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+ servings
Dairy Free/gluten-free/Grain Free/Paleo/Refined Sugar Free

ALMOND BUTTER CHOCOLATE CHUNK BLONDIES

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Nicole Modic
SERVES 16 squares
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Ingredients

  • 1 3/4 cups almond flour
  • 1 cup coconut sugar
  • 2 teaspoon baking powder
  • 1 1/4 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!

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