Vegan & Paleo Blondies
Posted Jul 25, 2016, Updated Jul 15, 2024
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Vegan & paleo blondies are an easy, healthy dessert that’s ready in 30 minutes! Gluten-free, dairy-free & refined sugar-free.
These Paleo Blondies are the real deal. Paleo, vegan and ready in 20 minutes. They are everything a dessert should be. Crispy on the outside, chewy on the inside. Like eating layers of warm cookie dough stuffed with chocolate, the recipe of my dreams.
I knew I had a winner with these healthy blondies when my husband exclaimed, “Woah! You made normal cookies tonight!” I laughed and told him they were paleo blondies. He said that he couldn’t even tell that they were healthy, not even a little bit.
How to Make Paleo Blondies
These paleo blondies are very easy to make! Just mix up the blondie batter in one bowl and spread half of it into the pan.
Then, take a healthy amount of chocolate almond butter (or hazelnut spread works well too) and slather it all over the bottom layer. Then, spread the rest of the paleo blondie dough on top and you’re good to go.
Paleo Blondies: Substitutions
- Cocoa Almond Butter. Make your own chocolate almond butter by mixing together 1/4 cup almond butter, 1 Tablespoon cocoa powder, 1 Tablespoon coconut oil and 2 Tablespoons honey.
- Coconut Oil. Grass-fed butter or ghee are good substitutes.
- Honey. For a vegan version use maple syrup.
Paleo Blondies Recipe FAQs
They are similar however, the base of it substitutes vanilla instead of cocoa.
Blondies are done when they start to pull away from the sides of the pan and the edges will be light brown.
If your batter looks dry…add more almond milk until you get the consistency of cookie dough! The batter should NOT be dry when these bars go into the oven!
For a vegan version use maple syrup.
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Chocolate Stuffed Paleo Blondies
Ingredients
- 2 cups almond flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup almond butter
- 2 Tablespoons coconut oil (melted)
- ¼ cup coconut sugar
- 2 Tablespoons honey (or maple syrup)
- 2 teaspoons vanilla extract
- 2-4 Tablespoons almond milk
- ½ cup mini chocolate chips
Chocolate Filling
- ¼ cup chocolate almond butter
Instructions
- Preheat your oven to 350 degrees F. Grease and line a 9×5″ loaf pan, set aside.
- Combine almond flour, salt, baking powder and baking soda in a small bowl. Set aside
- Melt coconut oil and almond butter together in a microwave safe bowl or on the stovetop.
- Add coconut sugar, honey, vanilla and 2 TBS almond milk and stir well.
- Add dry ingredients to wet. Mix until combined.
- If the batter is dry and does not resemble cookie dough, add up to 2 more TBS of almond milk!
- Add chocolate chips. (This dough should look like cookie dough. It should not be crumbly or runny).
- Spread ½ of the batter evenly into the bottom of the prepared pan.
- Spread the chocolate almond butter over the batter.
- Top with remaining blondie batter and spread evenly.
- Bake in the preheated oven for 10-15 minutes or until slightly golden brown on top.
- Cool and serve!
Notes
- Cocoa Almond Butter. Make your own chocolate almond butter by mixing together 1/4 cup almond butter, 1 Tablespoon cocoa powder, 1 Tablespoon coconut oil and 2 Tablespoons honey.
- Coconut Oil. Grass-fed butter or ghee are good substitutes.
- Honey. For a vegan version use maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is just a big delicious cookie dough bar/slice! I subbed the coconut sugar for erythritol because it’s what I have and the coconut oil with a vegan plant based butter due to coconut intolerance. Turned out perfectly and amazingly delicious. I have so many food intolerances that it’s hard to find treats I can eat. This is so good