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Almond Butter Blondies taste like a deep-dish chocolate chip cookie, without using flour! They are an easy one-bowl dessert that you can stir together in minutes. 

almond butter blondies sliced on white surface.

Why You’ll Love Them

They taste amazing. These gluten-free blondies taste like a nutty chocolate chip cookie, thanks to the use of almond butter. They have a thick, chewy texture studded with dark chocolate chips that makes them ultra-satisfying! 

They are easy to prepare. Just stir 7 ingredients together, then bake them in a brownie pan. It’s faster than scooping individual cookies!

They are customizable. If you prefer another nut butter, you can also use peanut butter, cashew butter, or even sunflower seed butter as the base of these blondie bars. For a vegan recipe, swap the eggs for flax eggs. (This gives them an almost gooey texture in the center.)

They are perfect for special diets. These Paleo almond butter blondies are naturally dairy-free and gluten-free, and you can make them without eggs if you need a vegan recipe. For a nut-free option, try making them with sunflowers seed butter or tahini.

Ingredients You’ll Need

almond butter blondies ingredients labeled in glass bowls.

Almond butter replaces both the flour and oil in this recipe, so it’s naturally grain-free and gluten-free without using specialty flours, like almond flour or coconut flour. Baking powder helps them rise in the center, but you can swap that for a half teaspoon of baking soda, if you prefer. 

You will also need some sort of oil for greasing the pan, such as coconut oil or cooking spray. If you lightly grease the baking dish, then press a piece of parchment paper into the bottom, the oil will hold the parchment in place, so it won’t wiggle around as you add in the batter. 

How to Make Almond Butter Blondies

1. Mix. 

Preheat the oven to 350ºF and prepare an 8-inch square baking pan by lightly greasing it with oil and pressing a piece of parchment paper into the bottom. In a large bowl, combine the almond butter, eggs (or flax eggs), coconut sugar, baking powder, vanilla extract, and salt. 

Stir well, until the batter looks thick and uniform, then fold in the chocolate chips.

almond butter blondie batter mixed in glass bowl.

2. Bake. 

Transfer the mixture to the prepared baking dish, then use a spatula to flatten the batter evenly into the pan. Sprinkle a few extra chocolate chips on top, then bake at 350ºF for 22 to 25 minutes, until the top looks puffed up and lightly golden. 

Remove the pan from the oven and let the blondies cool completely in the pan. They will be quite fragile while they are warm, but they will firm up as they cool. 

blondies before and after baking in glass dish.

3. Enjoy!

Use the parchment paper to lift the blondies out of the pan, then use a large knife to slice them into 16 squares. Just like baking brownies, the blondies will have a more tender texture in the center of the pan, and will be a little drier around the edges.

Serve the blondies at room temperature, then store any leftovers in an airtight container in the fridge for up to 5 days. They are delicious straight from the refrigerator, too! 

almond butter blondies stacked on black surface.

Frequently Asked Questions

Why are my blondies crumbly?

Blondies can tend to have a crumbly texture when sliced, especially when using a gluten-free recipe, like this one. This recipe has recently been updated to make the blondies more sturdy (hence the 2 eggs!), but if you make the vegan version, be prepared for a more tender, crumbly result… that’s still totally delicious.

Can I use a different sweetener?

This recipe works best with a granulated sugar, like coconut sugar, but you can use brown sugar or white sugar, if you keep that on hand. For a less-sweet blondie recipe you can use just a 1/2 cup, and the results are still tasty.

Did this recipe get updated?

Yes, this recipe was updated in February 2023 to make the blondies a little less crumbly, but you can find the original version here if you prefer that one!

Looking for more healthy dessert ideas? Try Almond Flour Brownies, flourless Banana Snack Cake, or the Healthiest Cookies Ever.

almond butter blondies sliced on white surface.

Almond Butter Blondies

4.88 from 64 votes
Almond Butter Blondies taste like a deep dish chocolate chip cookie, without using any flour! They are a quick & easy gluten-free dessert that you can whip up in minutes.
prep10 mins cook25 mins total35 mins



  • Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper. In a large bowl combine the almond butter, coconut sugar, eggs (or flax egg), vanilla, baking powder, and salt. Stir until the batter looks thick and uniform.
  • Fold in a ½ cup of the chocolate chips, then transfer the batter to the prepared baking dish. It will be very thick, so use the spatula or your hands to press it evenly into the bottom of the pan. Sprinkle the remaining ¼ cup of chocolate chips on top, if you'd like.
  • Bake at 350ºF until the blondies puff up and the center doesn't jiggle too much, about 23 to 25 minutes. Then remove them from the oven and let them cool completely in the pan, or for at least 1 hour. They will be very fragile while warm.
  • Use the parchment paper to help you remove the almond butter blondies from the pan, then use a sharp knife to cut them into 16 squares. Just like a large chocolate chip cookie, the center pieces will have a more gooey center compared to the outer edge pieces. Store any leftovers in an airtight container in the fridge for up to 1 week. (Or you can freeze them for up to 3 months.)



Nutrition information is for 1 of 16 bars, using the 2 egg option. This information is automatically calculated, and is just an estimate, not a guarantee.
Need to use a different nut butter? Try peanut butter (which is slightly drier in texture), cashew butter, or even sunflower seed butter, instead.
Need to use another sweetener? You might be able to use a 1/3 cup of honey, similar to my Peanut Butter Blondies recipe, or any other granulated sugar should work similarly. This recipe has not been tested with maple syrup, so experiment at your own risk.
Update Note: This recipe was updated in March 2023 to create slightly less-crumbly bars. If you prefer the original version made with ground chia seeds or flax seeds, you can find that here.


Calories: 172kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 57mg | Potassium: 209mg | Fiber: 3g | Sugar: 6g | Vitamin A: 36IU | Calcium: 74mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: almond butter blondies

If you try these healthy almond butter blondies, please leave a comment and star rating below letting me know how you like them!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. 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 🙂


    1. 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.

  2. 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!!

  3. 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

    1. 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!

  4. 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…

    1. 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.

      1. 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.

    1. 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!

  5. 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! ?

    1. 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.

      1. 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. ?

  6. 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!

      1. I was wondering why everyone was talking about chia seeds and then looked at the original recipe and now it makes sense! I always sub one egg with a flax egg and it turns out great. I’m making this tomorrow for sure.

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

    Also, congrats on your soon to be baby arrival!

    1. 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.