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.
Do you know of a good substitute for coconut flour? With that replacement (and maybe using peanut butter instead of almond) these would be low FODMAP. =)
You can sub oat flour for the coconut flour if you’d like, and peanut butter should work fine (just be sure it’s the all natural, drippy kind!)
Feel better soon, Monique!
Will a glass baking dish work?
yes, as long as it’s an 8×8 inch pan it should be fine!
Yes! It worked great with a oil greased 8×8 Pyrex. THEY ARE TO DIE FOR! THANK YOU MONIQUE!!!
Perfect! Glad you loved them!
OMG, getting sick is the WORST. Rest up babe, you’ll feel better in no time! <3 These almond butter blondies look like heaven in the form of chocolate chip and nutty squares. Baking is always a wonderful emotional remedy when you're under the weather!
Thank you!
These are super YUM!! Made them yesterday. Easy to make, as well.
Glad you loved them! One of my new favs.
Oh my goodness these look incredible! FUDGILIOUS INDEED! 😀 thanks for telling how to store them that helps a lot. Great recipe!!
So good!! Enjoy 🙂
Made these last night and they are PHENOMINAL. Thank you!!
Whoo hoo! So happy you liked this recipe, Tessa.
Could I make these with blended oil, regular granulated sugar and AP flour?
Where do I buy coconut sugar? I don’t recall seeing at TJ?
It’s sold at TJs.
I made them vegan with 2 flax eggs. It turned out great! So delicious!
Glad to know they work with flax eggs! Thanks Lauren!
These tasted amazing! And I loved how easy they were to make, too. HIGHLY recommend!
So easy!! Glad you loved them!
These turned out great! Rich nuggets of almond butter chocolate perfection! Thank you!
Absolutely! Glad you loved them 🙂
I never comment on recipes, but I had to for this one… I’ve made these several times now, and they are magical! So good!
So happy to hear that, Ellen! Thanks for your comment 🙂
If I use agave syrup instead of maple syrup, will that alter the taste significantly?
I haven’t tried agave, but typically it tends to be much sweeter than maple syrup and has a different consistency. If you try it, let me know how it turns out.
These were so easy and super delicious! They’re a little addictive, I keep going back for another bite. I’ll definitely be making these again!
One of my new favorite treats 🙂 Happy you liked these!
Love these!! Thank you!! I ended up making an allergy friendly version for my son who can’t eat anything! Substituted sun butter for almond butter, maple sugar for coconut sugar(higher glycemic index 🤷🏼♀️), ghee for coconut oil. Still just as fabulous as the real deal!! It won’t let me rate five star!!
Perfect! So glad those swaps worked out. We’re working on a fix for the stars – thank you for the heads-up!
Made these 6x already! My family is addicted. They’re the best blondies I’ve ever made. Just curious, can I double the recipe?
Amazing!! So happy to hear that. Yes, just double and make in a bigger pan! 9×13 will work.
These are so good!!! My new favorite Paleo dessert. They are super simple too.
Glad you loved them! Such an easy treat 🙂
Made these last night, I did not have almond butter so I replaced it with organic creamy peanut butter. Very good, I’m definitely making theses again.
So delicious – only problem is that I tend to eat too many in one sitting! I did try with peanut butter but I recommend the almond butter version.
Glad you love them! I like the almond butter best, too 🙂
Used home made almond pecan butter, halved the coconut sugar and used chocolate chips and raisins… Am I weird for liking this combo lol!
Almond pecan butter sounds delicious! Love the idea of chocolate chips + raisins, too 🙂
I absolutely love these! Want to make again but wondering if you’ve tried freezing them? Would like to double it and freeze half to have on hand!
I haven’t, but I’m sure it would work well! I love freezing baked goods!
These were sooooo yummy and easy! Best healthy dessert I have ever made!
Glad you loved them!
