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Paleo Chocolate Chip Blondies

Bar Cookies· Chocolate· Dairy Free· Desserts· Gluten Free· Paleo· Rachel's Picks· Recipe Index· Refined Sugar Free

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These Paleo Chocolate Chip Blondies have amazing crispy edges, a soft, chewy center and tons of dark, melted chocolate chunks! You’ll go crazy for these paleo, gluten-free and refined sugar free blondies.

These Paleo Chocolate Chip Blondies have amazing crispy edges, a soft, chewy center and tons of dark, melted chocolate chunks! You'll go crazy for these paleo, gluten-free and refined sugar free blondies.

***2017 UPDATE!!!*** Since I first posted these on March 1st, 2015, they’ve been SO loved by so many of you. They’re incredibly gooey, rich, and delicious, and they come together so quickly and easily you won’t believe it. The original post photos were lackluster for how deliciously amazing these are, so I’m giving them a new 2017 update.

I’m keeping the original 2015 post written below though – for nostalgia’s sake, and all that. Throwback to my good old days living with all my best friends in college! ❤️ Hope you enjoy the new photos and delicious recipe!

These Paleo Chocolate Chip Blondies have amazing crispy edges, a soft, chewy center and tons of dark, melted chocolate chunks! You'll go crazy for these paleo, gluten-free and refined sugar free blondies.

I started doing something new in my house a few weeks ago. I grabbed one of my old notebooks, placed it next to the cake plate in the kitchen that holds whatever baked goods are around, and I listed sections for each of the baked goods that I had around at the moment. Then I told my housemates to go write their comments.

Even I can get bored of describing new recipes, because there’s only so many ways to describe a cookie or a cake. So now, I can bring you comments, straight from the voices of my housemates and the other various college-aged individuals who pass through my house and try the baked goods to come out of my kitchen. So far, results are good.

These Paleo Chocolate Chip Blondies have amazing crispy edges, a soft, chewy center and tons of dark, melted chocolate chunks! You'll go crazy for these paleo, gluten-free and refined sugar free blondies.

When I made these Paleo Chocolate Chip Blondies, I purposely left out any mention of the Paleo-friendly, gluten and sugar free, healthy aspect of these bars. I just wrote chocolate chip blondies and waited to see if anyone noticed. The first comment:

“HOLY CRAP THESE ARE GREAT”

These Paleo Chocolate Chip Blondies have amazing crispy edges, a soft, chewy center and tons of dark, melted chocolate chunks! You'll go crazy for these paleo, gluten-free and refined sugar free blondies.

With a heart next to it. I had mentioned to someone when I was making them though that they were healthy, so the next comment was, “I don’t believe that these are healthy…” which got an arrow pointing to it accompanied by a, “what she said.”

So, I would say they went over well. Now that you know these blondies are totally delicious and college-student approved, let’s talk about what’s in them.

These Paleo Chocolate Chip Blondies have amazing crispy edges, a soft, chewy center and tons of dark, melted chocolate chunks! You'll go crazy for these paleo, gluten-free and refined sugar free blondies.

To keep them super fudgy and chewy, I used a hearty dose of almond butter. You can’t even taste it, but it does so much for the texture – it adds so much richness, and makes the blondies totally melt in your mouth. They’re sweetened by coconut sugar which lends to their darker color and caramelly flavor, and gives them the most incredible crispy edges.

I used almond flour to keep these paleo and gluten free, and I love the nutty flavor it adds to these blondies. And of course, can’t forget about the chocolate! I chopped up 4 ounces of dark chocolate, but if you’re strict Paleo, try making your own Paleo chocolate chunks to use.

These Paleo Chocolate Chip Blondies have amazing crispy edges, a soft, chewy center and tons of dark, melted chocolate chunks! You'll go crazy for these paleo, gluten-free and refined sugar free blondies.

These Paleo Chocolate Chip Blondies got devoured incredibly quickly, and no one even realized they were made without any refined sugars or flours.

