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.
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!
YAY! I’m so glad you enjoyed them Alessandra!
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.
Thank you so much for stopping by to let me know you love these blondies Diana! They’re definitely a favorite around here! 🙂
Just made these last night. Followed the recipe exactly, and they were AMAZING! 👍🏻👍🏻 Thanks for sharing this recipe!
Thank you Kaitlin! I’m so glad you enjoyed them!
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!)
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!
Made these tonight and they were delicious! Thanks for the recipe!
So glad you enjoyed them Tamara!
These were incredible. If everything paleo tasted this good, I would have no issue. My batter was nothing near dry and I followed the recipe exactly. I did notice at the store some bags of almond flour looked grainy compared to the one I purchased, so I can see how If someone used one of those it would turn out dry. I also had a very smooth and non dry almond butter.
LOL! You might be right about the varieties of almond flour! A grainer flour would definitely impact the recipe! I’m glad you enjoyed them Tess!!!
I bravely just doubled the recipe and baked these in a 9×9. Never having made them before..how long do you think I should have baked them? I went for 18 minutes… The top was definitely starting to brown. Don’t really know if they set up when they cool? Do you cut them when they are warm or cool? How long do you leave them in the pan to cool? Also, mine don’t look the same color as yours… Coconut sugar was brown . Fingers crossed!
I made these this weekend and followed the directions exactly using the max almond milk suggested. They are off the wall amazing. I brought them to a brunch with friends and everyone enjoyed them and now I am bringing them to a potluck tomorrow at work. My 4.5 yo daughter is begging for more so that says a lot.
LOL I love that…”off the wall amazing!” I’m so glad you enjoyed them Renee!
Everyone that has tasted these has asked for the recipe. They are amazing!
YAY! That makes me so happy Pondy!
Sadly I wanted to love these however they were totally inedible. Waaayyyyy too dry. I added close to 1/2c almond milk and still was so dry. Made no substitutions. Boo! So disappointed
I’m so sorry Joanna. Can you clarify…was the batter dry or the cookie dry?
I made these today and they are amazing! Definitely not too dry (I followed the recipe exactly) and they taste so good. I wonder if people are using almond meal instead of almond flour, or some other paleo flour that is making the results too dry? I love that you can eat the batter and it tastes like cookie dough but I’m not worried about getting sick from raw eggs. I baked mine for 13 minutes and they’re great. Will definitely make them again.