Crisp on the outside, fudgy on the inside almond butter blondies with decadent chocolate chips are the quick and easy one-bowl dessert you’ve been looking for!Just 8 main ingredients, 15 minutes to whip them up in just 1 bowl. Serve with a dollop of your favorite vegan ice cream. This recipe was first published on feb 20, 2015. It has been updated with new pictures, write up and video.
Table of Contents
These amazing, fudgy vegan almond butter blondies only take 15 minutes to whip up in one bowl. After mixing, you just pour them into a baking pan and bake to perfection.
This blondies recipe is lightly sweetened, fudgy, and buttery, with flavors of vanilla and cinnamon. Use other flours or gluten-free flour blend of choice. If you are using a whole grain flour to replace the white flour in this recipe, add 1 to 2 tablespoons less than the mentioned quantity, and add more only if the mixture is too wet.
Not only are almond butter blondies delicious and easy to make, the batter is free from added refined oil! If you want to make them completely oil-free, use cacao nibs in place of the chocolate chips.
They’re also refined sugar-free, since we sweeten these blondies with coconut sugar, which gives them such a nice flavor.
Why You’ll Love Almond Butter Blondies
- crisp, butter, and fudgy with flavors of cinnamon and vanilla
- lots of decadent chocolate chips
- one-bowl batter takes only 15 minutes to mix
- easy to make soy-free and even nut-free
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Almond Butter Blondies with Chocolate Chips
Ingredients
- 10 tablespoons (160 g) almond butter That's ½ cup + 2 tablespoons. Use a drippy kind, or use other nut butter of choice.
- 6 tablespoons (88.72 ml) non dairy milk That's ¼ cup + 2 tablespoons.
- ¾ cup (120 g) coconut sugar or other sugar
- 2 teaspoons vanilla extract
- ¾ cup (93.75 g) unbleached white flour
- ¼ cup (30 g) oat flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅓ to ½ cup (60 g) vegan chocolate chips or chunks or chopped chocolate bar
Instructions
- Preheat the oven to 350° F (180º C). Line an 8×8 or 9×9 square or brownie pan. In a bowl, mix the almond butter, non dairy milk, coconut sugar and vanilla until well combined and smooth.
- Sift in the flours, baking soda, salt and cinnamon into the bowl. Or whisk them together in another bowl and mix in.
- Fold in the chocolate chips. Drop the thick stiff batter into a greased or parchment lined pan. Using a spatula, press the batter down to event it out into the pan. Sprinkle a tablespoon or so chocolate chips on top and press in.
- Bake for 23 to 26 minutes. The top should be set. Let the blondies cool for 15 minutes before slicing and gobbling up. Use heart shaped cookie cutter to cut out shapes.
Video
Notes
Nutrition
Ingredients and Substitutions
- almond butter – Helps the blondies get decadently fudgy with no added oil. Choose a kind that’s drippy, not stiff. You can use other nut or seed butters instead, too!
- non-dairy milk – Adds moisture. Choose nut- and/or soy-free, if needed.
- coconut sugar – For sweetness. You can use granulated sugar instead, if you prefer.
- vanilla extract – Gives the almond butter blondies such a great flavor!
- flour – You want unbleached, white flour for this recipe. You can use gluten-free or whole grain flour instead. If you use whole grain flour, reduce the amount by one to two tablespoons.
- oat flour – Adds a nice texture.
- baking soda and salt – To condition the batter.
- cinnamon – For flavor.
- vegan chocolate chips – Because why wouldn’t you?
💡 Tips for the Best Blondies!
- Let the nut butter sit a bit to come to room temperature so it mixes easily into the wet ingredients. Or microwave to warm it.
- If the batter is too thick (nut butters can have less or more moisture), add a bit more non dairy milk.
How to Make Almond Butter Blondies
Preheat the oven to 350° F (180º C). In a bowl, mix the almond butter, non dairy milk, coconut sugar and vanilla until well combined and smooth.
Sift in the flours, baking soda, salt and cinnamon into the bowl. Or whisk them together in another bowl and mix in.
Fold in the chocolate chips. Drop the thick stiff batter into a greased or parchment lined pan. Using a spatula, press the batter down to event it out into the pan. Sprinkle a tablespoon or so chocolate chips on top and press in.
Bake for 23 to 26 minutes. The top should be set. Let the blondies cool for 15 minutes before slicing and gobbling up. Use heart shaped cookie cutter to cut out shapes.
Frequently Asked Questions
To make these soy-free, just be sure that your non-dairy milk and chocolate chips are soy-free.
For nut-free, use a seed butter, like pumpkin seed or sunflower seed butter.
For a gluten-free version, try my gluten-free almond butter blondies!
