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Almond Butter Blondies

from 3 reader reviews

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New from The Plant Protein Revolution Cookbook, by Robin Robertson, these almond butter blondies are a delicious burst of flavor in every bite! These easy vegan brownies are made with chickpeas, almond butter, maple syrup, along with a few other essential ingredients. The blond brownies are flavorful, moist, soft, and sure to please your crowd!

three blondies on black plate with black cup of plant milk
(photo credit: Robin Robinson and Harvard Common Press)

The Plant Protein Revolution Cookbook:

I was sent The Plant Protein Revolution Cookbook: Supercharge Your Body with More Than 85 Vegan Recipes Made with Protein-Rich Plant-Based Ingredients for my review.

Wow! This cookbook would have found its way on my shelf even if I hadn’t been sent a copy.

cover for the Plant Protein Revolution Cookbook
(Robin Robinson and Harvard Common Press)

What I loved most:

The first thing you’ll notice about The Plant Protein Revolution Cookbook is the variety of mouthwatering recipes that actually look doable! There aren’t a lot of unknown off-the-wall vegan ingredients found in her recipes.

Next, you’ll be drawn in by the scrumptious looking photographs found for almost every recipe!

Pin now to save for later:

three blondies on plate with blue checked napkin and glass of oat milk in background with Pinterest text overlay

I’m such a visual person that I really need the photographs to tell the story and help me decide what to cook.

It’s going to be hard to choose which recipe to make first from this new cookbook. I’m especially tempted by:

  • “Everything Cheesy Wheel” on page 36
  • “Tuscan Summer Pasta Salad” on page 60, and
  • “Tempa Avocado Reubens on page 74.

After you’ve perused and drooled over the recipe section, don’t forget to check out the very well researched section about plant-protein. The different types and ways plants provide needed protein in our diet is so well explained that you’ll never be left to wonder how to answer the age-old question we all get: How do you get your protein?

The author was kind enough to allow me to share a recipe with my readers! I decided on the Almond Butter Blondies…because blondies! Right? And because it would give me a chance to break out the food processor I bought over two years ago and never used!

three blondies on purple flowered plate with cup of coffee in matching cup in background

For more delicious brownie recipes check out the Easy Vegan Brownies page where I’ve listed all the best!

Jump to Recipe

Ingredients needed to make almond butter blondies:

Ingredients needed for almond butter blondies including chickpeas, flour, almond butter, chocolate chips, vanilla, maple syrup, oil, spices
  • canned chickpeas
  • almond butter
  • vegetable oil (I used avocado)
  • maple syrup or agave nectar (I used maple syrup)
  • vanilla extract
  • almond flour or unbleached all-purpose flour (I used all-purpose)
  • oat flour (see below)
  • baking powder
  • baking soda
  • sea salt
  • ground cinnamon
  • (optional) vegan chocolate or butterscotch chips (I used vegan white chocolate chips because that’s what I had on-hand.)
  • (optional) water (I found I needed to use water to thin the batter out some.)

How to make these delicious blondies:

Jump to Recipe

As I said, I’ve been needing an excuse to pull out the food processor I purchased over two years ago! I’ve frankly been intimidated by all the pieces and parts.

parts and pieces of food processor

Using the food processor:

Drain and rinse the chickpeas and put in your processor. Process for only a minute or two until everything is nice and smooth.

chickpeas fully processed in food processor

Add in the almond butter, maple syrup, and vanilla. Process again. Your finished product will be almost as smooth as peanut butter and a little runnier.

Using a rubber scraper, transfer to a bowl.

chickpea and almond butter mixture being scraped from food processor bowl with rubber spatula

Can you make this recipe without a food processor?

Perhaps. You could probably blend/process the chickpeas in a high-speed blender in small batches. Then add into a bowl with the other wet ingredients and mix well. But…after spending a hot minute trying to figure out what end goes where and giving my food processor a whirl, I’m mad at myself for putting it off for so long!

Mixing it up:

I always mix my dry ingredients and my wet ingredients in separate bowls then mix together.

dry ingredients in bowl on left and wet ingredients in bowl on right for almond butter blondies

If you are using the optional chips, fold in after everything is mixed.

