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: 

  1. Preheat oven to 350 degrees and line/grease an 8×8 baking dish
  2. In a large bowl, mix together nut butter, eggs, coconut sugar and vanilla extract until smooth
  3. Mix in coconut flour and baking powder until smooth
  4. Fold in dark chocolate chips then add to dish and bake in oven for 18-20 minutes or until golden edges!
  5. 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

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The Most EPIC Fudgy Paleo Blondies

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5 from 13 reviews

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

Scale
  • 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

  1. Preheat oven to 350 degrees and line/grease an 8×8 baking dish
  2. In a large bowl, mix together nut butter, eggs, coconut sugar and vanilla extract until smooth
  3. Mix in coconut flour and baking powder until smooth
  4. Fold in dark chocolate chips then add to dish, sprinkle sea salt if using
  5. Bake in oven for 18-20 minutes or until golden edges
  6. 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

  • Author: Rachel