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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
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
Equipment
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.
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!!!
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 :)