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 (61.49 ml) + 2 tbsp non dairy milk
- 2 tbsp maple syrup
- 1/2 cup (80 g) coconut sugar
- 1 tbsp flax seed meal
- 1.5 to 2 tsp vanilla
- 3/4 cup (187.5 g) almond butter or peanut butter or other smooth nut butter
Dry:
- 1/2 cup (60 g) oat flour use certified gf if needed, or use other flours of choice
- 1/4 cup (28 g) almond flour
- 2 tbsp coconut flour
- 2 tbsp starch arrowroot or cornstarch
- 1/4 tsp (0.25 tsp) salt
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 tsp (0.25 tsp) or more cinnamon
- 1/2 cup (90 g) 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
Susan says
April 28, 2016 at 4:25 pmLooks good! Nice job on the video.
Richa says
April 28, 2016 at 6:01 pmThank you susan
Tiffany says
September 17, 2016 at 11:46 pmWow, absolutely perfect recipe. These Blondie’s turned out great! Anyone reading this recipe should have full confidence in the final outcome.
Ranjana says
April 28, 2016 at 4:34 pmThanks for this delish recipe! When you say substitute 1 cup flour to make non gf blondies, does that 1 cup replace oat, coconut and almond flour?
Thanks so much!
Richa says
April 28, 2016 at 6:00 pmYes it replaces the oat + almond + coconut + starch. Add baking soda and cinnamon to the flour and mix in the wet.
Ranjana says
May 3, 2016 at 9:41 amtried with the changes – amazing! thanks!!
Richa says
May 3, 2016 at 10:06 amGreat!
jess says
April 28, 2016 at 5:25 pmso sure that they taste good! x
jess x | wellwellgirls.blogspot.com
Mae says
April 28, 2016 at 10:54 pmRicha, I feel like you could make a cookbook just out of brownie and blondie recipes, lol! I LOVE the use of nut butter in blondies. I also love the video idea!! One suggestion I would make is change the color of the font to something darker because white is hard to read. Thanks for another awesome gluten-free recipe!
Richa says
April 29, 2016 at 10:22 amThanks Mae. I think I have about 10-15 recipes. For a book it would need at least 75 and while making the book I might have to do bake sales every week from home 🙂
Thanks. Yes, I did play around with the colors and black wasn’t very readable for some spots. I think a fatter and larger font and changing the location depending on the background will help. Gotta take some lessons from the video pros!
Luci says
April 29, 2016 at 4:04 amMy mouth is watering at the photos, they’re fantastic! And the cravings only got worse as I got through the post. They sound amazing, well done!
Tony says
April 29, 2016 at 12:35 pmHi Richa,
Just trying out the recipe this evening and the batter is very dry, are the wet ingredients listed above correct? I used 1 cup of plain flour instead of the other flours, but otherwise followed everything as detailed.
Thanks,
Tony
Richa says
April 29, 2016 at 12:41 pmIt depends on your nut butter and the flour. if the nut butter isn’t warm enough, it will make the wet mixture thick already and make the mixture more dough like. You can press the doughy mixture into the pan and they should bake up just fine.
You can also add in 1 -2 tbsp more warm non dairy milk and mix it in really well (but this can be tricky), so i suggest baking as is if the mixture is not crumbly.
Tony says
April 29, 2016 at 12:43 pmThanks for the quick response, will give that a go!
Tony says
April 29, 2016 at 2:24 pmSuccess! Super tasty, I don’t think they will last very long 🙂
Thanks again!
Richa says
April 29, 2016 at 3:06 pmAwesome!! Warm the nut butter, add a bit less flour (3/4 cup + 2tbsp) and mix in. Add more if needed depending on the consistency. that way you can control the consistency and the mixture will spread easier.
Cassie Tran says
April 29, 2016 at 10:06 pmSo glad you make YouTube videos now 😀 unfortunately, I am empty handed with almond butter. Okay, that’s a lie, but my family would be so unhappy if I used up our almond butter jars! XD Anyways, these look to die for, and I would love to try them out once I get a huge almond butter jar to myself!
Laurel says
April 30, 2016 at 11:42 amHi, Richa! So, I needed a travel bar for tomorrow and your recipe popped up. WooHoo. I can’t do oats but while I was reaching for the almond flour and deciding what to replace them with I came across an unopened bag of pumpkin flour I’d been meaning to try.
1/2C of pumpkin flour, 1 Tbsp of cinnamon and a bit of coconut to go along with the chocolate chunks later I have exactly what I needed for my road trip. I even reduced the coconut sugar to 1/4C. They are yummy. I was afraid of the pumpkin flour but it works well. The only thing that didn’t was my arm! HaHa.
Next time? Food processor.
Thanks for the lovely Gluten Free recipe.
