Paleo Chocolate Chip Blondies
These Paleo Chocolate Chip Blondies have amazing crispy edges, a soft, chewy center, and melty dark chocolate chunks! They’re made with almond flour and have a quick 10 minute prep time.
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 are 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.
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 were a spot on hit with my friends, and have been a hit every time I’ve made them since. They’re fudge, chewy, rich, easy to make, and absolutely delicious.
Why you’ll love these chocolate chip gluten-free blondies
- Easy to make
- Only 10 ingredients
- Gluten-free & vegan option
- Made with almond flour
- Perfect make-ahead treat
- Easily doubled or tripled to make more
- Customizable with your favorite mix-ins
What’s in these healthy blondies (& substitution options):
- Almond Butter: or any other nut or seed butter that you love.
- Coconut Oil: you can also use butter or vegan butter.
- Coconut Sugar: adds such a nice caramelly sweetness, you can also use any other granulated sweetener.
- Egg or Flax Egg: make sure to use a flax egg to keep them vegan if desired.
- Vanilla Extract: for delicious flavor.
- Almond Flour: blanched almond flour is preferred. Hazelnut flour, sunflower seed flour, and tigernut flour also work. Oat flour can be used, but only use 2/3 cup.
- Baking Soda & Salt: for the best rise/texture & flavor! Don’t substitute these.
- Dark Chocolate: I love using big chocolate chunks, but chips will also be delicious. If you’re strict Paleo, try making your own Paleo chocolate chunks to use.
How to store blondies
Store your gluten-free almond flour blondies in an airtight container at room temperature for 2 days or in the refrigerator for up to a week.
You can also freeze for up to 6 months.
Want more paleo chocolate chip treats?!
- Paleo Chocolate Chip Cookies
- Grain-Free Peanut Butter Chocolate Chunk Blondies
- Paleo Chocolate Chip Skillet Cookie
- Magic Bar Skillet Cookie
More gluten-free blondies:
- Raspberry Blondies
- Chocolate Banana Nut Blondies
- Gingerbread Blondies
- Sweet Potato Blondies
- Apple Blondies with Caramel Glaze
Paleo Chocolate Chip Blondies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Paleo Chocolate Chip Blondies have amazing crispy edges, a soft, chewy center, and melty dark chocolate chunks! They’re made with almond flour and have a quick 10 minute prep time.
Ingredients
- ½ cup (128g) almond butter or other favorite nut or seed butter
- ¼ cup (50g) coconut oil or vegan butter, melted
- ¾ cup coconut sugar
- 1 large egg or a flax egg to keep vegan, see Notes
- 1 tablespoon vanilla extract
- 1 cup (96g) almond flour, see Notes
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 ounces dark chocolate chunks or chips
Instructions
- Preheat oven to 350°F. Line an 8×8” square baking pan with parchment paper and spray with nonstick spray. Set aside.
- 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.
- Spread evenly in prepared pan and bake for about 20 minutes, or until lightly browned.
- Let the blondies completely in the pan. Use the parchment paper to pull the blondies out of the pan and place on a cutting board. Cut into 16 squares.
- Store blondies in an airtight container at room temperature for 2 days, or in the refrigerator for up to a week. You can also freeze them for up to 6 months.
Equipment
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Notes
To keep these strictly paleo, make your own Paleo dark chocolate.
For the flax egg, whisk together 1 tablespoon flax meal with 2.5 tablespoons water. Let gel for 5 to 10 minutes, until thickened, before using.
Hazelnut flour, sunflower seed flour, and tigernut flour also work. Oat flour can be used, but only use 2/3 cup.
Keywords: paleo blondies, gluten-free blondies, vegan blondies, chocolate chip cookie bars
I love finding new gluten free desserts! This one sounds awesome, and looks super gooey and just fabulous! Pinned!!!
Thanks so much Mandie!
OMG!!! I didn’t know healthy sweet treats could taste so good. I’ve begun to eat less processed sweets and these blondies are a delicious alternative. Thanks so much for this recipe.
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So glad you’re loving the blondies, Marquita! Thanks so much for sharing your feedback.
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. :)
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I love the idea of these healthier blondies, and they’re full of ingredients I love! I definitely need to try these…pinned!
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!
Judging by your photos, I would never guess these are healthy! I am always in such awe of you baking bloggers who can create delicious food without gluten or refined sugar…amazing!
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!
Ahhh love these Rachel! When I’m recipe testing I usually leave off the “…and they’re healthy!” until after I get a review from my taste tester. Love your idea of the notebook!
I love finding new paleo recipes, especially ones like this! These blondies look amazing, Rachel! Love how thick and fluffy they are. I think I could devour these for breakfast!
