Paleo & Vegan Almond Butter Blondies

I have a feeling these Almond Butter Blondies might soon become your new go-to dessert.

paleo-blondies

They are incredibly easy to prepare and taste like a cookie from Mrs. Fields. (Those cookies from the mall were always my favorite as a kid!) Who needs a brownie when you can have a buttery, chewy bar that is speckled with dark chocolate chips?

What I love about these blondies is that they are easier to prepare than cookies– since you just pour into a pan and bake– and they are nutritionally dense enough to actually leave you feeling satisfied. I’m pretty sure you couldn’t eat the whole pan in one sitting if you tried! (It would be tempting…) These decadent-tasting treats are loaded with healthy fats and fiber from the almond butter and chia seeds, and I love how they don’t leave me feeling bloated or exhausted with a sugar crash later.

These blondies are sturdy enough to bring to a potluck or party, so I hope they are a hit with all of your friends and family members, too.

Vegan & Paleo Almond Butter Blondies
Makes one 9-inch pan

Ingredients:

1 tablespoon ground chia seeds (I grind mine in a coffee grinder)
3 tablespoons water
1 cup creamy almond butter*
1/2 cup coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dark chocolate chips

*I used Trader Joe’s raw almond butter when testing this recipe, which has a more mild flavor when compared to the roasted variety, and no added oil or salt. You can make your own, if you prefer. 

Directions:

Preheat the oven to 350F and line a 9-inch square baking dish with parchment paper. In a large bowl combine the ground chia seeds and water, and stir well until a gel-like texture starts to form. Add in the almond butter, coconut sugar, vanilla, baking soda, and salt, and stir again until a thick batter is created. Fold in the dark chocolate chips.

healthy-blondies

Transfer the batter to the lined baking sheet, and use a spatula to spread it evenly into the bottom of the pan. Because the batter is so thick, you might want to use your hands to press it in. (Get them wet to help prevent sticking.)

best-blondie-recipe
Bake until the top is lightly golden, about 20 minutes, then cool completely before cutting and serving. The blondies become more sturdy as they cool. Slice into 16 squares and serve at room temperature.

4.9 from 16 reviews
Paleo & Vegan Almond Butter Blondies
Author: 
Serves: 16 squares
 
A decadent grain-free cookie-like bar.
Ingredients
  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 1 cup creamy almond butter
  • ½ cup coconut sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup dark chocolate chips
Instructions
  1. Preheat the oven to 350F and line a 9-inch square baking dish with parchment paper. In a large bowl combine the ground chia seeds and water, and stir well until a gel-like texture starts to form. Add in the almond butter, coconut sugar, vanilla, baking soda, and salt, and stir again until a thick batter is created. Fold in the dark chocolate chips.
  2. Transfer the batter to the lined baking sheet, and use a spatula to spread it evenly into the bottom of the pan. Because the batter is so thick, you might want to use your hands to press it in. (Get them wet to help prevent sticking.)
  3. Bake until the top is lightly golden, about 20 minutes, then cool completely before cutting and serving. The blondies become more sturdy as they cool. Slice into 16 squares and serve at room temperature.

Substitutions: I have a feeling that most nut and seed butters would work well in this recipe if you’d rather not use almond butter. Keep in mind that if you use sunflower seed butter to make them nut-free, the results might turn green as a reaction to the baking soda. (Still safe to eat, just a surprising color!) The texture is definitely the best when using coconut sugar, so be prepared for drastically different results if you use a liquid sweetener such as maple syrup or honey.

Enjoy!

Reader Feedback: What’s your current go-to dessert to serve to company? 

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

48 thoughts on “Paleo & Vegan Almond Butter Blondies

  1. Susan Yates

    Should chia seeds always be ground when using them in a dessert, etc.?

    Also, congrats on your soon to be baby arrival!

    Reply
    1. Megan Gilmore Post author

      Thanks! They don’t have to be, but I prefer them ground so that there is no trace of their texture… otherwise they remind me of little tapioca pearls.

      Reply
  2. christine

    Thank you! Thank you so much! When you talked about these bars the other day, they sounded so good. I was afraid you would go into labor before you had the chance to share the recipe. Of course, I am out of almond butter so I have to wait until I go shopping to make them. I think my kids will love these for a Labor Day treat. I hope all of those dates you have been eating will pay off during your labor!

