Blondies are one of my favorite dessert mash-ups. Kind of like a chocolate chip cookie, kind of like a brownie, all kinds of awesome.
I made these blondies with a big serve of almond butter and almond flour, making them grain-free with a good amount of plant-based protein. I haven’t tried these with peanut butter yet but I bet a one to one swap for the almond butter would be delish.
I used regular eggs here, but feel free to use two chia “eggs” instead (1 chia egg = 1 tablespoon ground chia seeds + 3 tablespoons of water) to make it vegan. You can also sub coconut sugar for brown sugar for a low glycemic option. I love coconut sugar, but didn’t have any in the house when I made these and liked the flavor thre brown sugar added.
These almond butter blondies have 10 ingredients, come together in one mixing bowl and bake in under 30 mins. They’re a healthy-ish treat that feels super satisfying.
Almond Butter Blondies
10 ingredients, gluten-free, grain-free blondies.
- ¼ cup coconut oil, melted
- 1 cup almond butter
- ½ cup brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 ½ cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 ounces dark chocolate, broken up or cut up into small pieces
Preheat oven to 350°F. Prepare a loaf pan or a square (8-inch x 8-inch) pan by greasing it with coconut oil.
In a large mixing bowl, combine coconut oil, almond butter, brown sugar, eggs and vanilla and whisk together to combine. Add almond flour, baking soda, cinnamon and salt to the bowl and incorporate with a rubber spatula. Fold in chocolate.
Transfer to the prepared baking pan. Place in the oven for 15 minutes. Rotate pan 180 degrees and cook for another 10 minutes. Allow to cool fully before removing from the pan and cutting into squares (if you used a square pan) or triangles (if you used a loaf pan).