I have a feeling these Almond Butter Blondies might soon become your new go-to dessert.
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.
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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.
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.)
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.
- 1 tablespoon ground chia seeds
- 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
- 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.
- 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.)
- 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!
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Reader Feedback: What’s your current go-to dessert to serve to company?
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 🙂
Megan Gilmore
Ha, I’m glad you both enjoyed them! 😉
Natasha Summers
Hi, this recipe looks amazing! I’m on the keto diet and I was just wondering if you had nutritional value on it? Thank you!
Leanne
These are amazing! I used chia seeds from The Bulk Barn. They did crumble once done, and cut into squares, but it didnt matter. SUPER YUMMY. My husband was eating them with a spoon out of the pan while they were warm! Making these over and over again. FYI: Costco has the best deal on Almond Butter!
leanna
hi this looks amazing but can i substitute the sugar for liquid stevia i am sugar free.
Megan Gilmore
Unfortunately I don’t use stevia anymore, so I can’t test the recipe that way to let you know how the substitution would work. Perhaps you could replace some of the sugar with applesauce and then sweeten the to your taste? Since the batter is vegan, you can taste as you go. Let us know what works for you!
Daryl
I was always a huge fan of brownies so I had never had blondies before, but I found out a couple of months ago that I’m allergic to chocolate and have tried a lot of new things of late to try to satisfy my sweet tooth — and these were pretty darn tasty! I subbed white chocolate for the dark chocolate chips, and since I also can’t have nuts I used sunflower seed butter. With all of the subbing I was a little leery of how they would turn out, but I’m definitely a fan. Not sure what’s next on my list of new things to try, but this will be a welcome addition to my rotation.
Eleanor
Do you measure the chia before or after grinding?
Megan Gilmore
I always measure after grinding.
Frances
Can you use flax seeds instead ?
JoAnn Billitti
i made these with crunchy almond butter and they were perfect! I will DEFINITELY keep these on top of the baking list!
Rosalyn
having company from out of town and I just made these they are delicious!!! And so easy!!!! I even made a second batch with peanut butter…for my hubby. ..and he didn’t even know they were paleo and vegan!