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
Ingredients
- 1 (16 ounce) jar creamy roasted almond butter
- 1 cup agave nectar or honey
- 2 large eggs
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 cup chocolate chips
Instructions
- In a large bowl, with a hand blender, mix almond butter until creamy
- Mix in honey and eggs
- Add salt and baking soda
- Mix well with hand blender until all ingredients are thoroughly combined
- Mix half of the chocolate into the batter
- Pour batter into a well greased 9 x 13 inch baking dish
- Scatter the other half of the chocolate on top of the batter
- Bake at 325°F for 25-35 minutes
- Cool for one hour
- 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:
moi says
i again, have all of these recipes on hand. I think we’re just made for eachother
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?
elana 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!
Courtney Holden 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?
Kelly 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.
elana 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.
Elana
Kevin 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.
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,
Pancakes:
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
elana 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.
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!