Almond Butter Blondies
These Paleo Almond Butter Blondies are chewy and crisp on the outside with a deliciously fudgy center. They require just a bowl and baking tray to make and take 30 minutes start to finish, so easy! These bars are Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
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.
Why you are going to 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!
What you need to make these Almond Butter Blondies:
- 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.
Ways to modify this recipe:
- 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.
How to store them:
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
- 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
- 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.
These were so fantastic!! Recipe was perfect and the taste was absolutely delicious. My husband is a true dessert lover and eats all kinds, he loved this recipe. The two of us finished the batch within 24 hours!! Yikes!! Super good!!
I think these benefit from slightly longer cooking. The edges were great but the middle of the pain was a bit too gooey. And although the recipe doesn’t mention it, definitely butter the baking parchment. They stick otherwise. Still, I’d make them again.
We loved these! I used peanut butter, added vegan chocolate chips, and also a chocolate drizzle on top. Great snack to bring along skiing or after a workout.
I tried these last night and they were absolutely delicious. Much better than I was anticipating. The consistency is just like a brownie- but I think they taste better than a conventional brownie! My 5 year old told me it was the “best dessert” she’s ever tasted 🙂 Thank you for another wonderful recipe!
came out amazing! i had to use practically half almond and half peanut butter and still amazing!
Being on a candida diet, I can’t use honey as a sweetener, I only can use stevia ( liquid form) and I have no idea how many drops I can use in this recipe… would anyone have any idea ??
These are absolutely delicious!!!! This recipe is a keeper!
Amazing! Loved this recipe! Thank you so much! I added mini cocao nibs. A splash extra vanilla extract, and a splash of real maple syrup as I was just under the amount of required honey I had in pantry. I also baked it a tad longer. After the 20 min mark I turned the oven down to 300 and baked for 5 to 8 more mins. Just as I wanted, crispy on the outside and moisture on the inside slightly drier than a typical brownie. ❤️ it. This could satisfy the pickiest eaters and serve any craving for sweets! Thanks again.
These are great texture and taste kind of like graham crackers. Highly reccomend.
Since I have chrohns and have gone through almost all my medical options I have been working on getting into SCD or IBD AID. Wanted to say thank you for sharing recipes, I am going to try so many of them and these were wonderful! I appreciate your work!
I used to make these for my son who has Crohn’s. It’s his favorite treat. He has now developed an egg allergy. Has anyone tried making these with applesauce instead of the eggs? Or can recommend another substitute?
For me personally, this recipe was a little too heavy on the sweet side and nut butter. I still really enjoyed it, it was just really rich! Next time I’d use only 1 cup of nut butter and maybe 1/4 cup of honey. I did like the edition of the nut flour in there for texture, it definitely had that creamy brownie texture.
Maybe try ground flax instead of eggs?
I have made a similar recipe, only mine called for pecan butter, making the butter by putting pecans in food processor to make the nut butter. Carob chips on top, so good!!
Best recipe ever! So simple and made with good ingredients, and STILL my pickiest eater cannot get enough!
Yea! So happy to hear that!
Delicious. I used maple syrup rather than honey and added in some choc chips. Not too sweet. I might have overcooked at 22 mins – so definitely the 18-20 mins recommendation. Trying not to eat all of it too quickly.
Dang it!! These turned out perfectly. So quick and easy and perfect fudgie consistency. Another solid recipe, thank you Carmen!!
Did I do something wrong? These took longer to set than 20 minutes and they tasted like… honey nut cheerios. They’re not exactly gross, but they’re not good either.
This looks tasty! Can’t wait to make these for the family.
Let me know how they turn out!