Almond Butter Blondies taste like a deep-dish chocolate chip cookie, without using flour! They are an easy one-bowl dessert that you can stir together in minutes.
Why You’ll Love Them
They taste amazing. 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 that makes them ultra-satisfying!
They are easy to prepare. Just stir 7 ingredients together, then bake them in a brownie pan. It’s faster than scooping individual cookies!
They are customizable. 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. For a vegan recipe, swap the eggs for flax eggs. (This gives them an almost gooey texture in the center.)
They are perfect for special diets. These Paleo almond butter blondies are naturally dairy-free and gluten-free, and you can make them without eggs if you need a vegan recipe. For a nut-free option, try making them with sunflowers seed butter or tahini.
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 flours, 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.
You will also need some sort of oil for greasing the pan, such as coconut oil or cooking spray. If you lightly grease the baking dish, then press a piece of parchment paper into the bottom, the oil will hold the parchment in place, so it won’t wiggle around as you add in the batter.
How to Make Almond Butter Blondies
1. Mix.
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 the almond butter, eggs (or flax eggs), coconut sugar, baking powder, vanilla extract, and salt.
Stir well, until the batter looks thick and uniform, then fold in the chocolate chips.
2. Bake.
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 on top, then bake at 350ºF for 22 to 25 minutes, until the top looks puffed up and lightly golden.
Remove the pan from the oven and let the blondies cool completely in the pan. They will be quite fragile while they are warm, but they will firm up as they cool.
3. Enjoy!
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!
Frequently Asked Questions
Blondies can tend to have a crumbly texture when sliced, especially when using a gluten-free recipe, like this one. This recipe has recently been updated to make the blondies more sturdy (hence the 2 eggs!), but if you make the vegan version, be prepared for a more tender, crumbly result… that’s still totally delicious.
This recipe works best with a granulated sugar, like coconut sugar, but you can use brown sugar or white sugar, if you keep that on hand. For a less-sweet blondie recipe you can use just a 1/2 cup, and the results are still tasty.
Yes, this recipe was updated in February 2023 to make the blondies a little less crumbly, but you can find the original version here if you prefer that one!
Looking for more healthy dessert ideas? Try Almond Flour Brownies, flourless Banana Snack Cake, or the Healthiest Cookies Ever.
Almond Butter Blondies
Ingredients
- 1 cup creamy almond butter
- 1/2 cup coconut sugar
- 2 large eggs (or use 1 flax egg)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
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 uniform.
- 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 the remaining ¼ cup of 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 23 to 25 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!
Should chia seeds always be ground when using them in a dessert, etc.?
Also, congrats on your soon to be baby arrival!
Thanks! They don’t have to be, but I prefer them ground so that there is no trace of their texture… otherwise they remind me of little tapioca pearls.
Thank you! Thank you so much! When you talked about these bars the other day, they sounded so good. I was afraid you would go into labor before you had the chance to share the recipe. Of course, I am out of almond butter so I have to wait until I go shopping to make them. I think my kids will love these for a Labor Day treat. I hope all of those dates you have been eating will pay off during your labor!
Nope, still pregnant over here. I hope you and your kids enjoy the blondies this weekend! 😉
I was wondering why everyone was talking about chia seeds and then looked at the original recipe and now it makes sense! I always sub one egg with a flax egg and it turns out great. I’m making this tomorrow for sure.
these look amazing! though I’m currently in low THIOL diet that restricts chocolate! I’m assuming that the chocolate chips are not acting as a bonding agent but more for extra flavor? have you ever made this recipe without chocolate chips? thanks! ?
Yes, the chocolate chips are just for flavor. You can leave them out if you like, or use something else for some added texture, like raisins or chopped nuts.
Can it be done in a food processor?
lovely – thank you!❤️
I made these and they were delicious! I love them! Thank you for this great recipe, I plan on trying some of your other recipes as well. ?
Could you use eggs instead of chia seeds?!
I haven’t tried that for this particular recipe, but I find that eggs usually make the result a little drier in texture, so they won’t be quite as moist and chewy. I think they would still taste good, though!
Could flax seed be used on place of chia?
Yes, that should be fine!
I’ve only made them with eggs and they turned out yummy and moist.
how many eggs did you use?
how many eggs did you use Hannah? thanks
Different Hannah here – made with 1 egg. (1 chia egg generally = 1 egg).
