Gluten free Almond Butter Blondies
User Reviews
4.9
Gluten free Almond Butter Blondies
Description
Gluten free Almond Butter Blondies use a blend of almond butter, oat flour, almond flour, coconut flour, and starch to create a moist and flavorful bar. The wet ingredients include warmed non-dairy milk, maple syrup, coconut sugar, flax seed meal for binding, and vanilla for aroma. These are combined then mixed with dry flours, baking soda, salt, cinnamon, and chocolate chunks folded in for bursts of melty sweetness.
The blondies are baked in an 8x8 inch pan until a toothpick inserted near the edges comes out almost clean, providing a slightly fudgy interior with a firm crust. Cooling before slicing helps them hold their shape. The combination of flours ensures gluten-free texture without being crumbly.
This recipe allows for substitutions of nut butters or flours with slight adjustments to flour amounts to achieve a stiff batter. Chocolate chunks on top add a final touch of melting sweetness. They can be stored on the counter for a few days.
Warming nut butter before mixing helps it incorporate smoothly. Adjusting flour type or nut butter moisture may require adding additional dry flour to maintain consistency. Comparing with regular blondie versions, wheat or all-purpose flour can replace gluten-free flours.
Ingredients
Wet:
- 1/4 cup non-dairy milk 2 tbsp
- 2 tbsp maple syrup
- 1/2 cup coconut sugar
- 1 tbsp flax seed meal
- 1.5 to 2 tsp vanilla
- 3/4 cup almond butter or peanut butter or other smooth nut butter
Dry:
- 1/2 cup oat flour use certified gf if needed, or use other flours of choice
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp starch arrowroot or cornstarch
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp cinnamon or more
- 1/2 cup vegan chocolate chunk I add both, or more; includes chips
Instructions
- Preheat the oven to 350 degrees F / 180ºc.
- In a bowl, warm the non dairy milk until hot. Add the rest of the wet ingredients and mix well until smooth. It will take a minute or so for the nut butter to mix in. (Warm the nut butter before adding so it mixes in quicker).
- In another bowl whisk all the dry ingredients. Add to wet and mix in. Fold in the chocolate chunks and chips
- Drop the batter on parchment lined pan (8 by 8 inch brownie pan). Spread using oiled hands or spatula. Sprinkle some chocolate chips on top and press in (optional).
- Bake for 22 to 24 minutes. (or until a toothpick an inch from the edges comes out almost clean). Cool for 15 mins then remove from the pan. Cool for another few minutes before slicing. Store on the counter for a few days.
Notes
- To make regular blondies, replace gluten-free flours with 1 cup of spelt, wheat, or all-purpose flour.
- Nut butters vary in moisture and flours in absorption; add up to 3/4 cup total flour gradually to achieve a stiff batter if needed.
- Warm the nut butter before mixing to achieve a smooth batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 432kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Sodium | 190mg | 8% |
| Potassium | 312mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 20IU | 0% |
| Calcium | 167mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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