Almond Butter and Chocolate Chip Blondies
These soft and chewy almond butter and chocolate chip blondies are a healthier twist on a classic dessert! Made with wholesome ingredients like almond butter, maple syrup, and gluten-free flour, they’re the perfect guilt-free indulgence. Easy to make and packed with chocolatey goodness, these blondies are great for snacks or dessert.
Equipment
- Mixing bowls (one large for the batter and one small for wet ingredients)
- Measuring Cups and Spoons
- 1 Spatula or wooden spoon (for mixing the batter)
- 1 Whisk (for combining wet ingredients)
- 1 8x8 inch baking pan (or similar size)
- Parchment paper (optional, for lining the pan)
- Oven mitts (for safely handling the hot baking pan)
- 1 Cooling rack (to cool the blondies after baking)
- 1 Knife (for cutting the blondies into squares)
Ingredients
- 1 cup almond butter (smooth or chunky, depending on preference)
- 1/2 cup maple syrup (for natural sweetness)
- 1 egg (or flax egg for a vegan version)
- 1/2 teaspoon vanilla extract (for added flavor depth)
- 1/4 teaspoon sea salt (to balance the sweetness)
- 1/4 teaspoon baking soda (to give a bit of rise)
- 1/3 cup chocolate chips (dark or semi-sweet, your choice)
- Optional: 1/4 cup chopped nuts (like almonds or walnuts for added crunch)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Mix the Wet Ingredients: In a medium-sized bowl, combine the almond butter, maple syrup, egg (or flax egg), and vanilla extract. Stir until smooth and well-blended.
- Tip: If your almond butter is a bit thick, you can slightly warm it in the microwave for 10-15 seconds to make it easier to mix.
- Add the Dry Ingredients: Add the sea salt and baking soda to the wet mixture. Stir until everything is evenly combined.
- Fold in the Chocolate Chips: Gently fold in the chocolate chips (and any optional chopped nuts). You can also reserve a few chocolate chips to sprinkle on top before baking.
- Pour the Batter: Pour the batter into your prepared pan, spreading it evenly with a spatula.
- Bake: Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Slice: Allow the blondies to cool completely in the pan before slicing them into squares. They will continue to firm up as they cool.
- Tip: For a gooey texture, slightly underbake the blondies and let them cool for at least 30 minutes before cutting.
Notes
Tip: Use high-quality almond butter with no added sugar or oil to keep these blondies clean and nutritious. If you prefer your blondies less sweet, reduce the chocolate chips by half or use sugar-free chocolate.
Storing and Freezing Almond Butter and Chocolate Chip Blondies
To keep your blondies fresh, store them in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to 1 week. For longer storage, freeze individually wrapped blondie squares in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds for a warm treat.