by 
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 ARE AMAZING!!! I used a 9 inch cake pan and made a ‘cookie cake’ with the recipe. Phenomenal. Everyone LOVED it!
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!
Thanks so much for the love, so glad you enjoyed the blondies!!
These were perfect! would make again!!
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?
Hi Jeanette, I don’t count calories but you can calculate on your own using myfitnesspal.com!
Recipe failed, just left with mush!
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. ;)
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.
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!
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.
So happy to hear that, Melissa!! :D