If you’ve never made homemade blondies with almond butter before, you’re seriously missing out. These blondies are soft, a little gooey, with that sweet nutty hug only almond butter can give.
And guess what? No fancy ingredients. No crazy steps. Just real, fresh stuff you already love.
I still remember the first time I whipped up a batch after a long Sunday at the farmers market… I had a fresh jar of local almond butter and a big smile because I knew what was coming — a pan of golden blondies so good it almost didn’t make it past cooling.
Today, I’m sharing my easy gluten free almond butter blondies recipe you’ll bake on repeat. They’re perfect for a quick dessert, afternoon pick-me-up, or sneaking bites straight from the pan (zero judgment here).
Why You’ll Love These Blondies
Crazy simple ingredients you can grab from any grocery store
No mixer needed… just a bowl, a spoon, and about 30 minutes
Soft, chewy texture that stays good for days (if you don’t eat them all first)
Gluten free and dairy free… but they taste rich and buttery
Sweet but not too sweet, thanks to a little trick with coconut sugar
If you want a one-bowl, can’t-mess-it-up dessert that still feels homemade and special, these blondies are your golden ticket.
The Flavor Breakdown
Biting into one of these blondies is like a little love letter to almond butter fans:
Nutty but gentle… the almond butter flavor shines without being overwhelming.
Soft and chewy… not cakey, not dry.
Just the right amount of sweetness… balanced out by the slight saltiness.
Little hits of chocolate… if you added those chips (seriously, do it).
These are the kind of bars you leave on the counter and watch slowly disappear one by one.
Baking Tips for the Best Blondies Ever
Here’s a few things I learned (the hard way) from making these more times than I’ll admit:
1. Use fresh almond butter.
Old almond butter can get dry or separated, which messes with the texture. Always stir it up good or use a fresh jar if you can.
2. Don’t overmix once you add the almond flour.
Just stir until the flour disappears. Overmixing makes tougher blondies.
3. Keep an eye on your oven.
Every oven is a little different. Start checking at 18 minutes. The center should look barely set.
4. Let them cool all the way.
It’s tempting to cut early, but they finish setting as they cool. If you cut too soon, they’ll fall apart.
Easy Variations
Want to mix it up? Here’s a few ways you can customize your blondies:
Add chopped pecans or walnuts for a crunchy twist
Swirl in some raspberry jam for a peanut butter and jelly vibe
Mix in white chocolate chips for a sweeter, creamier flavor
Top with flaky sea salt right before baking for a fancy bakery feel
Once you’ve made the base recipe, it’s easy to get creative.
How to Store Almond Butter Blondies
Room Temp:
Keep them in an airtight container at room temp for up to 4 days.
Fridge:
They stay good for about a week in the fridge. I actually like them cold — they get a little fudgy.
Freezer:
Wrap individually and freeze up to 3 months. Pop one in the microwave for 20 seconds when you need a quick treat.
A Quick Note on Sourcing Ingredients
I always try to grab ingredients from local stores or farmers markets when I can — not because it’s trendy, but because it just tastes better.
Look for almond butter that’s fresh-ground or at least made with minimal ingredients — just almonds and maybe a pinch of salt.
Coconut sugar is everywhere now — I usually pick it up at Kroger, Whole Foods, or even Walmart.
Almond flour is best when it’s finely ground — Bob’s Red Mill and King Arthur are both safe, gluten free picks that you can find almost anywhere.
Fresh ingredients make simple recipes like this shine.
Why These Blondies Work for Just About Everybody
Whether you’re gluten free by choice or necessity, these blondies hit that sweet spot between healthy and treat.
They’re:
Naturally gluten free
Dairy free
Refined sugar reduced (thanks to coconut sugar)
Simple and satisfying
Best of all, they’re real — no weird textures, no aftertaste, no complicated baking science.
Just wholesome ingredients, thrown together with love, baked into chewy golden bars you’ll be proud to share (or not share, no shame).
Final Thoughts
If you’ve been looking for a can’t-miss, bake-anytime gluten free treat, these almond butter blondies are it. They’re easy, fast, ridiculously good… and made with stuff you can actually pronounce.
The next time you’re craving something sweet, skip the boxed mix. Grab a bowl, grab some almond butter, and whip these up instead.
Trust me, you’ll wish you made a double batch.
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Gluten Free Almond Butter Blondies (So Easy, So Good)
- Total Time: 0 hours
- Yield: 12 to 16 blondies
- Diet: Gluten Free
Description
These easy gluten free almond butter blondies are soft, chewy, and packed with nutty flavor. Made with fresh almond butter, coconut sugar, and almond flour, they’re naturally gluten free, dairy free, and ready in under 30 minutes. Perfect for a quick dessert or afternoon snack!
Ingredients
1 cup creamy almond butter (unsweetened and no-stir is best)
2/3 cup coconut sugar (you can swap with light brown sugar if needed)
2 large pasture-raised eggs (room temperature if possible)
1 teaspoon pure vanilla extract (the real deal, not the imitation stuff)
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup almond flour (finely ground works best)
Optional: 1/3 cup dark chocolate chips (because why not)
Ingredient Notes:
→ If you live near a farmers market or health store, look for local almond butter — fresh almond butter makes a huge difference.
→ Coconut sugar gives a light caramel flavor without being overpoweringly sweet. Trust me, it’s worth picking up a bag.
Instructions
Set your oven to 350°F.
Line an 8×8 inch square baking pan with parchment paper, leaving a little overhang so you can lift the blondies out easily later.
Tip: I usually crinkle the parchment first, then smooth it out. It sits better this way.
In a medium bowl, stir the almond butter and coconut sugar together until it’s all blended and smooth.
It’ll look a little thick — that’s exactly what you want.
Crack in the eggs and pour in the vanilla. Mix again until everything looks creamy and glossy.
Sprinkle the baking soda and salt evenly over the batter, then gently stir in the almond flour.
Mix until there are no more floury spots. The batter will be thick but spreadable, kind of like peanut butter fudge.
If you’re using chocolate chips, fold them into the batter with a rubber spatula.
Every blondie deserves some melty, chocolatey pockets if you ask me.
Scoop the batter into your prepared pan.
Spread it out evenly — it’ll be a little thick but just nudge it gently with the back of a spoon.
Slide the pan into your preheated oven and bake for about 18–22 minutes, depending on your oven.
You want the edges to look set and lightly golden, but the center should still look a little soft. Do not overbake — it’s the secret to chewy blondies.
Pull the pan from the oven and let it cool completely in the pan on a wire rack.
It’ll smell ridiculously good but try to wait… Cutting them too early will make them messy instead of perfect squares.
Once cool, lift out using the parchment and slice into 12–16 squares, depending on how big you like your blondies.
Notes
Use fresh, no-stir almond butter for the best texture.
For extra flavor, sprinkle flaky sea salt on top before baking.
Add dark chocolate chips or chopped pecans for a fun twist.
Let the blondies cool completely before slicing for clean, perfect squares.
- Prep Time: 10 minutes
- Cook Time: 18 to 22 minutes
- Category: Desserts, Gluten Free Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (based on 16 servings)
- Calories: About 170 calories per blondie
- Sugar: 8 grams
- Sodium: 110 milligrams
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 14 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 20 milligrams
