Almond Flour Blondies are soft and chewy with a rich butterscotch flavour and plenty of dark chocolate chips. They're also gluten-free and dairy-free, made with almond flour and no butter!
These blondies are a go-to sweet treat for us, especially when we're craving something decadent!
For a festive version, try these Christmas Blondies with peanut butter and holiday sprinkles!
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I've tested so many different combinations of ingredients for this almond flour blondie recipe. I wanted to keep the standard elements of brown sugar and vanilla, but I didn't want them quite as sweet as typical blondies. I also wanted to make them dairy-free, which met eliminating butter, a key blondie ingredient.
In place of butter, this recipe calls for almond butter and coconut oil, and after several recipe tests, I finally landed on the right ratio. And combined with the other ingredients, these blondies have the perfect texture. They're chewy, moist and golden brown, and you'll never miss the butter.
Table of contents
What is the difference between a blondie and a brownie?
Blondies are often referred to as blond brownies. While they're both dense and chewy bars, brownies contain chocolate - either in the form of cocoa or melted chocolate. Blondies, on the other hand, have a caramel-like taste with an emphasis on brown sugar and vanilla as key ingredients.
For me, I think of blondies as less like brownies, and more like chocolate chip cookie bars, especially since my favourite way to enjoy them is loaded with chocolate chips.
After you try this blondie recipe, if you're craving brownies, I highly recommend these salted almond butter brownies!
Details on the ingredients
- Brown sugar - It helps create a rich butterscotch/caramel flavour and a moist and chewy texture.
- Cane sugar - Just a quarter of a cup for added sweetness. You can use granulated sugar if you don't have cane sugar.
- Almond butter - There's half a cup of natural almond butter in this recipe, so you could really call these blondies almond butter blondies. It's used in place of butter and adds some healthy fats.
- Coconut oil - Just two tablespoons work with the almond butter to replace the butter in this recipe.
- Eggs - Two large eggs for added moisture and some leavening.
- Vanilla - A full tablespoon of vanilla extract works with the brown sugar to enhance the butterscotch flavour.
- Almond flour - Not only does it keep these blondies gluten-free, but it keeps them moist and chewy.
- Coconut flour - Just a tablespoon works to balance the moisture of the almond flour.
- Baking powder - For leavening to help the blondies rise.
- Salt - Kosher salt in the batter and sea salt sprinkled on top before baking.
- Chocolate chips - I used dairy-free dark chocolate chips but other types of chips work nicely too.
How to make almond flour blondies
Step 1: Add your sugars, almond butter and coconut oil to a large mixing bowl and, using an electric mixer, beat until the ingredients are well combined.
Step 2: Beat in the eggs, one at a time, and then the vanilla. Continue to beat on high until the mixture turns a lighter colour. This may take a few minutes.
Step 3: In a small bowl, whisk together the flours, baking powder and salt. You may need to sift if your coconut flour is lumpy.
Step 4: Gradually add the dry ingredients to the wet mixture, beating on medium speed until just incorporated. Don't over mix.
Step 5: Stir in most of your chocolate chips, reserving some for the top of the batter.
Step 6: Spread the batter out into an 8-inch square pan that has been greased and lined with overhanging parchment paper. Add more chocolate chips to the top and a sprinkle of sea salt. Bake on 350F for 27-29 minutes.
Frequently asked questions
You don't want your blondies undercooked and gooey, but you want them soft and chewy. So taking them out of the oven when the middle is still a little tiny bit gooey is a good idea. The bars will continue to set up in the pan as they cool. If you leave the blondies in the oven until they are fully baked in the middle, they will be too hard and dried out once they cool.
Blondies are ready to come out of the oven when the edges turn golden brown and start to pull away from the sides of the pan. You can also insert a tooth pick in the middle, and if it comes out almost clean, they're ready to come out of the oven.
No, they keep best at room temperature in an airtight container.
If stored properly, these blondies will last for 5-6 days. The almond flour keeps them moist, so even after a few days, they won't taste stale or dried out.
Yes. Just store the blondies in a single layer in a freezer safe container, or in between sheets of wax paper. They should last for up to 3 months. Let them defrost at room temperature before enjoying.
Additional recipe tips
- Make sure your cold ingredients like the almond butter, eggs and even almond flour (if you store it in the refrigerator) are brought to room temperature so they mix together easily.
- I used brown sugar in this recipe as it's a key ingredient in blondies. I don't normally bake with refined sugars, but I tested this recipe with coconut sugar and it just didn't have the same texture as the brown sugar version.
- There are two different kinds of salt in this recipe - kosher and sea salt. The kosher salt goes in the batter. If you don't have any, you can use table salt. Sea salt is more of a finishing salt, so I don't recommend using table or kosher salt as a substitute.
- These blondies were made in an 8-inch square pan. You can also use an 9-inch square pan, but you will need to decrease the bake time as the blondies will be thinner.
- Make sure you let the blondies cool before cutting into them. They need this time to set up and they will also cut into squares more neatly. Of course, if you like melty chocolate and a gooey middle, feel free to cut into them!