Help! I’m at the end of my grocery budget and have 20.00 left for the rest of the month. I don’t want to go over my budget. Trying to be disciplined. Any suggestions? What are some ideas that are flexible that you could add whatever you have on hand to make something? I made a frittata earlier on and a chili since anything can go in there. But my new budget doesn’t start till Thursday…. So far I have tomato soup and grilled cheese and broccoli cheese quinoa/rice casserol…
It totally depends on what is already in your fridge and pantry– perhaps a stir-fry made from rice and frozen veggies? A frittata leftover sounds like a delicious meal anytime. Soups are a great way to stretch any veggies left in your fridge, too, and beans or lentils are a great filling option if you have those on hand.
Thanks! Gah! I know. It means I need to find easy and flexible recipes that don’t call for overly specific ingredients. -soups, sheet pan suppers, chili, sloppy joes, frittatas are some of my go to ideas when it’s the end of the month. I like your stir fry idea! That’s easy and simple. I call these things “everything but the kitchen sink” meal ideas.
I’m wondering if you could replace the ground chia with ground flax for a flax egg instead?
Flax should work the same, I just find it leaves more of a “flax flavor” than chia seeds do.
These sound great, going to make some this afternoon! Do they need to be stored in the fridge?
I didn’t store mine in the fridge, and they lasted about a week in an airtight container. If you want to store them longer than that, I’d use the fridge!
Are they ok to freeze in a container, I tend to have a few different snacks in the freezer so I can alternate lunch boxes. Thx
Hi Megan.. I don’t have a coffee grinder so I was wondering if I should leave the chia seeds whole or not. Thanks I can’t wait to make this..tomorrow!!
I just used a blender and it was fine don’t leave the whole
Hi Megan!
I just made this and it puffed up a lot during baking. It seems that the middle didnt cook as well as it should because it was so puffy. I tried to pat it down a few times and continue baking but was afraid to burn it. This has happened before with other recipes I try! Do you know why that could be happening?!
Thanks so much! They still tasted really good btw 🙂
Best,
Nicole
It’s normal to puff up while baking, and it’s also pretty normal for a brownie or blondie to be a little softer in the center, since the edges will bake faster– that’s what usually makes the centers the best part! Just make sure they cool 100% before cutting into them, because they will be gooey until completely cool. You don’t really have to worry about under-baking these, since they’re egg-free, too.
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.
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!
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).
has anyone tried this with sunflower butter? I have this and no almond butter
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.
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!
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 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 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!
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.
These are the BEST paleo dessert ever. Made them twice already. My favorite chocolate fix!
These are the BEST paleo dessert ever. Made them twice already. My favorite chocolate fix!
Made these tonight with half natural peanut butter and half almond butter. I used Swerve as my sweetener and used slightly less than the 1/2 cup. They were plenty sweet for us. I used chopped 85% chocolate bar instead of the chocolate chips but I think I’d like the Blondies as well without the chocolate.
Will definitely make these again. They mixed together easily and quickly and were easy to pat into the parchment paper-lined pan. I may try to half the recipe next time and bake in a smaller pan. There is just 2 of us so we don’t need the whole pan.
Thanks for the yummy recipe!
Oh my gosh, these are so amazing!! I have made two batches so far. The first with chocolate chips and the second without. Both were delicious!!! I ran out of almond butter so in the second batch I subbed a little bit of peanut butter to make a full cup. They came out just wonderfully! These are without a doubt my new favorite dessert! Thank you so much for the recipe!
Loved this recipe. I was wondering if you have the nutritional breakdown for this recipe and the others posted on your website? It would be helpful to see the calories and other elements.
I don’t, but you can easily calculate the nutrition info using the free tool on MyFitnessPal.com. (They calculate for you if you just copy and paste the URL from any recipe website.)
Duuuuude these were the best thing I have ever made off of Pinterest!!! I used cashew butter instead because I was out of almond butter. Was amazing still! THANK YOU!
These were so delicious!! I am on a paleo diet but I have such a sweet tooth and this is perfect 🙂 I also substituted ground flax instead of using the chia seeds and it tasted great! my only issue was they tend to crumble and fall apart on me. I made them in muffin tins, maybe that was the problem… but they just completely broke apart on me. But regardless, I will continue to make these over and over again!
These are AMAZING!! I will put these on my favorites list for sure. My kids, husband and dad had no idea they were Paleo and vegetarian with all wholesome ingredients. I love that I can use your recipes and totally fool them! We all loved these blondies! Thanks for making eating healthy so yummy and tasty!
