Paleo & Vegan Almond Butter Blondies

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

almond butter 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.

almond butter blondies in the oven

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.)

almond butter blondies
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 39 votes
Paleo & Vegan Almond Butter Blondies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
A decadent grain-free cookie-like bar.
Course: Dessert
Servings: 16
Calories: 162 kcal
Author: Detoxinista.com
Ingredients
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.

Recipe Video

Per Serving: Calories: 162, Fat: 11g, Carbohydrates: 12g, Fiber: 2g, Protein: 4g

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? 

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Comments

Elizabeth

My boyfriend and Dad are obsessed with this recipe! Literally make it every couple weeks! Thank you so much for all the great content.

DeAnn Jurgensen

I’ve been making these for several months. They are so delicious and easy. I make really awesome conventional cookies for my husband, but I actually prefer these. They are sweet, but also rich and fudgey. I add some mini dark chocolate chips.

Diane

Just made these…DELICIOUS!!! I will be making these again…and again! ❤️

Sarah

Oh my goodness! These are SO good! Super quick and easy. Thank you Megan!

Kelly

These are awesome! I used default
Sugar and they were awesome! I also used 1/2 peanut butter and almond butter ! Super awesome texture and crunch!

Tracy

These are delicious and so simple!!

Judy

can you use granulated sugar in this recipe?

Mia Banks

Can I use shredded coconut instead of coconut sugar? Will the brownies still taste the same?

    Megan Gilmore

    No, they won’t taste the same or have the same texture. Another type of sugar would be more similar, though sweeter.

DeAnn

I have now made these twice. They are AWESOME! I have to remind myself that just bc they’re made of healthier ingredients than conventional cookies, they are not low calorie. They have a deep, rich flavor and excellent texture. This is a great recipe.

Nancy

Fantastic! Turned into one of our all-time favorites! Thank you for posting.

Kathleen

These are phenomenal! I didn’t have chocolate chips so I used pieces of a dark chocolate bar.

Sky

Could I use unsweetened applesauce to replace the chia egg?

    Megan Gilmore

    I haven’t tried that, but I don’t think applesauce has quite the same binding power as the chia egg. In my experience, applesauce works as an egg replacement in baked goods made with wheat flour, but is trickier with gluten-free and flourless baking.

Ellen Lederman

As much as I love regular brownies, sometimes it’s nice to vary it and these are perfection! Great texture and taste, easy to make. The chia seeds in it are different—more used to using flax, but ground chia is supposed to be quite healthy. Thanks so much for a great recipe.

Sasha

Hey! Do you measure the chia seeds before or after you grind them? I put one Tbsp in the spice grinder… but once ground it equally quite a bit more than 1 Tbsn… Thanks!

Kathy

Can Swerve be substituted for the coconut sugar?

    Megan Gilmore

    I’ve never worked with it, so I can’t say for sure, but if it’s the type of thing that can be subbed 1-for-1, then I imagine it might work.

Melissa Jodoin

These are incredible!!!

Lisas

Yummy! these blondies are the best. Easy to make. Made the quinoa salad also. Love it.

MacKenzie

I used tahini & flaxseed & these were delicious!!!

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