-based.















  • 1 Can Chickpeas, drained and rinsed
  • 1/2 Cup Almond Butter
  • 1/2 Cup Buckwheat Flour
  • 1/3 Cup Date Sugar
  • 1/4 Cup Date Syrup
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Ground Flaxseeds
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger
  • 1/2 Teaspoon Allspice
  • 1/4 Teaspoon Cardamom
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Cloves


  1. Preheat the oven to 350. Line a baking pan with parchment paper.
  2. Add all the ingredients to a food processor. Blend until completely smooth.
  3. Press into the prepared pan and bake for 25 minutes. Slice and enjoy with a mug of chai tea!

Recipe Notes

These blondies are slightly sweet and crumbly with a strong chai flavor – if you want a sweeter blondie with more moisture, add 2 additional tablespoons of date syrup to the batter.

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography