Almond Butter Cookie Brownie

When preparing a shopping list to include ingredients to bake these Almond Butter Cookie Brownie or any other blondies, most lists wouldn’t include a can of beans. Or would they? There is not a specific year we can trace it back to, but swapping flour in baked goods for creative nutrient-rich ingredients has been a growing trend. Beans are no longer limited to just pairing with rice, or adding them to chili or to soup. Beans have been highlighted for their versatile qualities. Beans add texture and moisture while increasing nutrient value to recipes. They are rich in fiber and protein; they also contain a handful of vitamins and minerals. There exists a large variety of beans, and each of them has a type of recipe they best perform in, as a substitute.

We have a favorite brownie recipe here on our recipe page made with a can of black beans (see recipe here). However, if we are making blondies, black beans weren’t going to be the best choice. Garbanzo beans are white and have a luxurious texture that matched all our expectations for blondie recipes.

Garbanzo beans, also known as chickpeas, have a mild flavor. They tend to absorb the stronger flavor tones they are combined with. The recipe below allows the natural taste of almonds to shine through. Even though we avoid sugar in most recipes when possible, this one needs a little help to round off this recipe as a dessert. However, if you would like to venture out of your comfort zone and make them without the sugar, they function a fantastic post-work out snack or breakfast bar. This recipe works well with any of our Once Again Nut Butters. When using Once Again Sunflower Seed Butter, choose the lightly sweetened for best results in this recipe. Your creativity can take this Almond Butter Cookie Brownie up a notch! Think about adding chopped walnuts, and/ or drizzling them with chocolate fudge or Dulce de leche before serving. A mouthwatering serving suggestion includes cutting it while warm and serving with a scoop of vanilla ice cream. Any way you choose to enjoy it, it will surprise you how fantastic they are while no one will guess they are also a healthier option!

We also have a recipe using black beans for our Chocolate Brownies that you can find here!

bean brownies
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Almond Butter Cookie Blondie

What happens when you mix cookie and blondies in one recipe? A delicious treat you won't believe it is also nutrient rich good for you! 

Course Dessert
Cuisine Gluten free
Keyword almond butter, cookie
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 pieces
Author Carolina Jantac, MS, RD, LD


  • 1 15 oz can of garbanzo beans drained and rinsed.
  • ½ cup of Once Again Creamy Almond Butter
  • ½ cup of sugar
  • 1 teaspoon of baking soda
  • 2 teaspoons of vanilla extract
  • ¼ cup of almond milk
  • ½ cup of dark chocolate chips


  1. The first ingredient is garbanzo beans; you may use canned or dry. If using the dry garbanzos, cook 1 cup as directed by package instructions; let them cool before using them in the recipe. For canned garbanzos, choose one with a non-BPA lined can, low sodium, and rinse them with cool water before using.
  2. Place them in blender or food processor with Once Again Almond butter and milk. Blend until a homogeneously-thick consistency dough is formed.
  3. Next, add baking soda, sugar, vanilla extract and pulse food processor to mix well to incorporate ingredients into the dough.
  4. Remove from blender/processor and mix in chocolate chips by hand. Place it in a 9x9 baking dish lined with parchment paper. Place in an oven preheated to 350 degrees Fahrenheit for 20 to 30 minutes, or until edges are golden and toothpick can be inserted in middle and removed dry. Enjoy it with a scoop of your favorite ice cream! Store in refrigerator for up to 2 days.  Makes 12 pieces.

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