Preheat the oven to 350 degrees F / 180ºc. 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.
Use any gluten-free flour blend or flour blend from my gluten-free browniesor gf blondies. Let the nut butter sit a bit to come to room temperature so it blends well. If the batter is too thick (nut butters can have less or more moisture), add a bit more non dairy milk.Nutritional values based on one serving