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 13×9 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!
Paleo Almond Butter 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.