Maddie
I just made this recipe today. I even put in the baking soda too late, but it still came out delicious. I love this recipe. I added some coconut vanilla ice cream just for an additional, yum factor.
My number one in the healthy, delicious, column. Thank you
Richa
yay!
Priyal
My first ever blondies – these are sooo delicious! I used peanut butter, and used 1/2 cup white sugar. Think the coconut sugar in the recipe would have been much better, I just didn’t have any on hand. And so quick and easy to make! Thank you for such a great recipe!
Richa
Awesome!
Jane
The batter was sooo hard to stir so I put the liquid ingredients into a blender and then combined. I was skeptical when I was pressing it into the pan because the layer was so thin and difficult to spread, but once it cooked, it baked up nicely. The almond butter taste is prominent. Very nutty and great with a glass of soy milk!! My sister loved it as well.
Richa
thats awesome! nut butter takes a minute to mix in. I usually let it sit to warm up or heat it a bit so that is gets a bit flowy and hence easier to mix.
Karis
So I have just made these and they took a long time to cook, I took them out of the oven after about 45 minutes. I let them cool for 15 minutes before slicing and a few of them crumbled and fell apart a little bit.
Could this be the fault of my oven? I have not tried to bake in this oven before, but I never trust gas ovens as much as electric ovens.
Could it be any of the subs that I made? I used peanut butter, all white flour and golden caster sugar.
Maybe I was a little careless removing the blondie from the baking tray which resulted in the crumbling…
Despite the problems they do taste quite nice!
Richa
hmm, i think they got overbaked. Peanut butter tends to cook from fudgy and soft to crumbly on over cooking (sometimes quickly depending on the brand and type). You want to underbake them. The middle might feel soft, check like an inch from the edge. if it comes out clean or almost clean, they are done. The blondie will continue cooking once out with the residual heat. Then slice when ccooled to warm. How did you heck if they were cooked?
Karis
Thanks for replying! The top didn’t look set in the middle which is why I didn’t take them out sooner. It looked cooked round the edges though. I’m going to try and make these again, so as long as they seem to be cooked around the edges I should take them out after the specified time?
Richa
yes.
Meg
These look amazing! Can’t wait to try this recipe. Can I sub cocoa powder for the chocolate chips?
Richa
That will make them more like brownies. just omit the chocolate chips and use some dried fruits like cranberries, raisins, apricots etc.
Morgan L
These are fabulous – I use peanut butter instead of almond (always have peanut butter on hand) and use pumpkin spice mix instead of cinnamon. They’re heavenly and so quick to put together for a dinner party! Wonderful recipe.
I Chawla
These were wonderful! I used homemade almond butter and part whole wheat, part white flour. The top was crispy and the insides were deliciously gooey. Thanks for this recipe!
John
Hi, made these lastnight. Super awesome. Looked foward to having more today, but there were specs of green in them after leaving out and covered overnight. Should i have left them in the fridge? What would cause green flaks? Possible bad Nut butter?
Richa
Hmm, not sure. They shouldnt spoil so easily. Something was already spoiling probably. Did those look specs look like mold or some seed ?
Denise
Maybe — Looks like you might have used Sunflower Seed butter? It has chlorophyl that reacts with the baking soda and turns it green. That exact description you described happened to me before! BTW, I have made this recipe using coconut milk, almond butter, and 1 cup of whole wheat pastry flour and it came out divine!
sloane
This is hands down the best vegan dessert recipe I’ve tried! For some reason, I don’t have much luck with baking. Most of the time, the result doesn’t come out the way I intend. This recipe is essentially foolproof, because I’ve made it multiple times with different nut butters and it always turns out amazing! My omni friends beg for these! I also love the fact that it’s so easy. The only change I make is that using 1 cup of all-purpose flour instead of the 3/4 cup + 1/4 cup oat flour. I also bake it a couple of minutes less to compensate for my old oven that doesn’t heat correctly. I don’t believe I’ve ever leaved a review for a recipe, but that’s how awesome these are. Thank you Richa!
Todd Kelly
so if I want to make these gluten free do I replace both the white flour and oat flour with the GF flour blend or do I just replace 3/4 cup white flour with a gluten free blend and keep the 1/4 cup oat flour
Richa
Try these https://www.veganricha.com/2016/04/gluten-free-almond-butter-blondies.html
Bhavana
I made these today with 1/4 cup peanut butter and 1/4cup regular butter. I also reduced the sugar by half to balance out the sweetness coming from the peanuts (and I like my desserts less sweet). They turned out absolutely fabulous! Thanks for sharing!
jodie
I made these for a bunch of my non vegan friends last weekend and they went down a storm! Thanks Richa x
Stephanie Varble
Oh yum – I made these bars last night and were so good. Instead of sugar I used a banana and small amount of organic stevia to sweeten since I am cutting back on sugars and the bars turned out great. I added Lily’s sugar free vegan dark chocolate chips. I look forward to making more of your sweets since I love desserts but I have to be careful because sugar is like crack to me. Thanks for all your great recipes!!!