Jill says
April 30, 2016 at 5:30 pmHi Richa,
I made these today with peanut butter to serve tomorrow at a party. First time I ever made blondies. Thanks to you, they are delicious!!! I love the video. The first batch baked at 22 minutes was a little gooey, and the second batch at 24 minutes was less gooey. So since some people like more gooey and some less, everybody will be pleased. I liked both!
Mariana says
May 12, 2016 at 7:23 pmOh my goddd I made these today and they turned out soo gooey and delicious!! Loved this recipe thank you for sharing! 🙂
Richa says
May 12, 2016 at 10:28 pmyay!
Cornelia says
May 20, 2016 at 12:21 pmI used liquid coconut sugar and the did not really “bake” at all – it was still just “batter” with just a little bit of crust. (Tiny little bit.) So I come to the conclusion I should have used the “dry” version of coconut sugar 😀
Richa says
May 20, 2016 at 12:51 pmI think the liquid is called nectar. Sugar anything is dry. I am sure it is still tasty. think extra fudgy and serve with ice cream 🙂
Becky says
May 29, 2016 at 4:42 pmI’m not vegan- these are fantastic! It was my birthday cake and one of the best in a long while
Betsy says
May 31, 2016 at 12:53 pmThey are not fully vegan if they contain chocolate chunks, are they?
Richa says
May 31, 2016 at 12:56 pmBetsy, There are several vegan chocolate chunk and chip brands like enjoy life, Theo etc. Its a vegan blog, everything is vegan 🙂
Betsy says
May 31, 2016 at 2:10 pmOh okay, great! I’ll look for those. I’m not vegan, but I hope to make these for a picnic where several people cannot have anything dairy or remotely related to dairy.
Betsy says
July 12, 2016 at 4:34 pmThese were a big hit! Made them with almond butter the first time and peanut butter the second time. Yum!
Stephanie Greco says
July 3, 2016 at 3:02 pmHi! This recipe looks great but I was wondering if you used sweetened or unsweetened non dairy milk? If I was to use sweetened should I cut back on the sugar?? Thanks!!
Richa says
July 3, 2016 at 4:42 pmany will do. there isnt enough non dairy milk to make much difference either way.
Patty says
July 11, 2016 at 1:11 pmThank you for a wonderful recipe Richa! I Made these yesterday (using regular unbleached flour as the sub) and they are so good! They were amazing right out of the oven, after cooling but I like them even better cool on day 2.
I did go a little nuts with the chocolate chips and put more than a half cup in which I won’t do next time. I think Ill even put less than a half cup, just because I want to taste more of the blondie batter part of it (too good!)
Shadi says
August 24, 2016 at 3:41 pmThey turned out perfect! Should I refrigerate leftovers or are they okay out of the fridge for the next day or so until they’re finished? (It’s taking me a lot of self-control not to finish it all now)
Richa says
August 24, 2016 at 4:03 pmthey will stay fine on the counter for upto 3 days.
Maria says
August 25, 2016 at 6:26 amI want to use stevia instead of coconut sugar will it still turn out ? Do you know how many calories each peice would have?
Richa says
August 25, 2016 at 11:21 amI would use half and half as the sugar adds moisture and bulk to the recipe. Without all of it, the blondies might be too crumbly or cake like.
Audrey says
September 2, 2016 at 11:36 amWow! Excellent! I used sweet coconut instead of coconut sugar (which I didn’t have) and almond milk dor the non-dairy milk! I used 1 cup of normal flour and baked it for 23 minutes, perfect!
Double recipe gave me one rounded (10″ diameter) and one bread mold, blondie being a little more than 1″ thick!
Excellent recipe, I keep sharing your website with my non-vegetarian friend to show and convince them vegan food is EXTRA! 😀
Thank you!!
Natalie says
November 5, 2016 at 11:34 pmJust made this…so easy and quick to whip up. I make my own ABC spread (almonds, brazil nuts, cashews) so I used this instead. I also used some GF baking flour instead of white flour (still using the almond and coconut flours). Everyone young and old loved it. It’s going on my menu for my daughters party in 2 weeks. Thanks!
Mel says
May 13, 2017 at 4:05 amHi I’m going to try this. Looks delicious and all the reviews are so positive!
My only question is im going to use 1 cup of regular flour. So I DO NOT put these ingredients in?
½ cup oat flour (use certified gf if needed, or use other flours of choice)
¼ cup almond flour
2 tbsp coconut flour
2 tbsp starch (arrowroot or cornstarch)
Richa says
May 13, 2017 at 11:51 amyes. sub the dry flours and starches. Start with 3/4 cup flour and mix in. Add more a tbsp at a time till you have a stiffish mixture but not dry and too stiff. Depending on your flour and nut butter, you might need a tbsp or so less than 1 cup.
Lavina says
May 28, 2017 at 8:18 pmI surprised my cousins who are GF and who also never have any desserts at family gatherings, and they all LOVED it! Others were amazed that GF desserts can actually taste THIS good and delicious!
