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.
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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.
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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.
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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.
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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.)
Need to use a different nut butter? Try peanut butter (which is slightly drier in texture), cashew butter, or even sunflower seed butter, instead.
Need to use another sweetener? You might be able to use a 1/3 cup of honey, similar to my Peanut Butter Blondies recipe, or any other granulated sugar should work similarly. This recipe has not been tested with maple syrup, so experiment at your own risk.
Update Note: This recipe was updated in March 2023 to create slightly less-crumbly bars. The cook time has also been lowered slightly, to prevent the bars from drying out. If you prefer the original version made with ground chia seeds or flax seeds, you can find that here.
Calories: 172kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 57mg | Potassium: 209mg | Fiber: 3g | Sugar: 6g | Vitamin A: 36IU | Calcium: 74mg | Iron: 2mg
If you try these healthy almond butter blondies, please leave a comment and star rating below letting me know how you like them!