paleo almond butter blondies

Almond Butter Blondies

Paleo Almond Butter Blondies contain only 6 ingredients and are super easy to make! All you need for this amazing paleo dessert recipe is almond butter, eggs, honey, salt, baking soda, and chocolate chips. Really, it’s that simple!

Although Paleo Almond Butter Blondies are flourless, and made with an almond butter base they taste quite cakey. My husband says he can’t tell the difference between these healthy blondies and the “regular” kind!

In other rave reviews, I’ve cooked up this recipe more than a dozen times for my little league team. Even the batches I considered “failures” were devoured by those testers. Let’s not forget, I coach a bunch of 10 year boys who drink blue gatorade and are used to eating high-sugar, all-American desserts, not the healthy paleo desserts that I make. Although these flourless paleo bars are not that sweet, my team absolutely loved ’em.

Almond Butter Blondies
Serves: 24
  1. In a large bowl, with a hand blender, mix almond butter until creamy
  2. Mix in honey and eggs
  3. Add salt and baking soda
  4. Mix well with hand blender until all ingredients are thoroughly combined
  5. Mix half of the chocolate into the batter
  6. Pour batter into a well greased 9 x 13 inch baking dish
  7. Scatter the other half of the chocolate on top of the batter
  8. Bake at 325° for 25-35 minutes
  9. Serve

My Paleo Almond Butter Blondie recipe is based on one from Kelly at Celiac Chicks. She traces the original recipe back to one from 2003 in Family Circle magazine.

Here are some of my other easy paleo dessert recipes:


  1. Ana says

    Loved it! Easy to make and all the family liked it. I was going to ashow to storage and for how long but it did not last 48 hours lol.

  2. Kelly says

    Hi Elana! I’ve made these several times and seem to be missing something. The outer edges get over done before the middle is cooked. Any suggestions? Love them sooo much anyway. Lol

  3. says

    Wow! I have just made these and they are amazing! They didn’t look anything like the picture when I pulled them out of the oven, so I felt a little disappointed as I cut them into squares. That feeling quickly disappeared upon tasting these. So, so good. Will definitely make these again and they were super speedy to prepare.

  4. says

    Hello Elana,
    I love browsing your site. Everything I’ve made of yours turns out really, really good. Today I had to adapt these slightly by using cashew butter. I also added more sea salt to make up for the roasted flavor of almonds. It worked! I love your original, but this was delicious too. Thanks for all your gifts of recipes to us readers.

  5. Katie says

    Hi Elana-
    I’ve made these before with a 16 oz jar but I seem to remember it was bigger than a jar I have now, which is 18 oz. Did you mean 16 fluid oz or 16 oz by weight?

  6. Keandra Ewing says

    My friends and I have made these several times and they are delicious. We substitute the agave and honey for maple syrup. We have also used carob chips. Be prepared to want to devour the entire pan.

  7. Ouida Lampert says

    We have a chocolate allergy in our house, so I wondered if anyone has made these and substituted nuts (or, maybe carob?) for the chocolate chips. Elana? Anyone?

  8. Leah says

    Hi, I just wanted to say, that the chocolate chips melted (obviously) when you put them on top of the batter and then bake. So mine obviously doesnt look like the picture. They are also quite liquidy…

    Anyone else have this issue?

  9. says

    One must practice the comic scripts beforehand at home.
    If I knew how to bake cookies, I would do that and send over a care package but Im
    much better at telling jokes so I go there and entertain,
    shake hands and thank the men and women who serve our country.
    After you do all this, you are ready to start performing in front of people for money.

  10. gittagitta says

    The blondies are simple and delicious. Only problem was the one mentioned by several others: they were overdone/nearly burned after 28 minutes. I saved them by cutting off the black edges all the way around, but next time I’ll start checking them at 22 minutes. I’ll definitely make them again.

  11. Karena says

    These were the delicious! I was so happy when these came out so perfect. I just started eating paleo around a month ago so everything is still kind of new. But these were so simple and easy to make. And its only me and my mom in the house so I didn’t want to make that much so I cut the ingredients in half (2 eggs, though) but were still perfect. so YAY, this is definitely one for the books.

