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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.
These sound amazing! Do you have an adjustment for using a 9×9 pan? Maybe just reduce baking by a few minutes? Thanks!
yes check a few minutes early
Hi! I just made these as my SO and I wanted dessert by didn’t want to levee the house. They baked up quick and tasty! I do wonder what the purpose of warming the milk is though? Mine came out VERY crumbly, so I may try it with room temperature milk next time. Thanks for a great recipe!
Awesome! i think the pan and oven temp etc can change the texture. Bake for a few minutes less for less crumbly.
Made these yesterday with my son’s vegan girlfriend in mind, they were delicious. A little crumbly though, I’m thinking of adding a little bit of coconut oil next time to see if that holds them together more. Thank you for sharing this recipe!
yes a bitof oil will help or bake them a minute less.
I made these for the staff and volunteers at our local Humane Society and got very good comments! I tried a few before I took them over – of course – and loved them. I have another batch in the oven now for my husband’s potluck lunch tomorrow. Thanks for such a great recipe. I rarely make things twice, so you’ve definitely come up with a winner here!
Thats amazing! So glad they turned out good and everyone loved them!
I surprised my cousins who are GF and who also never have any desserts at family gatherings, and they all LOVED it! Others were amazed that GF desserts can actually taste THIS good and delicious!
Thank you for being the star of our gatherings repeatedly and bringing so much happiness in our lives. Keep doing what you do xx
yay!
Hi I’m going to try this. Looks delicious and all the reviews are so positive!
My only question is im going to use 1 cup of regular flour. So I DO NOT put these ingredients in?
½ cup oat flour (use certified gf if needed, or use other flours of choice)
¼ cup almond flour
2 tbsp coconut flour
2 tbsp starch (arrowroot or cornstarch)
yes. sub the dry flours and starches. Start with 3/4 cup flour and mix in. Add more a tbsp at a time till you have a stiffish mixture but not dry and too stiff. Depending on your flour and nut butter, you might need a tbsp or so less than 1 cup.
Just made this…so easy and quick to whip up. I make my own ABC spread (almonds, brazil nuts, cashews) so I used this instead. I also used some GF baking flour instead of white flour (still using the almond and coconut flours). Everyone young and old loved it. It’s going on my menu for my daughters party in 2 weeks. Thanks!
Wow! Excellent! I used sweet coconut instead of coconut sugar (which I didn’t have) and almond milk dor the non-dairy milk! I used 1 cup of normal flour and baked it for 23 minutes, perfect!
Double recipe gave me one rounded (10″ diameter) and one bread mold, blondie being a little more than 1″ thick!
Excellent recipe, I keep sharing your website with my non-vegetarian friend to show and convince them vegan food is EXTRA! 😀
Thank you!!