Rich and gooey gluten-free blondies made with almond butter that are next level amazing! These one-bowl blondies are butter and chocolatey and super easy to make. If you've been looking for a go-to blondie recipe, this is it!
What Makes these Gluten-free Blondies Amazing?
- They're gooey. I personally like my blondies like I like my brownies, fudgy with a heavy dose of chocolate which is exactly what we have here. The almond butter makes for a soft and tender blondie that will make you go back for more
- You can make them in one bowl. Yep, these blondies are no-fuss and can be whipped up easily in a single mixing bowl so you can satisfy that blondie craving fast
- They're made with simple ingredients. This recipe calls for just a few simple and wholesome gluten-free pantry staples like coconut flour, almond butter, and coconut sugar.
What You Need to Make Almond Butter Blondies
dark chocolate chips/chunks
How to Make Gooey Blondies
These gluten-free almond butter blondies are super easy to make. All you need is a mixing bowl and a hand-beater or a stand-mixer.
- First, beat the eggs, almond butter, vanilla, coconut sugar, molasses, and coconut oil until light and creamy
- Next, add the baking soda and coconut flour and stir until no flour lumps remain
- Finally, stir in the chocolate chips and/or chunks (these are my favorite dairy-free brand), pour into a baking pan, and bake!
Gluten-free Blondies Tips & Tricks
Although these almond butter blondies are easy to make, here are a few tips and tricks to make sure you're blondies are swoon-worthy!
- Use high-quality creamy almond butter. The best almond butter for this recipe is one that contains minimal ingredients (ideally just almonds) and has a creamy texture. You can use a chunky style almond butter, just keep in mind there will chunks of nuts in your blondies and they may not be as gooey.
- Make sure to beat the wet ingredients well. We don't want to scramble the eggs, but it is crucial to mix the eggs, almond butter, and coconut sugar well. This creates that luscious butter top layer.
- Don't skip the coconut flour. The coconut flour provides the little but of structure needed for these blondies. If you omit the coconut flour, they may be suuuper gooey (aka too gooey to cut). If needed, you can substitute cassava flour or gf oat flour.
- Be careful not to over bake. If we are going for a gooey blondie, we want to make sure not to over bake them into a cake-like blondie. Use a toothpick to make sure they are done before pulling them out of the oven. They will continue to cook more in the pan when they are cooling.
Looking for more chocolate-filled treats? You'll love these recipes:
Gluten-free Almond Butter Blondies
Rich and gooey gluten-free blondies made with almond butter that are next level amazing! These one-bowl blondies are butter and chocolatey and super easy to make. If you've been looking for a go-to blondie recipe, this is it!Print Pin Rate
Servings: 16 servings
- 2 eggs
- 1 cup almond butter
- ½ cup coconut sugar
- 1 teaspoon vanilla
- 1 tablespoon molasses
- 2 tablespoon coconut oil - melted and cooled
- ½ teaspoon baking soda
- 2 tablespoon coconut flour
- ½ cup chocolate chips/chunks - I like using a combo
- Preheat oven to 350 F. In a mixing bowl, beat together the eggs, almond butter, coconut sugar, vanilla, molasses, and coconut oil until creamy. Add the baking soda and coconut flour and continue to mix until no flour clumps remain. Stir in chocolate chips/chunks
- Pour batter into a 8x8 baking pan lined with parchment paper or greased with oil. Bake for 17 - 20 minutes until you can insert a toothpick in the center and it comes out clean.
- Let cool before slicing into squares and enjoy!
Calories: 143kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 55mg | Potassium: 143mg | Fiber: 2g | Sugar: 5g | Vitamin A: 30IU | Calcium: 60mg | Iron: 1mg
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Hi super tasty, but this came out super crumbly. Even the batter was really thick going into the pan. Are the measurements all listed correctly? Seems there should be more liquid.
Ansley Beutler says
Hi! Yes, the measurements are correct. The eggs together with the coconut sugar and coconut oil provide enough of a liquid base. The batter is thick before baked but that's the key to the fudgy texture.
Hi! what can i replace molasses with?
Can I use almond flour instead of coconut flour?
Ansley Beutler says
Hi there! Almond flour should work with this recipe as well. Hope you enjoy!