  12. Johanna L says

    Subbed 1c honey for the agave and I learned the hard way-
    Do not use a Vitamix to make these! It overheated the machine. I was able to transfer to a food processor. Came out super yummy but it was a sticky mess!
    I might use them as a base for a Paleo-pizookie for a kids birthday party one day

  13. Sarah says

    Hi Elana. I go straight to your website anytime i need a new delcious treat, or my creative juices have stopped flowing! your recipes have been so helpful to my family. I have a 3 year old with Type 1 diabetes and she does wonderfully on a specific healthy diet. But that does not include ANY sweetener right now aside from Stevia. I know stevia doesnt do that great in a baked treat but it does work for us when substituting for sugar. I tried thes blondies and couldnt get the consistancy right when ommitting the agave and subbing stevia. I tried mixing almond milk with stevia as the sweetener but still thought there was room for improvement. Do you have any advice how i might incorporate stevia into your wonderful recipes? maybe mixing coconut cream with stevia? any help would be appreciated. Thanks!

  14. says

    I’m making these for the second time in a week! A huge hit with my kids (okay, I love them too). When needing to indulge (in a “clean” way), these Almond Butter Blondies are it! I will be posting them on my website shortly (with credit to you, of course :)
    Thanks, Elana!

  15. Ann-Marie says

    I made these with Justin’s maple almond butter, maple syrup instead of agave nectar, and dark chocolate chips. VERY good!!! Thanks for the recipe!

  16. Ashley says

    Oh my goodness, these are delicious! So good that I have to not make them all of the time because I find that I can not just eat one, it’s more like two or three at a time – not good. I subbed honey for agave and used mini chips – all worked out great. Thanks for continuously sharing!!

  17. Mango says

    Wow, I’m impressed. I followed your website from a link I was given in a forum a long time ago & just recently rediscovered.
    These look delicious.. so good, in fact, that I had to make a trip to the store today to get the ingredients so I could create them for my roommates birthday!

    They’re cooking…as we speak…although still look like they have a bit to go, at 35 minutes.

    I have one question, when you use the almond butter in your recipe, do you eliminate th oil that comes to the top of the jar, because I included it & I’m concerned it might have added more liquid than required which may elongate the cooking time,, any advice on that one?

    Thank you for sharing.

  18. says

    So delicious! Can’t believe how fluffy they are without flour. I did half almond, half peanut butter, half maple syrup, half raw honey and used semi sweet chocolate chips. 329 cal per 1/16th. Thx!!

  19. Melissa says

    I went gluten and grain free a month ago and I made these for my college roommates tonight and they loved them

  20. says

    I just made these for the first time and this one is definitely a keeper! I did subs half the agave for honey as I’ve not acquired a taste for agave straight in recipes. I used the pyrex dish as suggested for exactly 35 mins with no burnt edges, just highly risen edges. The center is set. They are perfect!

  21. Helene says

    Hi there, Just discovered your recipe. I was wondering…do you think one could safely cut down on the 1 cup of agave nectar? Even though it’s lower in glycemic value than regular sugare, I wonder if we could go to say 1/2 or 3/4 cup? Thanks much!

  22. Kimberly says

    I wanted to make these lower in sugar so we only used 1/2 cup agave and substituted a little less than 1/2 cup of unsweetened vanilla almond milk (what we had in the house), and added about 2 tablespoons of stevia. They turned out GREAT! Not too heavy at all. I also sprinkled a little coconut on half the pan before baking because I like but the husband isn’t a fan :-)

  23. Samantha says

    I would like to say, I made these late last night and they were completely gone by mid-day today.

    Even the sugar-junkies in my life LOVED them.

    So easy and so delicious.

  24. Rosa says

    Hi Elana,

    I need your help, please! I first tried making your brownies. I actually thought it tasted very good. I did have two problems though. The first was that I tried using sea salt that was perhaps too course (granules were too large) and so there were bites of saltiness. I can probably fix that using a finer salt. The second problem was the same one I ran into with this recipe. The sides really inflated and burnt around the edges, while the inside completely deflated (caved in). It happened with both your brownie recipe and this one. I actually had to take this one out 5 min early because it was slightly burnt around the sides already and it was browning much more than your photo. Please help! These recipes seem so wonderfully healthy and simple, and I would like to keep them as ones I return to for treats. I am using a normal glass, baking tray. It’s not pyrex. Is that the only thing I’m doing wrong?

