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:
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!!
Elana says
Tina, you’re welcome! I’m so glad this was AMAZING!
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.
Elana says
Thanks Sarah!
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.
william 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.
william
Elana says
William, I’m so happy these were great!
Sarah Jane MacMillan 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!
Elana says
Sarah, I haven’t tried that so not sure :-)
Wendoger says
Wow…I sure wont be making these too often!!! They are AMAZING!!!
Elana says
Wendoger, I’m so happy to hear these are AMAZING!
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 am amazed that these turned out so well and will be sharing with all my fellow crossfitters.
Elana says
Kristen, I’m so glad you and your husband LOVE these!
pastry chef says
Love almond butter and my son has been trying some gluten free things lately – perfect!
Elana says
Thanks!
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!
Elana says
Kenna, so glad these are a favorite!
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.
Elana says
Thanks Anna! So glad these were YUM!