If you’re on the hunt for a dessert that’s as wholesome as it is irresistible, you’ve come to the right page. Perfectly chewy and gooey, these blondies strike the ideal balance between indulgent and nutritious. Made with a blend of nourishing ingredients and a clever slow-burn carb that adds both fudgy texture and extra nutrition, these treats are uniquely special.

These blondies feature almond butter, but feel free to get creative with your nut or seed butter of choice. Swap in creamy peanut butter for a classic twist, or use cashew butter for a subtly sweet and smooth variation. Sunflower seed butter or soy nut butter work beautifully too, offering a nut-free option that’s perfect for those with allergies.

As for the legume element, you can easily substitute the chickpeas with a can of white beans—Great northern beans, cannellini beans, or even navy beans will all work wonderfully. This clever swap ensures a rich, fudgy texture while packing in additional plant-based protein and fiber.

These blondies are gluten-free and dairy-free, and also incredibly simple to whip up. Enjoy them warm and gooey out of the oven, or let them sit on the counter or in the fridge for a firmer, more brownie-like texture!

Try these Chocolate Fudge Brownies!

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Flourless Almond Butter Blondies

Gluten-free, dairy-free, and oh-so-delicious, these chewy, gooey blondies are easy to make and even easier to devour.
Yield: 12 squares
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 55 minutes
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Ingredients
 

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ½ cup almond butter, or peanut butter
  • ⅓ cup honey, or maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon avocado oil
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅓ cup semi-sweet chocolate chips
  • ⅓ cup chopped pecans, optional

Instructions
 

  • Preheat the oven to 350˚F. Spray an 8×8-inch square pan with oil spray or line with parchment paper with overhang for easy removal.
  • Place all the ingredients except for the chocolate chips (and pecans, if using) in a food processor and process until the batter is smooth and creamy. It comes together quick.
  • Remove the blade and fold in the chocolate chips and optional pecans by hand. (The batter will be thick.) Pour batter in prepared pan and smooth with spatula or back of spoon to evenly distribute.
  • Bake in oven for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the edges are slightly golden brown. Remove from oven and allow blondies to cool on the counter for at least 20 minutes before slicing.

Notes

• You can enjoy these delicious treats immediately—they’re like a warm and gooey cross between brownies and cookie dough! Or, let them firm in the pan (on the counter or in the fridge) a few hours or overnight for a more traditional chewy blondie texture.
• If using pecans, add about 15 calories per square.
Ingredient swap: 
• If you’re out of chickpeas, canned white beans (such as cannellini, navy, and great northern) work just as well. You can also use any nut or seed butter in place of almond and peanut butter.
Dietary considerations:
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
• If you’re following a dairy-free diet, ensure the chocolate you’re using does not contain dairy.
Author: Joy Bauer, MS, RDN, CDN
Course: Dessert
Cuisine: American

Nutrition Information per serving

Calories: 160Carbohydrates: 18gProtein: 4gTotal Fat: 8g— Unsaturated Fat: 6.5g— Saturated Fat: 1.5gCholesterol: 0mgSodium: 170mgFiber: 3gTotal Sugar: 11g— Natural Sugar: 1g— Added Sugar: 10g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!