Vegan Paleo Almond Flour Chocolate Chip Blondies
Chewy, fudgy blondies made with almond flour and coconut sugar for a naturally gluten-free and refined sugar-free treat. The almond butter base creates rich, buttery flavor while dark chocolate chunks add indulgent sweetness. Perfect for those following paleo or gluten-free diets, these blondies satisfy dessert cravings without compromising dietary goals. The simple one-bowl method makes them ideal for quick baking sessions when you need a crowd-pleasing dessert that feels both wholesome and indulgent.
Ingredients
- ½ cup almond butter or other favorite nut or seed butter
- ¼ cup coconut oil or vegan butter, melted
- ¾ cup coconut sugar
- 1 large egg or a flax egg to keep vegan
- 1 tablespoon vanilla extract
- 1 cup almond flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 ounces dark chocolate chunks or chips
Instructions
- 1
Preheat oven to 350°F and line an 8x8 inch square baking pan with parchment paper, then spray with nonstick spray
- 2
Whisk together almond butter, melted coconut oil, coconut sugar, egg, and vanilla extract until smooth and combined
- 3
Stir in almond flour, baking soda, and salt until just combined
- 4
Fold in chocolate chunks
- 5
Spread mixture evenly in prepared pan and bake for about 20 minutes or until lightly browned
- 6
Let blondies cool completely in the pan
- 7
Use parchment paper to lift blondies out of pan and place on cutting board, then cut into 16 squares
Tips
Use room temperature almond butter for easier mixing and smoother batter consistency
Press mixture firmly into pan corners to ensure even thickness and uniform baking
Cool completely before cutting to prevent crumbling and achieve clean square edges
Good to Know
Store in airtight container at room temperature for 2 days, refrigerate up to 1 week, or freeze up to 6 months
Can be made 1-2 days ahead and stored covered at room temperature
Serve at room temperature, cut into squares
Common Mistakes
Cool completely before cutting to avoid crumbling
Don't overbake to maintain fudgy texture
Substitutions
Vegan Options
Gluten-Free Swaps
FAQ
Can I make these vegan?
Yes, substitute the egg with a flax egg and use vegan butter instead of coconut oil for completely vegan blondies.
How long do these keep?
Store at room temperature for 2 days, refrigerate up to 1 week, or freeze for up to 6 months in airtight containers.
Can I use different flour?
Almond flour works best for paleo version, but you can substitute oat flour 1:1 though texture will be different.