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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.
This is the best blondie recipe I’ve ever made/had. I brought them as the allergen-friendly (soy-free, gluten-free) treat for teacher/staff appreciation day at my son’s school yesterday and had to try just one to make sure they turned out before taking them. My boyfriend and I split one and were so sad we had to give the rest away! They were so appreciated by the couple of staff that are normally left out, and they asked for the recipe, so I gave them the link. My kids were so jealous that of course I had to make more, which are in the oven now!
I have hundreds of saved recipes in different categorized folders on my phone, but very few make it to my “favorites” folder. This recipe definitely makes the cut. Thank you!
Awesome! So glad that everybody could enjoy it.
Just made them! So good! cant wait to make them again! So easy.
Thank you so much for this recipe!!! It was such a huge success, and one of the best gluten free brownie recipes I’ve tried in a long time!
Livvy
Hey Richa these look amazing! I don’t have any starch or flaxseed at the moment. Can I replace the starch with regular flour and replace the flaxseed with chia or an egg? Thanks 😊
yes for flour and yes for chia seed egg
I love how dense and fudgy they look! Gotta give this recipe a try!
If I only use oat fluor, do I have to change anything else or can I leave the rest of the recipe the same?
flour*; they look sooo delicious btw, I’m dying to try them!
Use 3/4 to 1 cup oat flour and 2 tbsp starch. Add 3/4 cup and add more a tbsp at a time till you get a thick muffin like batter and proceed.
Hi Richa. I just made these again as I wanted a quick Christmas dessert and I love them. This time I added some shredded coconut, my own gluten free flour, divided the batter in half placing one in a lined bread pan. Meanwhile I added about 3 1/2-4 Tbsp cocoa powder (I don’t measure much), 2 Tbsp molasses, about 1 1/2 Tbsp light olive oil (I just poured), cinnamon, ginger, cloves and some chopped candied ginger and 1 tsp baking powder to the remaining batter. I then poured the amended mixture into another bread pan, baked for 25 minutes and achieved a light, fluffy chocolate gingerbread which I topped with a confectioner’s sugar and fresh squeezed orange juice drizzle Delicious! Merry Christmas and thank you for all your hard work. xoxoxx
thats amazing!
These look fantastic! I don’t eat coconut – can I substitute cane sugar/evaporated cane juice for the coconut sugar? Can I substitute rice flour for the coconut flour? And have you tried making these with rice flour in place of the oat flour? Thanks!
Yes any sugar will work. I would some almond flour + rice flour to sub the oat flour
Wowza! I couldn’t wait for them to cool but the ooey goodness is amazing! Thanks for sharing a wonderful recipe! I did use white wheat flour, and added 1/4 cup each of dessicated coconut & walnuts bc..yum????
Goodness!! Why were these so delicious!!! The warm chocolate chips on top…OMG YES!