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White Bean Blondies Recipe

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4.86 from 14 votes
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These White Bean Blondies are healthy, vegan, gluten free, and oh yeah, actually delicious! Full of white beans, oats, maple syrup, coconut oil, cinnamon, and a few chocolate chips! SO easy! And I promise you can’t taste the beans. 🙂 

Three white bean blondies stackedOhhhh. Em. Gee.

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These white bean blondies are so so so so so so soooooo yummy.

Now, wait!

I know!

You’re like, wait what?

White bean blondies?!

  1. What the heck?
  2. Ew. Gross.

But you guys. I swear on everything that these.do.not.taste.like.beans. They’re based off my black bean brownies recipe, which also, magically, does not taste like beans.

I challenge you to give these to someone that doesn’t know what’s in these and I’m 99.999999999% sure that they’ll never know that

  1. These have beans in them
  2. They’re healthy

Why? Because I did exactly that to Trevor and he had NO idea.

[insert evil laugh here]

Blondie with bite out held

I am definitely not someone who always eats healthy desserts.

Because, sometimes, a woman just needs some puppy chow, ya know?! And I truly believe that you can eat anything you want in moderation.

All that being said, it’s January, and I know I’m not alone in trying to make healthier choices, but DARN IT, my sweet tooth is outta control.

My solution?

White bean blondies!

  • They’re quick and easy to make – great, because when that sugar craving comes in, in comes in STRONG.
  • They’re definitely healthier – protein from the white beans, a touch of coconut oil to keep these from being gummy, plus, they’re gluten free and vegan!
  • They’re actually delicious – they taste like cinnamon, maple, and chocolate!

Have I convinced you to make these white bean blondies yet?

Yes? Yay!

You’ll start by placing white beans, vinegar, unsweetened applesauce, coconut oil, vanilla, maple syrup, oats, baking soda, salt, and cinnamon into your food processor.

Process until verrrrrrry smooth.

Stir in just a few chocolate chips and chopped walnuts.

That’s it! Just bake ’em up, cool, and serve!

While these white bean blondies are fabulous as is. I highly recommend serving them warm with a scoop of ice cream and an extra drizzle of maple syrup if you’re feeling dangerous. 😉

Blondie from the side with scoop of ice cream on topWarm, cozy, very slightly chocolatey, with an incredible, moist, rich texture . . .

You guys.

White bean blondies on cooling rack aboveEasy, healthy, bean filled desserts have never been quite this delicious. 😉

– Jennifer

Do you want more healthy dessert recipes? Vegan dessert recipes?

These White Bean Blondies are healthy, vegan, gluten free, and oh yeah, actually delicious! Full of white beans, oats, maple syrup, coconut oil, cinnamon, and a few chocolate chips! SO easy! And I promise you can't taste the beans. showmetheyummy.com #vegan #dessert

White Bean Blondies

4.86 from 14 votes
These White Bean Blondies are healthy, vegan, gluten free, and oh yeah, actually delicious! Full of white beans, oats, maple syrup, coconut oil, cinnamon, and a few chocolate chips! SO easy! And I promise you can't taste the beans. 🙂
Prep Time: 10 minutes
Cook Time: 11 minutes
Yield: 9 people
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Ingredients

US Customary - Metric
  • 1 (15 oz) can great northern white beans drained and rinsed
  • 1 tablespoon white vinegar
  • ½ cup unsweetened applesauce
  • 2 tablespoons coconut oil melted and cooled
  • 1 teaspoon vanilla extract
  • ⅓ cup pure maple syrup
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ cup dark chocolate chips make sure they’re vegan if you’re vegan
  • ¼ cup chopped walnuts
  • 2 tablespoons dark chocolate chips for topping, make sure they’re vegan if you’re vegan
  • 2 tablespoons chopped walnuts for topping
  • Vanilla ice cream for topping, make sure it's vegan if you’re vegan
  • Maple syrup for topping

Recipe Video

Instructions

  • Pre-heat oven to 350 degrees F.
  • Grease 9 slots of a standard 12 slot non-stick muffin tin with cooking spray. Set aside.
  • Place beans, vinegar, applesauce, oil, vanilla, maple syrup, oats, baking soda, salt, and cinnamon into your food processor.
  • Process until very smooth.
  • Remove blade, then stir in 1/4 cup chocolate chips and 1/4 cup walnuts.
  • Fill each of the 9 slots with 1/4 cup batter.
  • Top with remaining walnuts and chocolate chips.
  • Bake at 350 degrees for 10-14 minutes.*
  • Remove from oven and let cool in the pan for 20 minutes.
  • Remove from pan and serve!
  • Top with ice cream and a drizzle of maple syrup, if desired.
  • Store in an airtight container at room temperature. Don’t top with ice cream or maple syrup if doing this. 🙂
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STORING
Room Temp:3-4 Days
Refrigerator:2 Weeks
Freezer:3 Months
Reheat:Microwave or bake
*Storage times may vary based on temperature and conditions

Notes

*I like these at 11 minutes, so they’re really soft and fudge-y. If you like them more cake-y, cook them longer. Leftovers are great warmed up in the microwave.
Nutritional information does not include ice cream or maple syrup drizzle. If you want to cut more calories, they're only 200 calories/serving if you leave off the additional 2 tablespoons chocolate/walnuts, but I highly recommend leaving them on for flavor and texture. 🙂 