Thank you for coming up with such delicious, healthy recipes! I’ve made these twice now – once exactly as the recipe said but subbed oat flour, and once attempting with flax eggs. The first time I made them, they were AMAZING and my fiance practically inhaled the whole plate. But when I made them with flax eggs they turned out a lot more sticky and flat. I know you haven’t tried them with flax eggs yourself, but any suggestions or theories for what I could do to improve the texture/rising when made with flax eggs?
Hi Sami! So happy to hear you’re loving the recipes here. For the flax eggs you might just have to add some coconut flour to help the consistency a bit! I would try 2 tablespoons. Let me know how it goes!
Can I sub honey for pure maple syrup?? I ran out of syrup!
I haven’t tried it, but it would likely work just fine!
This turned out amazing! I used monk fruit sweetener to replace the 1/2 cup of coconut sugar. It turned out great in texture.. if someone is looking to cut down on the sugar. The texture is amazing! thank you for the recipe.
Glad it worked for you! Love this brownie recipe 🙂
Phenomenal!!!
Glad you enjoyed!!
These are SO GOOD! Love that they come together in 1 bowl. I subbed brown sugar for the coconut sugar and otherwise followed the recipe exactly. They were perfect after baking for 25 minutes. I let cool for about 30 minutes and then was able to invert onto a plate for easy cutting. SO FREAKING DELISH. Will be making these again and again. And my kids love them, too!
Perfect!! So happy you loved them and that they’re kiddo approved 🙂 One of my favorite treats!
What will be the quantity of flax and water for making 2 flax eggs?
One flax egg is 1 tablespoon flaxseed meal + 3 tablespoons water (so you’ll do 2 tablespoons flaxseed meal + 6 tablespoons water).
Made this for a New Years Day dessert and they were out of this world. Loved how fudgy they were. Perfect healthy dessert recipe to ring in the new year. Thank you!!!
Love that! Perfect New Years recipe 🙂
Tried this in an effort to put some more less unhealthy snacks in my son’s lunches. They love brownies and cookie bars so I gave it a shot. I have tried so many of these types of recipes and ended up throwing it out after one bite. I was delighted when I tasted because I loved it! And I know that it is way better for me than the standard brownie which hurts my stomach. But the test was the kids…so I said nothing and sent them in the lunches. Two days went by and they ate them but no comments. So third day I put in a packaged snack. They both came home and said, ” you don’t have any more of those homemade cookie brownies?” I said well I didn’t know you liked it.” They loved them and I feel so much better about these ingredients.
Amazing!! So happy they loved these 🙂 such a great healthy treat!
These are so good, we make them all the time!
Amazing! So happy to hear that.
I’m not sure what I did wrong – maybe too much almond butter or other liquid? But my blondies never set up, even after baking for 15 minutes longer. I let them cool and they still were super gooey and turned into a blob when I took them out of the pan. That being said, they taste AMAZING. I will definitely try remaking them and see if they come out better.
Hmmm that’s odd. Did you measure everything out correctly and follow the recipe exactly as written?
Mine turned out this way too. I was afraid of over-baking (because I always do that!) so I baked fit 22 mins. Toothpick was clean and edges were briefed so I figured they were ok. I used oat flour and peanut butter but otherwise followed the recipe. Could it use more flour? Or just more cooking time?
Regardless, my husband and I couldn’t stop eating them and I’m determined to get this right because this is the perfect blondie!
Coconut flour is much more absorbent than oat flour so this could be a factor. They are supposed to be fudgy and if a toothpick comes out clean then it means the bars were done! 🙂
OMG! just made these for a party tonight & had to try one – they’re delicious! (no coconut sugar so subbed brown sugar). Forgot to add the fancy salt while they were cooling, so added after – hopefully it stays on when I cut. Doubled recipe & baked in 9×13 pyrex (longer cooking time). Great recipe Monique!
Perfect! I hope everyone loved them!
Didn’t have all the ingredients on hand but subbed oat flour for coconut flour, brown sugar for coconut sugar, and used melted butter instead of coconut oil. Still came out awesome! So rich. My house may or may not have finished it within the day!
I’m glad those swaps worked out well! One of my fav desserts 🙂
These are delicious! Thank you!
