Crispy on the outside, fluffy on the inside, decadent chocolate chip almond butter blondies are the quick and easy one-bowl dessert you’ve been looking for! Just 8 main ingredients, 15 minutes to whip them up in one bowl. Serve with a dollop of your favorite vegan ice cream. This recipe was first published on February 20, 2015. It has been updated with new images, comments and videos.
Summary
These amazing vegan almond butter blondies take just 15 minutes to whip up in a bowl. After mixing, just pour them into a baking dish and cook to perfection.
This blondie recipe is lightly sweetened, dark and buttery, with vanilla and cinnamon flavors. Use other flours or a gluten-free flour blend of your choice. If you use wholemeal flour to replace white flour in this recipe, add 1 or 2 tablespoons less than the indicated amount and add more only if the mixture is too wet.
Not only are almond butter blondies delicious and easy to make, but the batter contains no added refined oil! If you want to make them completely oil-free, use cocoa nibs instead of chocolate chips.
They’re also refined sugar-free, as we sweeten these blondies with coconut sugar, which gives them a really nice flavor.
Because you’ll love Almond Butter Blondies
- crunchy, buttery and dark with flavors of cinnamon and vanilla
- lots of decadent chocolate chips
- batter in a bowl only takes 15 minutes to mix
- easy to prepare soy-free and even nut-free
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Almond butter blondies with chocolate chips
Crispy on the outside, fluffy on the inside, decadent chocolate chip almond butter blondies are the quick and easy one-bowl dessert you’ve been looking for! Just 8 main ingredients, 15 minutes to whip them up in one bowl. Serve with a dollop of your favorite vegan ice cream.
Portions: 6
Calories: 362kcal
ingredients
- 10 spoons (160 G) Almond Butter That is ½ cup + 2 tablespoons. Use a dripping kind or use other nut butter of your choice.
- 6 spoons (88.72 ml) non-dairy milk That is ¼ cup + 2 tablespoons.
- ¾ cup (120 G) coconut sugar or other sugar
- 2 teaspoons vanilla extract
- ¾ cup (93.75 G) unbleached white flour
- ¼ cup (30 G) oatmeal
- ¼ teaspoon sodium bicarbonate
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅓ to ½ cup (60 G) vegan chocolate chips or pieces or chopped chocolate bar
Instructions
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Preheat oven to 350°F (180°C). Line an 8×8 or 9×9 square or brownie pan. In a bowl, mix the almond butter, non-dairy milk, coconut sugar and vanilla until well blended and smooth.
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Sift the flours, bicarbonate of soda, salt and cinnamon into the bowl. Or whisk them together in another bowl and mix.
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Hidden in chocolate biscuits. Place thick, stiff batter into a greased or parchment-lined pan. Using a spatula, press the batter down to release it into the pan. Sprinkle a spoonful of chocolate chips on top and press.
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Cook for 23-26 minutes. The top should be set. Allow the blondies to cool for 15 minutes before slicing and devouring them. Use a heart-shaped cookie cutter to cut out the shapes.
video
Notes
For nut-free ones, use a seed butter, such as pumpkin seed or sunflower seed butter.
For a gluten-free version, try my gluten-free almond butter blondies!
You can use peanut butter instead of almond butter for peanut butter blondies!
Let the nut butter sit a bit to come to room temperature so it mixes well. Or in the microwave to heat it.
If the batter is too thick (nut butter may have less or more moisture), add a little more non-dairy milk.
Nutritional values based on one serving
Nutrition
Nutritional values
Almond butter blondies with chocolate chips
Quantity per serving
Calories 362
Calories from fat 171
% Daily Value*
Fat 19 g29%
Saturated fat 3g19%
Polyunsaturated fats 4g
Monounsaturated fats 9g
Sodium 204mg9%
Potassium 237 mg7%
Carbohydrates 44 g15%
4g fiber17%
Sugar 19 g21%
Protein 9 g18%
Vitamin A 1 IU0%
C vitamin 0.003mg0%
Soccer 130 mg13%
Iron 3 mg17%
*Percent Daily Values are based on a 2000 calorie diet.
Ingredients and substitutions
- almond butter – Helps blondies become deliciously soft without added oil. Choose a type that is dripping, not stiff. You can use other nut or seed butters too!
- non-dairy milk – Adds moisture. Choose nut-free and/or soy-free if necessary.
- coconut sugar – For sweetness. If you prefer, you can use granulated sugar instead.
- vanilla extract – Gives almond butter blondies a really great flavor!
- flour – For this recipe you want unbleached white flour. Alternatively, you can use gluten-free or wholemeal flour. If you use wholemeal flour, reduce the quantity by one or two tablespoons.
- oatmeal – Adds a nice texture.
- baking soda and salt – To condition the batter.
- Cinnamon – For flavor.
- vegan chocolate chips – Why shouldn’t you do this too?
💡 Tips for the best blondes!
- Let the nut butter sit a bit to come to room temperature so it mixes easily into the wet ingredients. Or in the microwave to heat it.
- If the batter is too thick (nut butter may have less or more moisture), add a little more non-dairy milk.
How to Make Almond Butter Blondies
Preheat oven to 350°F (180°C). In a bowl, mix the almond butter, non-dairy milk, coconut sugar and vanilla until well blended and smooth.
Sift the flours, bicarbonate of soda, salt and cinnamon into the bowl. Or whisk them together in another bowl and mix.
Hidden in chocolate biscuits. Place thick, stiff batter into a greased or parchment-lined pan. Using a spatula, press the batter down to release it into the pan. Sprinkle a spoonful of chocolate chips on top and press.
Cook for 23-26 minutes. The top should be set. Allow the blondies to cool for 15 minutes before slicing and devouring them. Use a heart-shaped cookie cutter to cut out the shapes.
Frequent questions
To make them soy-free, just make sure the non-dairy milk and chocolate chips are soy-free.
For nut-free ones, use a seed butter, such as pumpkin seed or sunflower seed butter.
For a gluten-free version, try my gluten-free almond butter blondies!
