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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.