Absolutely! Glad you liked them!
Sooooo yummy! And incredibly easy to make. I didn’t have coconut sugar so I subbed for monk-fruit sweetener. I was a little worried how they would turn out as they seemed to not be cooking evenly 16 min in their baking time (the middle of it was bubbling up quite a bit) so to be honest, I cut through the brownies and made them into squares and popped them back into the oven.
1) I was using a 9×9 pan as that was all I had and
2) my oven is old so who knows if it was truly at the proper temp as I def. had to also cook them longer than the recommended time.
With these factors, I just kept a close eye on these puppies and they are delish.
If you want to keep things Keto-friendly, monk-fruit was a great sub.
Thank you AK for the wonderful recipe(s)!
Hi Alexa! Glad these turned out with the monkfruit 🙂 using that sweetener could’ve affected the baking time as it has a bit of a different consistency than coconut sugar. Happy you liked them!
so delicious! i didn’t have enough almond butter, so i used sun butter for the rest. used almond flour instead of coconut, apple sauce instead of oil, used fewer chocolate chips, and added walnuts and candied ginger. i also added some scotch whiskey 🙂 the result is amazing — it’s almost impossible to tell that it’s paleo!
I’m glad those swaps worked out well! My favs 🙂
These are fantastic! Thank you!
So happy you liked them!
the perfect dessert!!! couldn’t stop snacking on this!
One of my favs! Glad you loved them!
Thank you Monique! These were delicious and so easy to make.
Absolutely! Glad you enjoyed 🙂
These are my favorite bring-along creation! Especially when I know friends with celiac will be present. These blondies are so quick to throw together and taste astounding. Thanks, Monique!
I’m so glad you love them! Such a great treat to share with friends 🙂
It’s about time I leave a comment because I make this probably 3 times a week because my parents are addicted to this blondie! Sometimes I use peanut butter and sometimes almond butter and monkfruit instead of coconut sugar.. it’s so satisfying and doesn’t leave us feeling groggy. Thanks so much!!
Amazing! So glad you love these!
Would using almond flour or regular flour in place of the coconut flour work? I know the consistincies of these 3 flours are all very different and am hesitant to expirement with them! Love all of your recipes so very much! Thank you!
Oat flour should work but note that I haven’t tested this with substitutions!
What happens when you completely omit the coconut sugar and not look for a substitute?
I haven’t tried it, but let me know if you give it a shot. The sugar helps the blondies stay fudgy so I don’t really recommend leaving it out.
I can’t believe this only has 1TBS of coconut flour! They’re so yummy; it’s taking all my effort to not eat the whole pan right now. I tried a recipe I found for avocado frozen yogur, and it was so good at all, so these more than made up for my sadness over that! 😂
I know! So crazy 🙂 I’m glad you loved these!
These truly are awesome! I will be doubling the batch next time!
Love that idea! Happy to hear that 🙂
These were delicious! I had been planning to 1/2 the recipe, but was unsure of bake time. Glad I didn’t half it because these are so good and a “healthier” alternative to my usual brownies and blondes. The edges puffed up nicely but the center kind of collapsed as they cooled. Oh well, still taste great! 100% recommend using a mixer. I thought I could handle whipping this by hand, but holy moly my arm was tired! Also love these for quarantine baking since I can easily get my hands on all these ingredients right now!
Yes, the center does collapse to provide a fudgy, gooey texture. 🙂 they’re perfect as is! Glad you loved them!
So good!!!!
Glad you loved them!
Holy moly are these ever good!!!! Took no time to mix and bake. The agony of having to wait for the batch to cool though lol. I did substitute 1/4 cup maple 🍁 syrup with Choc Zero caramel syrup instead, added chopped pecans and cut the chocolate chips to half. Will definitely be making these over and over again.
So happy you loved them!
These are AMAZING! I’ve always been a bit hesitant to try healthier versions of Blondies… but these are incredible- fudgy and rich but don’t make you feel bad at all. You honestly can’t even tell that they’re healthy! I didn’t have any almond butter so I made them with PB. I’ve made them 4 times during Quarantine…. but who’s counting?
