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Almond Butter Blondies taste like a deep-dish chocolate chip cookie without using flour! You can stir them together quickly using simple pantry ingredients.
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.
Think of them as brownies, only without the cocoa powder!
This Paleo recipe is naturally dairy-free and gluten-free, and you can make them without eggs if you need a vegan recipe. Try making it with sunflower seed butter or tahini for a nut-free option.
Need a vegan recipe?
Swap the eggs for one flax egg. This will give them a crumbly, gooey texture, so they’ll be more fragile, but still utterly delicious.
Ingredients You’ll Need
Almond butter replaces both the flour and oil in this recipe, so it’s naturally grain-free and gluten-free without using specialty flour, 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.
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.
How to Make Almond Butter Blondies
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 one cup creamy almond butter, 2 eggs (or one flax egg), a half cup coconut sugar, one teaspoon baking powder, one teaspoon vanilla extract, and a quarter teaspoon salt.
Stir until the batter looks thick and slightly greasy. Then, fold in a half cup of chocolate chips.
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 or flaky sea salt on top, then bake at 350ºF for 18 to 20 minutes, until the top looks puffed up and lightly golden.
(If you’re using a flax egg, they might need slightly more time.)
Remove them from the oven and let the blondies cool completely in the pan. They will be fragile while they are warm, but they will firm up as they cool.
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!
You can also store these in the freezer for up to 3 months.
Looking for more healthy dessert ideas? Try Almond Flour Brownies, flourless Banana Snack Cake, or the Healthiest Cookies Ever.
Ingredients
- 1 cup creamy almond butter
- ½ cup coconut sugar
- 2 large eggs (or use 1 flax egg)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate chips , plus more for topping
Instructions
- 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 glossy.
- 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 a few extra 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 18 to 20 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.)
Video
Notes
Nutrition
If you try these healthy almond butter blondies, please leave a comment and star rating below letting me know how you like them!
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
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.
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!!
I just used a blender and it was fine don’t leave the whole
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
These sound great, going to make some this afternoon! Do they need to be stored in the fridge?
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!
I’m wondering if you could replace the ground chia with ground flax for a flax egg instead?
Flax should work the same, I just find it leaves more of a “flax flavor” than chia seeds do.
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…
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.
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.
Could you use eggs instead of chia seeds?!
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!
Could flax seed be used on place of chia?
Yes, that should be fine!
I’ve only made them with eggs and they turned out yummy and moist.
how many eggs did you use?
how many eggs did you use Hannah? thanks
Different Hannah here – made with 1 egg. (1 chia egg generally = 1 egg).
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! ?
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.
Can it be done in a food processor?
lovely – thank you!❤️
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. ?
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!
Nope, still pregnant over here. I hope you and your kids enjoy the blondies this weekend! 😉
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.
Should chia seeds always be ground when using them in a dessert, etc.?
Also, congrats on your soon to be baby arrival!
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.