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

Rachel Conners

Paleo Chocolate Chip Blondies

4.88 from 31 reviews

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.

Print Recipe Pin Recipe

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 16 bars

Ingredients

 

½x1x2x

• ▢ 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

• ▢
  8-Inch Square Pan

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.

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.

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