Perfect! I’m glad these worked out well with peanut butter too 🙂 so happy you love them!
These are so delicious! We’ve made them twice during this pandemic and the family has gobbled up the whole pan in under 48 hours.
Amazing! So happy to hear that 🙂
I’ve made these for every gathering since the first time I tried them! They are fudgy and delicious. The only thing I substituted was an egg replacer since I dont eat egg. All of my non-vegan, gluten-eating friends are obsessed!
Perfect! So happy to hear that!
Uhm wtf these came out amazing !!!!
So glad you loved them!!
Made these with two flax eggs and two tablespoons of coconut flour, cooked 25min. Sooooo yummy! Fudgey and gooey. Thank you for yet another amazing recipe!
Won’t let me leave a rating for some reason, but I give it 5 stars!
Amazing! So happy you loved them. We’ve just fixed the star rating issue 🙂
LOVE THESE and so does my husband! We have recently gone gluten and dairy free, so we have been experimenting with new recipes and these are definitely a winner! We used peanut butter instead of almond butter and quinoa flower instead of coconut flower since that’s what we had. They turned out great anyways 🙂
I’m glad those swaps worked out well! Such a great treat 🙂
These were amazing! I added an extra tbs of coconut flour because I lessened the coconut sugar by half, but I bet they’d also be perfect as written. I’ll definitely be making them again! Thank you!
I’m glad that still worked out! Such a great treat 🙂
These are unreal!!! The first time I used coconut flour, I made these blondies and now I am obsessed. Don’t forget the choco chips on top 🙂 Highly recommend
Perfect! Love the chocolate chips, too 🙂
Hello! Would you recommend using salted or unsalted almond butter for this recipe?
Thanks so much I can’t wait to try it!
Hi! Feel free to use a brand with almonds + salt 🙂 Enjoy!
This recipe was incredible and so easy to make! The only modifications I made was I cut the sugar down to 2 tablespoons (I felt that the chocolate chips would add enough sweetness) and 1/2 tsp of salt instead of 1/4.
Thank you for the recipe, it was truly excellent!
Perfect! Glad you loved these!
Wow! I used PB and added a little bit of GF oats. It was incredible. The consistency is amazing and they’re just sweet enough for me. Would rate higher than 5 stars if possible.
Wow! I used PB and added a little bit of GF oats. It was incredible. The consistency is amazing and they’re just sweet enough for me. Would rate higher than 5 stars if possible. Oops forgot to rate.
Perfect! So glad you loved them!
AMAZING. I overcooked them (my fault, crying baby) but they are still so damn good.
So glad you enjoyed regardless! One of our favorite treats 🙂
So gooey and yummy. I was short one regular egg, so I subbed in 1 flax egg. The recipe came out great!
Perfect! Love it 🙂
My friend brought these over and I knew I had to make them myself because they were so delicious. They have become one of my favorite desserts! So chewy and delicious but the ingredients are clean and you can feel good about eating them. Very addicting!!
Amazing! So happy to hear that 🙂
These were really yummy! I baked them in a slightly smaller pan, because it didn’t seem like they would be thick enough, but definitely use an 8×8 pan, they were gooey, but so good! Used almond flour instead of coconut and no issues!
I’m glad they still worked out!
These are wonderful. Thank you!
Absolutely! Glad you enjoyed 🙂
Was craving a brownie, made these instead, best decision ever. It was fudgier and tastier than any brownie I’ve ever had
Love it! Glad you enjoyed 🙂
Hi, is there a sub for coconut oil? Can I use olive instead?
Thanks!!
Hi! I’d suggest melted butter or vegan butter.
These are AMAZING! Perfect texture and so moist! My family finished the entire pan in one sitting and are already asking for more. I followed the recipe exactly and they are easy to make. Thanks again for sharing another delicious dessert!
So glad they were a hit!!
