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:
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.
Elana says
You’re welcome Ansa!
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!
Elana says
Thanks Kelli! I’m so happy to hear these are a hit :-)
elana says
talia, You’re so welcome. I hope you like it!
talia 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.
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!
Elana says
Katie, I haven’t tried that so not sure :-)
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?
Thanks!
Elana says
Sheva, here’s a link to all of my muffin recipes for you:
https://elanaspantry.com/?s=muffins
Enjoy!
Elana
elana says
Pamela,
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.
Elana
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!
elana says
Christine-
This sounds amazing! Thanks for sharing it with everyone and happy birthday to your hub!
Elana
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.