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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.
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!