These are incredible! I used Nuttzo Power Fuel organic nut butter and they couldn’t have been better or more satisfying! They were a huge hit. I’m currently making them for the 2nd time (in a week).
Amazing! Glad you love them!
Stumbled upon this recipe by accident after searching for the fudgy flourless almond butter BROWNIES (which are also amazing). Oh my goshhhh these blondies are delicious!! I have yet to make a recipe by Monique that isn’t delicious. We need a cookbook!!
Love that! So glad you enjoyed!
After half hour of baking them, they came out and cooled for the recommended time of 20 minutes. There was a thin cooked outer layer, but they were just like raw batter inside. Is this what they are supposed to be?
Thank you
Did you use a tester to check to see if they were fully cooked? All ovens are different and depending on your pan size, they could have used some more time.
LOVE these! Only problem is I can’t stop eating them! They are always a big hit in my house!
So glad they’re a hit!!
I recently made these and shared them with my mom. We were both hooked on bite one – she told me “I think these are one of the best things you’ve ever made”, and I cook/bake new things every week!! Thank you, Monique!
Forgot to add a rating! 5 STARS WITHOUT A DOUBT
Amazing!! So happy to hear that 🙂 thanks for your rating!
These are amazing! So easy. And freeze well! Have made several times.
These are amazing. The texture is just right between cakey and creamy,
Made lots of brownies, this was my first attempt at a blondie ….. so good 😋 Loved the almond butters, so many recipes originate with peanut butter…… went down a treat 😍
Absolutely! Glad you enjoyed!
So fudgy. So delicious. Love that they’re gluten + dairy free. New favorite bar, and us Minnesotans love our bars.
Glad you loved them!
These are incredible! So delicious and fudgy. Once again with an AK recipe, my husband couldn’t believe they were made with healthier ingredients.
So glad you loved them!
These are sooooo delicious and very easy. I used monkfruit sweetener because I didn’t have coconut sugar and it worked well. I had a piece while still warm and it was both light and fluffy and nutty-fudgy, with gooey chocolate bits. I’ll be making these often.
I’m glad that worked out well! Such a great treat.
These were absolutely delicious! I have now made these for 2 separate occasions with friends who are gluten free. Every single person loved them! My friend who has celiac said it was the best gluten-free dessert that she has had! I added extra sea salt on top before baking. I served them slightly warm with a scoop of vanilla ice cream on top.
Love it! So happy to hear that 🙂
I followed this recipe to the letter and they were PERFECT!! So hard to believe these aren’t loaded with white flour and sugar. I will try peanut butter next time as my adult daughter is allergic to almonds. Thanks for another wonderful recipe!
Such a great treat! Let me know how they go with peanut butter 🙂
I made these and sadly, they weren’t very moist. I imagine because my almond butter wasn’t runny enough (I added a bit of runny peanut butter because I didn’t actually have enough almond butter). However, that aside, they tasted gorgeous and smelled like heaven. They went marvellously with a good filter coffee, too!
Sorry to hear that they weren’t super moist! Peanut butter can actually bake up pretty dry, which may have been the issue here. Test them out with runny nut butter and maybe reduce the baking time a bit next time!
I just made these and I made them vegan and I cannot believe how good they are! My daughter and I cannot stop eating them! So amazing!!!!
Love it!! Perfect treat 🙂
THESE ARE SO GOOD!! The texture is very fudgy indeed and the flavor is unique. Highly recommend trying these!!
One of our favs, too! Glad you like them!
I am mind blown by how these actually taste like fantastic *ACTUAL* blondies which is really surprising given it’s mainly almond butter and a whiff of coconut flour. So eaaasy to make!
Used brown sugar instead of coconut sugar.
Can’t stop eating them :(.
Amazing. Thanks for the recipe
Isn’t that amazing?? So easy and delicious 🙂 Glad you love them!
