Bready or Not Original: Chickpea Almond Butter Blondies
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Bready or Not Original: Chickpea Almond Butter Blondies

These lightened-up blondies use chickpeas as a base, but trust me, you can't tell they are there. These are just sweet enough with an additional crunch from pecans.
Course: Breakfast, Dessert, Snack
Keyword: bars, chickpeas
Author: Beth Cato


  • 3 Tablespoons unsalted butter
  • 3/4 cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 15 oz unsalted chickpeas aka garbanzo beans, rinsed and drained
  • 3 Tablespoons almond butter
  • 2 Tablespoons milk or half & half
  • 1/3 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup chopped pecans


  • Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with aluminum foil and apply nonstick spray or butter.
  • Using a small saucepan, brown the butter, stirring often. Transfer to a bowl to cool for 15 minutes. Whisk in brown sugar, eggs, and vanilla.
  • Place chickpeas, almond butter, and milk in a food processor, and mix until smooth, scraping down the sides often. Stir the chickpea mixture into the butter mixture.
  • Combine the flour, baking powder, and salt in another bowl and whisk together. Stir dry mix into the chickpeas. Fold in the pecans.
  • Pour batter into ready pan. Bake for 25 to 27 minutes, until it passes the toothpick test in the middle.
  • Cool in pan for hour or two. Use foil to lift blondies onto cutting board to slice into pieces. Store in a sealed container, with waxed paper between layers, at room temperature or in the fridge for up to 3 days. Bars also can be frozen for later enjoyment.