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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.
So moist and delicious!
Awesome! So glad you enjoyed these!
Loved this recipe. It was easy to make and delicious. I liked where the ingredients said 1/4 tsp or more cinnamon. Of course more! It was like Richa read my mind. Always a bit more cinnamon.
The blondies are excellent for a few days on the counter so perfect for a grab and go.
My favorite part about them is that the almond butter makes them a bit more decadent. I will try them with peanut butter too at some point.
Just tried them, amazing recipe Richa 🙂
thanks!!
I’m gonna give these a whirl with Bobs red mill AP GF 1 to 1 and sunbutter, thoughts?
it might be a bit crumbly. Also add 2 tsp lemon juice to the batter as sunbutter on baking can become green
these are super good, I have to hide them from my husband :))
This was so good! For some reason, I notice every time I bake with regular flour my consistency is off so I’ve started using more gluten-free flours only to make the texture right. This recipe is perfect! The combination of all of the different flours really works super well together. I’ve been looking for a really good oil-free cookie recipe for so long and these fill that void. Thank you for creating this!
I love this! Thanks! I make them around the holidays like chocolate chip cookies. I use a falafel maker to scoop out the dough mix on parchment paper. The parchment paper is better than a silicone baking mat for this.
Hi Richa, and thank you very much for all of the wonderful recipes. Is it possible to omit the oat flour and coconut flour, and just use almond flour? If so, would it be a 1:1 substitution? Thanks again for your time.
Yes use just almond flour + starch. You will prob need a couple of tbsp more almond flour as coconut flour absorbs much more moisture compared to almond. Just add enough to make a stiff batter.
You are the absolute best. Thanks for the ludicrously quick reply.
The recipe seems amazing. Regardinf the calories is it 432 per square? Or the whole recipe?
Thanks.
the serving should have been 16 squares.But its missing a 1 and its calculating for 6 serves. 432 is for 2.5 squares 🙂
Hi. What can I substitute for the coconut flour?
almond flour
Not sure if I did something wrong… my batter was not thick at all…smells really good in oven so have my fingers crossed!!