More almond flour dessert recipes
- Almond Flour Chocolate Cake
- Vanilla Almond Flour Cupcakes
- Almond Flour Peanut Butter Cookies
- Lemon Almond Flour Cake
If you make these almond flour blondies, I'd love to hear what you think in the comments below!
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📖 Recipe
Almond Flour Blondies
Ingredients
- ¾ cup packed brown sugar
- ¼ cup cane sugar
- ½ cup natural almond butter, room temperature
- 2 tablespoons virgin cold pressed coconut oil, softened (not melted)
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 ¾ cups almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ + ¼ cup dairy-free dark chocolate chips, divided
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350F. Grease an 8-inch square pan and line it with overhanging parchment paper.
- In a large mixing bowl, add the brown sugar, cane sugar, almond butter and coconut oil and, using an electric mixer, beat on high until the ingredients are well combined.
- Beat in the eggs, one at a time, and then vanilla. Continue beating the mixture on high until it turns a lighter colour. This will take a few minutes.
- In a small bowl, whisk or sift together the almond flour, coconut flour, baking powder and kosher salt.
- With the mixer on medium speed, gradually add the dry ingredients to the wet mixture and beat until just incorporated.
- Stir in ½ cup of chocolate chips.
- Spread the batter out evenly in the prepared pan. Scatter the remaining ¼ cup of chocolate chips on top and press them lightly into the batter. Sprinkle on the sea salt.
- Bake for 27-29 minutes, or until the edges are golden brown and start to pull away from the pan. A tooth pick inserted into the centre should come out almost clean.
- Let cool completely on a wire rack and cut into 16 squares. Store in an airtight container at room temperature and enjoy within 5-6 days.
Notes
- Make sure your cold ingredients are brought to room temperature so they mix together easily.
- You can use granulated sugar if you don't have cane sugar.
- This recipe calls for both kosher salt and sea salt. While you can use table salt to replace the kosher salt, sea salt is more of a finishing salt, so I don't recommend using table or kosher salt as a substitute.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Reut says
Hi, thank you for this recipe, can I change the coconut oil to butter? I don't have coconut oil.
And if so.. is it the same portion?
Leanne says
Hi Reut. I haven't tried substituting butter for the coconut oil in this recipe, but they're often used interchangeably so you should be able to make the substitution. I would use butter in the same quantity as the coconut oil. Let me know how they turn out!
Juhi bhat says
Hi , what if I don’t have coconut flour? Any replacement for that?
Leanne says
Hey there! Unfortunately, I haven't tested this recipe without the coconut flour. It's added to the blondies to account for the moisture in the almond flour. You could try leaving it out but the blondies will not have the same texture.
Saloni says
I loved the recipe but as i am vegan need to know replacement of eggs.
Leanne says
Hi Saloni! I usually use a flax egg as a replacement for eggs in vegan recipes, but I haven't tested a flax egg in this recipe, so I can't say for certain if it will work with the almond and coconut flours.
Christie says
Delicious! They look so good with the chocolate chips! I would love to try this recipe! Thanks for sharing!
Leanne says
Thanks Christie!
Tasia ~ two sugar bugs says
The texture on these look perfect Leanne!! Also loving the almond butter and coconut oil in place of butter. Pinned!!
Leanne says
Thanks Tasia!
Michelle | Sift & Simmer says
These almond flour brownies look so bomb, Leanne! Love how you managed to make them without dairy too! Bookmarked to make soon!
Leanne says
Thanks Michelle! I love a good blondie!
Katherine | Love In My Oven says
I"m so glad you did all of the hard work testing these for us!! They look SO good and the ingredient list makes me one happy Mama. I'll be making these soon!!
Leanne says
Thanks Katherine! I'm glad I stuck with this one. It was worth the recipe testing!
Katerina | Once a Foodie says
Oh my goodness, I adore the texture of these blondies! And I love that you've used almond butter and coconut oil here, Leanne, two of my favourite ingredients lately! These would be devoured in this house, no doubt!
Leanne says
Thanks Katerina! I'm glad you like the ingredients!
Matt - Total Feasts says
I love chocolate chip cookies, and blondies. This is well timed, my sister is looking for a lot of Gluten free recipes at the moment, so I bet she will love these!
Leanne says
Thanks Matt! I hope your sister gets to try them!
Alex says
How lovely these are, Leanne! My favourite baked goods have almond flour and I am excited to try these soon!
Leanne says
Thanks Alex! Love baked goods with almond flour too!
Marissa says
I've been excited about this recipe ever since you shared the teaser on Instagram last week, Leanne! The great news? I have everything on hand to make them. Can't wait to taste these myself!!
Leanne says
Thanks so much Marissa! It was meant to be 😉
Jennifer @ Seasons and Suppers says
I haven't made blondies is a bit, so I'm definitely over-due! A perfect treat to have on the counter 🙂
Leanne says
For sure! I've had to freeze some just to pace ourselves! 😉
Terry says
These look amazing! I always love a good cookie recipe.
Thanks for the tips at the end ...very helpful!
Leanne says
Thanks so much Terry!
annie@ciaochowbambina says
You had me at rich butterscotch flavor! Oh my!!
Leanne says
Thanks Annie!