If you’re just venturing into the world of healthier baking or want to try it out, this is the recipe for you! These bad boys taste deceptively like cookie dough and you won’t be able to resist going back for more. Thankfully, you can do that relatively guilt free :) enjoy!

These Paleo Chocolate Chip Blondies have amazing crispy edges, a soft, chewy center and tons of dark, melted chocolate chunks! You'll go crazy for these paleo, gluten-free and refined sugar free blondies.

Want more paleo chocolate chip treats?! Check out these faves –>

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These Paleo Chocolate Chip Blondies have amazing crispy edges, a soft, chewy center and tons of dark, melted chocolate chunks! You'll go crazy for these paleo, gluten-free and refined sugar free blondies.
4.72 from 14 votes
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Paleo Chocolate Chip Blondies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 bars
Author Rachel Conners

Ingredients

Instructions

  1. Preheat oven to 350°F. Line an 8x8” square baking pan with parchment paper and spray with nonstick spray. Set aside.
  2. In a bowl, whisk together the almond butter, coconut oil, coconut sugar, egg, and vanilla extract until smooth and combined. Stir in the almond flour, baking soda, and salt. Fold in the chocolate chunks.
  3. Spread evenly in prepared pan and bake for about 20 minutes, or until lightly browned.
  4. Cool completely, and then cut into 16 squares.

Recipe Notes

To keep these strict paleo, make your own Paleo dark chocolate.

What you’ll need…

These Paleo Chocolate Chip Blondies have amazing crispy edges, a soft, chewy center and tons of dark, melted chocolate chunks! You'll go crazy for these paleo, gluten-free and refined sugar free blondies.

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Comments


  2. I was craving something sweet and was just thinking what quick dessert I could do. These are perfect! I love that they are Paleo too, and no refined sugar! A winner! Thanks for sharing this recipe, Rachel! I m definitely making these today. :)

    Reply

  4. haha I love the notebook / comment idea!! And that one cracked me up – these must have definitely gone over well! :) They sure do look fantastic!

    Reply

  6. What a fantastic idea to leave a notebook out and ask for feedback on baked goods, I would totally have said the same thing, these sound (and of course look) fantastic! I can’t believe they’re paleo!

    Reply

  11. I love that notebook-for-comments idea, Rachel!

    And OMG these blondies look incredible. They don’t appear to be healthy at all… which is totally a good thing :D

    Reply

  14. Wow!! These look amazing! I love those giant chunks of chocolate! The almond butter and almond flour sounds great too, we use peanut butter ALL the time so this would be a nice change up!

    Reply

  15. OMG these look awesome Rachel! I am still in shock that they are on the healthier side! Pinned!

    Reply

  18. Love having alternates to baking healthy. I try to bake at dog gatherings to keep things fun and social but so many people have food restrictions it makes it difficult. These are going to be my next go to baked item for such an occasion, however I will have to try them out first. Yeah for a yummy recipe.

    Reply

    • Hi Monica. I have not calculated the nutritional facts for these but there are a number of recipe nutritional calculators online that you can plug the ingredients into to get the information.

      Reply


  21. These blondies look so amazing, Rachel! I love everything you put into these, I always have most of the ingredients on hand. I’m definitely giving these a try!

    Reply

  22. What a great idea for your roommates to leave you comments about your baked goods! I’m jealous they get to eat all of your creations. I never would know any of your stuff is gf/paleo if you didn’t write it in these posts! These look fab! :)

    Reply

    • Thanks, Thalia! I was totally the same way until I started having to bake Paleo out of necessity for my sister, and now it’s so much fun to play with the ingredients and try to get them to taste like they’re regular baked goods.

      Reply

  25. What a great way to get some creative feedback. I used to do that with my housemates, too, and it ended pretty much the same way! And the fact that they passed the delicious test? Healthy or not, I want in!

    Reply

  33. Vanilla extract is often not gluten free, really. It doesn’t naturally contain gluten, but if you are serving these to someone that has Celiac Disease, you should note that gluten free vanilla is available.

