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. If you do not have access to Barney's Cocoa + Coconut almond butter you absolutely can make your own chocolate filling. Next, Mix together almond butter, coconut oil, cocoa powder and a touch of your favorite liquid sweetener and presto, you've made your own chocolate stuffing for these beauties. Also, you can also substitute your favorite chocolate spread (like Nutella), just ensure that it complies with your dietary needs.
- Coconut Oil. Grass-fed butter or ghee can be used in place of coconut oil.
- Honey. For a vegan version use maple syrup.
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.
More Delicious Recipies
- Try this other tasty blondie recipie Healthy Peanut Butter Blondies & Video.
- Yum! We love these Chocolate Zucchini Brownies.
- We adore this Best Homemade Brownies Recipe (from Scratch)!
- Want anotehr vegan option? Try these Black Bean Brownies (& Video).
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Chocolate Stuffed Paleo Blondies
Ingredients
- 2 cups almond flour
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ cup almond butter
- 2 TBS coconut oil melted
- ¼ cup coconut sugar
- 2 TBS honey or maple syrup for vegan
- 2 tsp vanilla extract
- 2-4 TBS almond milk
- ½ cup mini chocolate chips chunks or chopped chocolate
For the filling:
- ¼ cup Barney Butter Cocoa Coconut Almond Butter
- or
- ¼ cup almond butter
- 1 TBS cocoa powder
- 1 TBS coconut oil
- 2 TBS honey or maple syrup for vegan
Instructions
- Preheat your oven to 350 degrees F. Grease and line a 9x5" loaf pan, set aside.
Make the Blondie batter:
- 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).
Make the filling (optional).
- Gently melt together the almond butter, honey and coconut oil.
- Mix in cocoa powder until well combined.
Putting it together:
- Spread ½ of the batter evenly into the bottom of your prepared pan.
- Spread the filling over the batter.
- Top with remaining cookie batter and spread evenly.
- Bake in the preheated oven for 10-15 minutes or until slightly golden brown on top.
- Cool and serve!
Notes
Ingredient Substitutions
- Cocoa Almond Butter. If you do not have access to Barney's Cocoa + Coconut almond butter you absolutely can make your own chocolate filling. Mix together almond butter, coconut oil, cocoa powder and a touch of your favorite liquid sweetener and presto, you've made your own chocolate stuffing for these beauties. You can also substitute your favorite chocolate spread (like Nutella), just ensure that it complies with your dietary needs.
- Coconut Oil. Grass-fed butter or ghee can be used in place of coconut oil.
- Honey. For a vegan version use maple syrup.
Storage
Store in an airtight container for up to a week or freeze for up to 2 months.Nutrition
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Helena
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
Kortnie
First of all, thankkkk you for the recipe for fricken paleo dessert! I don’t know why every time I make them the dough and the finished product are still so gritty no matter how hard or soft I mix them. I never have made the filling. It has to do with the almond flour I’m using I assume?? Help!!! These would be perfect if I could just figure it out! I have made these multiple times Each time I was changing different things to see if I could make it turn out less gritty. Am I the only one? What am I doing wrong?!
The first time I made them exactly like the recipe called for. However, they fell apart like crumbles but the taste was best and the grittiness was the least. But I couldn’t eat them like cookies, but I also used a 8x8 instead of loaf pan so maybe that was the problem there?
The second time I added a whole egg to see if that’s help keep them together better - it did, but it was grittier too.
The third time I tried just an egg white. Same difference.
Help! I love these and want to see what I’m doing wrong with the original recipe!
Zeenat
Hi, this sounds amazing. I'd like to try it out. Can I sub the coconut sugar for xylitol and would I use the same measurement?