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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.
Paleo & Vegan Almond Butter Blondies
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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!
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Reader Feedback: What’s your current go-to dessert to serve to company?
MacKenzie
I used tahini & flaxseed & these were delicious!!!
Lisas
Yummy! these blondies are the best. Easy to make. Made the quinoa salad also. Love it.
Melissa Jodoin
These are incredible!!!
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.
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!
Megan Gilmore
I measure after grinding!
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.
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.
Kathleen
These are phenomenal! I didn’t have chocolate chips so I used pieces of a dark chocolate bar.
Nancy
Fantastic! Turned into one of our all-time favorites! Thank you for posting.
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.
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.
Judy
can you use granulated sugar in this recipe?
Tracy
These are delicious and so simple!!
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!
Sarah
Oh my goodness! These are SO good! Super quick and easy. Thank you Megan!
Diane
Just made these…DELICIOUS!!! I will be making these again…and again! ❤️
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.
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.
Kristin
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.
Brigid Avery
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.
Sharon
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.
Danielle
Sooo delicious! I was apprehensive when my daughter in law made them but I’m sold!
Eri
Phenomenal!!!
Megan Gilmore
Glad you liked them!
John
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.
Kimberly Hewitt
Made these today. So easy, and delicious! Thanks for a great recipe!
Kimberly Hewitt
Amazingly delicious! Will definitely make these again. ThankS for a great recipe!
Preshita
Can I use regular sugar instead of coconut sugar? Will it turn out same?
Megan Gilmore
Texture wise I think they will turn out, but they will be a little sweeter if you use regular white sugar.
Suzanne
This looks so good! I this batter good with any other mix-ins?
Vanessa
Thanks for sharing! Do they keep long?
Megan Gilmore
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.
Mrs. E
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!!!
Megan K
Can dates be substituted for sweetness in this recipe?
Megan Gilmore
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/
Sushma
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.