READ MORE
These chewy almond butter blondies are absolutely delicious, it’s hard to believe they are actually healthy. They are made with almond flour, coconut sugar, and lots of creamy almond butter, for a perfect gluten free and paleo treat! I can’t wait to hear what you guys think!
The month is September 2020, and over here in California, most everything is still closed due to COVID-19. I have had my ups and downs (mostly downs!!), because I am a super independent person and it’s been quite the adjustment for me to have my freedoms taken away. Ok, my freedom hasn’t been TAKEN AWAY, I simply mean that I am proactively choosing to stay home more often to minimize my risk, but in doing so, it’s been tough at times. I am human, ok?! We all adapt differently, and I think we need to honor and respect where we are on our individual journeys.
The silver lining is that I have been baking a lot. I have been recipe testing A LOT. Last year at this time, I pushed out a few pumpkin recipes and barely a single Thanksgiving recipe. But not this year. You guys I am so pumped to roll out the first ever Kalejunkie Thanksgiving dishes, in a few weeks. To know me is to know that Thanksgiving foods are actually NOT my favorite, but I created some new recipes that have turned me into a Thanksgiving person.
But I digress. Let’s chat about these amazing ALMOND BUTTER CHUNK BLONDIES! They are insanity. I honestly don’t even know how else to describe them, other than to say that they are perfectly chewy, soft, and packed with chocolate goodness. And, if almond butter isn’t your jam, then you can easily substitute for peanut butter or cashew butter! Your wish is my command!
Ingredients in these Almond Butter Chocolate Chunk Blondies?
These blondies are made with super simple ingredients, making them the perfect paleo friendly and gluten free treat:
-
Almond flour – I use almond flour in almost all my baking and I just love it, because it’s an easy way for me to sneak in the healthy fats and protein. In this recipe I didn’t test other flours, so if you try, just be sure to report back and let me know how they turn out!
-
Coconut sugar – In this recipe, I love coconut sugar, mostly for texture. You can substitute for maple syrup, though you might have to adjust the baking time (longer) by about 5 minutes. If you are looking for a healthier sweetener, another option is using Purecane, which is fantastic in baking!
-
Baking Powder – You need this so they rise!
-
Almond Butter – I love the almond butter in this recipe, and that’s what keeps this recipe paleo friendly. But if you like other nut butters, feel free to substitute.
-
Vanilla Extract – Why? Because you need the vanilla!
-
Eggs – I haven’t tested this recipe with flax eggs, but it should work if you substitute the three eggs for three flax eggs
-
Chocolate – In all my recipes that call for chocolate, I almost always use chocolate chips. In this case, I loved using a chocolate bar that I roughly chopped. When the blondies bake, the chocolate spreads and covers more of the blondies — which I just love!
Storage Information for Almond Butter Chocolate Chunk Blondies
Okay, so you made a big batch of blondies, now what? I’m sure you are tempted to eat them all, and if that is the case, enjoy them! But if you want to store them for later, you can easily do that too. Because these almond butter blondies are gluten free and don’t contain regular flour, they tend to hold more moisture than regular blondies. You can leave them out, on the counter, for a day or two, but then you should store them in the refrigerator. They will stay nice and fresh in the fridge for up to one week.
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories!
Ingredients
- 1 ¾ cups almond flour
- 1 cup coconut sugar
- 2 teaspoon baking powder
- 1 ¼ cups almond butter (creamy and liquidy kind!)
- 1 teaspoon vanilla extract
- 3 eggs
- 1 dark chocolate bar (chopped or 1/2 cup dairy free chocolate chips)
Instructions
- Preheat oven to 350.
- Line an 8x8 baking dish with parchment paper and set aside. Note, be sure to grease the inside of the baking dish first, so the parchment paper sticks and doesn’t move!
- Set you baking dish aside.
- Grab a medium size bowl, and add all the dry ingredients — whisk until incorporated!
- Next, grab another medium size bow, and add the wet ingredients — whisk until incorporated.
- Pour the bowl with the wet ingredients into the bowl with the dry ingredients, mixing together until just incorporated.
- If using the bar of chocolate, be sure to crush it into chunks and then add it to the batter. If you are using chocolate chips, then just add those to the batter.
- Next, transfer the dough to the baking dish, using a spatula to make sure it’s even.
- Sprinkle extra chocolate on top if you’d like (I always do!).
- Bake for 20 minutes.
- Remove from oven. Let cool completely.
- Slice into 16 small squares.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
WHAT DID YOU THINK?
Rate + Review
These came out so delicious. Since I am new in the vegan/paleo/gluten free recipes, I have a few questions:
I bought a jar of almond butter, which I considered was liquidy (I read the ingredients and chose one that had almonds as the ONLY ingredient).
Everything was fine until I started mixing the butter with the eggs. The mixture got pretty thick, and when I poured it over the dry ingredients, I had to use a hand mixer! Why was that? Any clue?
Did I choose the wrong butter? If so, do you have any special brand I could use, while I practice making my own butter? I thought that maybe adding a bit of coconut oil to soften?
They came up delicious and moist anyway. Had to bake for 30 minutes though (maybe there’s something wrong with my oven, who knows, but 20 mins at 350 F didn’t work for me).
Appreciate the comments!! Remember these are my first paleo blondies!!! 😀
YUM! I ran out of almond flour and topped it off with coconut flour and they still came out great (if I do say so myself)! Thank you for the recipe!
I’m so glad it worked out well, Stefanie!