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Nutrition Information

Nutrition Facts
White Bean Blondies
Amount Per Serving
Calories 236 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Sodium 215mg9%
Potassium 327mg9%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 11g12%
Protein 6g12%
Vitamin C 0.2mg0%
Calcium 78mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: healthy, vegan, white beans
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Course: Dessert
Cuisine: American

Reader Interactions

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  2. Shannon

    United States

    5 stars Instead of cinnamon, chocolate chips and vanilla I used two tablespoons of Matcha powder. Love this recipe, will be making on repeat.
    Reply

  3. Michelle

    Ancaster, Ontario

    5 stars I was looking for a healthy, filling snack to pack in my work lunches. Just tried these for the first time. After 15 minutes they were still goop, but 20 minutes of baking was perfect. WOW. I didn’t have vanilla so I used almond extract instead, and boy are they delicious. Thank you!
    Reply

  4. Emma

    Hampton, Virginia

    4 stars There’s only one thing i dislike which is the strong flavor of the white vinegar. Question#1 what is the purpose of it in the recipe Specifically Question#2 what could I substitute with so I don’t get that strong flavor that I dislike. Lemon juice? Please help thank you.
    Reply

    • Jennifer @ Show Me the Yummy

      It reacts with the baking soda, making this fluffy! I’m surprised you’re able to taste it once they’re baked, but you can sub with lemon juice.

  6. Kathleen

    Toronto, Ontario

    5 stars Delicious! I cut the maple syrup a bit and put a small scoop of French Vanilla Ice cream It was a guilt free dessert! Thanks so much xxoo
    Reply

  7. M

    Palmerston North, Manawatu-Wanganui

    Hi there, is there a way these could work without the chocolate chips? I’m guessing I would have to add more sweetener (I was looking to sub honey for the maple syrup anyway so that might work out perfect since honey is sweeter) but do you think the batter would hold without the chocolate chips or would I have to make more adjustments? Thank you so much, these look great! <3
    Reply

    • Jennifer @ Show Me the Yummy

      You could definitely make these without chocolate chips… they won’t be quite as delicious, but the batter will hold together just fine. 🙂 I wouldn’t add any additional liquid sweeteners though, because it’ll affect the batter. You could maybe try adding some dried fruit instead of the chocolate chips!

  8. Deb

    5 stars I dream about these and make them all the time. So, I tried to make the batter in my little ninja blender. Yeah, don’t try that – the baking soda and vinegar – hello explosion! Not sure what I was thinking except that I wanted them fast. Such a great, great recipe. Thank you!!!!
    Reply

  9. Steph

    Redford, Michigan

    4 stars These are good! Baked in an 8×8 Pyrex pan for 30 mins. Subbed quick cooking steel cut oats. Subbed Macadamia nuts & white chocolate. Added scant 1/8th tsp almond extract cuz why not + I’m trying to use it up. They have a soft, slightly chewy texture to them. I love that you used Maple Syrup. Def. do NOT taste like beans at all! I can detect a bit of fruit in there, don’t mind that at all. Only thing is the bottom seemed a bit soggy, maybe I over-oiled the pan. I think they would be perfect if they were just a smidge sweeter, like just 1 tsp brown sugar would really set it off, but ofc some ppl don’t do refined sugar so that’s fine. I will def. make these again, my picky bf approved of them! Thx for this recipe. ✌🍰
    Reply

  10. Jen

    Edison, New Jersey

    5 stars These brownies were delicious. I baked in an 8×8 greased pan for about 30 minutes, and they turned out great. They smelled like oatmeal cookies upon taking out oven and were moist and gooey and the chocolate chips and walnuts were a tasty addition. Oh I also used olive oil instead of coconut oil.
    Reply

  11. Karen

    Eugene, Oregon

    5 stars Made without oil. I doubled the walnuts. Actually used 1 cup left over soy pumpkin okara instead of okara, from homemade soy pumpkin milk. Probably a little wetter. Baked 11 min then turned off the oven ( they were still raw batter inside) and let bake another 11 min. So the texture was definitely more cakey. But so delicious. Thanks for this recipe.
    Reply

  12. Susan

    United States

    These sank and came out too dense and too moist. I used canola instead of coconut oil. Otherwise I followed the directions precisely. Could the oil make a difference? I didn’t want to buy coconut oil for one recipe. Can’t use it otherwise b/c of cholesterol. Your thoughts? Thanks.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Susan! These ARE supposed to be pretty dense (there isn’t a ton of fat in this recipe) and as you can see in the photos, they don’t dome… they’re very flat. That being said, they shouldn’t sink. Could be a number of reasons. It’s hard to say when I’m not in the kitchen with you. Here are some thoughts… Too much liquid, issues with baking soda (not enough or old), not enough vinegar (this helps keep these fluffy), under baking, etc. Hope that helps for next time!

    • Jennifer @ Show Me the Yummy

      Absolutely! Should work just fine 🙂 Keep an eye on cook time though, not sure how long these would take!

  17. KM

    5 stars I made these today too and they are delicious!! I didn’t tell my meat-loving Southern husband they were made with beans, but he enjoyed them a lot! Great recipe!
    Reply
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