    Reply

    • Hi Claudia, what do you mean by a brownie pan? If you mean a regular 9×13″ pan, the recipe would have to be doubled to fit that size pan. Hope that’s what you meant!

      Reply

  35. If I want to make this with stevia instead of coconut flour, what are the measurements I use? LOOKS SO GOOD! GONNA TRY THIS RECIPE OUT SOON :)

    Reply

    • Hi Diana. Stevia is a sweetener, whereas coconut flour is used for absorption so you won’t be able to substitute one for the other. If you meant to ask how to substitute stevia for the coconut sugar, I’m actually not sure as I never use stevia in my baking and it depends what form your stevia is in – powdered or liquid. I would follow the instructions from the stevia company, or follow your tastebuds as your making the batter and just add it to taste. Hope this helps!

      Reply

  36. So after making these for the fifth time I just had to comment – these are so delicious! Like, my husband’s favorite dessert of all time (I’ve only been eating paleo a few months because of my breastfeeding son’s food sensitivities so that’s saying something)!!! Thank you Rachel for helping me get through this year when I thought my beloved baked goods were out of the question! I’ll still be making these after I go back to my regular diet, they are that good!

    Reply

  38. So frustrating! I live in Utah where it’s high altitude and tried all the tricks , and mine still turned awful. Holes at the top and hard, and completely unbaked in the middle . Any suggestions? I also tried at 350 and 325 , and two different pans. One glass and one non stick.

    Reply

    • Hi Sierra, I’m so sorry about that! I’ve lived pretty much at sea level for my whole life, and so I’m not too familiar with high altitude baking and I don’t know what could have gone wrong. Did you try adding some extra almond flour? I found this article online, too: agirlworthsaving.net/2015/07/making-high-altitude-baking-a-breeze.html – not sure which tips you’ve tried, but there might be a few new ones that are helpful on there! So sorry for all the trouble, I know how frustrating it is when recipes don’t work out right.

      Reply

  39. These have been my go-to dessert for the past year. Yesterday, I made a double patch for a superbowl party and they were gone in minutes! No one could believe they were gluten-free and everyone kept raving about how amazing they were. Thanks so much for all your amazing recipes!

    Reply

    • That puts a big smile on my face!! I’m so glad you’ve been loving them and that they were such a hit yesterday – thank you so much for sharing your feedback with me Diana!!

      Reply

  40. These are so sweet and delicious! I’m new to gluten free baking and Ive lost 10 lbs just from making the switch from eating processsed packaged junk to home made goods. My husband and I love these. I can’t wait to try your other recipes :)

    Reply

  44. Could I sub multi purpose flour for the almond? Or what about oat? I’ve got like 4 boxes of King Arthur multipurpose and I don’t have any recipes to use it in lol :/

    Reply

  45. Rachel, just made these and they’re delicious! i was wondering what the best way to store the leftovers (if you have any!). Can I leave them on the counter for a couple days or should I refrigerate right away?

    Reply

    • I’m so glad you’re enjoying them, Violett! You can keep them at room temperature for a day or two, but I prefer keeping them in the fridge for longer storage – and I love the fudgy texture they get when they’re cold!

      Reply

  46. Can you use a dark GLASS baking dish in place of a metal baking pan? If so, is there a difference in the recipe, or in the cooking time, or the cooking temperature? THANK YOU!!!

    Reply

    • Hi C, that should be fine. I don’t use glass baking pans so I’m not sure exactly how it would differ since I haven’t tested that way. I’d just start checking the blondies around 15 minutes to make sure they don’t overbake.

      Reply

      • Hi Rachel
        I just made these. I purchased a regular baking pan to avoid problems with the glass. The batter came out like HARD cement. I could barely fold in most of the chocolate chunks. A lot of the coconut oil also separated from the batter in small pools. I finally had to take the batter out by hand and form it into the pan. Do you know what I did wrong? I purchase unblanched organic almond flour. I did not sift the flour. Is this what I am missing. So sad and disappointed. Please help.