    • Rona says

      Rosa – I wonder if it would work better if you had the bottom burner of the oven on more than the top… or moved the oven shelf lower? Or perhaps check the temp?

  25. Jenny says

    This is SO GOOD!!! I just started on a gfree diet because I’ve been having a lot of problems with chronic fatigue. I have a 7 m/o son and I feel like i’m starting to get my life back. Thanks for sharing so many wonderful gfree recipes!

  26. Taryn says

    These were so yummy. I made the first mistake of baking in too small of a pan 9×9 but when I used the correct pan they were fantastic. I am going to make this my go to dessert when bringing places.

  27. Caitlin says

    Yum! I have made these many times and they are always a hit! I tried agave, but prefer to sub honey (1 C) for taste alone. I live around 4700 foot elevation, and always need to bake these bars for 50 minutes. I finally ordered the blanched almond flour that you recommend, but am still using up my Bob’s Red Mill almond flour, so perhaps that is why they have to bake so long.

    This recipe is so easy that even my boyfriend can make them, and so delicious that he makes them a lot, so THANK YOU for getting my boyfriend to bake! :)

  28. Tina says

    Wow! I just made this, with a slight tweak (used raw organic honey instead of agave) and oh my goodness it is delectable! So soft and gooey, and has a really yummy xmas feel to it! I bet adding some dried fruits would be awesome too, but I just added the said dark chocolate (didn’t have chips so chopped up 85% dark choc. into small cubes). Worked a treat! Thank you for this amazing recipe, and for all the other delightful desserts you come up with :)

  29. Tracy says

    LOVE these. Like many others here, they last about a nano-second in our house. I just wanted to let others know that I made these with 1/2 tahini and 1/2 almond butter (only because I didn’t have enough almond butter on hand) and they were fabulous!

    • Tina says

      How wonderful. I’m definitely going to try it with 1/2 and 1/2 tahini/almond butter next time. And when you get more almond butter, be sure to try it with the full amount, as I made it tonight and it tastes so good! :)

  30. Kathleen says

    This is one of my all time favorite dessert recipes! I cannot get over the fact they have NO flour in them and they bake up to be flaky. I halved the amount of agave in them and they still came out wonderful. These lasted maybe 3 days in our house..and I also gave a few to a family friend – her 3 year old girl cannot have gluten or dairy. She loved them. Thank you for posting the most delicious recipes!


  31. Tina says

    Hi there,
    Just wanted to thank you for this AMAZING recipe. My kids and I CHOW them and my husband even likes them and he is not normally keen on the healthy version of things! The only problem? I can’t stop eating them cuz they are SO good. Seriously, who would of thunk it that you could make these without flour. You are a genius and I kind of worship you!

    Thanks a million!!

  32. Sarah says

    I cannot eat agave nectar, but was able to successfully make these using 1/2 cup of xylitol and then pumped in sucralose sweetened vanilla syrup to taste. I think I ended up using about 10 pumps total. Also, I only used 1/2 cup of choc chips to help keep the sugar numbers low. They were done after 25 minutes and set up beautifully. They taste really good and the texture is pretty close to a regular bar cookie. I think they’ll taste even better after sitting in the fridge for a bit.

  33. says

    great recipe. made these for my dad’s birthday. he and the rest of the family (including myself) loved it. they couldn’t tell the difference and it only took about 20 minutes to bake!

    thanks elana.


  34. says

    Hi Elana!

    Do you think this recipe would still work if I added shredded coconut along with the chocolate chips? I’ve tried it as is and it comes out perfect so I don’t want to ruin it but I would like to add some coconut to see if it’s delicious as well. Thanks!

  35. Kristen says

    After much hesitation I decided to make these this evening. My husband and I LOVE these and will be making these often. I did sub maple syrup for agave and only used 1/2 cup instead of 1 cup. I cooked these for 30 minutes on 320 degrees to avoid the edges burning (per the few issues others had). I am amazed that these turned out so well and will be sharing with all my fellow crossfitters.