I’ve been on a blondie kick and have been systematically testing out paleo recipes- this was my third bake and my whole family agrees- the most delicious! I used a mix of almond and peanut butter and Hu’s chocolate gems on top. I also used a little less coconut sugar than called for. Straight out of the oven they are a dream- probably the top 5 best things I’ve eaten this year. Thanks Monique! Oh, and bake these ASAP!!!
OMG the BEST?! That’s so amazing to hear and I’m thrilled you guys loved them so much! Thanks for letting me know 🙂
I loved this! I made these for a family party for my cousin and I (who are both gluten free) and we ate almost the whole thing!
Awesome! So happy you guys loved them!
Omg these are aaaaamzing. Just follow the recipe, including wait time for after their done before you cut them. So moist, perfectly sweetened, each to make and very hard to stop eating them!!
So happy you loved them, Elizabeth!!
Delicious! I loved them even more after refrigerating them. I used the Hu Gems for the chocolate – so yummy! They were a big hit with my fiance and parents.
I have made this recipe exactly as written multiple times and every time I can’t believe how good it is. I’ve made it for several friends as well who all fee the same!!! Thank you for this gem!
My all time favorite AK recipe!!! I’ve made this probably 100x total because of how good it is. It tastes like a legit cookie bar and is extra amazing with some vanilla ice cream on top! Flaky salt is a must!😍
These were so simple to make and absolutely yummy! I followed the recipe exactly and served them with a little scoop of vanilla ice cream. They were great straight out of the fridge or warmed up slightly in the microwave 😊
This recipe turned out great yesterday! I had a huge Costco bag of almonds so I made my own almond butter but then didn’t know what to do with it, got a little sick of almond butter and jam sammies – enter this recipe.
My homemade almond butter wasn’t as drippy, so that may have changed the texture in my results but I thought they were chewy/fudgy as described so it worked. I also didn’t have coco sugar or flour so used regular and it turned out fine!
I baked for the full 25 mins and couldn’t wait for them to cool last night so dug in (and Monique is right, you should wait). Today for lunch had round two and they were fab fully cooled.
So cool that you made homemade almond butter! Bet it tasted delicious in here. Glad you loved these!
So delicious yet again! Just moved and my stuff hasn’t come yet so I used my 4qt dutch oven to bake it and was able to mix everything together in it and baked for 20 min!
Oh nice, so happy that the Dutch oven worked well and that you loved them!
This blonde recipe AND your tahini brownies are REAL winners! Super easy to put together. They’re great warm out of the oven and even better cold out of the fridge! My husband even loved them (& he’s the true taste tester) 🙌
Yay!! So happy you guys love both of them. I love them cold, too!
These were AMAZING!!!! I wasn’t sure how they were going to turn out but WOW was I surprised when they turned out so fudgy and just the right amount of gooeyness. Thank you so much! I made them 2 ways. Your way first and the 2nd time I made them low carb using Lo carb sweetener , Lo carb maple syrup and Lily’s baking chips. Both were SUPERB!! Thank you for this recipe!
Hi! I don’t have coconut oil in my house. Can I omit? Or use vegan butter?
Sure, melted vegan butter should work in here!
Love these with Hu baking gems! Thank you for such a delicious recipe that is gf/df!
You’re welcome, so happy you loved these! And Hu gems are the best!!
So moist and delicious! Just enough sweetness that I was craving! Will absolutely make again.
Yay! I’m so happy you loved them Lisa 🙂 Thanks!
I don’t have coconut sugar. Can I use brown sugar or white sugar instead? If so, which one is better?
Hi, Asa! Brown sugar will work well in here 🙂
I believe the quantity of Coconut Flour needs to be updated. Please update it so I can make these again, thank you!
I’ve made these many times using this exact recipe. You only need 1 tablespoon! Did you try them and did they not turn out well?
I made these with my kids and they are a hit! We used whole wheat flour instead and turned our lovely!!
Could I replace the coconut flour with almond flour?
I haven’t tested it but since it’s such a small amount in this recipe, that should be fine! Another commenter had success with it 🙂
Incredible! Just made these with brown sugar, almond flour and a combination of natural almond butter and peanut butter. Baked for 20 mins and cooled for 20 mins. Turned out absolutely perfect! Chewy, melty, DELICIOUS! Can’t wait to take them to my friends bbq!
