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
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?
zebe912 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.
elana 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…
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!
LSG
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!
elana 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…
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.
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.
elana 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 :-)
moi says
ingredients I mean!