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!
The Plant Protein Revolution Cookbook:
Wow! This cookbook would have found its way on my shelf even if I hadn’t been sent a copy.
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:
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!
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:
- 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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
Ready for the recipe?
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Almond Butter Blondies
- food processor
- 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.
- In a food processor, puree the chickpeas until smooth. Add the almond butter, oil, maple syrup, and vanilla. Process until smooth and well blended.
- 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.