You’ve got to try these gooey Fudgy Paleo Protein Blondies! Blondies have always been one of my favorites! I wanted to see if could convert my almond butter chocolate chip cookie recipe into a blondie. I still don’t know the science behind it, but baking with nut butter gives an awesome rise and a super moist texture without using any xanthum gum!
The coconut flour in this recipes gives it added protein and the coconut oil gives it that nice shiny, crackly surface that every good brownie should have. Without any grains, these blondies are gluten-free. Also using coconut sugar and honey makes healthier baking possible and just as delicious!
So my five children are the true testers in this house and they loved them! I went upstairs for a minute and came back down to the kitchen to find an empty plate. Good thing I hid one in the freezer for me for later! Shhhhhh……….
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 cup bittersweet chocolate chips
- 1 egg
- 1/2 cup almond milk
- 1/3 cup coconut oil, melted
- 1 1/2 tsp vanilla
- 3/4 cup almond butter
- 2 Tbsp raw honey
Ingredients
Dry
Wet
|
|
- Preheat oven to 350 degrees. Line an 8X8 pan with parchment paper, or grease well with coconut oil.
- Whisk together all dry ingredients except chips.
- In a mixing bowl, mix together wet ingredients on medium speed, until almond butter is incorporated. Add dry ingredient to wet and mix well. Fold in chocolate chips. Batter will be thick.
- Spread batter into pan with spatula or oiled hands.
- Bake for 22-25 minutes. Cool completely before cutting.
