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:
Kirsten says
I love making your regular brownies and now I think I want to make these next.
Elana says
Thanks Kirsten!
sterling style says
I am new to cooking. My bf and I cook a lot of gluten free and this was amazing! A new fav of mine!!
Elana says
So glad to hear these are a favorite!
healthy ashley 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?
Elana says
Hi Ashley, I haven’t tried that so not sure. Here’s a link to my Egg-Free Recipes for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
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.
Elana says
Emily, thanks for letting me know that these are so good your boyfriend is obsessed with them!
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.)
Elana says
Allison, I’m so happy to hear these are AMAZING!
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!
Elana says
Nancy, I’m so happy that these blondies are like magic!!!
Jackie says
Do you use salted almond butter or unsalted for the almond butter blondies? I’m looking forward to making these.
Thanks!!
Elana says
Jackie, if you click on the green text in the ingredients portion of the recipes that says “almond butter” you will be given that info :-)
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!
Elana says
Ruth, you’re welcome!
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?
Thanks!
Jessica says
The edges always rise up, it’s normal.
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!
Jessica says
I’ve made these a bunch of times in different types of pans and the edges always rise up, it’s normal.
Lynda says
Yes, it’s normal for these blondies to take a long time to set up.
For information on the book (i.e., which cake is on the cover) go to Elana’s book page here:
https://elanaspantry.com/cookbook/
She has a whole list of questions and answers about the cookbook.