  36. Melaney says

    I substituted egg replacer for the eggs. I took them out of the oven after 25 minutes. The edges were starting to burn… I hope the middle is ok; I’m still waiting for it to cool. I might try making these again and set the oven at 300 instead.

  37. Kenna says

    These are soooooo good. I’ve made several variations. Instead of chocolate chips, I put in a few teaspoons of espresso and and have added a tablespoon of Kahlua, and they were a big hit (called Khalua Latte Blondies). I usually sub honey for agave. I usually just made a half batch in a 8×8 dish because we eat them too fast. One of my favorites!

  38. Debbie says

    This looks so wonderful, and I can’t wait to try them, but my MIL who is staying with us is diabetic, so I don’t think I can use Agave Nectar. How would I go about susbstituting Stevia/ Erythriol for the Agave Nectar? We would be OK with adding eggs, if necessary.
    Thank you.

  39. susan says

    could coconut sugar be substituted for the agave? that seems like quite a large amount of agave, and i do have concerns about using it. agave nectar seems to mess up my blood sugar much more than coconut sugar does. i’m not sure how to substitute a granular sweetener for a liquid one.

    • Stephanie says

      I think they make a coconut sugar syrup. I haven’t tried it, though. When I’ve used coconut sugar in Elena’s recipes, the texture changes because the coconut sugar doesn’t really melt. Half coconut sugar, half applesauce seems to work reasonably well.

  40. anna says

    I’ve been looking for a recipe that I could use to make my own protein bars. This looked delicious, so I tried it out and loved it. This time around, to make it less dessert and more power snack, I cut the agave to about 2/3 cup and replaced the chocolate chips with diced dried apple slices. Added a touch of cinnamon and YUM.

  41. Kirsten says

    I made these today and loved them, I found out that agave is not good for you at all though. Instead I use honey or xylitol made from birch trees. I am always researching about agave and what to use to sweeten things if you want to be as healthy as posible, when you get really deep onto the web you will be surprised what you find out about some stuff that claims to be organic.

  42. Jen says

    I’ve used a flax egg as a substitute and they turned out fine! I would watch them though as to not overcook. : )

  43. says

    Yum!! These look incredible. I love how simple the recipe is, too. Do you think an egg substitute (like flax) would work in place of the eggs to make them GF and vegan?

  44. Emily says

    I just wanted to share that I’ve made this recipe at least 5 times and my boyfriend is obsessed….these are so good and easy to make! Thanks Elana.

  45. Allison says

    WOW, these are AMAZING! I just stumbled upon your site after searching for high-protein blondies (I have a good brownie recipe, but I was looking for something a bit different). I too am amazed that almond butter and egg poofs up to be like a brownie, but these are incredible! My husband loves anything nut-butter-iffic, so I’m glad I will have these to welcome him home from a day’s work out in the cold! :-) (And the rest of your site looks great too! I’m a recovering macrobiotic.)

  46. Nancy says

    This is funny because I just read a Crossfitters comments and I am a Crossfitter too – recently trying to live the paleo/gluten-free diet. Mostly because I’m trying to find sweet treats that aren’t full of white flour and sugar. These blondies are like magic. Honestly, it’s amazing to believe that basically a block of almond butter turns in to real brownie consistency. I am amazed and everybody I force to try them is also amazed. I’ve pulled about ten of your recipes to try and have sent your link to some of my Crossfit girls. I’m so excited! Thank you Elana!

  47. Jackie says

    Do you use salted almond butter or unsalted for the almond butter blondies? I’m looking forward to making these.


  48. Ruth Canada says

    I made this recipe the other day and it is delicious! Now my only problem is stopping my husband and sister in law from eating it all! I am so grateful for your amazing recipes. I have been trying, unsuccessfully for years to make healthy but tasty desserts. This is the first time my husband has EVER liked anything healthy that I’ve made. I’ve tried some of your other dessert recipes and he likes them all. Thank-you again!

  49. Kathryn says

    Is is okay for the sides to rise and the middle to be flat, or did I do something wrong. I used a glass pan. Does the type of pan make a difference?


