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Crisp on the outside, fudgy on the inside almond butter blondies with decadent chocolate chips are the quick and easy one-bowl dessert you’ve been looking for!Just 8 main ingredients, 15 minutes to whip them up in just 1 bowl. Serve with a dollop of your favorite vegan ice cream. This recipe was first published on feb 20, 2015. It has been updated with new pictures, write up and video.
Table of Contents
These amazing, fudgy vegan almond butter blondies only take 15 minutes to whip up in one bowl. After mixing, you just pour them into a baking pan and bake to perfection.
This blondies recipe is lightly sweetened, fudgy, and buttery, with flavors of vanilla and cinnamon. Use other flours or gluten-free flour blend of choice. If you are using a whole grain flour to replace the white flour in this recipe, add 1 to 2 tablespoons less than the mentioned quantity, and add more only if the mixture is too wet.
Not only are almond butter blondies delicious and easy to make, the batter is free from added refined oil! If you want to make them completely oil-free, use cacao nibs in place of the chocolate chips.
They’re also refined sugar-free, since we sweeten these blondies with coconut sugar, which gives them such a nice flavor.
Why You’ll Love Almond Butter Blondies
- crisp, butter, and fudgy with flavors of cinnamon and vanilla
- lots of decadent chocolate chips
- one-bowl batter takes only 15 minutes to mix
- easy to make soy-free and even nut-free
More One-Bowl Desserts
Almond Butter Blondies with Chocolate Chips
Ingredients
- 10 tablespoons almond butter , That's 1/2 cup + 2 tablespoons. Use a drippy kind, or use other nut butter of choice.
- 6 tablespoons non dairy milk, That's 1/4 cup + 2 tablespoons.
- 3/4 cup coconut sugar , or other sugar
- 2 teaspoons vanilla extract
- 3/4 cup unbleached white flour
- 1/4 cup oat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/3 to 1/2 cup vegan chocolate chips, or chunks or chopped chocolate bar
Instructions
- Preheat the oven to 350° F (180º C). Line an 8×8 or 9×9 square or brownie pan. In a bowl, mix the almond butter, non dairy milk, coconut sugar and vanilla until well combined and smooth.
- Sift in the flours, baking soda, salt and cinnamon into the bowl. Or whisk them together in another bowl and mix in.
- Fold in the chocolate chips. Drop the thick stiff batter into a greased or parchment lined pan. Using a spatula, press the batter down to event it out into the pan. Sprinkle a tablespoon or so chocolate chips on top and press in.
- Bake for 23 to 26 minutes. The top should be set. Let the blondies cool for 15 minutes before slicing and gobbling up. Use heart shaped cookie cutter to cut out shapes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients and Substitutions
- almond butter – Helps the blondies get decadently fudgy with no added oil. Choose a kind that’s drippy, not stiff. You can use other nut or seed butters instead, too!
- non-dairy milk – Adds moisture. Choose nut- and/or soy-free, if needed.
- coconut sugar – For sweetness. You can use granulated sugar instead, if you prefer.
- vanilla extract – Gives the almond butter blondies such a great flavor!
- flour – You want unbleached, white flour for this recipe. You can use gluten-free or whole grain flour instead. If you use whole grain flour, reduce the amount by one to two tablespoons.
- oat flour – Adds a nice texture.
- baking soda and salt – To condition the batter.
- cinnamon – For flavor.
- vegan chocolate chips – Because why wouldn’t you?
💡 Tips for the Best Blondies!
- Let the nut butter sit a bit to come to room temperature so it mixes easily into the wet ingredients. Or microwave to warm it.
- If the batter is too thick (nut butters can have less or more moisture), add a bit more non dairy milk.
How to Make Almond Butter Blondies
Preheat the oven to 350° F (180º C). In a bowl, mix the almond butter, non dairy milk, coconut sugar and vanilla until well combined and smooth.
Sift in the flours, baking soda, salt and cinnamon into the bowl. Or whisk them together in another bowl and mix in.
Fold in the chocolate chips. Drop the thick stiff batter into a greased or parchment lined pan. Using a spatula, press the batter down to event it out into the pan. Sprinkle a tablespoon or so chocolate chips on top and press in.
Bake for 23 to 26 minutes. The top should be set. Let the blondies cool for 15 minutes before slicing and gobbling up. Use heart shaped cookie cutter to cut out shapes.
Frequently Asked Questions
To make these soy-free, just be sure that your non-dairy milk and chocolate chips are soy-free.
For nut-free, use a seed butter, like pumpkin seed or sunflower seed butter.
For a gluten-free version, try my gluten-free almond butter blondies!
Yay! So glad you liked them!