I hope the author forgives me, but all I had on hand were vegan white chocolate chips.

folding in the white chocolate chips

The recipe calls for vegan chocolate chips or butterscotch chips. I think either one would be amazing! I’ve never seen vegan butterscotch chips but will keep my eye out for them.

close up of blondie held in hand

What is oat flour?

The recipe calls for 1/4 cup of oat flour. You might be wondering what oat flour is. Look for oat flour on your grocer’s shelf in the gluten-free section. You can also find oat flour on Amazon.

But guess what? You can make your own oat flour by blending old fashioned oats in your high-speed blender. That’s what I do!

oat flour being blended in high-speed blender
(Blend old-fashioned oats in your high-speed blender till they are light and powdery like whole wheat flour.)

Baking the almond butter blondies:

The recipe suggests you might need to add a little water – one Tablespoon at a time -if your blondie mixture is too thick. I did end up adding about 3 Tablespoons. I think I should have added in a little bit more though. My batter was pretty thick and I don’t think I was able to spread it evenly enough.

The recipe suggests cooking your blondies in an 8×8 brownie pan. I absolutely agree! 8×8 is the perfect size for this recipe. I love this pan because I can push up on the silicone bottom to help me get the brownies out of the pan.

almond butter blondies on cooling rack

I do spray the pan though – just in case. The author suggests using parchment paper to help remove the brownies. If you are confused about how that works, check out this post for Ooey Gooey Rocky Road Brownies and scroll down to see a great explanation.

parchment paper in brownie pan
(The edges of the parchment paper should hang over the pan. Spray the bottom of the pan so the parchment paper sticks.)

Let the blondies rest on a wire rack till cooled.

Cut carefully and serve. The recipe suggests nine servings or 16. I went with nine servings but found that they were so rich (but delicious) that I wish I had cut them a little bit smaller.

a blondie lifted out of the pan on a spatula

Ready for the recipe?

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three blondies on plate with blue checked napkin and glass of oat milk in background
three blondies on plate with blue checked napkin and glass of oat milk in background

Almond Butter Blondies

From The Plant Protein Revolution Cookbook by Robin Robertson, these almond butter blondies are soft and delicious and made from chickpeas, almond butter, and maple syrup (along with other ingredients).
from 3 reader reviews
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chickpea brownies, easy vegan brownies, vegan blondies
Prep Time: 15 minutes
Cook Time: 25 minutes
cooling time: 16 minutes
Total Time: 56 minutes
Servings: 9
Calories: 273kcal
Author: Robin Robertson


  • food processor
  • oven


  • 1 cup chickpeas rinsed and drained
  • 1/2 cup almond butter
  • 3 Tablespoons vegetable oil neutral tasting
  • 1/2 cup pure maple syrup or use agave nectar
  • 2 teaspoons pure vanilla extract
  • 3/4 cup almond flour or use unbleached all-purpose flour
  • 1/4 cup oat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup vegan chocolate chips or butterscotch chips optional
  • water optional


  • Preheat oven to 350°. Coat an 8-inch square baking pan with cooking spray or line with parchment paper.
    parchment paper in brownie pan
  • In a food processor, puree the chickpeas until smooth. Add the almond butter, oil, maple syrup, and vanilla. Process until smooth and well blended.
    almond butter chickpea mixture in food processor with spoon lifting out a portion to show texture
  • Transfer the chickpea mixture to a bowl. Add the almond flour, oat flour, baking soda, baking powder, salt, and cinnamon. Mix well and fold in the chocolate chips if using. Scrape the batter into the prepared pan, using a spatula coated with cooking spray to spread the batter evenly. If the batter is too thick to spread evenly, add water, 1 Tablespoon at a time, and blend again.
  • Bake for 25 minutes, or until a knife inserted in the center comes out clean. Let the blondies cool for 30 minutes before cutting and serving.


The recipe calls for chocolate chips or butterscotch chips. I used vegan white chocolate chips because that’s what I had on hand. Any of the suggested chips given in the recipe would be delicious! 
The recipe calls for optional water to thin the batter and make it easier to spread. I ended up using about 3 Tablespoons and probably should have added one or two more. Add the water one Tablespoon at a time. Remember that you can always add a little more, but you can’t take away.


Calories: 273kcal | Carbohydrates: 24g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Sodium: 100mg | Potassium: 232mg | Fiber: 4g | Sugar: 13g | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg

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By on September 15th, 2020

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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