Chickpea Biscoff Blondies – Vegan & High Protein

These vegan-friendly treats offer a unique Biscoff twist to traditional blondies. Featuring a secret plant ingredient that boosts their protein content, these blondies deliver a deliciously moist crumb, all while being completely flourless.

I’m jumping on the viral Biscoff bandwagon and one-upping all the Biscoff recipes out there. May I present to you, High Protein and Flourless Biscoff Blondies, all-natural and vegan! The babies have a secret ingredient that makes them naturally high in plant protein and completely flourless.

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In This Post: Everything You Need For These Biscoff Chickpea Blondies

• What Is Biscoff Spread?

• Secret High Protein Ingredient: Chickpeas

• Naturally Sweetened with Dates & Rice Malt Syrup

• Why Cleanup Is A Breeze: Just A Blender Needed

• How To Achieve A Beautiful Biscoff Swirl In Your Blondies

• Do These Blondies Taste Like Chickpea?

• More Sweet High Protein Recipes

• Frequently Asked Questions

What Is Biscoff Spread?

Before we reveal the secret ingredient that gives these blondies their protein-packed punch, let's talk about Lotus Biscoff. Picture this: a tantalising spread made from caramelised Belgian biscuits that have been crushed into a smooth, velvety texture. It's a symphony of sweet, caramelised flavour with a hint of cinnamon that dances on your taste buds with every bite.

Whether you spread it on toast, swirl it into oatmeal, or simply enjoy it straight from the jar (no judgement here), Lotus Biscoff is a culinary delight that knows no bounds. And the best part? It's entirely vegan, making it the perfect addition to any plant-based recipe.

Secret High Protein Ingredient: Chickpeas

If you guessed chickpeas, you’re correct! These humble legumes aren’t just for savoury dishes—they're packed with plant-based protein, fibre, and essential nutrients, making them the perfect base for a soft and fudgy blondie. By replacing traditional flour, chickpeas create a naturally flourless and protein-rich treat without compromising on texture. Affordable and convenient, tinned chickpeas blend seamlessly into the batter, delivering a creamy consistency without any overpowering flavour.

Naturally Sweetened with Dates & Rice Malt Syrup

This recipe skips refined sugar in favour of nature’s best sweeteners, creating a deliciously caramel-like flavour while keeping things wholesome.

• Dates: Nature’s Caramel – Soft, chewy, and naturally rich in sugars, dates bring a deep sweetness that enhances the fudgy texture of these blondies. Packed with fibre, antioxidants, and essential minerals like potassium and magnesium, they offer a slow-releasing energy boost without the sugar crash. Medjool dates work best for their soft, sticky consistency, but if using dried dates, soak them in warm water first to ensure they blend smoothly.

• Rice Malt Syrup: A Gentle, Low-Fructose Alternative – Made from fermented brown rice, rice malt syrup has a mild, malty sweetness that pairs perfectly with the caramel notes of Biscoff. Unlike high-fructose sweeteners, it provides a steadier energy release, making it a great choice for those looking for a more balanced treat.

By using these natural alternatives, this recipe delivers sweetness the way nature intended—without refined sugars, artificial additives, or unnecessary spikes in blood sugar.

Easy Clean up: Just A Blender/Food Processor

Not only are these Biscoff Chickpea Blondies nutritious and delicious, but they're also incredibly easy to make, making cleanup a breeze! Say goodbye to the hassle of sifting, folding wet ingredients with dry, and juggling multiple mixing bowls. With just a blender, you can whip up these blondies in no time.

Simply measure out your ingredients, toss them into the blender (or food processor), give it a whirl, pour the batter into your baking pan, and pop it in the oven. It's that easy! So go ahead, simplify your baking routine and indulge in these delectable blondies without the fuss. Your taste buds—and your kitchen—will thank you!

How To Achieve A Beautiful Biscoff Swirl In Your Blondies

Elevate the presentation of your blondies with a mesmerising Biscoff swirl pattern that's as delightful to look at as it is to eat! Here's how to achieve it:

• Step 1: Before baking, pour the batter into the pan and spread it evenly. Then, get ready to unleash your inner artist. Using a spoon, add large dollops of melted Biscoff on top of the batter, spacing them out evenly.

• Step 2: Now, here comes the fun part. Grab a small palette knife or butter knife and gently glide it through the batter and Biscoff, creating a swirling motion from left to right. Continue gliding until you've traversed the entire pan.

• Step 3: Next, rotate the pan 90 degrees and repeat the swirling process in the opposite direction. This will create a mesmerising criss-cross effect that will leave your blondies looking like edible works of art.

