Vegan & Paleo Blondies are an easy, healthy dessert that’s ready in 30 minutes! Gluten-free, dairy-free & refined sugar free!
Hold the phone.
Stop what you’re doing.
I need your undivided attention.
These Vegan & Paleo Blondies are the real deal people. Paleo, vegan AND ready in 20 minutes. I am so in love with this dessert you have no idea! I mean…look at that ooey, gooey chocolatey almond butter center! Seriously, I die.
I thought I peaked when these Fudgy Paleo Brownies first came out of the oven and made their way into my mouth. Like seriously I didn’t think I could create a healthy dessert that tasted so {so} good again.
However, 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…like not even in the slightest!
These paleo blondies 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.
These Paleo Blondies are legit (like too legit to quit…hey hey). They are chewy and gooey and stuffed with a healthy portion of Barney Butter’s Cocoa + Coconut Almond Butter! Seriously, just whip up the blondie batter and spread half of it into the pan. Take a bunch of this Cocoa + Coconut Almond Butter and slather it all over the bottom layer. Spread the rest of the blondie dough on top and you’re good to go.
Vegan & 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! 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
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Vegan & 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
Nutrition
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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?
Mia #Mimi LOVE
OMG OMG OMG OMG
I just finished making these and they are the best thing that I have ever cooked/baked
I am so happy that they are vegan and didn’t have eggs because we hardly eat any eggs and we didn’t have in the fridge at the time …. I did sub anything but mine did take a little longer to cook and were a tiny bit to salty … but my whole family loved them and so did I so I will definitely be making them again soon 🤪🥳🥰😋
Laura
Thank you so much Mia!!!
Aimee Peters
Question: if I’m baking for a friend who’s a cancer-survivor, we can’t do ANY sugars, which eliminates the use of the mini-choc chips. Any other ideas of what else I could substitute those for?
Laura
Hey Aimee! There are actually chocolate chips on the market that are grain-sweetened if that works for her. These Hu Kitchen Gems are one example, and these Lily’s chips have no sugar added (they are sweetened with stevia). You could also make your own! Or just omit the chips!
Rita
Amazing- even non vegan loved these! Thanks for sharing
Nicole
These look INSANELY delicious!!! So fudgy and decadent, can’t wait to bake them this weekend!!!
Peyton
I made these today, and they were so yummy! They turned out perfectly! Thanks so much for sharing! This will definitely be my new go-to dessert!
Peyton
I want to make these, but I have a question about the filling… Do you use almond butter, coconut oil, and cocoa powder in ADDITION TO or in REPLACEMENT OF the Barney Butter Almond Butter, Cocoa + Coconut?
I want to us the Barney Butter, so am I okay solely using that on the filling?
Laura
It’s either/or! If you have the cocoa almond butter that’s all you need!
M
Subbed almond butter for roasted peanut butter, made almond meal instead of flour, will emit salt if using peanut butter again which have been a great salt sweet balance. Used all honey – turned out lovely after another 5-10 mins cooking time at 150 and ate them warm.
Jennifer
These little blondies are SO SO good! I made the bars as written, but then saw the filling was optional and couldn’t wait to taste ’em so I skipped that part! Results were heavenly although slightly salty. I’m making them again now and had to sub butter for almond butter and reduced salt to 1/4t and this time I included the filling. I don’t know who Barney is, but he is on to something! I made the filling, but with peanut butter (you are in good company, you PB loving mama you!) instead. They are baking now and I imagine they will be just as divine. I love how I can mix it up based on what I have on hand (and the patience for!) and get great results every time. Note: I will try doubling recipe and baking in my 9×9 because 8 little bars just won’t do!
Leah
I have made these at least 10 times and love them SO much! I will say that I made them once with a different brand of almond flour (I think it was Walmart brand rather than Bob’s Red Mill) and they weren’t as good and a little dry. So, the type of almond flour used can definitely yield different results! Thank you so much for sharing this recipe. It’s so nice to endulge guilt-free! 🙂
Rory
Hi, first I wanna say that I made the blondies yesterday and they were really good! I used half almond butter and half hazelnt butter, and since I didn’t have any coconut sugar I put honey instead. But the amount wasn’t enough to fill the pan, and I was also wondering if there’s anything I can use instead of coconut oil, at least in the filing, because I don’t like it’s taste… Thank you very much!
Madison
Let’s just say wow!!! These came out incredible! Could not even tell these are healthy?!?! I did substitute butter for both the almond butter and coconut oil since I didn’t have either. I used coconut sugar. Sadly they came out extremely salty which is my fault because I used salted butter and added salt and the coconut sugar is pretty salty to me. I will definitely make this again in the future. I finished the almond flour I had so I will have to buy more. Definitely learned from my mistake. They are not very edible being this salty. Although they did not come out dry for me at all I even added half a tablespoon more of milk(I used regular 2% milk which is what I had). Maybe others are coming out dry due to the height in the atmosphere and temperature. If you are higher up that could add several factors to it. Or if it’s humid where you live. It’s cold right now for me. Or maybe even the type of milk used. ( Coming from a 15-year-old). I absolutely love this will be checking out more of your recipes for sure!