  50. Sandy says

    I’m a CrossFitter who tries to stick to Paleo/Zone nutrition, eliminating dairy as well. It’s been a challenge but thankfully, I found your amazing site & this recipe. I had to tell you, I’ve made these blondies for so many CF occasions because they are so outrageously popular! Literally, I have requests to make them and I’ve never really baked before. They’re so easy to make that no one believes they’re gluten free & so simple. Last time, I even did half this recipe and half your brownies in the same pan. They came out great. Now, they’re not perfectly Paleo b/c of the agave but they’re pretty close. Few q’s for other readers (Elana I know you’re overwhelmed with these already): the edges always rise up so high like an additional 1/2 inch(I use a glass baking dish & have bought the metal kind to see if this helps eliminate that unless anyone knows of a better way?)- also it always takes the chocolate so long to set up, like a few hours, is that normal? Unrelated q: what is that delicious looking cake on the cover of your book? It looks kind of like an icebox cake. I’m sure whatever it is, it’s great. Tip: I’ve been using a pizza cutter to slice them which makes it easy. Thank you for all your amazing recipes Elana!

  51. ansa says

    Thank you for this recipe! I have made it four times, mixing it up each go around and all of them have turned out deliciously. (first of all, i don”t eat eggs so i used my go-to egg replacement: grind 1 tablespoon + 1 teaspoon flax seeds to a powder. to the powder, add and blend 1/2 cup of almond [or what have you] milk. this is good for replacing two eggs) The first time, not having chocolate chips on hand, I added walnuts ( I bet pecans would be good too). Another time, having chocolate chips on hand, I accidentally used crunchy almond butter which turned out well. I threw in dried cranberries once which were fine, but not really my favorite. If there is on thing i HIGHLY RECOMMEND, it is the addition of cinnamon, a teaspoon or two. the smell and taste are superb, like the decadent gooey cinnamon center of cinnamon rolls. thank you again for all of your recipes and insights.

  52. Kelli says

    Hi! I love your site! I am new to cooking and baking gluten free. These are a hit and will stay in my favorites, but I will cut back on the agave next time. I thought it was a bit too sweet. It looks like others have done the same and have been succesful so I hope I will be too!

    Thanks again!

  53. says

    Thanks for a recipe without all the crazy flours! I’m not much of a baker, but I’m sure I can handle this! Can’t wait to try it.

  54. katie says

    Has anyone tried freezing these bars? (Elana?) Do they freeze well? Although I am sure I could eat a batch of these fairly quickly, it’d be nice to save some for later. :) Thanks!

  55. says


    Thanks for stopping by. All you need to do is type the word “muffins” into the search box on the upper right hand corner of my site and all of my muffin recipes will appear –there are several.

    For more info on the ingredients I use, go here. I don’t cook with oatmeal, as I’m gluten-free.

    Hope this helps.


  56. sheva says

    Hi, I am so happy to have found your recipies…am looking for more muffins…saw your Pumpkin pie muffin recipe….any others, perhaps with oatmeal?


  57. says


    Your cooking lessons sound delightful and your daughters are so lucky to get time in the kitchen with you –you are setting them up for life.

    My older son loves these blondies and I made as a snack for every baseball game he had last year.

    Yes, I too am mortified by the junk out there. By bringing treats for the team I avoided the junk food deluge that could have descended upon the children.

    Thanks for being in touch.


  58. Pamela says

    Hi Elana,
    Just wanted to stop by and tell you how much my daughters love your Blondies. These are lunch box staples at our house. My husband loves them too- I have to hide them from him!! We whip the heck out of batter with a hand mixer, so during baking the batter rises almost like a souffle. Even when they come out of the oven and fall, the sides are a solid 2″ tall and the middle is about 1 1/2″ thick. This was quite by accident, as my twin four-year-old girls fight over holding the mixer and each must feel they have had an adequate turn during our “cooking classes”. I can’t thank you enough for creating such healthy treats. I’m so excited to teach my girls healthy eating habits. I’m just mortified by the junk food snacks at the stores. I just ordered more almond flour- we’re trying your pumpkin muffins next!

  59. Christine says

    Hi Elana. I just wanted to share my modification of these last night. I have made this recipe, as is, about 5 or 6 times. Yesterday was hubby’s birthday and he loves peanut butter. So, I used peanut butter instead of almond butter. I know a lot of people don’t eat peanut butter, but these turned out fabulous.