Hey! Any suggestions for a coconut sugar alternative? My diet avoids all type of processed sugars even coconut sugar. The only tipe I can have is stevia. However as I have it in liquid form, do you have any advice in terms of what I should change to get the right consistency in the end?
Thanks! Love your content!
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Hi Irene! I wouldn’t recommend stevia for this recipe – it will really reduce the bulk of the recipe. I’d use a 1:1 sugar replacement, like one from Lakanto or Swerve. Those will substitute the best here but will impact the flavor a bit of course. Hope this helped!!
You have NO idea how flipping excited I am to try these, Rachel! I love love LOVE that they’re paleo. Which means I can have 10 and not feel the guilt. ;) Pinned!
Haha, so true ;) Thanks so much, Sarah!
These look absolutely fantastic! I need to try these because I need some gluten free options and I need to taste this coconut sugar business.
Coconut sugar is quickly becoming a favorite! It substitutes so well for granulated sugar. You’ll love it :) Thanks, Jocelyn!
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
Thanks so much, Abby! And you’re so right…never good when something looks healthy, haha.
Your pics and recipe make me so hungry. I would try them immediately.
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Ok, this is amazing Rachel! I almost can’t believe these are paleo. I cannot WAIT to make these! And I love that you leave a notebook out for people to leave you comments. That is so fun!
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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!
OMG these look awesome Rachel! I am still in shock that they are on the healthier side! Pinned!
Your desserts KILL me, seriously….Always so insanely delicious looking.
Thanks, Nicole!
Mmm those bars looks amazing!! So gooey and chocolate, and I can’t believe they’re paleo!! Pinned :)
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.
I would have never guessed that these are paleo. Blondies are my favorite and these look delicious, Rachel!
Do you have nutritional facts for these?
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.
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!
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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! :)
These blondies have my name written all over them. These are incredible DELICIOUS!!
Pinned!
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I’m not one that follows the “paleo diet” and have alwasy tended to stay away from any paleo recipes but after seeing these blondies – you are making me reconsider my aversion! They look incredible Rachel.
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.
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!
You’re killing me! These look amazzzzing!
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What a cute idea with the comments! Love that! These blondies sound SO delish, and I love all the clean, healthy ingredients!
Oh gosh, there is nothing like a gooey chocolatey blondie. These look perfect!
I can’t believe these blondies are guilt-free. They look so amazing!
I’m having that “Holy crap these are great” moment just looking at the photos – so gooey!
Oh man, those comments have me sold! Now I just need to get my hands on some coconut sugar!
I seriously need to get some coconut sugar because I MUST make these blondies!! I love em!!!
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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.
These bars sound great! What adjustments would I have to make if I bake these in a brownie pan??
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!
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 :)
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!
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!
Thanks so much! I’m so happy you took the time to comment – you totally made my day! I’m so glad this recipe is a hit with your family, Lori.
Finally! A comment from someone that made them! Thank you!!
Delicious! They have 173.5 calories and 11.8 carbs per serving when cut into 16 servings.
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.
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.
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!
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!!
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 :)
So happy to hear that Vanessa! Thanks so much for your feedback, and I hope you love every recipe you try :)
These look absolutely DREAMY! That melted chocolate…
These look extremely addictive!
Thanks so much Pamela!
These look so rich, chocolatey, and delicious! I’ve never baked with almond flour before, and I’ve always wanted to try it out. :)
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 :/
That should work out fine, but I haven’t tried it out so I can’t make any guarantees!
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?
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!
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!!!
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.
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.
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.
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.
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
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!
The drool dripping down my face is not all that attractive BUT….. I am owning it! LOL!
Hi Rachel, any recommendation on the chocolate to use (ideally refined-sugar free)? Can we make it ourselves? Thanks, Marta
Ahhh… just realized the answer to my question was in the post ;-)
Hi Marta! I have a recipe for homemade chocolate chunks you can find here: https://bakerita.com/paleo-chocolate-chunks/. For bought chocolate, my current favorite is this coconut sugar chocolate from https://www.santabarbarachocolate.com/ – it’s SO good, although it is expensive for chocolate. Hope this helps!
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!
Hi Alex, sunbutter should work fine here, but they might turn a little green in the center as sunbutter treats tend to do!
THESE ARE AMAZING!!! I used a 9 inch cake pan and made a ‘cookie cake’ with the recipe. Phenomenal. Everyone LOVED it!
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That sounds outstanding, Ashley! So thrilled the recipe was a hit. Thanks for your feedback!
Fantastic recipe! It turned out amazing. Thank you! This looks amazingly delicious and so simple to make!
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Thanks so much for the love, so glad you enjoyed the blondies!!
These were perfect! would make again!!
