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healthy & delicious gluten free turmeric spice blondies that are vegan, nut-free, soy-free and refined sugar free - recipe by julie at Goodie Goodie Gluten Free
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5 from 5 votes

Gluten-Free Turmeric Spice Blondies

Healthy gluten-free turmeric spice blondies!  These chickpea blondies are soft and chewy, taste like pumpkin and the Fall season.  Vegan, nut-free, soy-free, refined sugar-free & wildly delicious.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Dessert, Snack
Cuisine: Dairy-Free, Egg-free, Gluten-Free, Nut-Free, Soy-Free, Vegan
Keyword: blondies, chocolate chip, healthy, moist, soft, spiced, sweet, turmeric, white bean
Servings: 9 brownies
Author: Julie Rosenthal


  • food processor


  • 1 can Navy White Beans canned & rinsed
  • cup pure maple syrup or brown rice syrup
  • cup grapeseed oil
  • ½ cup gluten-free oats
  • 3 tbsp gluten-free oats
  • cup dark chocolate chips
  • ½ tsp baking powder
  • 1 tbsp ground flax heaping
  • 1 tsp ground cinnamon heaping
  • ¼ tsp ground cloves
  • 1 tsp turmeric, ground
  • ¼ tsp pink Himalayan salt or sea salt


  • Preheat the oven to 350 F degrees.
  • In a food processor pulse the gluten-free oats and the ground flax till it’s a fine blend (but not superfine).
  • Then add rinsed Navy Beans, pure maple syrup, grapeseed oil, baking powder, cinnamon, salt, and cloves, and blend really well.  Blend until all particles are mixed in and smooth.
  • Sprinkle in the turmeric and blend again until the color turns a golden yellow.  The food processor may get hot, but that’s totally ok.  Keep blending.
  • Once blended, transfer the mixture to a medium-sized mixing bowl and put in the fridge for 15-30 minutes or until completely cooled.  If the mixture is not warm from the food processor you can skip this step.  The reason for this step is when the batter is warm and the chocolate chips are added in, they melt making the blondies brown.  There is nothing wrong with that for flavor, but your blondies will not turn out yellow.  Therefore cooling down the batter before adding the chocolate chips serves an important step.
  • Once the batter is cooled fold in the chocolate chips.
  • Spread the batter into an 8×8 greased brownie pan (glass preferred, but not a deal-breaker) and put into the middle rack of the oven for 15-17 minutes nothing more.
  • Remove from the oven and let cool for at least 10 minutes or they will break apart.
  • Store in the fridge when not eating.  I have found these brownies to be best at room temperature.  So when ready to serve simply remove them from the fridge and let sit for 15 minutes to a ½ hour before eating.  They are delicious cold too but taste like fall when at room temperature. Store for about 1 week in the fridge.


It is best to use Pink Himalayan salt for all recipes because Pink Himalayan salt is pure, and untouched by many of the toxins that sea salt comes into contact with.  It also has over 80 minerals in it that your body wants.  Its minerals are tiny enough for our cells in our body to absorb them, unlike sea salts which can strip you of your minerals and iodine in the body.  So when I found this out from my Integrative Functional Doctor, I made the switch.  It’s something to consider, but if you don’t want to use it that’s ok too.  It will not affect the taste of the recipe. // Using pure grade maple syrup is always best.  Using a processed form of maple syrup will increase the sugar levels in this recipe.  Because a processed form is not natural, it will have trouble absorbing correctly in the body.  Do not use an artificial version of maple syrup. // The reason I use Enjoy Life chocolate chips is that they are Top 8 Allergen-Free.  They are dairy, wheat, tree nut, peanut, sesame, shellfish, soy, egg-free!  They are certified gluten-free.  I feel safer using this brand. // My brand of choice for canned beans is Eden. //