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Preheat your oven to 350F while you prepare your blondie batter.
Add chickpeas, nut butter, maple syrup, vanilla extract, baking soda and cinnamon to a food processor or blender and blend until smooth. Next add flax egg, and rolled oat and pulse to combine. At this point, you can give your batter a taste to check that sweetness is to your liking.
Stir in vegan chocolate chips and transfer batter to a parchment paper lined baking pan. Use the back of a spatula to evenly flatten out the batter, and smooth the top of your blondies.
Bake for roughly 20 minutes, or until edges are golden brown and use a toothpick to test whether the inside is cooked through. Bake for an additional 5-10 minutes as needed.
Let cool before cutting, and enjoy!