Richa
Awesome! Some of the recipes which use less sugar can be easily converted to use stevia, like my banana apple bread. Happy baking!
Kate | HappyForks.com
Using a combination of banana and stevia instead of 3/4 cup coconut sugar reduces the number of calories by 400 for entire cake. I often do the same, trying to make recipes healthier wherever it is possible. Actually I like a taste of coconut sugar but 1 gram still contains around 4 kcal.
Lisa
So good, and so easy! I used barley flour in place of the 1/4 cup oat flour, because it’s what I had. What an awesome way to get more almonds in my diet.
Perri
I made these a few weeks ago for the first time (along with your lentils and veggies in peanut sauce recipe) and they were a huge hit! Even my super picky son loved them and he hates all things nut butter. Needless to say, I’ve made them 3 more times already as this is now his go-to afternoon snack/dessert! The last time I made them, I subbed ww pastry flour for the white and they still came out great. So easy and so delish (like many of your recipes!).
Richa
Yay Awesome!
Daniela
OH MY GOODNESS! I just made these with peanut butter and brown sugar, and I’m in a sweet heaven! Thank you so much! I can’t wait for my non-vegan family to try these 🙂 🙂
Richa
yay! awesome!
Lia
These are amazing!! I am actually sorry that I made them because I can’t stop eating them!! I put a bit of frosting on them as well for decoration..they are unbelievably good! Will definitely be making again and again
Richa
Awesome!!
Mary
Delicious! Made them for my son’s visit tomorrow. I’m not sure they’ll last until he gets here. Shhhh! I can make another batch! Thanks again for another wonderful recipe.
Richa
You definitely need another 2 batches 🙂
Brooke of PassportCouture
Almond Butter Blondies! These sound too good to be true and I’m so glad I stumbled upon the recipe to give them a try. 🙂
Richa
Let me know when you do!
Mae
I was asked to make a vegan dessert to bring to work today, because they were bringing in a bunch of non-vegan desserts. I made these, and they were all gone by the end of the day! Such a yummy recipe, thank you!
Audrea Rachelle
Mine got too thick and dry to even be considered batter – looked more like bread dough. I added some almond milk and then a little cocao to make them chocolate and they are delicious!! Thanks, Richa!
Richa
probably the nut butter. let the nut butter sit for a little while to come to room temperature, or add more moisture. glad they turned out well!
Sarah
These were amazing! Rave reviews (also from the non-vegans). I used tahina instead of almond butter, white sugar instead of the coconut sugar, and whole wheat flour instead of the oat flour. Will definitely be making these again. Thank you!
Catherine
I made these yesterday and really liked them. I didn’t have almond butter, so I used a mixture of peanut butter and sunflower seed butter. I might add a tiny bit more moisture next time, but otherwise thought they were great – thank you!
Richa
Awesome! yes the nut butters seed butters can be variable. Add less or more moisture to the batter.
Nicole @ Vegan Nom Noms
I just made these using raw almond butter and subbing coconut flour for the oat flour (just because that’s what I had) and adding in some almond extract for half the vanilla extract and baked in the toaster oven. They turned out amazing, will for sure be making again!
Richa
Awesome! so glad it worked out! coconut flour would have made a very thick batter 🙂 regular white flour is a better sub.
Nicole @ Vegan Nom Noms
I added a bit more soymilk to compensate for the coconut flour, as I read it absorbs a lot of liquid. The batter was thick, but once cooked they were perfection and looked like the pictures. Fudgy, but not too much and were gobbled up within 24 hours! 🙂
Lianne
These look yummy! Do you think they would work with either buckwheat or spelt flour in place of the white flour?
Richa
spelt would work just fine.
Lianne
Thanks Richa! I didn’t see your reply and I ended up making them yesterday with half plain white flour and half buckwheat flour and oh my goodness they were amazing! I used carob chips in place of chocolate chips and sunflower seed butter in place of almond butter and they were so so yummy!
We have just made the transition from veggie to vegan about a month ago so I have been on the look out for a new dessert to serve at Christmas in place of the usual non-vegan sticky toffee pudding we normally have and I think this will be it! It will be delicious served warm with some vegan vanilla icecream! Thank you so much. I can’t wait to try more of your recipes! 🙂
Richa
awesome! so glad they turned out so well! i couldnt keep myself from eating half the pan when they were warm. so addictive!
