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
Denise
So moist and delicious!
Vegan Richa Support
Awesome! So glad you enjoyed these!
karry
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.
Ross
Just tried them, amazing recipe Richa 🙂
Vegan Richa Support
thanks!!
Jeffy C
I’m gonna give these a whirl with Bobs red mill AP GF 1 to 1 and sunbutter, thoughts?
Richa
it might be a bit crumbly. Also add 2 tsp lemon juice to the batter as sunbutter on baking can become green
Annette
these are super good, I have to hide them from my husband :))
Elizabeth Moxen
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!
Dennis
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.
Will
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.
Richa
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.
Will
You are the absolute best. Thanks for the ludicrously quick reply.
Aaesha
The recipe seems amazing. Regardinf the calories is it 432 per square? Or the whole recipe?
Thanks.
Richa
the serving should have been 16 squares.But its missing a 1 and its calculating for 6 serves. 432 is for 2.5 squares 🙂
Mimi
Hi. What can I substitute for the coconut flour?
Richa
almond flour
Lani Byrd
Not sure if I did something wrong… my batter was not thick at all…smells really good in oven so have my fingers crossed!!
Jessica
This 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
Awesome! So glad that everybody could enjoy it.
Emaleigh
Just made them! So good! cant wait to make them again! So easy.
Livvy
Thank 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
Melanie
Hey 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
yes for flour and yes for chia seed egg
Kaylie | Healthy Hacks
I love how dense and fudgy they look! Gotta give this recipe a try!
Daniela
If I only use oat fluor, do I have to change anything else or can I leave the rest of the recipe the same?
Daniela
flour*; they look sooo delicious btw, I’m dying to try them!
Richa
Use 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.
Laurel
Hi 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
thats amazing!
Lyndy Bliss
These 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
Yes any sugar will work. I would some almond flour + rice flour to sub the oat flour
Jules
Wowza! 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????
Crystal
Goodness!! Why were these so delicious!!! The warm chocolate chips on top…OMG YES!
Mae
These sound amazing! Do you have an adjustment for using a 9×9 pan? Maybe just reduce baking by a few minutes? Thanks!
Richa
yes check a few minutes early
my my
Hi! 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
Awesome! i think the pan and oven temp etc can change the texture. Bake for a few minutes less for less crumbly.
SusanM
Made 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
yes a bitof oil will help or bake them a minute less.
Samantha
I 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
Thats amazing! So glad they turned out good and everyone loved them!
Lavina
I 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
yay!
Mel
Hi 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
yes. 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.
Natalie
Just 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!
Audrey
Wow! 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!!
Maria
I want to use stevia instead of coconut sugar will it still turn out ? Do you know how many calories each peice would have?
Richa
I 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.
Shadi
They 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
they will stay fine on the counter for upto 3 days.
Patty
Thank 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!)
Stephanie Greco
Hi! 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
any will do. there isnt enough non dairy milk to make much difference either way.
Betsy
They are not fully vegan if they contain chocolate chunks, are they?
Richa
Betsy, There are several vegan chocolate chunk and chip brands like enjoy life, Theo etc. Its a vegan blog, everything is vegan 🙂
Betsy
Oh 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
These were a big hit! Made them with almond butter the first time and peanut butter the second time. Yum!
Becky
I’m not vegan- these are fantastic! It was my birthday cake and one of the best in a long while
Cornelia
I 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
I 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 🙂
Mariana
Oh my goddd I made these today and they turned out soo gooey and delicious!! Loved this recipe thank you for sharing! 🙂
Richa
yay!
Jill
Hi 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!
Laurel
Hi, 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.
Cassie Tran
So 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!
Tony
Hi 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
It 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
Thanks for the quick response, will give that a go!
Tony
Success! Super tasty, I don’t think they will last very long 🙂
Thanks again!
Richa
Awesome!! 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.
Luci
My 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!
Mae
Richa, 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
Thanks 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!
jess
so sure that they taste good! x
jess x | wellwellgirls.blogspot.com
Ranjana
Thanks 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
Yes it replaces the oat + almond + coconut + starch. Add baking soda and cinnamon to the flour and mix in the wet.
Ranjana
tried with the changes – amazing! thanks!!
Richa
Great!
Susan
Looks good! Nice job on the video.
Richa
Thank you susan
Tiffany
Wow, absolutely perfect recipe. These Blondie’s turned out great! Anyone reading this recipe should have full confidence in the final outcome.