Vegan and gluten free protein blondies.

Vegan Gluten Free Blondies
Vegan Gluten Free Blondies | Knead to Cook.

These blondies have been a favorite of my girls for about 3 years.  I normally make them during swim season for a protein-packed snack post swim practice.  Today, I revamped a bit by adding additional protein, thanks to Vega these are even better now and a great protein source from the chickpeas, nut butter and the vegan protein.  My kids have NO idea whats in these and don’t care.  They just devour and I stand back and smile.  I made the batch half and half.  Half with vegan Enjoy Life chocolate chips and half without for my husband who is allergic to cocoa.  They are moist and delicious.  The perfect after-school, after-practice or after-dinner dessert.

Vegan and gluten free protein blondies.
Prep time:
Cook time:
Total time:
Serves: 9
  • 1 can of chickpeas
  • 1/2 cup of almond butter – I used Justin’s maple – you can use peanut butter or whatever nut butter you have on hand.
  • 1/2 cup of maple syrup
  • 1/4 cup of salted peanuts
  • 2 teaspoons of vanilla paste or you can use extract
  • 1 tablespoon of vanilla protein powder (I used Vega)
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of baking powder
  • Pinch of salt – I used Himalayan sea salt but regular table salt will also work
  • Optional toppings: Chopped nuts, raw cacao nibs, vegan chocolate chips (Enjoy Life), pretzel pieces, candy pieces, chopped cookies etc. You can use as much as you like. As you can see, I was heavy-handed with my mini chocolate chips but after 2-4 hour practices they can use the calorie replacement.
  1. Preheat your oven to 350 degrees and spray an 8×8 glass baking pan with baking spray.
  2. Set aside.
  3. Place all of your ingredients through baking powder into your Vitamix or food processor and blend until smooth and creamy.
  4. Spoon out your mixture into the prepared pan and place the toppings of choice on top.
  5. I did half vegan chocolate chips and half plain due to my husband’s allergy of cocoa.
  6. Bake for about 45 minutes or until golden around the edges.
  7. I remove and let it cool completely before slicing.




You can see the golden edges.


Ready to devour! Enjoy.


Today I opted to take a much needed rest day.  My left knee has been giving me a lot of pain and I didn’t want to aggravate it any more. I’m refocusing my running goals and adjusting my sails.  I’ll head out tomorrow to finish out my weekly total.  I did manage a two hour walk with my bestie for some much needed refocusing.  Good friends and a long walk are so therapeutic!

But for now… enjoy these sweet blondies.  I need to make more as my kids and husband have already devoured the batch from yesterday. Happy Friday!








— Knead to Cook

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. how do i find out the nutritional info? i’d like to know before i make it.



    also, your other recipes look good, but same thing. where can i find the nutritional breakdown?

    1. Annette, There are many apps out there that you can use. I’ve been investigating different ones to use on the blog but I’m not a big calorie counter – but focus on healthier eating for your body. Thank you and stay tuned… I may have one shortly. oxo