These Paleo Almond Butter Blondies are a little too easy to make. Why too easy? Because whenever a sugar craving hits I find myself whipping up a batch of these in no time. They are made with just a handful of ingredients that you likely usually have stocked in your kitchen, and they come together in a matter of minutes. Then all you need to do is pour the batter into a pan, pop them in the oven and sit back and let the yummy smell of almond butter fill your house while they bake. They are my go to sweet treat, and I think they will quickly become yours too.
Wow!! I made these pretty much the second I received the recipe on Insta. Yes, they come together that quickly; Yes, they are super simple to make, and YES! They are absolutely delicious! I used fresh ground PB in lieu of almond butter (because I didn’t have any). They were like a sticky, chewy PB cookie. Will definitely be a new staple in our home!
Table of Contents
Why You Will Love These Almond Butter Blondies
- Chewy on the outside and fudgy in the middle: I absolutely love the texture of these blondies. They form a crust on the outside after baking while the inside remains soft and fudgy.
- They are incredibly easy to make: Add all of the ingredients into a bowl and stir them together before pouring the batter into a baking pan. They are practically foolproof to make!
- Simple ingredients: there are absolutely no fancy ingredients required here, in fact I bet you already have everything in your kitchen.
- They freeze well: If like me you have a nagging sweet tooth that strikes at the most unexpected times, these almond butter blondies are a great treat to keep in the freezer.
- They are Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal, but no one would know!
Ingredients You Need:
- Almond Butter: I like using all natural sugar free almond butter that is made with just almonds, nothing else. Before adding the almond butter to the bowl, be sure to give it a really good stir to really mix the oil with the almond butter.
- Vanilla Extract: vanilla bean paste would also work
- Almond Flour: Adding just 2 tablespoons of almond flour helps the blondies hold together without making them cakey in texture.
- Honey: I use honey to keep these bars Specific Carbohydrate Diet legal, but feel free to replace it with maple syrup. Stick with a liquid sweetener, unfortunately using something like coconut sugar won’t work for this recipe.
Modifications
- Use a different nut butter: I used almond butter because that’s what I had in my pantry, but cashew butter, hazelnut butter or macadamia nut butter would all work well. Peanut butter would also work for anyone not on the Paleo diet/unable to eat legumes
- Add chocolate! For anyone not following the Specific Carbohydrate Diet, why not toss in 1/2 cup of chocolate chips, that would really take these paleo blondies to the next level of decadent deliciousness.
- Add Chopped Nuts: For a bit of crunch and texture you can add in 1/2 cup of chopped walnuts, almonds or hazelnuts.
Storing Leftovers
I prefer storing these blondies in an airtight container in the fridge because it extends their shelf life by 4-5 days. They will be fudgiest if left at room temperature on the counter but will likely only last 3 days. Freeze them in a ziploc bag for up to 3 months to enjoy as a treat when you are craving something sweet.
Here are a few more bars and cookie recipes that you might enjoy…
- Pecan & Caramel Shortbread Bars
- Cranberry & Orange Bars
- Tahini & Honey Cookies
- Pumpkin Pie Bars
- Hazelnut Butter Cookies
- Cranberry Cheesecake Bars
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Almond Butter Blondies
Ingredients
- 1 1/2 cups almond butter
- 1 tsp baking soda
- 1 1/2 tsp vanilla extract
- 2 tbsp almond flour
- 2 eggs
- 1/2 cup honey
- 1/4 tsp salt
Instructions
- Preheat the oven to 350º Fahrenheit (175º Celsius) and line an 8 inch squash baking pan with parchment paper.
- In a mixing bowl combine all of the ingredients and stir until well combined.
- Pour the batter into the prepared baking pan and gently spread it out using a spatula. Bake in the oven for 18-20 minutes until the top is completely set.
- Once out of the oven, allow the blondies to cool in the baking pan for 10 minutes before using the parchment paper to remove it from the pan. Slice into squares and store in an airtight container in the fridge for up to 5 days or in the freezer for 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
I subbed rice flour for almond flour, otherwise followed to a T. Good flavor, but very dry and crumbly. if I try again, I’d reduce heat or cooking time
Unfortunately rice flour cant be subbed 1 to 1 for almond flour so that is likely why they turned out dry and crumbly.
For those who have tried it and didn’t like it. Try it with a little extra honey and Lillys chocolate with walnuts. You won’t be disappointed!
followed what recipe called for (even added a handful of mini-choc chips). It took way longer to bake. No flavor, don’t even taste the almond butter much. Disappointed 🙁
Delicious!!
I followed the recipe and added the chocolate chips, it turned a great surprise! I really liked the recipe, baked in 20 min and left outside oven to cool down. Will try with peanut butter as well!