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So glad you enjoyed them! Thanks for the feedback, Kayla.
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?
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Hi Jeanette, I don’t count calories but you can calculate on your own using myfitnesspal.com!
Recipe failed, just left with mush!
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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.
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
Hi Kara! That sounds super cute and would work well – I’d refrigerate them to make them easier to cut out. Enjoy!!
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. ;)
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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.
These are UNREAL! I even cut the sugar to 1/2 a cup and they came out delicious. Doesn’t even taste gluten free. Definitely will check out the rest of your site.
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So thrilled you’re loving the blondies, Anna! Thanks so much for your feedback and hope you find many other recipes that you love :)
Rachel – Your recipes are always foolproof. Don’t know why it took me so long to find this one. These were soooo easy to make and just as easy to gobble up. I added some chopped almonds and shredded coconut. Thank you!
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Thanks so much for the feedback, Catherine! I’m so thrilled you’re enjoying the blondies, and your mix-ins sound delicious.
Just made these.
ABSOLUTELY THE BEST BLONDIE (or any brownie, for that matter) I have EVER eaten.
And amazingly easy to make.
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So happy to hear that, Melissa!! :D
I made these for my daughter in law for her birthday. She is gluten intolerant and mostly keto. These were perfect, slightly chewy, tender and almost gooey in the middle with a crisp edge. I am having trouble with my gas oven temperature, and ended up baking them for about 35 minutes. Otherwise, I followed the recipe exactly. The drizzled chocolate over the top looked great. Thank you for sharing-I will be making these again, and trying more of your recipes!
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Fabulous to hear, Eileen! So glad you and your daughter in law enjoyed them :D
I made these last night and Oh MY GOODNESSS…. YUM! They are chewy and have just the right amount of sweetness! This recipe will definitely be in rotation!
Thank you for sharing!
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Woohoo!! One of my favorites, too. Glad you’re loving them, Nicole!
These are soooo freaking good! I made them for a friend and her family the other day, and I’m currently making them a double batch because there was a fight over the last one.
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Woohoo, love to hear it!! So glad they were a hit, Jenn :)
I was out of almond butter, So I had to substitute with peanut butter. Not sure how much it changed the taste, or the health aspect, but they are really good. My picky husband liked them as well. I will make them next time with almond butter and compare.
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So so glad you’re loving them, Melissa! Switching out nut butters is always a pretty easy change to make to vary the flavor slightly :)
These are addicting! I’ve made several times but am just now posting. Highly recommend making these, and they are super easy!! I use Enjoy Life dark chocolate chips. Thank you for this great recipe :)
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So glad you love them, Bethany!! Thanks for the feedback.
How about a flax egg instead of the large egg?
Yes, that definitely works!
These were so good! Thank you for a great recipe
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So glad you loved them, Lisa!
I made these tonight and they are delicious. A year ago I had to go gf and df. Now I was told to go on Paleo diet for six months. Loving baked goods these really lifted my spirits. I will be making them again.
My measuring was approximate yet the Blondies were great.
Thank you!
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I’m so glad my recipes helped make things a little easier for you. Glad you’re loving them, Doris!
I can’t have eggs or flax. Any other substitutions for this? Have you tried this with applesauce?
I haven’t tried with applesauce – my main concern is that it may make these too soft, but it would probably still be delicious, just maybe not quite the right texture!
Amazing! Just like all the recipes pretty much! The blondies, the magic bars and the brownies are on my rotation and the kids, who are not vegan/gluten free like me, LOVE them all! Thank you!!
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Woohoo! So glad you’ve found a rotation of hits that your family loves :)
Great recipe!! I figured so as there’s a delicious paleo cookie recipe I found online with almost exact ingredients and proportions. I did 1/2c coconut sugar and added several drops of stevia. I also used less chocolate chips (also made w/stevia) and added chopped walnuts. Wanted to bring down sugar content a bit. Will also try with a flax egg- does this change the texture at all??
Thanks for this!!!
Hi Sonya, a flax egg should be totally fine here! So glad you’re enjoying them.
Our family LOVES these. I bake these for tailgating at college games and they are loved by all! Even my gluten eating friends fight over the last one. I bake them in a mini square muffin tin to make them bite size.
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So glad they’re a hit!! Thanks for the feedback, Tedra :)
Made this- delicious!! Whole family loved them! I subbed oil for applesauce. Also used just 1/2 cup coconut sugar, and added 1/4 cup of flax for extra nutrients. But would go by the recipe here. Appreciate a treat that used some almond flour instead of just nut butter, the consistency was like a standard blonde. Putting this recipe in my treat bank!!
So thrilled you’re loving them, Whitney! Thanks for the feedback & sharing your changes :)