I first wrote this blog post a few years back when Tony and I were all the way over in Istanbul, Turkey! Our trip really took a turn as I became incredibly sick. I basically hadn’t left my hotel room for days other than to eat breakfast, come back to sleep, wake up to eat dinner and then sleep again. It was quite the travesty, but I thought why not spend some time writing a few blog posts?
At least I could bring you joy because I knew once you made these almond butter blondies, you’d be happier than Martha Stewart baking a ‘very special cake’ with Snoop Dogg.
I decided to use a recipe similar to my pecan butter blondies, except this time I wanted to use almond butter and change it up to ensure they’d be extra fudgy. AND DAMN, THEY’RE FUDGILIOUS. Not a word, but it should be.
These almond butter blondies only use a few simple ingredients, are made in one bowl and only take 30 minutes from start to finish. I promise you’re going to love them. Maybe with a big cup of coffee for an afternoon treat? I think YES.
Everything you’ll need to make these almond butter blondies
These healthy almond butter blondies are made with super simple ingredients and couldn’t be easier to make. It may seem like the recipe is missing dry ingredients, but trust me, they bake up perfectly fudgy while holding up like regular fudgy blondies! Here’s what you’ll need to make them:
- Almond butter: be sure to use an all natural almond butter made with just roasted almonds and salt. This will give you the best texture! Use the code ‘AMBITIOUS15‘ to get 15% off of my fav nut butter brand, Wild Friends!
- Eggs: you’ll need 2 eggs in this recipe.
- Sweetener: we’re naturally sweetening these blondies with pure maple syrup and coconut sugar.
- Coconut oil: you’ll need a tiny bit of coconut oil to give the blondies moisture.
- Coconut flour: you’ll also need just a tablespoon of coconut flour to give the blondies the perfect texture.
- Baking staples: don’t forget the baking soda, salt, and vanilla extract! Learn how to make your own vanilla here.
- Chocolate chips: gotta have that extra fudge factor with chocolate chips.
- Optional: I love to sprinkle the tops of these blondies with flaky sea salt for the ultimate sweet & salty combo.
Optional ingredient swaps
While I always recommend sticking with the recipe as closely as possible to ensure success, here are a few ways you can customize the blondies with ingredient swaps:
- Try a different nut butter: feel free to swap the almond butter for cashew butter or tahini, but I would not recommend using peanut butter in this recipe as the blondies will come out too dry. Alternatively, feel free to try my Paleo Chocolate Chip Tahini Blondies or my Grain Free Salted Chocolate Chip Pecan Blondies!
- For the coconut sugar: you can easily swap the coconut sugar for brown sugar if you’d like.
- For the coconut oil: melted butter or vegan butter will also work well in place of the coconut oil.
Can I make them vegan or dairy free?
- To make dairy free: be sure to choose dairy free chocolate chips like these ones from Enjoy Life.
- To make vegan: I haven’t tried to make these vegan, but I think two flax eggs would work well! Please let me know if you give it a try. Learn how to make flax eggs here.
Perfect almond butter blondies in 4 steps
- Prep your pan. Start by lining an 8×8 inch pan with parchment paper and spraying it with nonstick cooking spray.
- Mix the wet ingredients. Whisk together all of your wet ingredients in a large bowl until smooth.
- Add the dry. Fold in the dry ingredients and chocolate chips, then add the batter to your pan. Top with a few extra chocolate chips for a pretty look!
- Bake, cool & enjoy. Bake up the blondies then let them cool before cutting and enjoying!
Looking for a brownie version?
Try my easy, incredible Flourless Almond Butter Brownies! They’re equally as rich and gooey with chocolate flavor.
The key to super fudgy blondies
The key to making these almond butter blondies gooey and delicious is to slightly underbake them. Take them out as soon as the edges are getting barely golden brown. They’ll set more as you let them cool.
Storing & freezing tips
- To store: because these almond butter blondies are gluten free, they do tend to hold more moisture than regular, cakey blondies. I’d recommend leaving them on the counter for no more than a day or two, and then storing them in the refrigerator. They’re especially delicious straight from the fridge anyway.
- To freeze: allow the blondies to cool completely, then cut them as directed. Wrap individual bars in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
More gluten free desserts you’ll love
Get all of my gluten free desserts here!
I hope you love these almond butter blondies, please let me know if you make them by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.
Fudgy Almond Butter Blondies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Fudgy almond butter blondies made with coconut flour and naturally sweetened with coconut sugar and pure maple syrup. These paleo and gluten free almond butter blondies take just 30 minutes to make right in one bowl for an easy, absolutely delicious treat!
- 1 cup creamy, drippy natural almond butter (just roasted almonds)
- 2 eggs
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips, plus 2 tablespoons for sprinkling on top
- Fancy sea salt, for sprinkling on top
Preheat oven to 350 degrees F. Line a 8×8 inch baking pan with parchment paper. Spray with nonstick cooking spray to prevent sticking.
In a large bowl, whisk together the almond butter, eggs, coconut sugar, maple syrup, melted coconut oil and vanilla extract until smooth.
Fold in the coconut flour, baking soda, salt and ½ cup chocolate chips. Add dough to prepared pan and spread evenly towards the edges. Sprinkle 2 tablespoons chocolate chips on top.
Bake for 20-25 minutes or until tester comes out somewhat clean. Allow bars to cool for 15-20 minutes before cutting into 16 squares. Enjoy!
It’s important to use a drippy natural almond butter in this recipe (just roasted almonds as the ingredient) to make sure you get the right consistency with the blondies. Wild Friends makes my favorite almond butter!
To make these vegan: I haven’t tried making these vegan, but I suggest testing them out with 2 flax eggs if you are willing!
Servings: 16 blondies
Serving size: 1 blondie
Saturated fat: 3.3g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on May 14th, 2019, and republished on April 11th, 2023.