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

Almond Butter Blondies

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, The Plant Protein Revolution Cookbook
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).
Print Recipe


  • 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