  60. says

    Hi Rich Ann-

    Thanks for stopping by; it is great to be surrounded (even if on the web) by kindred spirits. If you come to Boulder let me know so that we can meet up.

    Glad you all liked the blondies!

    xo Elana

  61. Rich Ann says

    Hi, Elana. Greetings from a fellow Waldorf mom and CSA subscriber in GA! I wanted to write and say how much we have been enjoying the blondies. My 10 year old daughter made a batch on her own last weekend and we’ve been savoring them all week. We intend to try the flapjacks tomorrow morning. And the spinach cake recipe will come in handy as we too have been inundated with greens from our CSA. I found your site after reading the piece you did on Waldorf in elephant. We had students from Shining Mountain visit our school this spring. Here’s to us visiting there one day; we’ve been to Boulder once and loved it. Thanks for all your efforts!

  62. says

    Elana- I don’t know if you ever visit my blog, but I wanted to let you know that thanks to my success with this recipe, I finally created my very own GF recipe from scratch. AND it was edible!

    I adapted the almond butter batter concept to create waffles and they were very good. I’m going to work on making them a little less crumbly, but I was really happy to feel successful in the kitchen again.

  63. says


    I made this recipe over the weekend to take to services for Shavuot on Sunday…The recation i got was nothing short of scandalous. people could not believe how good they were and that there was no flour, no sugar and no Dairy in them. I had several people begging me for the recipe.

    A winner and a Half.


  64. says

    Hi Corey -Glad you tried again and looks like you’ve made it through twice. Let me know how they turn out for you –this is one of my favorite recipes!

  65. says

    Dear Moi & Zebe -Great questions and answers. I would suggest going with Zebe’s plan –if you are going to halve the almond butter, then do so with the other ingredients as well, or you are likely to end up with an overly sweet pile of moosh…

  66. Moi says

    Another question. As I was giving this recipe a careful review, I realized that this uses a whole jar of almond butter. Right now I am extremely low budget, and was wondering what your take would be on halving the recipe?

  67. says

    Moi- I either halved or quartered this recipe (can’t remember which) and it worked just fine. Obviously, you have to use a smaller pan if you do a smaller batch. I made my own almond butter too, with bulk sliced almonds I got at the restaurant supply store. I suggest tasting the batter before adding salt, because mine ended up a little too salty for me due to the butter recipe I used.

  68. says

    Stacie -What can I say? That is one of the nicest comments I’ve received. Ever. Thanks xo Elana

    Dear LSG -Thanks for your detailed comment. I think it is great when people change my recipes to suit their own needs –especially when it comes to using less sweeteners! Thanks also for the report on the cooking times. I wonder if it is the oven differential or the altitude…hmm something for me to ponder. And finally, yes, my intention is to use healthy ingredients with a decadent result, couldn’t have phrased that one better myself. Might have to use it in the future…

  69. LSG says

    Hi Elana,

    I made these, with some modifications, for my birthday celebration, and they were great! They felt much more decadent than the healthy ingredients would lead you to believe.

    For any others out there who have to consume very little sugar, I modified mine to include only 3/8 cup agave and probably 1/4 – 1/3 cup chocolate chips (1 Conacado bar, chopped). I’m sure the full amount would be better, but they were still very good with the reduced amounts.

    Also – I have found that I have to reduce the cooking times on your recipes that I’ve tried (coconut flour and almond-based) by about 10 minutes, sometimes more. I’m at sea-level here in Houston, and I also have an electric oven. I make sure to check mine at the halfway point and assess how much longer they might need.

    Thanks again!

  70. Stacie K says

    These blondies are so wonderful! Although I have lived gluten free for a year and a half, I haven’t cooked with almond flour or agave much before finding your blog; but I am now a firm believer! Thank you for sharing your wonderful recipes. When you publish your cookbook, I will be first in line to make the purchase!

  71. says

    zebe -Yes, I avoid the big box stores too. I am hoping that in a month my garden will be yielding a lot of food!

    Ewa -Maybe you could use your jar of macadamia butter for this this fudge recipe which calls for macadamia nut butter? I’m not so sure it would work in this blondie recipe…

  72. Ewa says

    Hi Elana,
    I was thinking is it possible to replace almond butter with macadamia butter in this recipe?
    I have a jar of macadamia butter in a fridge and I do not know what to do with it. It is not thick enough to spread. Thank you for advice.

