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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!
Love these! I made them with cashew butter instead and they turned out great – a little mushy so I put them in the freezer for future eating – hoping they will stay together a little better.
I did not grind the chia and didn’t really notice it once it was cooked – for anyone else who has asked this same question.
I made these yesterday with homemade almond butter. My husband is crazy about them, which makes me happy because he must now watch his cholesterol levels a bit more closely. Not only are these blondies good for him, but they taste like a real decadent treat! Thank you so much Megan!
I used honey instead of coconut sugar and they were perfect. The best blondie recipe ever.
How much honey did you use? I don’t have coconut sugar so I’m looking for a substitute.
I think 1/4 cup of honey would work for the almond butter version! I use 1/3 cup honey for my peanut butter blondies.
I just want to share my son in law will not eat nor try anything especially with coconut. I finally had my daughter make your recipe double chocolate brownie.
He said they were the best he had ever eatten.
My daughter was shocked he chose it over her mini nilla vanilla cupcakes!!
THANKS YOU!!
Hope you and baby will be fine!!
I’m so happy to hear that! Those brownies are addictive. 😉
I just made these yesterday with what I had on hand. I used an egg instead of chia and added some coconut oil ( about 2 tbsp). I thought they turned out really good, but my family thought they were a bit crumbly ( maybe a bit more oil or chocolate would help to hold them together more). They aren’t big almond butter fans……..so I might try peanut butter. Thanks for the yummy recipe!
I did half peanut butter and half almond butter! Turned out great!
These were delicious! I made them as soon as I saw the recipe posted and wow, they were a hit with my husband and my coworkers today. I even snuck one this morning at breakfast time. Thanks for always introducing your readers to great food and ingredients – I had never used coconut sugar before, and now it will be a staple in my house.
has anyone tried this with sunflower butter? I have this and no almond butter
Wonderful. Easy & delicious. A bit crumbly but I’ll put up with that! Made almond butter at home (I do this anyway – part roasted and part raw).
Would this recipe still work in terms of structure without the 1/2 cup of sugar?
I have no idea– you’ll have to let us know if you try it!
I have blood sugar issues and do better with honey & maple syrup(and ommit chocolate), any tips when using liquid sweetener instead? Thank you Megan! Congrats on your upcoming arrival, wishing you a smooth delivery & transition!
Did you try this with maple syrup or honey? I’m curious to try it with either.
Try monk fruit. It comes granulated so it should be pretty close. I have not tried this but everything else I have used it in has worked out.