Made these last night. Tis the new year and time to eat healthy! My whole family loved them. Even my super picky daughter who bakes. Win1
The smell drew them from their bedrooms, so they were crumbly as not completely cooled. I popped the leftovers in the fridge and hope this will firm up the rest. If not, I’ll be happy to try again! 😀
I had to use turbinado sugar as no coconut sugar in house. They were very sweet!
I recently started on a paleo diet and was feeling a bit deprived (I typically eat a lot of sweets). Made these blondies last night and they came out delicious! Helped so much to keep me on track with my diet but still be able to enjoy a good treat. Thank you for this recipe!! The only problem I had was they came out super crumbly and when I sliced them didn’t really stick together… any advice for next time?
These were great! My husband, who is not paleo or grain free or anything said, “These are the best things ever! Where did you get this recipe? When are you going to make these again?? Can you make them again?” that’s saying something 🙂
Ha, I’m glad you both enjoyed them! 😉
Hi, this recipe looks amazing! I’m on the keto diet and I was just wondering if you had nutritional value on it? Thank you!
These are amazing! I used chia seeds from The Bulk Barn. They did crumble once done, and cut into squares, but it didnt matter. SUPER YUMMY. My husband was eating them with a spoon out of the pan while they were warm! Making these over and over again. FYI: Costco has the best deal on Almond Butter!
hi this looks amazing but can i substitute the sugar for liquid stevia i am sugar free.
Unfortunately I don’t use stevia anymore, so I can’t test the recipe that way to let you know how the substitution would work. Perhaps you could replace some of the sugar with applesauce and then sweeten the to your taste? Since the batter is vegan, you can taste as you go. Let us know what works for you!
I was always a huge fan of brownies so I had never had blondies before, but I found out a couple of months ago that I’m allergic to chocolate and have tried a lot of new things of late to try to satisfy my sweet tooth — and these were pretty darn tasty! I subbed white chocolate for the dark chocolate chips, and since I also can’t have nuts I used sunflower seed butter. With all of the subbing I was a little leery of how they would turn out, but I’m definitely a fan. Not sure what’s next on my list of new things to try, but this will be a welcome addition to my rotation.
Do you measure the chia before or after grinding?
I always measure after grinding.
Can you use flax seeds instead ?
i made these with crunchy almond butter and they were perfect! I will DEFINITELY keep these on top of the baking list!
having company from out of town and I just made these they are delicious!!! And so easy!!!! I even made a second batch with peanut butter…for my hubby. ..and he didn’t even know they were paleo and vegan!
I made these for my daughter’s tween game night. They were a huge hit! The girls and parents all raves. Definitely will be a new go to fav! I substituted unsweetened vegan chocolate chips and added extra coconut sugar. Delish!
Thanks for the recipe! I was wondering if I could replace coconut sugar with maple syrup?
They won’t have the same texture, since the granulated sugar is dry and helps provide bulk. Maybe try using a little less maple syrup? Let us know if you have any luck!
Dang! I made these and they are almost indistinguishible from cc cookie dough non vegan blondies. I have no clue how that is possible without any kind of flour, but they turned out perfect…even subbing flax for chia seeds and agave for coco sugar. High praise for this recipe.
Wow! I was a bit skeptical of these working but they taste amazing. I subbed an egg for the chia/water mixture as I’m not vegan. I also couldn’t figure how how these could fill a 9-inch pan so I baked them in a 9×5 loaf pan. They are delicious! I love having a treat I can feel better about and it was so simple to make.
If you use baking powder, you will not have the green color.
One of my favorite Detoxinista recipes! I substitute 1 egg instead of the Chia seeds and water and they are perfectly soft and chewy. A huge hit in our family!
I’m so glad you enjoyed them!
Hi I just tried making this and the Blondie’s are cooled but not very sturdy. They are too soft and crumbly to pick up and I can’t properly cut them.
Can something else be used besides chia seeds?
Flax seeds work, too!
I’m plant-based and been looking for a healthy blondie recipe. Thank you so much.
Chocolate brownie delish.
Hi there! I was wondering… Do you think this recipe would be okay to prep beforehand, store in fridge, and bake when ready to eat?? Thank you!!
Yes, I think that would probably work!
Hi, pertaining to more of Keto style, did the dark chocolate chips you used have sugar in them? I’m wondering if using unsweetened dark chocolate chips would work if adding the coconut sugar? I don’t want it to turn out bitter.
Yes, I do use dark chocolate chips with a little sugar in them (I use 70-85% dark chocolate), but you could use cocoa nibs or unsweetened chocolate if you don’t mind them being less sweet. Unsweetened chocolate is pretty bitter, so another option would be to swap the chocolate for something else– maybe chopped pecans?