Paleo Almond Butter Blondies that are easy, healthy, and gluten-free. Who doesn't want to eat a cookie bar made with healthier ingredients and takes less than thirty minutes?
Part of my favorite thing about creating healthier desserts is being able to use whole, real ingredients that are slightly healthier for you. For example, using coconut sugar instead of white sugar, or nutrient dense flours instead of processed white flour.
I hadn't created a recipe for paleo almond butter blondies yet, and I knew I wanted to have one on the blog soon, so I got to work in my kitchen last week and had a blast recipe testing for these delicious almond butter blondies. I also loved making these so much, I have to share my Flourless Peanut Butter Blondies recipe too. You'll be in blondie heaven!
The final recipe is ADDICTING and you're going to be making them over and over again.
These almond butter blondies are gluten-free, require only a few simple ingredients, and are made in less than 30 minutes from start to finish.
I personally love to add extra chocolate chunks and chocolate chips for an extra gooey and melty chocolate boost.
Even though I typically love to great healthier brownie or blondie recipes with beans or legumes (I'm looking at you incredible Chickpea Brownies and Black Bean Brownies), these babies may have taken the cake.
These paleo almond butter blondies are everything. Perfectly chewy and crispy on the outside with a sweet and soft inside. The chocolate chunks adds the perfect bit of sweetness and texture.
What you need for these almond butter blondies
Almond Flour - my favorite paleo flour to bake with, provides a moist and dense texture while still being fluffy and light. Linking my favorite almond flour here.
Coconut Sugar - I use a lot of coconut sugar in baking because it is pretty much an equal exchange for brown sugar or refined sugar in a recipe. It also has a delicious taste (not coconut-y)!
Almond Butter - Natural, creamy, salted almond butter made from only two ingredients: almonds and salt. No need for all the extra sugar, plus the natural runny almond butter is better for baking anyway.
Coconut Oil - My favorite oil to bake with! To get one with less of a coconut-y flavor, make sure you buy refined. The unrefined will have more of a coconut flavor to it.
Egg - an egg will do the trick! I haven't tried with a flax egg or chia egg but I encourage you to try if you're vegan!
Chocolate Chips or Chunks - I love to add a mixture of both, but really love to make sure I add a chopped up chocolate bar to the top for extra chocolate flavor. That way when you bite into the blondies, you get a smidge of chocolate in every bite.
How to make these blondies
These guys are seriously easy to make, too.
Like all you need is 30 minutes...if even that. The hardest part is waiting for them to be done in the oven!
You just combine your dry ingredients: almond flour, baking soda, salt, and cinnamon. Then combine your wet ingredients: egg, coconut sugar, coconut oil, almond butter, and vanilla.
Mix the two together and add in the desired amount of chocolate you want (which in my case would be a lot!) and then bake! Simple as that. I'm pretty sure even my dad could do it, and that is saying a lot!
If you loved these blondies, try my Flourless Peanut Butter Blondies next!
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Paleo Almond Butter Blondies
Ingredients
Method
- Preheat oven to 350F and grease an 8x8 pan.
- In a small bowl, mix together almond flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk egg and coconut sugar.
- Add in coconut oil, stir, then add almond butter and vanilla.
- Add wet ingredients to dry and stir till combined.
- Add in chocolate chips and pour into greased pan. Add more chocolate on top if desired.
- Bake for 15-20 minutes or until center comes out clean with a toothpick. If you use a bigger pan, lower baking time.
- Let cool completely before cutting. Store on counter or in fridge.
Sophia says
Made with butter and peanut butter. I used chopped dark chocolate peanut butter cups from Trader Joe’s. I’m going to make these for everyone this holiday!
Erin says
Hi Sophia, so glad you loved them and great idea!!
Sierra says
Hi! I am excited to try this recipe, but do you think it would work without the egg?
Erin says
Hi Sierra, unfortunately, I don't think it would work without the egg. Hope you can make it with the egg! 🙂
Madison Cooley says
I have made these time and time again and they last no longer than a day at my house 😂. They are delicious. Any of her blonde recipes you seriously cannot go wrong with
Erin says
Hi Madison, so happy you loved them so much! 🙂
Leah says
These are delicious! I like to warm them in the microwave once they have cooled so they taste right out of the oven every time. Thanks for the recipe!
Erin says
Hi Leah, so happy you loved them so much!!
Deb says
Hi Erin,
What can I use in place of the coconut sugar and coconut oil? These are not items I have on hand?
Deb
Alisha says
OMG- you were right about them being easy, but jeez these were so good! I did a little trick where I took over a few tablespoons coconut sugar and added maple syrup, more for a maple taste! Only thing I would note to other bakers, the dough was a little tough to spread on the pan, I used an offset spatula and eventually got it around. It spread out and came out perfect though!
Erin says
Hi Alisha, so happy you loved them so much and made them your own! 🙂
Rachel Kocurek says
These are a go to recipe for me when I need a quick and easy dessert that I know everyone will love! People are always shocked the hear they are healthier.
Erin says
Hi Rachel, so glad you loved them!
Sara says
Hey these look so good! Wondering what the texture is like — are they gooey and fudgy or more cakes/fluffy? And is it 1/4 cup coconut oil before or after melting?
Erin says
Hi Sara, thanks and these are a combo of both but tend to lean towards fluffy. The 1/4 cup is after melting. Let me know how they come out!
Emily says
So so good! And super easy recipe. Will make again. Thank you!
Erin says
Hi Emily, so glad you loved them!! 🙂
aneta says
can I double the recipe and bake in 9x13 pan? thanks!
Erin says
Hi Aneta, yes that should be okay. Just keep an eye on them and always check with a toothpick once almost done.
Lucy says
I made these with peanut butter instead of almond butter and they’re delicious!! My kids loved them too.
Erin says
Hi Lucy, so happy to hear everyone enjoyed them and you made them your own!!