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!
- 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
- Grain Free Tahini Brownies (the best brownies I’ve ever eaten!)
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
- Salted Tahini Caramel Millionaire Bars (vegan + paleo)
- Healthy Soft Banana Bread Cookies
- The Best Paleo Chocolate Cake with Paleo Chocolate Frosting
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.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Fudgy Almond Butter Blondies
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F. Line a 8x8 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!
Recipe Notes
Nutrition
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.
We tried these tonight because I had exactly one cup of almond butter I’ve been meaning to use up, and my kids INHALED them. They are a lovely cakey texture, I used 60% cocoa chocolate chips and the bittersweet notes worked well.
Amazing! So glad they were a hit!
Lots of great-looking recipes here ! Can I replace coconut flour with one of the starch’s or ? I have tapioca and
regular.
I haven’t tested it with a starch, so let me know if you give it a try! Almond flour or oat flour will also work.
I love your recipes. I have to watch my sodium. Is there a reason you do not include the sodium count in many of your recipes?
Hi! Sodium can REALLY vary depending on the brands of ingredients used. I recommend excluding any added salt in my recipes, and using low-sodium brands.
Will EVOO or avocado oil work in place of the coconut oil?
I haven’t tested it, so I’m not 100% sure how the flavor will turn out. Melted butter or vegan butter will work well!
I would love to make these but I would prefer to use less sugar and maple syrup. How much of each would you suggest I decrease and still end up with the correct texture. I don’t want to use monk fruit sweetener.
Hi Sandra! I have not tested it with less sugar but you could try to do 1/4 cup of coconut sugar and cut the maple syrup to 2 tbsp.
I made these with stevia instead of coconut sugar and a liquid keto sweetener (My New Normal) for lower sugar and carbs. They came out great!! Also used Lilly’s dark chocolate chips and flax eggs…. these will be a staple in my house now lol and with a glass of Westlife soy milk- wow, just heavenly.
I’m glad those swaps worked out well!
I’ve been making these blondies for a few years now and they’re always a hit! I’ve been asked if I can add pumpkin to them for a fall version of these blondies, which I totally want to try, but I know I can’t just add a can of pumpkin puree in there and expect it to turn out well. How can I modify the ingredient amounts so I can also include some pumpkin puree in the recipe to make these “pumpkin almond butter blondies”?
So glad you love these! I’d have to do a few tests to figure out how I’d change the rest of the ingredients here as pumpkin puree will add a LOT of moisture. Alternatively, you could try these pumpkin bars (I haven’t made them in awhile, but they should be close to what you’re looking for!)
You need to eat these straight out of the freezer – perfectly fudgy and chewy. I’m sure they’re also fudgy and spectacular out of the fridge like Monique recommends. Do note that when they’re still warm, they eat more like an ultra moist chocolate chip cake than a blondie – still delicious, but not quite the fudgy density I’m looking for in a blondie, so I definitely recommend chilling them. These are a major win in both wholesome ingredients and taste, and they’re *just* the right sweetness!
Love them straight from the freezer! They get fudgy the next day, too 🙂
These are so fudgy & delicious amazing!! You would think they’re packed full of butter, flour & sugar but they’re not! They’re super easy to make, too which always gets a recipe extra points in my book.
Absolutely! Perfect treat 🙂
Hi,
I tried this recipe and it was delicious, Only problem is that my blondies browned very much, Only change i made was that I replaced maple syrup with honey, any suggestions to reduce browning?
Hi! Honey can tend to burn when baked, which is probably what happened here.
How much grams is 1 cup of almond butter?
About 256g!
Hi,
How much grams is 1 cup almond butter in grams approx?
It should be 256 grams!
Can I substitute another flour for the coconut flour? And if so please tell me what would be equivalent to the 1 tablespoon of coconut flour. Thank you.
Almond flour or oat flour should also work!
soo yummy!
I made these brownies and they are delicious. Better than regular brownies. I’m making them again right now.
Absolutely! Glad you loved them!
Hi! Love love love all your recipes! I have been using them for the last 5 years now. Trying to see if this could potentially work for a cookie exchange? Are they large enough? I am going to bake 2x at least,but could go 3x. Thanks in advance!
So happy to hear that! These are relatively small, but you can definitely make a few batches!
DARN YOU, AK – I can’t stop eating these! They are DIVINE. I followed the recipe exactly as suggested and was not disappointed. I loved how easily these came together yyand how delicious they are. Trying to practice some self-control but I just can’t stop (and I’m not even sorry bc these are THAT good)! 😊
So good!! Glad you loved them 🙂
DARN YOU, AK – I can’t stop eating these! They are DIVINE. I followed the recipe exactly as suggested and was not disappointed. I loved how easily these came together and how delicious they are. Trying to practice some self-control but I just can’t stop (and I’m not even sorry bc these are THAT good)! 😊
THESE. ARE. PHENOMENAL. I could not stop eating these are so dangerous. So moist, so cakey, so tastyyyyy. I added chocolate chunks and they were such a nice touch. Make these, you will not be sorry.
But seriously HOW are they kind of healthy too?!?
So good!! Glad you love them!
These were so delicious, and they truly taste like a blonde brownie but with just a little nuttiness from the almond butter. We love these!
These were absolutely divine! Love that they only took 5 min to mix together!!
Absolutely! Perfect easy treat 🙂