Make these often. Super yummy! My kids and I love them!
So happy to hear that! Thanks for commenting 🙂
The flavor is fantastic! However, I just can’t get the right consistency. They’re so dry and crumbly, I’ve followed the recipe exactly.
That is interesting, did you make sure your coconut oil is melted? Is the consistency of the batter dry before you bake them?
These are one of my go-to treats to share with family & friends. So delicious & much healthier than my old Blondie recipe! Thanks so much! (ps love that they’re gluten free)
Yay! So glad you are enjoying this recipe ❤️
These are great! Hard to stop eating them. I love the clean simple ingredients. Thank you!
I tried this recipe with a flax egg, and they turned out totally flat. They still tasted delicious, but they deflated when I took them out of the oven. I just wanted to report back after trying the flax, but maybe others will have better luck!
I think I have commented on this recipe before…but it’s just so disgustingly good I have to comment again. It’s just so damn easy but tastes so darn good. Your recipes truly brought me so much joy after I was so frustrated with my gluten and diary issues. Thank you!
Hi, is the calories per piece or for the entire 16 piece slice? Thanks
How are these your best brownie (blondie, ok) recipe yet??? I make your almond butter and tahini brownies frequently, and somehow these are even better?? I used turbinado sugar instead of coconut as I was all out, but otherwise followed the recipe exactly. These are going to be a staple. Thank you!
AHHH! I am so glad you gave these a try and are loving them ❤️
Made these tonight for my fam and they were a big hit! There aren’t very many left. 🤤 I followed the recipe to a T and I’ll definitely make them again!
LOVE this! So glad these are a hit 🙂
These are absolutely fabulous!!! I only included 1/4 cup of coconut sugar and they still turned out amazing. Also, I used crunchy almond butter! HIGHLY RECOMMEND MAKING THESE!!!!!
OMG crunchy almond butter sound perfect for these. Glad you’re loving this recipe ❤️
Is it correct that this recipe only uses 1 tablespoon of flour?
Yes, 1 tbsp coconut flour. Enjoy!
Hello! Can I make these using 1-to-1 GF flour?
Thanks!
It will most likely change the consistency of the brownie. For best results, I recommend following the recipe.
These came out so light, moist, and fluffy. I thought they’d be dense but they definitely were not. They are very flavorful and not overtly sweet. I added a dash of cinnamon and about a tsp of flax meal.
Perfect! Such a great treat!
I’m wondering if cold weather or humidity to require the use of more coconut flour? or maybe I misread some of the measurements. I know you need far less coconut flour than just about any other baking flour, but I’m going on roughly double the baking time in roughly the same size pan- possibly a little smaller so I assumed it might need little more due to added deepness of the blondie batter, but it isn’t setting up. It is very jiggly still coming out of the oven. Even after letting cool on the counter and trying some time in the freezer to speed up cooling further. I 1 Tbsp of coconut flour accurate? Thank you! They smell delicious and we’re using up some dye free holiday baking chips so they look beautiful with the vibrant red and green polka dots( I remember when dye free meant nothing at all or extremely muted colors)…. perfect for national polka dot day AND national blondie day coinciding!
Hi! I know it seems odd to just be adding 1 tablespoon of coconut flour, but the almond butter and eggs actually help these bake up well. I’d suggest double checking your measurements to make sure there wasn’t too much liquid added!
These were absolutely divine! Love that they only took 5 min to mix together!!
Absolutely! Perfect easy treat 🙂
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. 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!
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)! 😊
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 🙂
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!
I made these brownies and they are delicious. Better than regular brownies. I’m making them again right now.
Absolutely! Glad you loved them!
soo yummy!
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!
Hi,
How much grams is 1 cup almond butter in grams approx?
It should be 256 grams!
How much grams is 1 cup of almond butter?
About 256g!
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.
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 🙂
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 🙂
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!)
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 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.