These Paleo Almond Butter Blondies are rich, ultra fudgy, and so delicious! Egg free, vegan, gluten free, dairy free, but no one will be able to tell!
My Paleo Pumpkin Blondies are well loved, but it was time for a traditional version. These are so easy to make and everyone will go crazy for them! Despite their dark color, they are blondies not brownies, there is no cacao powder in them. The coconut sugar and almond butter make them a little dark in color.
My husband brought these to work and I was a little worried a whole bunch of guys would turn their nose up at healthy blondies, but they were gone in an instant. Everyone raved about them and couldn't get enough!
Egg Free and Nut Free
Applesauce is used in place on an egg and it adds a little sweetness and some moisture. I know there are so many people looking for egg free desserts and it can be tough because eggs are so crucial for baking, but these hold together well and the egg is not missed at all.
These can also be made nut free by using sunflower butter, cassava flour, and a nut free milk. I will write the measurements in the notes. I did a test run with these ingredients to make sure they work and they came out great.
You will love how easy these are to make! Mixed up in one bowl and only 20 minutes of baking time. They are not thick, which I usually like my bars to be. But they are ultra fudgy so it makes up for it. This makes a 13x9 pan so there is plenty to share or freeze for later.
These blondies are such a fun dessert to make that everyone will love! You have to try them. Enjoy!
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Paleo Almond Butter Blondies
Ingredients
- 2 cups almond butter
- 1 cup coconut sugar
- ½ cup applesauce
- 1 teaspoon vanilla
- ½ teaspoon salt unless nut butter is salted
- ¾ cup almond flour
- ¼ cup almond milk
- 1 cup dairy free mini chocolate chips divided
Instructions
- Preheat the oven to 350° and line a 13x9 pan with parchment paper. Set aside.
- Add the almond butter to a large bowl. Make sure it is well mixed, as natural almond butter can separate. Add in the coconut sugar and stir well.
- Add in the applesauce, vanilla, and salt (if using). Stir until well combined.
- Add in the almond flour and almond milk and mix until no dry spots remain. Fold in ½ cup of the chocolate chips.
- Press into the pan, making it as even as possible. Top with remaining ½ cup of mini chocolate chips. Bake for 18-20 minutes. They won't look done, but will firm as they cool. It's best to under bake them a little for fudginess.
- Let them completely cook, then cut into squares. You can get 20-24 bars. Store in an airtight container at room temperature for up to 3 days, then in the fridge after that.
Notes:
Nutrition Information
Jessica says
Would it be ok to substitute butter for the almond butter?
Jessica DeMay says
Hi Jessica- no! You can use another nut butter like cashew or pecan, but not regular butter. Hope you try them.
Lynn says
Is there something I can substitute for the milk?
Jessica DeMay says
Hi Lynn- you could use coconut milk or even water if needed. Hope you try them.
Cheryl says
We are stuck inside due to a blizzard. I want to make these but don’t have any apple sauce. What can I use as a substitute? If anything?
Jessica DeMay says
Hi Cheryl- you can use 1 egg if you have that. A banana would probably work as well.
Rebecca Vogt says
Made these at Christmas and they were a hit! Making them a second time today and the house smells amazing, 🙂 Thanks for a great recipe!!
Jessica DeMay says
You're welcome, Rebecca! Thanks for trying them and I'm so glad you like them!
deb says
These look amazing!! Cannot wait to make them! Thank you!
Jessica DeMay says
You're welcome, Deb! I hope you love them!
Jo says
Thank you
Jessica DeMay says
You're welcome!
Jo says
These look so good! I’m on the Candida diet so I can’t have any sugar, honey, syrup etc. what could I substitute?
Jessica DeMay says
Hi Jo- I Googles sweeteners allowed on the Candida diet and it looks like Erythritol is allowed so I would suggest that. Swerve is the name brand and here is the link to Amazon: https://amzn.to/2FC3Wj6
It would replace the coconut sugar 1:1
I hope that helps and you try these. Enjoy!