Laura
Thank you so much for letting me know how they turned out with butter! I am intrigued and will have to try them that way!
Madison
OMG, I just made these and they are amazing! modified a few things like I used butter instead of coconut and almond butter. But I also use regular milk instead of almond milk. I dont think this is dry at all! so good I put an extra 1/2 tablespoon of milk in and I could not believe that it tasted amazing. Sadly I put a tad too much salt in and they were way too salty. I guess because of the salted butter I did not think to modify it. And also the coconut sugar was a little salty as well. Anyway will totally make in the future, if they weren’t salty they would be amazing. My mom is allergic to coconut and not sure if this will affect her, but I wish she could try it, not going to change it. Can’t wait to make it in the future, maybe I’ll use the right ingredients as well. (This is coming from a 15-year-old lol).
Laura
I’m so glad you loved them!
Madison
Is it possible to use butter instead of almond butter? These look absolutely amazing and I want to make them tonight but I do not have almond butter. They are both fats, I am also using butter in place of the coconut oil since my family is allergic.
KarenJ
These are incredible! Hard to have self-control when these are finished. (Did I eat 1/4 of the pan? 🤔🤫) Wow! I’m impressed and will be making these a lot since we don’t do refined sugar or gluten. Thanks!! 💯
Hillary Watford
So these were part of my contribution to a vegan potluck for boss’ day because my boos is vegan.He loved them and they were devoured immediately! The only problem is that I didn’t realize that chocolate chips aren’t vegan because they’re made with milkfat.. On the bright side, he said they were so delicious that he would “push through” anyways and he called them the “crowning achievement” of the whole potluck. I’m making him a new batch this weekend with vegan chocolate chips since he loves them so much.
Maria
Thank you so much for sharing. They worked the first time and we couldn’t get enough of them – so moist and flavourful!! I did use almond flour, as required. I was wondering if those who are commenting on the dryness used almond ‘meal’, as I imagine that would courser and soak up the moisture more than the flour… just a thought. Although it’s said that they can be interchanged, flour should be more finely ground, and doesn’t have the outer skin.
Thanks again.
Laura
I will definitely make a note of that in the recipe! Thank you for letting me know how much you enjoyed them Maria!
Emily
I’ll admit I read the comments and was a bit skeptical of this recipe because of the sheer amount of comments commenting on the dry-ness of the bars. However I gave it a go and made it anyway and honestly can I say #NOREGRETS because this. Was. So. Good! I didn’t have coconut oil so I just put it another 2 tablespoons of milk and these still came out absolutely divinee! I didn’t even need any extra milk to thin it out 🙂
Laura
Hey Emily!! I am SO glad you tried them and loved them! I have made this recipe many times and always (always) test my recipes before posting them on my blog! I can honestly say I have never had dry blondies! But I want to be transparent and post all the comments, so that if someone figures out what the issue is (why some people are ending up with dry blondies) then we can solve the problem together! But I can’t figure it out! LOL! I’m so glad you loved them as much as I do!
Sophia
I made these the other day and my boyfriend and I LOVED them! I used the max amt. of almond milk (about 4 TBS) and I thought the batter consistency was perfect. Thank you so much for this tasty recipe that I hope to make again soon! 🙂
Laura
I’m so glad you and your boyfriend loved them Sophia!
Alessandra
These are sooooo much better than actual (unhealthy) blondies! I could probably eat the whole pan in one sitting… 🙂
I used 2 TBS of butter in place of coconut oil since I didn’t have any on hand. I also made this without vanilla extract and it was still yummy! I’m sure having vanilla in them next time will make them even better! They were cakey and chewy, the perfect texture for blondies.
This recipe was easy, so quick, and I would definitely make it again!
Laura
YAY! I’m so glad you enjoyed them Alessandra!
Diana
i’ve made these Blondies twice now… Every time they turn out amazing!! I followed the recipe exactly! Thank you for sharing this, this has allowed me to enjoy baked goods and stick to a healthy eating plan.
Laura
Thank you so much for stopping by to let me know you love these blondies Diana! They’re definitely a favorite around here! 🙂
KaItliN s
Just made these last night. Followed the recipe exactly, and they were AMAZING! 👍🏻👍🏻 Thanks for sharing this recipe!
Laura
Thank you Kaitlin! I’m so glad you enjoyed them!
Alisha
Hello! I would really like to make this into a cookie cake (because I’ve been having trouble finding a V/GF choco chip cookie recipe that I think would make a good one). These blondies look dense and chewy like a cookie cake should be. If they’re still on the slightly cakey side, though, do you have any adjustments you’d suggest I make so these bake even chewier/less cake-like? (PS the recipe looks amazing and I love the simplicity so I will definitely been making these eventually either way!)
Laura
Hey Alisha! Unfortunately cakey desserts are not my forte, because I don’t love them! 😉 I’d say to just bake these in a round pan and see how you like them as a cookie cake just the way they are!
Tamara
Made these tonight and they were delicious! Thanks for the recipe!
Laura
So glad you enjoyed them Tamara!