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.
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 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.
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.
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!
Frequently Asked Questions
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.
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.
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
Ingredients
- 1 cup creamy almond butter
- 1/2 cup coconut sugar
- 2 large eggs (or use 1 flax egg)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
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 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.)
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!
I used tahini & flaxseed & these were delicious!!!
Yummy! these blondies are the best. Easy to make. Made the quinoa salad also. Love it.
These are incredible!!!
Can Swerve be substituted for the coconut sugar?
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.
Delicious! And healthy ingredients. But even after cooling down for seven hours, including being refrigerated, they don’t hold together when being cut…
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!
I measure after grinding!
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.
Could I use unsweetened applesauce to replace the chia egg?
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.
My friend made them this weekend, and they were excellent!
These are phenomenal! I didn’t have chocolate chips so I used pieces of a dark chocolate bar.
Fantastic! Turned into one of our all-time favorites! Thank you for posting.
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.
Can I use shredded coconut instead of coconut sugar? Will the brownies still taste the same?
No, they won’t taste the same or have the same texture. Another type of sugar would be more similar, though sweeter.
can you use granulated sugar in this recipe?
Tasted great! My only thing is that they came out slightly flat. Am I doing anything wrong?
These are delicious and so simple!!
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!
Oh my goodness! These are SO good! Super quick and easy. Thank you Megan!
Just made these…DELICIOUS!!! I will be making these again…and again! ❤️
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.
My boyfriend and Dad are obsessed with this recipe! Literally make it every couple weeks! Thank you so much for all the great content.
Used a flax egg because it’s what I had around. Added a bit of baking powder and decreased the amount of chocolate chips called for. Baked in an 8 by 8 pan for thicker brownies. Took 20 minutes. OMG so good.
These were so good, even the kids and full fledged meat eaters loved them. I did attempt to grind the chia seeds (first in my blender, then the food processor, then the coffee grinder,kind of a hassle). but they looked the same after, so this time I am going to skip that part. Hopefully they are just as good.
I baked these last night and I cut back slightly on the chocolate chips. I used chia flour to create the vegan egg. They are very tasty but super sweet.
Sooo delicious! I was apprehensive when my daughter in law made them but I’m sold!
Phenomenal!!!
Glad you liked them!
Not sure what I’m doing wrong. These keep coming out crumbly instead of chewy. I’ve tried using a egg instead of flax. No much. I used to use the peanut butter blondie recipe with almond butter and they used to come out amazing. Now I can’t replicate. Any help would be appreciated.
Mine are also very crumbly, would love to hear any tips if people have ideas!
I followed the recipe, but I don’t have ground chia seeds or a grinder so I used whole chia seeds.
Made these today. So easy, and delicious! Thanks for a great recipe!
Amazingly delicious! Will definitely make these again. ThankS for a great recipe!
Can I use regular sugar instead of coconut sugar? Will it turn out same?
Texture wise I think they will turn out, but they will be a little sweeter if you use regular white sugar.
This looks so good! I this batter good with any other mix-ins?
Thanks for sharing! Do they keep long?
I’ve never had a batch last longer than 3 days because we eat them so fast. But, I imagine they could be stored for at least a whole week in the fridge if you store them in an airtight container.
Yummy quick recipe, made for a friend’s birthday!! Sadly I didn’t have coconut sugar so I subbed 1/3 cup of light brown sugar and it was perfect! Consistency is perfect if you let it completely cool as the recipe states. 🙂 saving this one for sure!!!
Can dates be substituted for sweetness in this recipe?
I haven’t tested that yet, but you might start with my date sweetened cookies recipe for a start: https://detoxinista.com/vegan-peanut-butter-date-cookies/
I made these with half PB and half tahini in place of full AB. The taste was AMAZING. They tasted like Reese’s peanut butter cookies.
The only thing is that I baked them for even over half hour (I’d say 35 mins even) and the texture still didn’t firm up. It was crumbly and fudgey.
I wonder if using PB and tahini has anything to do with that? Or does the position in the oven matter? I put it in the lowest rack.
Either way, I’d make these again, and hope I’ll get better luck with the texture next time.
I made these tonight and they were SOOOO freakin GOOD! Like when u said they taste like mrs fields u were not lying! So so sooo yummy! Thanks sooo much ! You are bomb!
These are my favorite sweet treat to make. No eggs or flour. I can’t eat nuts, so I make them with sunflower seed butter. Sometimes add mini chocolate chips, sometimes cacao powder. We like them from the freezer. Super chewy. There are only 2 of us, so sometimes I make 1/2 recipe in a small Pyrex dish so we don’t over do it. Amazing the baked goods Megan has invented without flour and eggs!
Guys, I never comment on recipes. I mean…this might actually be my first time, and I’ve been cooking with Pinterest for over a decade.
BUT—these are so unbelievably good, I had to come back and say so. Easy, comes together SO fast (unlike most recipes where I scoff at their “only 5 minutes” and assume it’ll take 3 times as long), simple ingredients for a Paleo household like ours…
Crazy delicious.
I’m so glad you loved them, Hannah! Thanks for coming back to let me know. I appreciate it!
Mmmm yummy!!! I just made these with crunchy peanut butter and brown sugar because that’s what I had at home and boy are they good! I chopped up a Zazubean vegan dark chocolate bar with banana toffee in place of chocolate chips. They made perfect cookies and my partner said they’re in his all time top 10 cookie experiences of all time.
Mine came out more like brownies as I chopped up the chocolate a bit smaller. I used a pestle&mortar to grind the chia seeds with a little water as l don’t have a spice grinder. Very delicious, gooe chocolatey sweet treat.
These look so yummy! Just wondering why there’s baking soda, as there isn’t anything acidic like yogurt, buttermilk etc to react with it? Does it help make these gooey and soft?
I made it, it’s very crumbly. The taste is ok but I was really looking forward to the gooey inside and there is none. I have to eat the crumbles with a spoon. I followed the recipe exactly, except subbed monkfruit golden sugar for coconut sugar.
Hello,
These look so good. Can I omit the chia seeds?
Thanks,
Karen
These were so good and so easy to make! I needed to use cane sugar because I am allergic to coconuts but they still turned out great!
I’ve made these several times. Always turn out perfectly!
These blondies are a staple treat in our home. They are so simple to make – I often pop them in the oven while we’re eating dinner. They cook and are super fresh when we’re ready for a post-dinner sweet!
Hi Megan,
I was just wondering since you have a separate recipe for gluten free blondies which ingredient makes this one the non gluten free recipe? I cannot do the eggs so I will use this recipe again but I was stumped looking up each ingredient and they were all saying gluten free. Which one did I miss? Thank you!
Hi Autumn! This recipe is gluten-free. Soon there will be clear labels on my website that show when something is gluten-free or dairy-free, but for now, almost all of the recipes on my website are gluten-free, anyway.
Holy cow. So simple and yummy like all if your recipes. I’ve been cooking from your site for years and it never disappoints. Thanks for your creative, easy and healthy recipes
These are UNREAL!!! I am shocked at how good they are. I used maple syrup instead of coconut sugar because I didn’t have any. Mine came out with a cake texture and are perfect!!
This recipe is not the same as the one that used to come up when clicking on the pin. Do you have the old recipe ?
This one is very close to the original, but I saved the original printable recipe here if you need it! It will always be available in the notes under the recipe. 🙂