        Reply

        • Hi C, that’s so odd! The only thing I can think of that would’ve made that happen is if your almond butter was really stiff and not oily…was that the case? That could’ve made the batter firm up like that. Let me know and I can help you troubleshoot.

          Reply

          • Thanks! I used MaraNatha Organic Roasted Almond Butter (creamy) from a jar. It was not SUPER runny, after I stirred up all the separated oil. It seemed like a good creamy consistency. My blondies turned out pretty dark, probably because the almond butter was roasted. In the end, my spouse like the taste of the middle pieces, but found it too strong on coconut flavor. The edge pieces did not get any chocolate chips, so he found those not quite sweet enough. I used Trader Joe’s Organic virgin coconut oil. This was the first time I have baked with almond flour. Do you have tips on how to measure or if sifting is needed?

          • Hmm, how odd. For measuring almond flour, I pretty much always weigh it (96g per cup) and break up any clumps with a whisk. If you don’t have a kitchen scale, make sure you’re not packing the almond flour in the cup. I’d use the spoon and level measuring technique.

  47. I have an issue with nuts right now due to mast cell and histamine issues, so though I love most of your recipes when you use almond flour I am wondering what I can substitute that will be a good replacement and still be gluten free and nut free. Is coconut flour the way to go, or should I look at something else, oat flour?

    Thanks, your site has been so great for me as I deal with my food issues and find things I can eat.
    Sherry

    Reply

    • Hi Sherry! So glad you’re liking my site. Sorry you’re having issues with nuts! Coconut flour can be finicky and is hard to use as a replacement due to it being much more absorbent than other flours. Oat flour would be a better way to go, or if you can handle seeds, you could make a sunflower seed flour by pulsing sunflower seeds in a food processor until they’re similar in texture to almond flour. Hope this helps!

      Reply

  49. Hi Rachel, any recommendation on the chocolate to use (ideally refined-sugar free)? Can we make it ourselves? Thanks, Marta

    Reply

  50. Hi Rachel! Is this a recipe of yours for which sunbutter would be an ok substitute? Looking for ways to make it nut-free for a celebration at my sons’ school! Thank you!

    Reply


  51. THESE ARE AMAZING!!! I used a 9 inch cake pan and made a ‘cookie cake’ with the recipe. Phenomenal. Everyone LOVED it!

    Reply


  54. Hi! I just made these Blondies. They are absolutely fantastic!! I am wondering how many grams of fat is in a square if you cut 16 brownies?

    Reply

    • Hi SC, did you bake for long enough, and is your oven running at the right temperature? They should look golden brown on top and a toothpick inserted into the center should come out mostly clean.

      Reply

  56. HI! These look delicious. I’m wondering if it might work to bake these as directed, let them cool, then cut out with a heart cookie cutter? I found a nestle toll house cookie recipe that they did that with–but of course want a healthier version–and I’m hopeful that because these can stand to be cut into bars that perhaps they could hold up to being cut with a small heart cookie cutter instead. Thoughts? <3

    Reply


  57. OH MY <3 <3 <3

    Never have I made better paleo grain free baked anything. These are divine! The taste is delish but what really gets me is the texture! They are soft and chewy and aren't crumbly whatsoever like typical GF goodies, even when fully cooled.

    I will note for others that I was scared a few times while making it because the batter was more like a VERY thick gummy dough (first with the "wet" ingredients before even adding the dry). I was worried it wouldn't all mix together but my trusty Kitchen Aid did the trick. The final dough was such a weird texture like I've never seen before. Kind of like a very glossy modeling clay. I found it much easier to push it into shape in the pan with my closed fist, pressing into place, and then smooth out with a firm spatula. I didn't think they could possibly rise or "lighten" up, but they sure did!

    All fears aside, they turned out wonderfully and I'm so excited. I hope my husband doesn't find the pan. ;)

    Reply

    • Thanks so much for your feedback, Jessica!! So glad you’re enjoying them :) the texture of the dough can definitely be a little funny for paleo baked goods, but magically transforms in the oven.

      Reply

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