RecipeOrange-Chamomile Blondies

Nutrition Facts
Amount per Serving
  • Calories: 160
  • Protein: 4 g
  • Total Fat: 6 g
    • Unsaturated Fat: 7.5  g
    • Saturated Fat: 1.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 18 g
  • Dietary Fiber: 3 g
  • Total Sugar: 10 g
    • Natural Sugar: 1 g
    • Added Sugar: 9 g
  • Sodium: 150 mg
Good For

Looking for a sweet treat that can do double duty? These blondies can help settle stress and ease anxiety thanks to the orange, chamomile, and chickpeas. And hey, it doesn’t hurt that they are absolutely delicious.

  • Prep time
  • Total Time
This recipe makes 16 squares
  • One 15.5-ounce can chickpeas, drained and rinsed
  • 1/2 cup almond butter
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 2 tablespoons dried chamomile (about 5 chamomile tea bags)
  • 1 1/2 to 2 tablespoons orange zest (from 1 orange)
  • 1 tablespoon avocado oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup chopped pecans (optional)

Preheat the oven to 350˚F. Spray an 8-inch square pan with oil spray.

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.

Fold in the chocolate chips and optional pecans. (The batter should be thick.)

Bake 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 my Brain-Boosting Breakfast Cookies and Fudgy Lentil Brownies!

Nutrition analysis courtesy of Genesis® R&D