This recipe for almond butter blondies is incredible. It’s gluten free, grain free, dairy free, corn free, soy free, and versatile! I’ve made it with 4 egg whites instead of 2 whole eggs for a friend allergic to yolk. I’ve made it with peanut butter instead of almond butter, and a group of boy scouts literally devoured it. I made it with egg sub for a vegan friend, and one time I left out the eggs on accident, and it still turned out fab! (It just didn’t puff up much.) I’ve even subbed peanut butter for the almond butter. Different flavor, still delicious.
It is fairly inexpensive, especially for a gluten free dessert, and it feeds an army. I’ve never met a kid or adult who didn’t go nuts over this dessert, no pun intended. Gluten free or not, doesn’t matter. Good is good. In fact, one of my friends who can have gluten makes it all the time.
It’s truly the perfect pot luck dish if you or any of your friends have any food restrictions.
The recipe is from Elana’s Pantry. I made one tweak. Instead of agave, I use maple syrup in a slightly less amount. I’ve done it with the agave, and both ways are good. I prefer the maple.
You’ll be amazed at how much it rises in the oven. The finished result is soft and chewy like a brownie. Oh yeah, and it tastes even better the next day.
Have I sold you on it yet? Good. Here’s the recipe:
Gluten Free Almond Butter Blondies
1 (16 ounce) jar almond butter (I get mine from Trader Joe’s. 5 bucks.)
3/42/3 cup maple syrup (I reduced the amount of syrup I use. I buy it from Costco or Trader Joe’s in the big jugs.)
½ teaspoon sea salt
1 teaspoon baking soda
1 cup chocolate chips (I use Enjoy Life which are very allergy friendly.)
- In a large bowl, with a hand blender, mix almond butter until creamy
- Mix in agave and eggs
- Add salt and baking soda
- Mix well with hand blender until all ingredients are thoroughly combined
- Mix half of the chocolate into the batter
- Pour batter into a well greased 9×13 Pyrex dish
- Scatter the other half of the chocolate on top of the batter
- Bake at 325° for 35 minutes
Did I mention that they are delicious?