RecipeAlmond Butter Blondies
- Calories: 160
- Protein: 4 g
- Total Fat: 8 g
- Unsaturated Fat: 6.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 18 g
- Dietary Fiber: 3 g
- Total Sugar: 11 g
- Natural Sugar: 1 g
- Added Sugar: 10 g
- Sodium: 170 mg
Gluten-free, dairy-free, and oh-so-delicious, these chewy, gooey blondies are ridiculously easy to make. I make them with wholesome and nourishing ingredients and a sneaky legume, which adds fudgy indulgence and nutrition!
- Prep time
- Total Time
- • One 15.5-ounce can chickpeas, drained and rinsed
- • ½ cup almond butter
- • ⅓ cup honey
- • 2 teaspoons vanilla extract
- • 1 Tablespoon avocado oil
- • ½ teaspoon salt
- • ¼ teaspoon baking powder
- • ¼ teaspoon baking soda
- • ⅓ cup semisweet chocolate chips
- • ⅓ cup chopped pecans (optional)
Preheat the oven to 350˚F. Spray an 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 or blender and process until the batter is smooth and creamy. It comes together quick.
Fold in the chocolate chips and optional pecans. (The batter should 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 a tiny bit brown. Let the blondies cool in the pan for at least 20 minutes before slicing.
Note: 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.
*Note: If using pecans, add about 15 calories per square.
Try these Chocolate Fudge Brownies!
