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Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondie. Soy-free Palm oil free Recipe. Pin this post.
I had a jar of almond butter to use up. What better to do with it than to make blondies! These Gooey, soft, chocolately nut butter bars are a perfect snack or dessert. I use a mix of almond, oat flours (no xanthan) for the recipe to make these gluten-free. Use a cup of any regular flour for regular blondies. These blondies are One bowl if you mix in the baking soda by sifting the dry ingredients into the wet bowl. They are also palm oil free if you use nut butters that do not contain palm oil. See this post for brands that are palm oil free. Many Vegan chocolate options (Enjoy life, Theo) are also palm oil free and use cocoa butter.
Whisk all the wet ingredient in a bowl until smooth, If the nut butter takes too long to mix in. Gently heat it before adding or heat the entire wet bowl in a microwave or oven. Whisk in the dry. Fold in some chocolate, press in a pan, bake and done.
Video:
More Blondies and brownies from the blog
- Vegan Pumpkin Brownies
- Gluten-free Brownies and Brownie Mix. GF
- Vegan Almond or Peanut Butter Blondies with Chocolate Chips
- Vegan Brownie Mix in a Jar. Single Serve Brownie too. Vegan…
- Coconut Flour Brownies GF
Mix in hot non dairy milk, sugar, vanilla, maple, flax.
Add in nut butter and mix until smooth.
Fold in the dry ingredients and mix. Fold in the chocolate chips and chunks.
Drop and spread batter in parchment lined pan.
Bake until tooth an inch form the edges comes out almost clean. Fudgy Almond Butter Blondies! Cool, slice, eat up.
Gluten free Almond Butter Blondies
Ingredients
Wet:
- 1/4 cup + 2 tbsp non dairy milk
- 2 tbsp maple syrup
- 1/2 cup coconut sugar
- 1 tbsp flax seed meal
- 1.5 to 2 tsp vanilla
- 3/4 cup almond butter , or peanut butter or other smooth nut butter
Dry:
- 1/2 cup oat flour, use certified gf if needed, or use other flours of choice
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp starch, arrowroot or cornstarch
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp or more cinnamon
- 1/2 cup or more vegan chocolate chunks and chips, I add both
Instructions
- Preheat the oven to 350 degrees F / 180ºc.
- In a bowl, warm the non dairy milk until hot. Add the rest of the wet ingredients and mix well until smooth. It will take a minute or so for the nut butter to mix in. (Warm the nut butter before adding so it mixes in quicker).
- In another bowl whisk all the dry ingredients. Add to wet and mix in. Fold in the chocolate chunks and chips
- Drop the batter on parchment lined pan (8 by 8 inch brownie pan). Spread using oiled hands or spatula. Sprinkle some chocolate chips on top and press in (optional).
- Bake for 22 to 24 minutes. (or until a toothpick an inch from the edges comes out almost clean). Cool for 15 mins then remove from the pan. Cool for another few minutes before slicing. Store on the counter for a few days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to use stevia instead of coconut sugar will it still turn out ? Do you know how many calories each peice would have?
I would use half and half as the sugar adds moisture and bulk to the recipe. Without all of it, the blondies might be too crumbly or cake like.
They turned out perfect! Should I refrigerate leftovers or are they okay out of the fridge for the next day or so until they’re finished? (It’s taking me a lot of self-control not to finish it all now)
they will stay fine on the counter for upto 3 days.
Thank you for a wonderful recipe Richa! I Made these yesterday (using regular unbleached flour as the sub) and they are so good! They were amazing right out of the oven, after cooling but I like them even better cool on day 2.
I did go a little nuts with the chocolate chips and put more than a half cup in which I won’t do next time. I think Ill even put less than a half cup, just because I want to taste more of the blondie batter part of it (too good!)
Hi! This recipe looks great but I was wondering if you used sweetened or unsweetened non dairy milk? If I was to use sweetened should I cut back on the sugar?? Thanks!!
any will do. there isnt enough non dairy milk to make much difference either way.
They are not fully vegan if they contain chocolate chunks, are they?
Betsy, There are several vegan chocolate chunk and chip brands like enjoy life, Theo etc. Its a vegan blog, everything is vegan 🙂
Oh okay, great! I’ll look for those. I’m not vegan, but I hope to make these for a picnic where several people cannot have anything dairy or remotely related to dairy.
These were a big hit! Made them with almond butter the first time and peanut butter the second time. Yum!
I’m not vegan- these are fantastic! It was my birthday cake and one of the best in a long while
I used liquid coconut sugar and the did not really “bake” at all – it was still just “batter” with just a little bit of crust. (Tiny little bit.) So I come to the conclusion I should have used the “dry” version of coconut sugar 😀
I think the liquid is called nectar. Sugar anything is dry. I am sure it is still tasty. think extra fudgy and serve with ice cream 🙂
Oh my goddd I made these today and they turned out soo gooey and delicious!! Loved this recipe thank you for sharing! 🙂
yay!