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5 from 2 votes

Paleo Almond Butter Blondies

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 20 blondies



  • 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 1/2 cup of the chocolate chips. 
  • Press into the pan, making it as even as possible. Top with remaining 1/2 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. 


*To make nut free, use cassava flour in place of the almond flour, sunflower seed butter in place of the almond butter, and a nut-free milk. May need a couple additional minutes to bake.