Paleo Almond Flour Blondies
These chewy, golden bars prove that grain-free baking doesn't have to feel like a compromise. Almond flour gives the base a rich, nutty depth, while smooth almond butter and coconut oil keep every square irresistibly moist and fudgy. Maple syrup and coconut sugar bring just the right amount of caramel-like sweetness without any refined sugar, and the dairy-free chocolate chips folded throughout make each bite feel genuinely indulgent. A pinch of flaky sea salt scattered on top before baking ties everything together in the best possible way. The batter comes together in a single bowl, bakes up in under 25 minutes, and cuts cleanly into 16 squares — which is great, because they disappear fast. Whether you're baking for a crowd or just stocking the week with something satisfying, these blondies are the kind of treat that makes eating this way feel effortless.
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Learn more →Ingredients
16 servings
- ½ cup almond butter, smooth and unsweetened
- ¼ cup coconut oil, melted and cooled slightly
- ⅓ cup maple syrup
- 2 tbsp coconut sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups almond flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup dairy free chocolate chips
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
In a large mixing bowl, whisk together the almond butter, melted coconut oil, maple syrup, and coconut sugar until smooth and fully combined.
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