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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.

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Gluten free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. GlutenFree Blondies Vegan Blonde Brownies. Peanut Butter Blondies. #vegan #glutenfree #Soyfree #Recipe | VeganRicha.com

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.  

Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondies. Soy-free Recipe | VeganRicha.com

Video:

 

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More Blondies and brownies from the blog

Mix in hot non dairy milk, sugar, vanilla, maple, flax. 

Gluten free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. GlutenFree Blondies Vegan Blonde Brownies. Peanut Butter Blondies. #vegan #glutenfree #Soyfree #Recipe | VeganRicha.com

Gluten free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. GlutenFree Blondies Vegan Blonde Brownies. Peanut Butter Blondies. #vegan #glutenfree #Soyfree #Recipe | VeganRicha.com

Add in nut butter and mix until smooth.

Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondies. Soy-free Recipe | VeganRicha.com

Fold in the dry ingredients and mix. Fold in the chocolate chips and chunks. 

Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondies. Soy-free Recipe | VeganRicha.com

Drop and spread batter in parchment lined pan. 

Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondies. Soy-free Recipe | VeganRicha.com

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 with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondies. Soy-free Recipe | VeganRicha.com
Recipe

Gluten free Almond Butter Blondies

4.93 from 26 votes
By: Vegan Richa
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6
Course: Dessert
Cuisine: American
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. Makes 1 brownie pan
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Ingredients 
 

Wet:

  • 1/4 cup + 2 tbsp non dairy milk
  • 2 tbsp maple syrup
  • 1/2 cup coconut sugar
  • 1 tbsp flax seed meal
  • 1.5 to 2 tsp vanilla
  • 3/4 cup almond butter , or peanut butter or other smooth nut butter

Dry:

  • 1/2 cup oat flour, use certified gf if needed, or use other flours of choice
  • 1/4 cup almond flour
  • 2 tbsp coconut flour
  • 2 tbsp starch, arrowroot or cornstarch
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp or more cinnamon
  • 1/2 cup 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

To make regular blondies, use 1 cup of spelt, wheat or all purpose flour (to replace the oat, almond, coconut flours and starch)
Note: Nut Butters vary in moisture. Flours also vary in terms of absorption. If you change something in the recipe, add 3/4 cup total flour(dry) to the wet mix and mix in and fold in more flour 1-2 tbsp at a time until the consistency is a stiff batter.
Nutritional values based on one serving

Nutrition

Serving: 1g, Calories: 432kcal, Carbohydrates: 43g, Protein: 10g, Fat: 26g, Saturated Fat: 5g, Sodium: 190mg, Potassium: 312mg, Fiber: 6g, Sugar: 21g, Vitamin A: 20IU, Calcium: 167mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondies. Soy-free Recipe | VeganRicha.com

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.93 from 26 votes (2 ratings without comment)

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100 Comments

  1. Jill says:

    5 stars
    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!

  2. Laurel says:

    5 stars
    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.

  3. Cassie Tran says:

    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!

  4. Tony says:

    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

    1. Richa says:

      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.

      1. Tony says:

        Thanks for the quick response, will give that a go!

        1. Tony says:

          Success! Super tasty, I don’t think they will last very long 🙂

          Thanks again!

          1. Richa says:

            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.

  5. Luci says:

    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!

  6. Mae says:

    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!

    1. Richa says:

      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!

  7. jess says:

    so sure that they taste good! x

    jess x | wellwellgirls.blogspot.com

  8. Ranjana says:

    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!

    1. Richa says:

      Yes it replaces the oat + almond + coconut + starch. Add baking soda and cinnamon to the flour and mix in the wet.

      1. Ranjana says:

        tried with the changes – amazing! thanks!!

        1. Richa says:

          Great!

  9. Susan says:

    Looks good! Nice job on the video.

    1. Richa says:

      Thank you susan

      1. Tiffany says:

        5 stars
        Wow, absolutely perfect recipe. These Blondie’s turned out great! Anyone reading this recipe should have full confidence in the final outcome.