The Most EPIC Fudgy Paleo Blondies made with all gluten-free and dairy-free ingredients. Plus you only need 6 ingredients to whip them up!
This recipe has been a hot commodity in our house guys. And if you love my Flourless Brownies – you will absolutely swoon over these flourless BLONDIES guys!!
These blondies are one of Ezra’s nanny’s favorites now and they are one of those recipes I keep making over and over again. They are too easy to make. Which basically makes them deadly because you don’t get that whole “ugh I don’t feel like actually making them” type of feeling.
You only need 1 bowl, 6 ingredients and 20 minutes and you will have blondies in no time. The sprinkle of sea salt in the batter or on top really takes the cake. And of course I always add more chocolate chips on top. Because – duh – chocolate. These blondies also taste pretty epic in the freezer too. But then again you guys know I am a sucker for all things frozen desserts.
If you guys make these blondies, let me know in the comments. I hope you love them as much as we do!
What ingredients you need to make these paleo blondies:
- Creamy nut butter – really anything works. Can be peanut butter, almond butter, cashew butter or even tahini!
- Eggs – I haven’t tried flax eggs yet but I do think they would work well
- Coconut sugar – I haven’t tried a sub here. Maple syrup/honey wouldn’t work as you need a grainier sugar
- Vanilla extract
- Coconut flour or almond flour – see below for exacts for each!
- Dark chocolate chips – or your favorite chocolate chips!
- Sprinkle of sea salt if desired
How to make the best gluten-free blondies ever:
- Preheat oven to 350 degrees and line/grease an 8×8 baking dish
- In a large bowl, mix together nut butter, eggs, coconut sugar and vanilla extract until smooth
- Mix in coconut flour and baking powder until smooth
- Fold in dark chocolate chips then add to dish and bake in oven for 18-20 minutes or until golden edges!
- Allow the blondies to cool for a few then slice and enjoy!
FAQs and tips on making these healthier blondies:
- Can I use another flour? Coconut flour or almond flour can both be used. But the amounts vary for each. Please see recipe below for exacts!
- How long do these blondies stay good for? 5 days in airtight container, 7 days in fridge or 2 months in the freezer.
- My batter is thick and doughy, is this right? Yup! It won’t be a thick as cookies. But it won’t be runny or thinner like cake batter.
- How do I know if the blondies are finished? Usually 15-20 minutes they’re done. Just look for golden edges and put tooth pick in center if you want to see. If toothpick comes out clean then they are done.
A few of my other favorite gluten-free desserts:
Vegan Funfetti Sugar Cookies (paleo)
Healthy Flourless Brownies (nut-free + gluten-free)
The BEST Healthy Snickers Recipe (gluten-free)
Easy Healthier Butterfinger Bars
PrintThe Most EPIC Fudgy Paleo Blondies
The Most EPIC Fudgy Paleo Blondies made with all gluten-free and dairy-free ingredients. Plus you only need 6 ingredients to whip them up!
- Prep Time: 5 mins
- Cook Time: 18 mins
- Total Time: 23 mins
Yield: 9 blondies 1x
Ingredients
- 1 cup creamy nut butter (peanut butter, almond butter, even tahini all work!)
- 2 eggs (I haven’t tested flax eggs)
- 2/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 3 tablespoons coconut flour or 1/3 cup almond flour
- 2 teaspoons baking powder
- 1/2 cup dark chocolate chips, semi-sweet or milk chocolate can all work
- Sprinkle of sea salt if desired
Instructions
- Preheat oven to 350 degrees and line/grease an 8×8 baking dish
- In a large bowl, mix together nut butter, eggs, coconut sugar and vanilla extract until smooth
- Mix in coconut flour and baking powder until smooth
- Fold in dark chocolate chips then add to dish, sprinkle sea salt if using
- Bake in oven for 18-20 minutes or until golden edges
- Allow the blondies to cool for a few then slice and enjoy!
Notes
*Store leftovers in airtight container for 5 days or freezer for 2 months
Share this recipe
Christie
Whst nut butter did you use. I loved the tahini in your brownies. Would it be weird in blondes? I’m assuming not.
SQ
Can you substitute monk fruit sweetener instead of coconut sugar?
Rachel
hmmm not sure. if its usually 1:1 sub yes! i haven’t baked with monk fruit
Jenn
Just baked this, and it’s SOO good! I used creamy peanut butter but I’m sure it would be great with almond butter too. The only comment I have is when mixing all the ingredients it gets very thick fast, so it was an arm workout to mix in the chocolate and not the easiest to spread in the pan. Either way, I will definitely be making these again and trying other nut butters too!! So so good!
Rachel
yaayyy !! would love if you can rate this 🙂
Jenn
Delicious!
Angela
I always sub monk fruit sugar for coconut sugar in recipes! 😍
Donna
Omgggg another great one, Rachel!!
Rachel
awww thank you!
Shantel
You can toss these under my top ten favorite Rachel recipes. So good. So fudgey.
Rachel
YAYY!
Jennifer B.
It’s true, these are EPIC. CHips don’t lie! I was saving a bag of Hu Gems & finally busted them open for these beauties. Never made blondies before but I know what they are supposed to taste like & these are ooey gooey perfection! Thank you so much, Rachel! DELICIOUS!!!
Rachel
awww yay
Robin
I made these with almond butter and they are fabulous!
Rachel
thanks so much robin!!!
Jessica
Loved this recipe so much I decided to make it again! It’s so chewy and delicious. I popped them in the fridge and ate them cold and the amount of fudginess was unreal.
Rachel
YAAYYY!!
Nicole
Awesome recipe! So easy to make and beyond delicious!
Love following 🙂
Nicole
Lauren Bellamy
Oh my goodness! My 4 year old son and I made these today with cashew butter and they. Are. Heavenly!!!
Rachel
aawww yay!!
CH
These were great! I love the short ingredient list, and they were so quick and easy to make!
Rachel
wwooohhoo!!
Savannah
Absolutely insane! Definitely going to be making more of your recipes!! 🙂
Rachel
awww yay!!!
Caitlyn
So good! I know Rachel mentioned not to use anything but coconut flour but I only had almond flour and 1:1 gluten free flour on hand and I had hip surgery so I couldn’t go to get any coconut flour until my parents got off work to drive me and I was simply to impatient to wait. Soooo I used the 1:1 gluten free flour and it worked perfect! or at least I feel like it turned out perfect! Will definitely make again!
Rachel
awww thank you!!! hope you feel well!! x
Katie
I am obsessed with this recipe and I’ve made it many times. Today I had to cater to someone who is vegan so I tried making it with flax eggs and it was just as good! Super fudgy and so delicious!
Rachel
that makes me so happy
Shelly
I am making for the first time tomorrow. Do you use natural peanut butter, the kind that separates or something else?
Rachel
i use peanut butter with ingredients just peanuts snd salt!
Ava
THESE ARE AMAZING!!! I make them as part of my meal prep every week and they satisfy my sweet treat craving while still making me feel good inside. A must try for sure!!
Rachel
YAYYY