• Step 4: Remember, there's no need to be precise—let your creativity run wild! If you're feeling adventurous, swirl the knife in random patterns to create a unique design that's all your own.

• Step 5: After baking, marvel at the beautiful pattern of golden swirls adorning your blondies. To add an extra touch of indulgence, drizzle on some additional melted Biscoff before serving. Trust me, it's the perfect finishing touch that will take your blondies from delicious to downright irresistible.

Do These Blondies Taste Like Chickpeas?

Now, this is a debatable question. Upon serving this delicious square to my partner, I was positive it had passed the ‘boyfriend test’. He happily devoured each slice and exclaimed ‘these are great!’ But once I mentioned they were ‘healthy’ and secretly hiding chickpeas, he said “I can taste it” (I call bullsh*t).

So, if you’re feeding these to healthy dessert skeptics, I recommend keeping them in the dark and they won’t know the difference. Of course, be sensible and keep intolerances/allergies in mind.

More High Protein Treats

• Sourdough Black Bean Brownies – A delicious twist on traditional brownies, made with sourdough discard for gut friendly benefits and black beans for added protein and richness.

• Coconut Chocolate and Chia Protein Balls – A quick, no-bake snack that's packed with protein and perfect for satisfying your sweet tooth on the go.

Biscoff Chickpea Blondies: Vegan & High Protein

Servings: 12 | Prep: 15 mins | Cook Time: 15-20 mins

Ingredients

For the Blondies

• 1 tin (400g) chickpeas, drained

• 1/4 cup (75g) Biscoff spread, smooth

• 5 (½ cup / 100g) medjool dates, fresh & pitted

• ¼ cup (80ml) rice malt syrup

• ¼ cup (30g) plant based protein powder, (I use KIC Vanilla Plant Protein)

• ¼ cup (60ml) coconut oil, melted

• ½ tsp sea salt

• ¼ tsp baking powder

• ¼ tsp bi-carb soda

For the Biscoff Swirl

• 1/4 cup (75g) Biscoff spread, smooth, melted

Method

1. Preheat the oven: Preheat your oven to 180°C (350°F) and line a 9x9-inch square baking pan with baking paper to prevent sticking.

2. Blend the ingredients: In a blender or food processor, combine all the wet and dry ingredients. Blend on high until the mixture is smooth and creamy, ensuring there are no lumps of chickpeas or dates.

3. Transfer the batter: Spoon the batter into the prepared baking tin, spreading it evenly to the corners. Use a spatula to smooth the surface for an even bake.

4. Create the Biscoff swirl: Dollop the extra Biscoff spread across the top of the batter in a decorative pattern. Then, use a knife to gently swirl the Biscoff into the batter, creating a marbled effect. (For step-by-step instructions on achieving the perfect swirl, click here.)

5. Bake the blondies: Place the baking tin in the oven and bake for 15 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean with a tender crumb.

6. Cool before slicing: Remove the blondies from the oven and let them cool in the pan for 10–20 minutes. Allowing them to set will make slicing easier.

7. Slice and serve: Once cooled, cut the blondies into squares. For an extra indulgent treat, drizzle them extra Biscoff and serve with a scoop of creamy vanilla ice cream.

Frequently Asked Questions

• Can I replace the rice malt syrup?

  If you don’t have rice malt syrup, you should be able to achieve a similar result with maple syrup.

  Alternately, you could increase the dates and remove the liquid sweetener all together. Noting that I have not yet tried this, but if you do, comment below and let me know the outcome.

• Can I use dried dates?

  I refer to use fresh medjool dates since they’re softer and have a naturally gooey texture. However, if you don’t have access to fresh dates or prefer a more affordable alternative, you can use dry dates.

  To use dry dates, measure the same quantity, but remember to soak them briefly in some boiling water for 10 minutes or so to soften them before blending.

• Which protein do you use?

  I like to use the Keep It Cleaner Vanilla Plant Protein but you can use your referred protein that works well with baking.

• How do I reheat these blondies?

  These brownies reheat really quickly. Simply zap in the microwave for 10 second intervals.

• How do I store these blondies?

  I like to store these in the fridge to emphasise the dense and gooey aspect of these blondies They should keep well for ~4-5 days.

  If you don’t live in a humid environment, you can leave them at room temperature, just make sure they’re in an airtight container and try to consume them within the first 3 days.

• Can I freeze these blondies?

  Yes - these blondies freeze well in an airtight container for a quick and easy on hand dessert.