Erin
I just made these today and they were so so so delicious!!! I didn’t have enough almond butter so I used half raw almond butter and half sunflower seed butter. My kids and I could seriously eat the whole pan! There is still time left in the day so it may happen. I’ve been scouring blondie recipes looking for the right one and I’ve found it. Thank you!!!
Pam
I just stumbled upon this recipe last night while looking for something quick & vegan to make to bring to a small party at a friend’s house. Everyone loved these blondies…and no one there was vegan. No one even guessed they were vegan! They were delicious! I made one change to the recipe… I only had 1&1/2 tsp of vanilla extract, instead of the 2 tsp called for, so I used that and I scraped the beans out of a vanilla bean pod & used that, too. Delish! Thanks for this recipe…it’s a keeper!
Kirsti
Hi, I recently came across your blog and tried this recipe of yours today…
It is SO delicious! So I want to say well done on an excellent healthier blondie recipe! And I’m not even vegan – albeit technically a pescatarian 😉
Nathalie
Hi I made these for friends last night! They were soo good! I want to make it for another group of friends next week but one does not do white sugar, brown, sugar, agave- basically I think she would use stevia, xylitol, coconut sugar, or dates as sweetener if they use anything. Things that are not high on glycemic index- I would love to make this for her and I think she would love it! Can I replace like half the white sugar for stevia and the other half with something else? Any ideas? Thank you!
Richa
this recipe is made with all coconut sugar. you can use half coconut sugar and half xylitol or stevia.
Laura
Don’t use all stevia – I did that and it basically ruined them.
Jineen
These look yummy! Could I sub gf flour for the white flour?
Richa
sure, use a gf flour blend. just one gf flour will make them quite crumbly.
Rachel
Yum! I’m going to try this in the weekend. What size pan did you use? 🙂
Richa
8 by 8 inch brownie pan
Jeffrey D.
What size tray works best?
Richa
8 by 8 inch brownie pan or a 9 by 5 inch rectangle pan
Jeffrey D.
Thanks! You rock!
kim
Do you have to use oat flour? could you use more white flour or coconut flour?
Richa
nope. use more white flour. Oat flour helps keep too much gluten from forming if the batter is over mixed . sometimes that can make a chewy blondie or brownie. dont over mix, just a few strokes until combined, and you are good with any flour. coconut flour will not work as it will absorb all the moisture.
Loren
These are delicious! I made them for a Valentines day sweet – perfect!
Richa
yay!!
Steve
Would it be OK to sub whole wheat pastry flour and peanut butter?
Richa
yes you can. use a scant(1 tablespoon or so less than) 1 cup wheat flour.
Jeffrey D.
as a substitute for both the white and the oat flour combined?
Hannah
Oh Richa, you are killing me! I find myself without an oven these days, and I would give anything to whip this up right this very moment… Definitely one to save for dreams of a better kitchen, which is hopefully not too far off in the future.
Richa
lol. i envy all the fresh juicy sweet fruit you have access too!
Elisha Franklin
Hello Richa, This look is really yummy. I will make this for sure, thanks for the yummy recipe
reviewbridge
I tried the recipe in this Christmas. I must say that I was not expecting to be this good. Lovely. Thank you, Richa.
Elisha Franklin
Hello Richa, this look really yummy want to have it right now. I will make this at home for sure, Thanks for the yummy recipe
Mae
I made these last night with peanut butter! So yummy!
Sophia @veggiesdontbite
Oh man Richa!! These look amazing! And I love the heart…too freaking cute. I’d eat my computer screen if I could.
Laurie
Can white sugar be used if I don’t have coconut sugar?
Richa
yes use white sugar or light brown sugar.
Nicole
I’m totally drooling over these pics and the heart shaped ones are so adorable!! Might need to make these for Valentine’s day as my second dessert (two desserts are ok, right?!) Yum!
Felicity
Woohoo! This looks amazing! I have been looking for a really good vegan blondie recipe, and I think I’ve finally found it. I can’t wait to try it out. Maybe this weekend? 😉
Caitlin
the texture of these babies looks phenomenal. so good, lady PER USUAL.
Lydia
These look amazing!!! I can’t tolerate any grains at all, do you think I’d be able to use almond flour or coconut flour?
Richa
yes you can use coconut flour. you’d have to adjust the liquid and add more. more almond milk and use maple instead of sugar. see this recipe for reference. https://www.veganricha.com/2014/10/coconut-flour-brownies-vegan-gluten-free-recipe.html
Lydia
Thank you!! Can’t wait to make these!
Cassie
Delicious-looking blondies!
anu
Wow awesome brownies…luv coconut sugar….
Cheers
Anu @ RasA-svAda
vivek
yummy!
Emm
These look incredible.
Love your recipes! Making the vege to vegan transition much more exciting!
mia
These look great Richa!