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.
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! 🙂
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!
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!
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!
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).
I’m so glad you loved them!
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.
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!! 💯
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.
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.
I will definitely make a note of that in the recipe! Thank you for letting me know how much you enjoyed them Maria!
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 🙂
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!
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! 🙂
I’m so glad you and your boyfriend loved them Sophia!