Thank you for being the star of our gatherings repeatedly and bringing so much happiness in our lives. Keep doing what you do xx
Richa says
May 29, 2017 at 7:04 pmyay!
Samantha says
July 11, 2017 at 6:51 pmI made these for the staff and volunteers at our local Humane Society and got very good comments! I tried a few before I took them over – of course – and loved them. I have another batch in the oven now for my husband’s potluck lunch tomorrow. Thanks for such a great recipe. I rarely make things twice, so you’ve definitely come up with a winner here!
Richa says
July 11, 2017 at 7:24 pmThats amazing! So glad they turned out good and everyone loved them!
SusanM says
July 16, 2017 at 4:25 pmMade these yesterday with my son’s vegan girlfriend in mind, they were delicious. A little crumbly though, I’m thinking of adding a little bit of coconut oil next time to see if that holds them together more. Thank you for sharing this recipe!
Richa says
July 16, 2017 at 5:32 pmyes a bitof oil will help or bake them a minute less.
my my says
July 31, 2017 at 9:27 pmHi! I just made these as my SO and I wanted dessert by didn’t want to levee the house. They baked up quick and tasty! I do wonder what the purpose of warming the milk is though? Mine came out VERY crumbly, so I may try it with room temperature milk next time. Thanks for a great recipe!
Richa says
July 31, 2017 at 10:12 pmAwesome! i think the pan and oven temp etc can change the texture. Bake for a few minutes less for less crumbly.
Mae says
October 19, 2017 at 9:58 pmThese sound amazing! Do you have an adjustment for using a 9×9 pan? Maybe just reduce baking by a few minutes? Thanks!
Richa says
October 20, 2017 at 3:37 pmyes check a few minutes early
Crystal says
October 23, 2017 at 6:48 pmGoodness!! Why were these so delicious!!! The warm chocolate chips on top…OMG YES!
Jules says
October 24, 2017 at 2:28 pmWowza! 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????
Lyndy Bliss says
October 24, 2017 at 6:48 pmThese 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!
Richa says
October 25, 2017 at 10:19 amYes any sugar will work. I would some almond flour + rice flour to sub the oat flour
Laurel says
December 24, 2017 at 2:27 pmHi 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
Richa says
December 29, 2017 at 12:07 amthats amazing!
Daniela says
February 3, 2018 at 4:21 pmIf I only use oat fluor, do I have to change anything else or can I leave the rest of the recipe the same?
Daniela says
February 3, 2018 at 4:24 pmflour*; they look sooo delicious btw, I’m dying to try them!
Richa says
February 3, 2018 at 7:02 pmUse 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.
Kaylie | Healthy Hacks says
May 15, 2018 at 6:28 pmI love how dense and fudgy they look! Gotta give this recipe a try!
Melanie says
May 25, 2018 at 2:37 pmHey 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 😊
Richa says
May 25, 2018 at 3:07 pmyes for flour and yes for chia seed egg
Livvy says
September 10, 2018 at 11:07 amThank 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
Emaleigh says
September 13, 2018 at 2:40 pmJust made them! So good! cant wait to make them again! So easy.
Jessica says
September 29, 2018 at 1:18 pmThis 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!
Richa says
September 29, 2018 at 2:22 pmAwesome! So glad that everybody could enjoy it.
Lani Byrd says
October 9, 2018 at 6:59 amNot sure if I did something wrong… my batter was not thick at all…smells really good in oven so have my fingers crossed!!
Mimi says
January 13, 2019 at 4:18 amHi. What can I substitute for the coconut flour?
Richa says
January 13, 2019 at 10:18 amalmond flour
Aaesha says
April 29, 2019 at 6:20 pmThe recipe seems amazing. Regardinf the calories is it 432 per square? Or the whole recipe?
Thanks.
Richa says
April 29, 2019 at 6:42 pmthe serving should have been 16 squares.But its missing a 1 and its calculating for 6 serves. 432 is for 2.5 squares 🙂
Will says
May 10, 2019 at 1:36 pmHi 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.
Richa says
May 10, 2019 at 1:45 pmYes 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.
Will says
May 10, 2019 at 1:47 pmYou are the absolute best. Thanks for the ludicrously quick reply.
Dennis says
December 14, 2019 at 4:22 pmI 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.
Elizabeth Moxen says
March 10, 2020 at 1:20 pmThis 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!
Annette says
March 23, 2020 at 1:36 pmthese are super good, I have to hide them from my husband :))
Jeffy C says
April 1, 2020 at 7:38 pmI’m gonna give these a whirl with Bobs red mill AP GF 1 to 1 and sunbutter, thoughts?
Richa says
April 2, 2020 at 11:43 amit might be a bit crumbly. Also add 2 tsp lemon juice to the batter as sunbutter on baking can become green