  73. zebe912 says

    Thanks. I do a lot of those types of things already, although I’m not a big fan of buying anything at the big box stores. Yet, with prices going up the way they are, and trying to get the healthier & GF items in my house, I’m going to have to start crimping other areas of the grocery budget. I can’t wait until my garden starts producing. That will help a lot.

  74. says

    Dear Zebe Yes, I agree with you. These recipes use large amounts of costly ingredients. They are expensive; at the same time, ounce for ounce they provide much more nutrition than less costly, less healthy ingredients. I tend to consider these types of dishes special treats, eat little bits and make them last for a long time. I thought of you when I read this blog piece on how to save money while eating higher quality foods. You might like to check it out.
    Moi -Yes we are and yes, I knew what you meant :-)

  75. zebe912 says

    I notice that you use a large quantity of agave in a lot of recipes as well as almond based products. At least where I live these are costly and only come in small quantities. Granted agave isn’t the MOST expensive of the “health foods” out there, but how does everyone afford to cook this way? I feel better when I’m eating wheat, dairy and ref. sugar free, but with prices going higher and higher on everything, I don’t know how I can keep making things like this which make the alternative diet more tolerable. Any suggestions?

  76. says

    Tracy -You are very welcome; that is my aim, to make things easier for people. Thanks for posting your pancake recipe, I am due to post my DF pancake recipe here one of these days too. Per interchanging almond and coconut flour in the recipes, check out my faq for more on that.
    Kelly -Thanks for your comment and for letting me know that you made these; glad that you enjoyed them with a nice glass of wine!
    Courntey -I have been making these into brownies of late and the baseball team is loving them. I will post the recipe next week, it is very moist :-) Thanks for your question!

  77. says

    I love chocolate…decadent, nurturing, good for you chocolate. I added Lake Champlain’s Organic Fair Trade Unsweetened Cocoa and used crunchy roasted almond butter. I used to eat brownies all day as a small child and I felt warm and fuzzy inside when I was able to sit down with this treat without remorse. The cocoa made the brownies a bit more “cake like” than what I prefer. I was thinking I would try using some canned pumpkin with my next batch. Any suggestions?

  78. says

    Elana, I made these last night, put the kids to bed, poured myself a glass of wine, and dove in, and then dove in for more. They are *so* good. I used fewer chocolate chips though, since I have lost my sweet tooth. I am planning on making them again with some sunbutter swirled on top, as I don’t use peanut either.

  79. says

    Thanks, Kevin. I have been playing around with this recipe and will be posting another (and possibly more delicious) version of it soon. If you make these, let me know how you like ’em.

  80. says

    Those look great. I like the sound of the almond butter. I have used cashew butter before and I enjoy it. I will have to pick up some almond butter to try.

  81. Tracy says

    Hi again Elana,
    Thank you so much for you recipes, you are making my life so much easier. I have had to change the recipes a little, trial and error making them to suit my family’s needs. With the coconut flour do you think this could be replaced with almond flour or is coconut flour a different texture?
    I have changed the pancakes mixture so many times and this is the one my family love,
    2 cups almond flour ~ 1/4 cup of almond milk (we cannot tolerate dairy very well) ~ 4 eggs ~ 1/4 cup melted salted butter ~ 1/4 cup agave nectar ~ 1/2 tsp Bicarb soda ~ 1/2 tsp vanilla extract. I throw all the ingredients in a blender and blend until it is fully combined, I then grease the skillet with my home made margarine and cook over very low heat, 1 pancake is 1/4 cup of the mixture and this makes 10 small pancakes. I serve them with my home margarine, my home made jam and a drizzle of agave over the top.
    My family is crazy for them now. Thank you so much for your inspiration. I am currently playing with the power bar recipe now; I will post it once I get it right. Thanks again Tracy

  82. says

    Katie -Thanks for the report. It is so great to have extra recipe and taste testers; you never can have too many!

    ERH -I am glad these were a success for you and a hit at your Mother’s Day Brunch.

    Courntey -So great to hear about your upgrades and success! Congratulations.

