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