Only 8 ingredients, simple, sugar- free, easy, vegan and even gluten-free. Need I say more? Now get baking this fabulous treat, perfect for a dessert, snack or breakfast!

Blondie: A brownie without the chocolate (or more or less anyway…) With simple ingredients, simple to make and even simply healthy, this is your go to snack, dessert or even breakfast for those subtly sweet moments!


A blend of unbelievable boosting benefits – let’s start with one of the prime ingredients: cannellini beans (aka white kidney beans). Yes, definitely not a typical ingredient for blondies, but they accentuates an indulgent, chewy texture in addition to  providing protein and a plentiful mineral content. Cannellini beans contain approximately 17 grams of protein per can, which is a great way to get in extra protein even during your treat time.

High iron levels also assist in replenishing haemoglobin in the blood, increasing your blood’s oxygen capacity – this is particularly great for women on their period and children as cannellini beans are the best nutritional source of iron. Magnesium, thiamine (B1), folate (B9) and potassium are also abundant in this variety of bean, meaning they can increase cognitive ability, decrease blood sugar levels and fight off free radicals.

Cannellini beans, unlike other bean varieties also contain certain phytochemicals which have been shown to reduce the risk of cancer by eliminating toxins in the body. Need I say the high fibre content also works well alongside this. 🙂

Dates – why should they be used instead of sugar? Don’t get me wrong, dates and sugar alike are both high in fructose and calories, however dates are also brimming with fibre and nutrients, which you definitely won’t find in the conventional blondie recipe when you scoff the whole batch! Due to the fibre content, dates are excellent at regulating blood sugar levels; the fibre means the dates (and sugars) spend more time being digested and therefore will not spike your blood sugar levels. Consequently, dates are much more suitable than sugar for diabetics.

Furthermore, dates are significantly high in minerals such as: potassium, magnesium, copper, manganese as well as flavonoids and vitamin B6. Potassium has the primary purpose of an electrolyte in the body, conducting electricity to carry nervous impulses. Up to 80% of potassium is located inside muscle cells, proving that rich sources of potassium (like these blondies) are essential for athletes or highly active people.

Measure, blitz, bake and these butterscotch flavoured gems of joy are done. It is that simple. All you really need to make this recipe is a blender and 10 minutes in the kitchen, then 25 minutes to enjoy the wafting, caramel-vanilla aroma whilst you read a book or watch one of your favourite box sets.

The texture is fugy, chewy paradise with a slight soft cake-like crumb – and out of all of my test subjects for this recipe texture was 10 out of 10. Blondies traditionally have a butterscotch flavour from burning the butter in the recipe, however – no, no, no – no butter and no sugar will you find here: the butterscotch, caramel like flavour comes from dates, which are a perfect healthy substitute not to mention the satiating, hearty comfort from peanut butter.

Mmm… dates and peanut butter. Can this deliciously regel treat go wrong? No. 🙂

This recipe is gluten-free as well as healthy and vegan – not to mention one of the best treats I have ever eaten! However, they are only subtly sweet, therefore if you have a sweet tooth (as one of my friends pointed out – thanks Alastair) you may want to make these following substitutions in the recipe.

Recipe substitutions for a sweet tooth:

Substitute 1/4 cup of the oat milk for 1/4 cup of date syrup or maple syrup. Therefore the recipe will include: 1/2 cup of plant-based milk + 1/4 date syrup.

The chocolate chips may be substituted for add ins of your choice such as dried fruit, berries, nuts, marshmallows etc. Add in may also be increased to 1/3 if your a Type A person. 🙂 There is nothing wrong with that! 🙂

These blondies can be stored in an air-tight container at room temperature for 3 – 5 days and may be frozen for approximately 2 months. I recommend serving these blondies my favourite way: with berries, a dollop of ice-cream and a good spoonful of peanut butter!

I do hope you enjoy this recipe as much as I do, please tag me on instagram or pinterest under #nutsandbluebs so that I can see your delicious recreations! Also, feel free to drop me recipes you would love to see me post next! 🙂 Enjoy Xx

Chocolate Chip Blondies

Healthy, sweet, indulgent, and fulfills minor chocolate cravings... Is there anything better?
Course Breakfast, Dessert, Snack
Cuisine American, British
Keyword beans, blondies, chocolate chips, dates, Oats
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 9 squares
Author Jamie Waters


  • High speed blender
  • 8 inch square baking tin


  • 1 400g can cannellini beans**
  • ½ cup medjool dates approx. 6 large dates
  • cup natural, smooth peanut butter*
  • 1 cup oats
  • ¾ cup plant-based milk
  • 1 tbsp vanilla extract
  • 2 tsp baking powder
  • ½ cup dark chocolate chips vegan friendly


  • Preheat the oven to 160°C (140°C fan) or 320°F. Line an 8 x 8 inch sandwich square tin with baking paper.
  • Drain and rinse the beans, then place then to one side to dry.
  • Roughly chop or dice the dates; remove the pits if is has not been done already! Place the dates in a bowl and cover with boiling water, now allow these to soak for approximately 5 minutes.
  • Meanwhile, place the oats into the blender and blitz on high until a fine flour has been formed. Now place the flour in a large mixing bowl and whisk in the baking powder, leave this to one side for later.
  • Now add the beans, plant-based milk, vanilla extract, peanut butter as well as draining and adding in the soaked dates. Blend this until fully combined, smooth and thick - yet pourable. (No peanut butter should be left visible separated from the rest of the mixture.)
  • Pour your wet mixture into the mixing bowl and begin to fold in the dry mixture. Gently continue to fold until all of the flour has been well incorporated.
    If this mixture is warmer than room temperature due to the blender, I recommend allowing the mixture to cool for 5 minutes before the next step.
  • Reserving approximately a ¼ of the chocolate chips, pour the rest into the mixture and begin to fold them in until evenly incorporated.
  • Pour the mixture into the lined baking tray and spread it out evenly with a spatula; sprinkle with the remaining chocolate chips.
  • Place the tin in the middle shelf of the oven for 25 minutes - the blondies should be slightly golden with a crust developed on top. Allow to cool for 5 mins before transferring to a cooling rack. Store blondies in an airtight container at room temperature for up to a week.
    Enjoy xx


* Any other nut or seed butter may be used
** Butter beans or chickpeas may also be considered, but may affect final colour.

"Blondies: the joys of baking when you don't have chocolate"

Jamie Waters

6 thoughts on “Chocolate Chip Blondies”

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