Soft and Chewy Vegan Paleo Blondies
The best soft and chewy paleo blondies! Gluten free, low in sugar (1/4 cup coconut sugar in the whole batch!), and vegan. This recipe can be made ahead and stored in the freezer. It’s also safe for raw cookie dough eating. Yum!
easy paleo blondies for a special birthday…
Guess what!!?? It’s happy birthday to my blog this week! I still can’t believe it. It feels like it’s been five years… but also, just a month. But actually, it’s only been one whole year now. I don’t know how that happened. Time sure flies when you are having fun and working hard. It’s been a successful year replete with highs and lows, triumphs and disasters, but all in all I’d say it’s a year celebrating!
And today, we are ushering in the new work year with one of my ultimate go-to healthy snacks. Okay, it’s a dessert, but it’s so heathy that it should be a snack.
These paleo and vegan blondies are oh SO SOFT, deliciously chewy and thick, and every bit of satisfying. You might already know, but I’m ALL over those healthy treats. If it’s made with nuts, has some chocolate, and fuels the bod, you know I’m going to save one or two for later; just for midnight snacking needs.
This blondie recipe has been made over and over again in my house. It’s an incredibly easy recipe made with simple wholesome ingredients. You can’t really mess it up and the great part is, it doesn’t contain eggs! So it’s 100% approved for raw cookie dough eating. My kind of treat.
Okay, so heads up- this recipe is mega low sugar compared to your average blondie. And it tastes completely delicious! This recipe is sweetened with 1/4 cup coconut sugar and 2 tablespoons maple syrup. Easy as pie to make and no sugar bonk afterward! Now we are talking. But instead of talking, let’s get in the kitchen and whip up some dessert… then we can chat. 🙂
Pro tip: Make the cookie dough batter up ahead of time, freeze it in a log wrapped with plastic wrap, then cut, cook, and indulge. It’s the easiest way to have paleo cookies on demand! Enjoy!
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Ingredients
- 2 cups almond flour
- 1/4 cup almond butter
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons gelatin leave out for vegan
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F. Line a 7" square brownie or cake pan with parchment paper.
- In a food processor (or by hand) combine all the ingredients for the blondies (except the chocolate chips) and blend until smooth. Then stir in the chocolate chips by hand.
- Press the dough evenly into the 7" brownie or cake pan.
- Bake on 350F for 20-25 minutes until golden brown.
Nutrition
23Comments
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These look AMAZING! Seriously, girl, you have a winner here. Soft and ooey gooey- and that scoop of ice cream on top is perfection!
Thank you Karly!
These bars look perfect! I’ll take a stack of them! 😉
Thank you Bethany!
Could I use coconut flour instead of almond?
No, coconut flour is a lot different than almond flour, so it won’t work in this recipe.
Trying this out tonight!! Have some ingredients saved from when I made your chocolate chip cookies, which were perfect by the way!!! Love everything on your blog!!
Thank you Kim!
can I substitute the coconut sugar with more maple syrup or raw sugar?
Hi Marggie, I think raw sugar would be the best sub.
Kaylie, these were AMAZING! I currently am eating low to no sugar and can’t have eggs either. I subbed out the coconut sugar and used Lakanto Monkfruit sweetener instead (erythritol and monkfruit) and left out the maple syrup….just added a bit more coconut milk. Turned out delicious! Thanks for the recipe! 🙂
Hi Gina, those sounds like great subs! Glad it turned out for you. 🙂
Hi Kaylie! Thanks for the recipe, and I plan on making these tonight. However, I need to know two things please:
Can I –
1) Substitute Almond flour with Gluten free all-purpose flour
2) Not use almond butter, but use dairy-free Earth Balance butter?
Thanks so much!
Hi Mollie, I am not sure if a gluten free flour blend would work out, but it’s worth a try!… It should be fine… I haven’t tried it. I don’t think butter would be a good sub for almond butter- but any other kind of nut butter should work.
After trying similar recipes with bad results I was a bit wary, but I make these all the time nowm
Oh good to hear Kyle!
Hey girl!
this was such an easy &delicious recipe to make, im super happy that I stumbled upon it. I didn’t use chocolate chips or sea salt but instead subbed in white chocolate chunks and pistachio. I cannot stop munching on them and whats even better is its guilt free! just wondering if you let your dough chill prior to baking? I didn’t and I found that after cooling them down for about half an hour after baking they were too soft and crumbly a bit so I put them in the fridge to set for an hour and the consistency was just perfect afterwards. Thanks & can’t wait to try more recipes 🙂
Thank you so much girl. 🙂 I haven’t tried chilling previous to cooking- usually they stay together great for me!
Just recently found this website and I’m already inlove with your posts! ? As someone who strives to live a healthier lifestyle, your recipes are super helpful and easy to make even for a beginner like me! ❤️
Looking forward to your next recipe! ??
Thank you so much Kathleen!
Hi Kaylie! I was just wondering if your nutritional information was per blonde, or for the whole batch!
Hi Allison, it’s per blonde.
These were great raw! We mixed them up (omitting the gelatin) and scooped them into small balls and refrigerated the few that we didn’t eat. 😉