Carrot Cake Chickpea Blondies

These Carrot Cake Chickpea Blondies are the newest addition to your Easter or spring brunch that you didn’t know you needed. The flavors of carrot make mesh beautifully with the texture of a blondie. Chickpea blondies are one of those things that may be seen as a “diet culture” trend. However, in vegan baking I have found that chickpeas are a super easy substitute for eggs! Especially in things like blondies, where you want them to be dense and fudgy. 

left side of the photo shows an old photo of carrot cake blondies. right side shows the new "better" photo where the blondies are stacked high and the texture and chunks of raisins and carrot show.

Can we take a moment to appreciate this recipe and photography transformation? These photos are both by me, one taken in 2020 and one taken last week. I am so proud of my photography progress, but also in my baking progress! I have started to develop recipes more carefully and with more intent. These vegan carrot cake chickpea blondies are an example of a recipe that I have been playing around with for awhile to get just right. Sure, last year’s were yummy, but this year’s are significantly better. This year’s are something I would be proud to serve at an Easter brunch with friends instead of just a “healthy dessert” I make for myself.

Carrot Cake Chickpea Blondies and a life lesson

In the last year, I’ve learned a lot about myself, food, and food photography. I’ve always had the mindset that food can spread joy and love. This year I learned that I deserve that joy and love too! It’s easy as a food blogger to fall into the traps of diet culture, where everything must be high protein low fat and low white sugar. But what’s actually so wrong with white sugar every once in awhile? As someone who used to suffer from an eating disorder and too many food rules, it feels really great to bake delicious treats made with real sugar for myself and my family. Now THAT is how I show love! Though it’ll be another year of not spending Easter with my family due to the pandemic, these carrot cake chickpea blondies will help bring some joy once more. Be sure to tag me on Instagram if you try this recipe!

5 chickpea blondies stacked on another. All of them have icing. A glass jar and an easter basket filled with wicker carrots are in the background

Carrot Cake Chickpea Blondies

These Carrot Cake Chickpea Blondies are the newest addition to your Easter or spring brunch that you didn't know you needed. The flavors of carrot make mesh beautifully with the texture of a blondie.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 people

Ingredients
  

  • 1/2 cup chickpeas
  • 1/2 cup vegan butter melted
  • 1/2 cup maple syrup
  • 2 tbsp granulated sugar
  • 3 tbsp non-dairy milk oat or almond
  • 1 tsp vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup shredded carrots
  • 1/4 cup raisins regular or golden
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegan cream cheese frosting of choice

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Add all ingredients except flour, carrots, and raisins into food processor. Blend until completely smooth.
  • Pour batter into a bowl and stir in the flour just until evenly combined. Add the carrots and raisins and stir just to evenly distribute.
  • Pour batter into greased 4x6 baking dish and add your cream cheese swirl in lines. Spiral with a toothpick to make pretty swirls. Bake at 350F for 25 minutes.
  • Let cool completely before topping with icing of choice and garnishes, then cut and serve. Enjoy!

Notes

If using a 6x6 pan, double the recipe and increase cooking time to 30 minutes. If using an 8x8 pan, just double the recipe and keep cooking time the same.
Keyword blondies, carrot cake, easter, easter dessert, vegan, vegan breakfast, vegan carrot cake, vegan dessert

Life Changing Vegan Oatmeal Raisin Cookies

The words life changing and oatmeal raisin cookie tend to not be used in the same sentence. Many people think oatmeal raisin cookies are just chocolate chip imposters, but I’m here to prove them wrong. These vegan oatmeal raisin cookies are absolutely the best cookies I’ve ever made. They will change your life!

six oatmeal raisin cookies scattered over parchment paper and pretty lace bags. Metal spatula, oats in a ramekin, and a mason jar of milk are in the background. Raisins and oats are scattered in the background as well

These gorgeous vegan oatmeal raisin cookies are based on a brilliant cookie recipe by Melissa Clark and New York Times Cooking.  I adapted the recipe to match my own sweetness preferences, and then subbed with my favorite vegan egg replacement. Can you guess what it is? Is it flax? Is it applesauce? Nope! My favorite egg replacement for cookies is a CORN STARCH EGG! You read that right! Corn starch is known for it’s binding and thickening properties, so it makes sense that it works as an egg replacement! These cookies have plenty of vegan butter and other factors keeping it moist that you won’t be missing any of the moisture that a regular egg would otherwise bring. That is why a cornstarch egg works perfectly.

Now, I could go on and on about corn starch eggs but that’s not why you’re here, is it? You’re here to hear about why these vegan oatmeal raisins are life-changing. Besides the fact that they are perfectly sweet and chewy, with a hint of spice and pockets of raisins? They’re life changing because they’re near impossible to mess up, and bake up gorgeously chewy no matter if you make them small or big! Yup, I actually tested the recipe using a regular 1-inch cookie scoop and then again using a more ice-cream scoop (2 inch) sized cookie scoop! The cookies baked up golden and chewy every time.

What’s the other reason these vegan oatmeal raisin cookies are life changing?

They aren’t a chocolate chip cookie imposter! These cookies are beautiful and wonderful in their own way. They aren’t trying to be a cookie they aren’t. They are absolutely the best cookies I’ve ever made and think they might be yours too! No hate to my other dessert recipes, but you need to try this one. See it below, and tag me on instagram if you make it!

six oatmeal raisin cookies scattered over parchment paper and pretty lace bags. Close up on the cookie in the middle.Metal spatula, oats in a ramekin, and a mason jar of milk are in the background. Raisins and oats are scattered in the background as well

Life Changing Vegan Oatmeal Raisin Cookies

When I say these oatmeal raisin cookies are going to change your life, I mean it. These are perfectly sweet and spicy, and no one will know they're vegan!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert, Snack
Cuisine American
Servings 12 cookies

Ingredients
  

  • 12 tbsp vegan butter softened
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 tbsp cornstarch
  • 1/4 cup almond milk
  • 1/2 tbsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 1/2 cups old fashioned oats
  • 1 cup raisins regular or golden

Instructions
 

Corn starch egg

  • Whisk together corn starch and nut milk until emulsified and let sit until instructed to add to other ingredients.

Oatmeal Raisin Cookies

  • Preheat oven to 350 Degrees Fahrenheit.
  • Beat together vegan butter, both sugars, and vanilla. Add in corn starch egg and beat until fully combined.
  • Sift in flour, baking soda, salt, and spices. Lightly stir in but not until fully combined.
  • Stir in oats and raisins, and stir dough until all ingredients are fully combined and flour is evenly distributed (no chunks of flour!)
  • Use a 2 inch scoop to scoop big cookies onto parchment lined baking sheet. Bake at 350 degrees F for 15 minutes. Let cool and enjoy!
Keyword oatmeal cookies, oatmeal raisin, oats, vegan, vegan cookie, vegan dessert, vegan oatmeal raisin