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Home By Meal Dessert

Paleo Almond Butter Blondies

★★★★★ 10 Reviews Recipe Print
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By: ErinPosted: 2/13/19Updated: 1/15/21

This post may contain affiliate links. Please read my disclosure policy.

paleo almond butter blondies

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?

one blondie on tray
Get to know one thing about me: I’m a fiend for all things healthier dessert. And no, I’m not talking about that fake stuff that is made with fake sugar and fake ingredients.

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.

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!

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★★★★★ 5 from 10 reviews

Paleo Almond Butter Blondies

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?

Prep: 10Cook: 20Total: 30 minutes
Yield 12 squares 1x
Print Pin it Rate

Ingredients

  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt (if almond butter isn’t salted, if it is then just a pinch)
  • 1/4 tsp cinnamon
  • 1 egg
  • 1/2 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 3/4 cup natural almond butter
  • 2 tsp vanilla
  • 1 cup chocolate chips/chunks

Instructions

  1. Preheat oven to 350F and grease an 8×8 pan.
  2. In a small bowl, mix together almond flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk egg and coconut sugar.
  4. Add in coconut oil, stir, then add almond butter and vanilla.
  5. Add wet ingredients to dry and stir till combined.
  6. Add in chocolate chips and pour into greased pan. Add more chocolate on top if desired.
  7. Bake for 15-20 minutes or until center comes out clean with a toothpick. If you use a bigger pan, lower baking time.
  8. Let cool completely before cutting. Store on counter or in fridge.
Author: Erin Lives WholeCategory: gluten-free, dessert, paleoMethod: bake

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Nicole says

    Posted on 2/13 at 9:51 am

    Sooooo i know these are blondies but can i add cacao powder to them or would that dry out the brownie?

    Reply
    • Erin says

      Posted on 2/13 at 12:28 pm

      I think you should be fine to do so!! They have enough moisture, maybe just add one more tablespoon of coconut oil if you’re worried.

      Reply
  2. Bree says

    Posted on 2/13 at 10:29 am

    Can cassava flour be substituted for almond flour?

    Reply
    • Erin says

      Posted on 2/13 at 12:29 pm

      I haven’t tested it, but you could most likely do it! I’m pretty sure they are an almost similar 1:1 ratio! Let me know if you do.

      Reply
  3. Fiona Manoon says

    Posted on 2/16 at 1:06 am

    Thank you so much for sharing recipes.Great blog!!!

    Reply
    • Erin says

      Posted on 2/16 at 2:05 pm

      Thank you! I hope you enjoy!

      Reply
  4. Liz says

    Posted on 3/10 at 10:41 pm

    These were great! I swapped the sugar for maple syrup and cut it down to 1/3 c. Also cut back on the chocolate chips as I just prefer less sugar in my desserts. These were very fluffy and moist. Thanks for sharing!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/11 at 1:22 pm

      Love to hear that those substitutions worked well! And even happier that you enjoyed them! 🙂

      Reply
  5. Hayley says

    Posted on 3/28 at 5:55 pm

    Made these today and I can’t stop eating them! Help! (but don’t actually because they’re delicious)

    ★★★★★

    Reply
    • Erin says

      Posted on 3/28 at 7:47 pm

      I love to hear that 🙂 SO glad you like them Hayley!

      Reply
  6. Jennifer says

    Posted on 4/1 at 2:47 pm

    Do you think using peanut butter instead of almond butter would work?

    Reply
    • Erin says

      Posted on 4/1 at 3:01 pm

      Yes should work great!

      Reply
  7. Winnie says

    Posted on 4/5 at 8:20 am

    I’ve already made these twice! So delicious. I can’t wait to make them again with peanut butter.

    ★★★★★

    Reply
    • Erin says

      Posted on 4/5 at 3:24 pm

      What a great idea to make them with peanut butter!!

      Reply
  8. Alice says

    Posted on 4/24 at 9:38 pm

    Maybe it’s just me but I don’t see how much almond butter to put in on your recipe

    Reply
    • Alice says

      Posted on 4/24 at 9:40 pm

      It was just me I SEE it now. Thank you!

      Reply
  9. Iris says

    Posted on 4/25 at 1:01 am

    Where can I find the nutrition content ???

    Reply
    • Erin says

      Posted on 4/25 at 4:23 pm

      Just added it!

      Reply
  10. Lia says

    Posted on 4/26 at 6:17 pm

    When adding the coconut oil, is it 1/4 cup melted?

    ★★★★★

    Reply
    • Erin says

      Posted on 4/28 at 5:44 pm

      Yes! Thanks for catching, I’ll update!

      Reply
  11. jane says

    Posted on 4/30 at 10:27 am

    What can you sub for the coconut sugar?

    Reply
    • Erin says

      Posted on 4/30 at 2:20 pm

      Brown sugar will work great!

      Reply
  12. Mia Winters says

    Posted on 5/2 at 6:39 am

    I made these for me and my mom while were on the keto diet and we both love them!!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 5/2 at 1:28 pm

      Thanks for sharing Mia!! So glad you like them 🙂

      Reply
  13. Ella says

    Posted on 5/26 at 6:56 pm

    These were so good and moist! I used cashew butter and omitted the cinnamon. I also put in 1/2 cup each of dried cranberries and chopped pecans.

    ★★★★★

    Reply
    • Erin says

      Posted on 5/27 at 7:55 pm

      That sounds amazing!! Thanks for sharing!

      Reply
  14. Laurel says

    Posted on 6/27 at 7:25 pm

    Well I just made these but I added 2 Tbsp of mocha powder (ground coffee beans and add cocoa powder) cut the chocolate chips back to 1/2 cup and added about 3/4 cup of chopped frozen cherries; all of which meant I needed to bake them about an extra 8 minutes. OMG these are so good I’ve hidden them, maybe I’ll share if there are any left tomorrow. I’m not sure though, my crystal ball has gone all hazy.

    Reply
    • Erin says

      Posted on 6/27 at 9:45 pm

      WOW. That sounds absolutely amazing and now I need to make these like that. Enjoy!!!

      Reply
      • Laurel VanBlarcum says

        Posted on 6/28 at 9:54 am

        Thanks and thanks for sharing the recipe. I threw caution to the wind and ate one (frozen… y’know no patience) for breakfast.
        I did want to add my two cents worth though to the question about adding cocoa. With regular flour you can actually replace the flour with cocoa powder and not change anything else, I do so regularly with up to 1/4C of cocoa powder. With almond flour though, I’d probably add a Tablespoon of the nut flour back in if using that muchor it might mess up the recipe She says while rubbing her hands and laughing evilly, I shoud go check on those poison apples too.
        Have a great day.

        Reply
  15. Sarah Beth Parker says

    Posted on 7/6 at 6:17 pm

    Should the dough/batter be really thick? I mean like cookie dough thick? Trying regardless – excited!

    Reply
    • Erin says

      Posted on 7/7 at 3:17 pm

      Shouldn’t be that thick – hope they turned out ok!

      Reply
  16. Mary says

    Posted on 1/26 at 5:06 pm

    So freaking delicious!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/10 at 9:50 pm

      Hi Mary, I am so happy you enjoyed them!!

      Reply
  17. N says

    Posted on 4/4 at 5:49 pm

    Can a plant based butter be substituted for the coconut oil?

    Reply
    • Erin says

      Posted on 8/6 at 8:08 pm

      Hi, I have not tested any other butters in this recipe. Feel free to make it with a plant based butter and let me know how it comes out!

      Reply
  18. Nadia says

    Posted on 5/3 at 11:44 am

    I’ve made this several times using different nut butters and it’s hands down the best recipe for any nut butter blondie/brownie.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/4 at 11:39 pm

      Hi Nadia, I am so happy you like the blondies and make them unique each time! 🙂

      Reply
  19. Shannon says

    Posted on 5/4 at 4:27 pm

    SO GOOD! I’ve been following your blog forever and (embarrassingly) hadn’t tried any recipes yet. As a first try, this one knocked it out of the park. Thanks for creating!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/4 at 11:28 pm

      Hi Shannon, thank you so much for your kind words and support!! I am so happy you made the blondies and enjoyed them!! 🙂

      Reply
  20. Carole says

    Posted on 1/12 at 4:38 pm

    In the test you say 2 eggs and then the recipe calls for one . Which is it ??

    Reply
    • Erin says

      Posted on 1/17 at 1:38 pm

      Hi Carole, just one egg. Sorry about that!!

      Reply
  21. Lucy says

    Posted on 2/5 at 11:45 am

    I made these with peanut butter instead of almond butter and they’re delicious!! My kids loved them too.

    ★★★★★

    Reply
    • Erin says

      Posted on 2/6 at 8:10 am

      Hi Lucy, so happy to hear everyone enjoyed them and you made them your own!!

      Reply
  22. aneta says

    Posted on 2/13 at 8:58 am

    can I double the recipe and bake in 9×13 pan? thanks!

    Reply
    • Erin says

      Posted on 2/14 at 9:54 am

      Hi Aneta, yes that should be okay. Just keep an eye on them and always check with a toothpick once almost done.

      Reply

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