    Reply
    1. Megan Gilmore Post author

      Nope, still pregnant over here. I hope you and your kids enjoy the blondies this weekend! 😉

      Reply
  3. tere c.

    these look amazing! though I’m currently in low THIOL diet that restricts chocolate! I’m assuming that the chocolate chips are not acting as a bonding agent but more for extra flavor? have you ever made this recipe without chocolate chips? thanks! 😊

    Reply
    1. Megan Gilmore Post author

      Yes, the chocolate chips are just for flavor. You can leave them out if you like, or use something else for some added texture, like raisins or chopped nuts.

      Reply
      1. Yolanda

        I made these and they were delicious! I love them! Thank you for this great recipe, I plan on trying some of your other recipes as well. 😊

        Reply
    1. Megan Gilmore Post author

      I haven’t tried that for this particular recipe, but I find that eggs usually make the result a little drier in texture, so they won’t be quite as moist and chewy. I think they would still taste good, though!

      Reply
  4. Karen

    Help! I’m at the end of my grocery budget and have 20.00 left for the rest of the month. I don’t want to go over my budget. Trying to be disciplined. Any suggestions? What are some ideas that are flexible that you could add whatever you have on hand to make something? I made a frittata earlier on and a chili since anything can go in there. But my new budget doesn’t start till Thursday…. So far I have tomato soup and grilled cheese and broccoli cheese quinoa/rice casserol…

    Reply
    1. Megan Gilmore Post author

      It totally depends on what is already in your fridge and pantry– perhaps a stir-fry made from rice and frozen veggies? A frittata leftover sounds like a delicious meal anytime. Soups are a great way to stretch any veggies left in your fridge, too, and beans or lentils are a great filling option if you have those on hand.

      Reply
      1. Karen

        Thanks! Gah! I know. It means I need to find easy and flexible recipes that don’t call for overly specific ingredients. -soups, sheet pan suppers, chili, sloppy joes, frittatas are some of my go to ideas when it’s the end of the month. I like your stir fry idea! That’s easy and simple. I call these things “everything but the kitchen sink” meal ideas.

        Reply
    1. Megan Gilmore Post author

      Flax should work the same, I just find it leaves more of a “flax flavor” than chia seeds do.

      Reply
    1. Megan Gilmore Post author

      I didn’t store mine in the fridge, and they lasted about a week in an airtight container. If you want to store them longer than that, I’d use the fridge!

      Reply
  5. Fiona

    Are they ok to freeze in a container, I tend to have a few different snacks in the freezer so I can alternate lunch boxes. Thx

    Reply
  6. Lorena

    Hi Megan.. I don’t have a coffee grinder so I was wondering if I should leave the chia seeds whole or not. Thanks I can’t wait to make this..tomorrow!!

    Reply
  7. Nicole

    Hi Megan!

    I just made this and it puffed up a lot during baking. It seems that the middle didnt cook as well as it should because it was so puffy. I tried to pat it down a few times and continue baking but was afraid to burn it. This has happened before with other recipes I try! Do you know why that could be happening?!

    Thanks so much! They still tasted really good btw 🙂

    Best,
    Nicole

    Reply
    1. Megan Gilmore Post author

      It’s normal to puff up while baking, and it’s also pretty normal for a brownie or blondie to be a little softer in the center, since the edges will bake faster– that’s what usually makes the centers the best part! Just make sure they cool 100% before cutting into them, because they will be gooey until completely cool. You don’t really have to worry about under-baking these, since they’re egg-free, too.

      Reply
  8. Maegen

    I have blood sugar issues and do better with honey & maple syrup(and ommit chocolate), any tips when using liquid sweetener instead? Thank you Megan! Congrats on your upcoming arrival, wishing you a smooth delivery & transition!

    Reply
  9. Julie

    Wonderful. Easy & delicious. A bit crumbly but I’ll put up with that! Made almond butter at home (I do this anyway – part roasted and part raw).

    Reply
  10. Erica

    These were delicious! I made them as soon as I saw the recipe posted and wow, they were a hit with my husband and my coworkers today. I even snuck one this morning at breakfast time. Thanks for always introducing your readers to great food and ingredients – I had never used coconut sugar before, and now it will be a staple in my house.

