Chunky Honey Almond Butter Blondies

Here's a rich, deceivingly healthy dessert that's sure to wow guests! My chunky honey almond butter blondies are guaranteed chewy, rich, and yes, super healthy!

The recipe doesn't require grains, flour, dairy, or refined sugars. It's a fabulous flourless dessert that's big on flavor without processed ingredients. The almond butter gives the blondies a chewy texture and sweet saltiness that I love while the raw honey literally sweetens the deal! Of course, adding chocolate to the mix is nothing short of magical so I'm sure my blondies will be a quick favorite among chocoholics.

One thing though, the cookies may look under-baked when done so you need to keep a watchful eye so you don't over-bake and come out with hard as rocks cookies! If raw honey is not available or if you want to make a vegan version of the blondies, you can use maple syrup or agave nectar and substitute flax eggs for eggs. Finally, if you cannot find salted almond butter, use the unsalted kind and just add about 1 teaspoon of salt.

Chunky Honey Almond Butter Blondies

You will need:

  • 1 large egg
  • 1 cup salted almond butter
  • ​1 teaspoon vanilla extract
  • ​1 teaspoon baking powder
  • ​1 cup Paleo chocolate chips
  • ​½ teaspoon salt
  • ½ cup raw honey


Step 1: Begin by preheating the oven to 350 degrees Fahrenheit and lightly greasing an 8 x 8-inch baking pan. Then, line the baking pan with tinfoil then set aside.

In a large bowl, combine the honey and egg and whisk until well combined. Add the almond butter and vanilla extract, continuously stirring to incorporate all ingredients. Add the baking powder and salt then whisk to create the dough.

Step 2: Pour in the chocolate chips then mix the dough well so the chips are distributed evenly. Place the dough in the baking pan, spreading evenly with a spatula to level the top and sides. Stick in the oven and bake for 25 to 30 minutes or until the top turns golden brown. If you're unsure, get a toothpick and insert in the center, if it comes out clean, the cookies are ready.

Step 3: Take the baking dish out of the oven and leave to cool for 15 minutes before taking the cookie block out of the baking dish and leaving it to cool completely on a wire rack. Once cooled completely, cut into bars. Serve the cookies and enjoy. Keep the rest in an airtight container and store at room temperature. The cookies will keep for 7 days.

Leave a Comment: