These Healthy Almond Butter Blondies with Dark Chocolate Glaze are gooey, dense, and satisfying. They feature good-for-you ingredients and they are gluten-free thanks to the oat flour. Whip them up anytime you have a sweet craving.
Hey everyone, I’m back from vacation and an intentional blogging hiatus, and I’m feeling invigorated! To my regular readers, thank you so much for your patience during my break. I will slowly but surely get back into my groove here. First up, I have this almond butter blondie recipe to share with you. 🙂
what are blondies?
Blondies are much like brownies, with one crucial distinction: They are not made with cocoa. However, I love chocolate too much to omit it entirely, so in this recipe for almond butter blondies, I have included a simple chocolate glaze.
why you’ll love this recipe
It’s easy to whip up with just a handful of pantry ingredients.
Naturally sweetened with coconut sugar.
The blondies are dense, moist, and “fudgey.”
Made entirely with oat flour, they are gluten-free. If celiac or gluten sensitivity is an issue, be sure to use certified gluten-free oat flour, or grind your own gluten-free oats into a flour.
It can be customized according to your tastes and dietary preferences. No almond butter? Use your favourite nut or seed butter (cashew, peanut, tahini, sunflower seed) instead. Just be sure that it’s on the runny side for best results. Vegan? Swap out the egg for a flax egg and the butter for coconut oil.
ingredients for almond butter oat flour blondies
- Almond butter
- Egg
- Coconut sugar
- Salted butter
- Milk
- Vanilla extract
- Oat flour
- Baking powder
- Sea salt
And for the glaze:
- Chocolate chips
- Milk
how to make healthy blondies
To make the blondies: Preheat the oven to 350 F and line a 8×8-inch square glass baking dish with parchment paper, with overhang to allow you to use the paper to lift the whole blondie out of the pan later on.
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In a large bowl, whisk together the egg, almond butter, coconut sugar, and butter until smooth. Whisk in the milk.
In a medium bowl, stir together the oat flour, baking powder, and salt. Add the dry ingredients to the wet and whisk to incorporate.
Transfer the batter into the prepared pan and bake for 22 minutes. Let cool before adding the glaze.
To make the glaze, melt the chocolate chips with the milk in a small saucepan over low heat, whisking often. Once smooth and uniform, pour over the cooled blondie in the pan. Transfer into the fridge to set.
Once the glaze has set, carefully remove the blondie from the pan and slice into 12 squares.
how to store
Because the almond butter blondies are quite moist, I like to store them in an airtight container in the fridge. They firm up just enough while retaining that irresistible soft, fudgey texture. They will keep in the fridge for at least a week (mine never lasted that long, though).
more blondie and brownie recipes
Finally, I hope that you love these healthy almond butter blondies. If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
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Healthy Almond Butter Blondies with Dark Chocolate Glaze
- Total Time: 32 minutes
- Yield: 12 blondies 1x
Description
These Healthy Almond Butter Blondies with Dark Chocolate Glaze are gooey, dense, and satisfying. They feature good-for-you ingredients and they are gluten-free thanks to the oat flour. Whip them up anytime you have a sweet craving.
Ingredients
- 1 large organic egg, at room temperature
- ½ cup almond butter (on the runny side works best)
- ¾ cup coconut sugar (regular cane sugar also works)
- 2 tablespoons salted butter, softened
- ⅓ cup milk of choice
- 1 teaspoon vanilla extract
- 1 ¼ cups oat flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
Chocolate Glaze
- ¾ cup chocolate chips
- ⅓ cup milk of choice
Instructions
- To make the blondies: Preheat the oven to 350 F and line a 8×8-inch square glass baking dish with parchment paper, with overhang to allow you to use the paper to lift the whole blondie out of the pan later on.
- In a large bowl, whisk together the egg, almond butter, coconut sugar, and butter until smooth. Whisk in the milk.
- In a medium bowl, stir together the oat flour, baking powder, and salt. Add the dry ingredients to the wet and whisk to incorporate.
- Transfer the batter into the prepared pan and bake for 22 minutes. Let cool before adding the glaze.
- To make the glaze, melt the chocolate chips with the milk in a small saucepan over low heat, whisking often. Once smooth and uniform, pour over the cooled blondie. Transfer into the fridge to set.
- Once the glaze has set, carefully remove from the pan and slice into 12 squares.
Notes
To make vegan: Replace the egg with a flax egg (1 tablespoon ground flax mixed with 2.5 tablespoon water) and butter with coconut oil.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 256
- Sugar: 21.3 g
- Sodium: 88.2 mg
- Fat: 13.1 g
- Saturated Fat: 4.5 g
- Carbohydrates: 31.4 g
- Fiber: 2.8 g
- Protein: 5.8 g
- Cholesterol: 20.9 mg
P.S. My fan favourite vegan chocolate cheesecake recipe was featured in this healthy desserts roundup; everything sounds so tasty!
Amie says
This is a fabulous Blondie. Easy to make, quick to devour. Love It!!
Sue says
So happy you are back; I missed you! Hope your vacation was relaxing and restorative. Thanks for the new recipe!
Allison says
Thank you, Sue! We had a wonderful time on the east coast. Happy September to you! 🙂