    Reply
  11. Stacey

    I just made these yesterday with what I had on hand. I used an egg instead of chia and added some coconut oil ( about 2 tbsp). I thought they turned out really good, but my family thought they were a bit crumbly ( maybe a bit more oil or chocolate would help to hold them together more). They aren’t big almond butter fans……..so I might try peanut butter. Thanks for the yummy recipe!

    Reply
  12. Sandra

    I just want to share my son in law will not eat nor try anything especially with coconut. I finally had my daughter make your recipe double chocolate brownie.
    He said they were the best he had ever eatten.
    My daughter was shocked he chose it over her mini nilla vanilla cupcakes!!
    THANKS YOU!!
    Hope you and baby will be fine!!

    Reply
  13. Anne

    I made these yesterday with homemade almond butter. My husband is crazy about them, which makes me happy because he must now watch his cholesterol levels a bit more closely. Not only are these blondies good for him, but they taste like a real decadent treat! Thank you so much Megan!

    Reply
  14. Katy

    Love these! I made them with cashew butter instead and they turned out great – a little mushy so I put them in the freezer for future eating – hoping they will stay together a little better.

    I did not grind the chia and didn’t really notice it once it was cooked – for anyone else who has asked this same question.

    Reply
  15. Sherie

    Made these tonight with half natural peanut butter and half almond butter. I used Swerve as my sweetener and used slightly less than the 1/2 cup. They were plenty sweet for us. I used chopped 85% chocolate bar instead of the chocolate chips but I think I’d like the Blondies as well without the chocolate.
    Will definitely make these again. They mixed together easily and quickly and were easy to pat into the parchment paper-lined pan. I may try to half the recipe next time and bake in a smaller pan. There is just 2 of us so we don’t need the whole pan.
    Thanks for the yummy recipe!

    Reply
  16. Tiffany

    Oh my gosh, these are so amazing!! I have made two batches so far. The first with chocolate chips and the second without. Both were delicious!!! I ran out of almond butter so in the second batch I subbed a little bit of peanut butter to make a full cup. They came out just wonderfully! These are without a doubt my new favorite dessert! Thank you so much for the recipe!

    Reply
  17. Barbara

    Loved this recipe. I was wondering if you have the nutritional breakdown for this recipe and the others posted on your website? It would be helpful to see the calories and other elements.

    Reply
    1. Megan Gilmore Post author

      I don’t, but you can easily calculate the nutrition info using the free tool on MyFitnessPal.com. (They calculate for you if you just copy and paste the URL from any recipe website.)

      Reply
  18. cristina

    Duuuuude these were the best thing I have ever made off of Pinterest!!! I used cashew butter instead because I was out of almond butter. Was amazing still! THANK YOU!

    Reply
  19. Anita Cudiamat

    These were so delicious!! I am on a paleo diet but I have such a sweet tooth and this is perfect 🙂 I also substituted ground flax instead of using the chia seeds and it tasted great! my only issue was they tend to crumble and fall apart on me. I made them in muffin tins, maybe that was the problem… but they just completely broke apart on me. But regardless, I will continue to make these over and over again!

    Reply
  20. Megan Brooklyn

    These are AMAZING!! I will put these on my favorites list for sure. My kids, husband and dad had no idea they were Paleo and vegetarian with all wholesome ingredients. I love that I can use your recipes and totally fool them! We all loved these blondies! Thanks for making eating healthy so yummy and tasty!

    Reply
  21. Trish

    Made these last night. Tis the new year and time to eat healthy! My whole family loved them. Even my super picky daughter who bakes. Win1

    The smell drew them from their bedrooms, so they were crumbly as not completely cooled. I popped the leftovers in the fridge and hope this will firm up the rest. If not, I’ll be happy to try again! 😀

    I had to use turbinado sugar as no coconut sugar in house. They were very sweet!

    Reply
  22. Rebekah W

    I recently started on a paleo diet and was feeling a bit deprived (I typically eat a lot of sweets). Made these blondies last night and they came out delicious! Helped so much to keep me on track with my diet but still be able to enjoy a good treat. Thank you for this recipe!! The only problem I had was they came out super crumbly and when I sliced them didn’t really stick together… any advice for next time?

    Reply
  23. Mc

    These were great! My husband, who is not paleo or grain free or anything said, “These are the best things ever! Where did you get this recipe? When are you going to make these again?? Can you make them again?” that’s saying something 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: