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Crisp on the outside, fudgy on the inside almond butter blondies with decadent chocolate chips are the quick and easy one-bowl dessert you’ve been looking for!Just 8 main ingredients, 15 minutes to whip them up in just 1 bowl. Serve with a dollop of your favorite vegan ice cream. This recipe was first published on feb 20, 2015. It has been updated with new pictures, write up and video.
Table of Contents
These amazing, fudgy vegan almond butter blondies only take 15 minutes to whip up in one bowl. After mixing, you just pour them into a baking pan and bake to perfection.
This blondies recipe is lightly sweetened, fudgy, and buttery, with flavors of vanilla and cinnamon. Use other flours or gluten-free flour blend of choice. If you are using a whole grain flour to replace the white flour in this recipe, add 1 to 2 tablespoons less than the mentioned quantity, and add more only if the mixture is too wet.
Not only are almond butter blondies delicious and easy to make, the batter is free from added refined oil! If you want to make them completely oil-free, use cacao nibs in place of the chocolate chips.
They’re also refined sugar-free, since we sweeten these blondies with coconut sugar, which gives them such a nice flavor.
Why You’ll Love Almond Butter Blondies
- crisp, butter, and fudgy with flavors of cinnamon and vanilla
- lots of decadent chocolate chips
- one-bowl batter takes only 15 minutes to mix
- easy to make soy-free and even nut-free
More One-Bowl Desserts
Almond Butter Blondies with Chocolate Chips
Ingredients
- 10 tablespoons almond butter , That's 1/2 cup + 2 tablespoons. Use a drippy kind, or use other nut butter of choice.
- 6 tablespoons non dairy milk, That's 1/4 cup + 2 tablespoons.
- 3/4 cup coconut sugar , or other sugar
- 2 teaspoons vanilla extract
- 3/4 cup unbleached white flour
- 1/4 cup oat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/3 to 1/2 cup vegan chocolate chips, or chunks or chopped chocolate bar
Instructions
- Preheat the oven to 350° F (180º C). Line an 8×8 or 9×9 square or brownie pan. In a bowl, mix the almond butter, non dairy milk, coconut sugar and vanilla until well combined and smooth.
- Sift in the flours, baking soda, salt and cinnamon into the bowl. Or whisk them together in another bowl and mix in.
- Fold in the chocolate chips. Drop the thick stiff batter into a greased or parchment lined pan. Using a spatula, press the batter down to event it out into the pan. Sprinkle a tablespoon or so chocolate chips on top and press in.
- Bake for 23 to 26 minutes. The top should be set. Let the blondies cool for 15 minutes before slicing and gobbling up. Use heart shaped cookie cutter to cut out shapes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients and Substitutions
- almond butter – Helps the blondies get decadently fudgy with no added oil. Choose a kind that’s drippy, not stiff. You can use other nut or seed butters instead, too!
- non-dairy milk – Adds moisture. Choose nut- and/or soy-free, if needed.
- coconut sugar – For sweetness. You can use granulated sugar instead, if you prefer.
- vanilla extract – Gives the almond butter blondies such a great flavor!
- flour – You want unbleached, white flour for this recipe. You can use gluten-free or whole grain flour instead. If you use whole grain flour, reduce the amount by one to two tablespoons.
- oat flour – Adds a nice texture.
- baking soda and salt – To condition the batter.
- cinnamon – For flavor.
- vegan chocolate chips – Because why wouldn’t you?
💡 Tips for the Best Blondies!
- Let the nut butter sit a bit to come to room temperature so it mixes easily into the wet ingredients. Or microwave to warm it.
- If the batter is too thick (nut butters can have less or more moisture), add a bit more non dairy milk.
How to Make Almond Butter Blondies
Preheat the oven to 350° F (180º C). In a bowl, mix the almond butter, non dairy milk, coconut sugar and vanilla until well combined and smooth.
Sift in the flours, baking soda, salt and cinnamon into the bowl. Or whisk them together in another bowl and mix in.
Fold in the chocolate chips. Drop the thick stiff batter into a greased or parchment lined pan. Using a spatula, press the batter down to event it out into the pan. Sprinkle a tablespoon or so chocolate chips on top and press in.
Bake for 23 to 26 minutes. The top should be set. Let the blondies cool for 15 minutes before slicing and gobbling up. Use heart shaped cookie cutter to cut out shapes.
Frequently Asked Questions
To make these soy-free, just be sure that your non-dairy milk and chocolate chips are soy-free.
For nut-free, use a seed butter, like pumpkin seed or sunflower seed butter.
For a gluten-free version, try my gluten-free almond butter blondies!
Mine got too thick and dry to even be considered batter – looked more like bread dough. I added some almond milk and then a little cocao to make them chocolate and they are delicious!! Thanks, Richa!
probably the nut butter. let the nut butter sit for a little while to come to room temperature, or add more moisture. glad they turned out well!
These were amazing! Rave reviews (also from the non-vegans). I used tahina instead of almond butter, white sugar instead of the coconut sugar, and whole wheat flour instead of the oat flour. Will definitely be making these again. Thank you!
I made these yesterday and really liked them. I didn’t have almond butter, so I used a mixture of peanut butter and sunflower seed butter. I might add a tiny bit more moisture next time, but otherwise thought they were great – thank you!
Awesome! yes the nut butters seed butters can be variable. Add less or more moisture to the batter.
I just made these using raw almond butter and subbing coconut flour for the oat flour (just because that’s what I had) and adding in some almond extract for half the vanilla extract and baked in the toaster oven. They turned out amazing, will for sure be making again!
Awesome! so glad it worked out! coconut flour would have made a very thick batter 🙂 regular white flour is a better sub.
I added a bit more soymilk to compensate for the coconut flour, as I read it absorbs a lot of liquid. The batter was thick, but once cooked they were perfection and looked like the pictures. Fudgy, but not too much and were gobbled up within 24 hours! 🙂
These look yummy! Do you think they would work with either buckwheat or spelt flour in place of the white flour?
spelt would work just fine.
Thanks Richa! I didn’t see your reply and I ended up making them yesterday with half plain white flour and half buckwheat flour and oh my goodness they were amazing! I used carob chips in place of chocolate chips and sunflower seed butter in place of almond butter and they were so so yummy!
We have just made the transition from veggie to vegan about a month ago so I have been on the look out for a new dessert to serve at Christmas in place of the usual non-vegan sticky toffee pudding we normally have and I think this will be it! It will be delicious served warm with some vegan vanilla icecream! Thank you so much. I can’t wait to try more of your recipes! 🙂
awesome! so glad they turned out so well! i couldnt keep myself from eating half the pan when they were warm. so addictive!
I just made these today and they were so so so delicious!!! I didn’t have enough almond butter so I used half raw almond butter and half sunflower seed butter. My kids and I could seriously eat the whole pan! There is still time left in the day so it may happen. I’ve been scouring blondie recipes looking for the right one and I’ve found it. Thank you!!!
I just stumbled upon this recipe last night while looking for something quick & vegan to make to bring to a small party at a friend’s house. Everyone loved these blondies…and no one there was vegan. No one even guessed they were vegan! They were delicious! I made one change to the recipe… I only had 1&1/2 tsp of vanilla extract, instead of the 2 tsp called for, so I used that and I scraped the beans out of a vanilla bean pod & used that, too. Delish! Thanks for this recipe…it’s a keeper!
Hi, I recently came across your blog and tried this recipe of yours today…
It is SO delicious! So I want to say well done on an excellent healthier blondie recipe! And I’m not even vegan – albeit technically a pescatarian 😉
Hi I made these for friends last night! They were soo good! I want to make it for another group of friends next week but one does not do white sugar, brown, sugar, agave- basically I think she would use stevia, xylitol, coconut sugar, or dates as sweetener if they use anything. Things that are not high on glycemic index- I would love to make this for her and I think she would love it! Can I replace like half the white sugar for stevia and the other half with something else? Any ideas? Thank you!
this recipe is made with all coconut sugar. you can use half coconut sugar and half xylitol or stevia.
Don’t use all stevia – I did that and it basically ruined them.
These look yummy! Could I sub gf flour for the white flour?
sure, use a gf flour blend. just one gf flour will make them quite crumbly.