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.
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 8×8 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!
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?
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 🤪🥳🥰😋
Thank you so much Mia!!!
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?
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!
Amazing- even non vegan loved these! Thanks for sharing
These look INSANELY delicious!!! So fudgy and decadent, can’t wait to bake them this weekend!!!
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!
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?
It’s either/or! If you have the cocoa almond butter that’s all you need!
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.
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!