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:
Sarah says
Hi Elana. I go straight to your website anytime i need a new delcious treat, or my creative juices have stopped flowing! your recipes have been so helpful to my family. I have a 3 year old with Type 1 diabetes and she does wonderfully on a specific healthy diet. But that does not include ANY sweetener right now aside from Stevia. I know stevia doesnt do that great in a baked treat but it does work for us when substituting for sugar. I tried thes blondies and couldnt get the consistancy right when ommitting the agave and subbing stevia. I tried mixing almond milk with stevia as the sweetener but still thought there was room for improvement. Do you have any advice how i might incorporate stevia into your wonderful recipes? maybe mixing coconut cream with stevia? any help would be appreciated. Thanks!
Elana says
Sarah, I haven’t tried that so not sure. Here’s a link to my Keto Recipes page for you:
https://elanaspantry.com/diets/keto/
Your daughter is so very lucky to have you!
Elana
Linda says
I’m making these for the second time in a week! A huge hit with my kids (okay, I love them too). When needing to indulge (in a “clean” way), these Almond Butter Blondies are it! I will be posting them on my website shortly (with credit to you, of course :)
Thanks, Elana!
Elana says
Linda, I’m so glad these are a huge hit in your house!
Ann-Marie says
I made these with Justin’s maple almond butter, maple syrup instead of agave nectar, and dark chocolate chips. VERY good!!! Thanks for the recipe!
Elana says
Ann-Marie, I’m so glad these were VERY good!!!
Ashley says
Oh my goodness, these are delicious! So good that I have to not make them all of the time because I find that I can not just eat one, it’s more like two or three at a time – not good. I subbed honey for agave and used mini chips – all worked out great. Thanks for continuously sharing!!
Elana says
Ashley, thanks for letting me know these are “oh my goodness delicious!”
Mango says
Wow, I’m impressed. I followed your website from a link I was given in a forum a long time ago & just recently rediscovered.
These look delicious.. so good, in fact, that I had to make a trip to the store today to get the ingredients so I could create them for my roommates birthday!
They’re cooking…as we speak…although still look like they have a bit to go, at 35 minutes.
I have one question, when you use the almond butter in your recipe, do you eliminate th oil that comes to the top of the jar, because I included it & I’m concerned it might have added more liquid than required which may elongate the cooking time,, any advice on that one?
Thank you for sharing.
Elana says
Mango, mix the oil into the almond butter :-)
PTPotts says
So delicious! Can’t believe how fluffy they are without flour. I did half almond, half peanut butter, half maple syrup, half raw honey and used semi sweet chocolate chips. 329 cal per 1/16th. Thx!!
Elana says
PT, you’re welcome!
Melissa says
I went gluten and grain free a month ago and I made these for my college roommates tonight and they loved them
Thanks
Melissa
Elana says
Melissa, I’m so glad your roommates loved them!
Leslie says
I just made these for the first time and this one is definitely a keeper! I did subs half the agave for honey as I’ve not acquired a taste for agave straight in recipes. I used the pyrex dish as suggested for exactly 35 mins. The center is set. They are perfect!
Elana says
Leslie, I’m so glad these were perfect!
Helene says
Oooops, sorry, I missed the above post…
Kimberly says
I wanted to make these lower in sugar so we only used 1/2 cup agave and substituted a little less than 1/2 cup of unsweetened vanilla almond milk (what we had in the house), and added about 2 tablespoons of stevia. They turned out GREAT!
Elana says
Thanks Kimberly!