    Tara -Yes, sometimes I add vanilla when I make these and it is a great addition; haven’t tried it with the maple syrup, though imagine it’s delicious. You are very welcome.

  83. Tara says

    Hi Elana. I just wanted to let you know that we ate these today after dinner. I don’t like to use Agave so I substituted organic maple syrup and I added in some vanilla (just because). They were sooo yummy! My family devoured them. Thank you for the great recipe!

  84. says

    Hello everyone-

    I just wanted to let you know I showcased these Almond Butter Blondies in our Mother’s Day Celebration Dinner (for my in-laws) and it was a huge success! Most “celebrations” in my area include biscuits and gravy so I have to spearhead an event if it is going to be celebrative and healthy at the same time. As we were all finishing up with our blondies, I communicated… “and they’re good for you too!” The reply from the table came back… “of course they are!” I’m always trying to upgrade the southern traditions here in Tennessee :)

  85. ERH says

    Elana – I am a total novice in the kitchen, and even I made the most delicious Almond Butter Blondies yesterday! Thank you for the easy recipe – they were a hit at our Mother’s day brunch!

  86. says

    ~M -Thanks for pointing out my omission re: the size of the jar of almond butter. I am not sure how jarred almond butter would compare to diy…I think you could use the cuisinart to mix up the ingredients, would be worth the experiment, though not sure how it would turn out since I haven’t tried it. I might though if I make my own almond butter, I think it would be a lot less expensive than the jarred. Thanks for your great comments and questions.

    Robin -I hope everyone likes them in your house as much as they do in mine; this is my husband’s current favorite.

    Tarah -Thanks!

    Ya’ara -Yes, isn’t it great that this is dairy-free?!

    Kitchen Goddess -Thanks, let me know how they turn out when you make ’em.

    Nancy -Did you see that ~M was kind enough to link us to a great recipe for homemade almond butter? I think I may try it myself.

    Courtney -Love your menu, when you are all done, please report back and let us know how the day went. xo

    ~M -You don’t know my recipe for homemade almond butter, because I don’t have one :-) Thanks for providing the link above and CONGRATS on your last law school exam!!!!!!!

  87. ~M says

    Nancy: I don’t know Elana’s recipe for homemade almond butter, but I follow Gluten-free Girl’s recipe, except that I use almond oil instead of canola (I bet grapeseed would be fine too), and raspberry honey instead of chestnut (agave would work too), and I think less salt then GFG does. Here it is:

    Courtney, your menu sound delicious!! I really like the idea of “breading” with almond flour and shredded coconut! I’ve used shredded coconut mixed with flours/cereals, but I can’t wait to try this great idea! I have successfully used almond meal (no coconut) in salmon patties – and they rocked!

  88. Courtney says

    Hooray! I am so thankful for this recipe. This completes my menu for Mother’s Day… Our Menu includes Baked Coconut Shrimp (I’m going to use almond flour and unsweetened shredded coconut), Fresh Grouper Baked in parchment, Spinach Salad with Strawberries and Pecans and ALMOND BUTTER BLONDIES. I will let you all know how it goes. To all of the mothers out there, Happy Mother’s Day.

  89. Nancy M. says

    I can’t wait to make these today. They look awesome. What recipe do you have for making almond butter? I like to make things from scratch if I can.

    Also, just wanted everyone to know that General Mills is now making Rice Chex gluten-free. It will be nice to make Chex mix again!!

    • says

      but mostly all cereals-inless its oatmeal have an added chemical (forgot the name of it cuz i have not bought cereal since i found out about a yr ago) in them! very bad for u!

  90. Robin Rivers says

    My goodness Elana. This will be an absolute all-time favourite in my house. We are huge almond butter fans.

    Pretty confident these will be made at our house tomorrow.

  91. ~M says

    Hi Elana!

    Now that I am done with my, I am all about the baking! This looks delicious and healthy! But, first, a few questions about almond butter:

    1) What size jar of almond butter do you use?

    2) How oily is the almond butter? I usually make my own almond butter in the Cuisinart and process it with almond oil until smooth and creamy.

    Also, do you think steps 1-4 could work in the Cuisinart instead of using an electric hand mixer? I try to get dirty as few bowls as possible…


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