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These blondies (and melty chocolate chips on the inside and top ) have my heart! I used my classic almond butter brownie recipe with just a few tweaks to make them blondies. The coconut sugar makes them sweet and chewy and amazing.
As usual, they are dairy-free, gluten-free and refined sugar free. In case you were wondering, they are great with a scoop of ice cream too 😉
Ingredients
- Wet ingredients
- 1/2 cup creamy almond butter
- 1/2 cup @betterbodyfoods coconut sugar
- 1 beaten egg (at room temp)
- 1/4 cup melted coconut oil
- Dry ingredients
- 2/3 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup of your favorite chocolate chips (I like the Ghirardelli 60% dark ones 🙂 )
Instructions
- Preheat oven to 350. Line a 9x5 inch loaf pan with parchment paper and grease with a cooking spray or coconut oil.
- In a large bowl, combine wet ingredients.
- In another bowl, combine dry ingredients.
- Add dry to wet and stir to combine. Stir in chocolate chips.
- Pour batter into prepared pan, press down with fingers.
- Bake for 25 minutes.
- Cool completely on wire rack. Remove from pan and cut into squares.