With only five ingredients, these flourless blondies are incredibly easy to make. They are paleo, gluten free, grain-free, and vegan, making them the perfect allergy-friendly dessert. Did I mention the texture is perfectly soft and gooey?
What You Need to Make Flour Blondies
This healthy Flourless Blondie recipe is packed with good-for-you ingredients. As a health and nutrition professional, I firmly believe you can still enjoy sweet treats that will better your health, not hurt it. This recipe is a prime example!
You can use your favorite nut butter in this recipe. Although not paleo-approved, you can use peanut butter if you’d like! Other options include almond butter, sunflower butter or cashew butter. Always look for nut butter that does not contain any added sugars or oils.
Maple syrup serves as a great alternative to refined and processed cane sugar. You want to opt for a raw, unrefined maple syrup. This rich syrup adds the perfect amount of sweetness. If you don’t have maple syrup on hand, you can substitute honey.
This recipe calls for a flaxseed egg, which makes it completely vegan. Mix 1 tbs ground flaxseed with 3 tbs water. Let it sit for a few minutes before serving. Preferably, use organic, raw flaxseed to reap all the benefits of this nutrient-dense seed.
It’s simple: baking powder is required for the perfect blondie texture. You don’t want to skip out on this small, but essential ingredient.
What is a blondie without chocolate chips? I prefer dark chocolate chips by Camino Amigos as they’re free of soy, dairy, and other additives. However, you can use your favorite chocolate chips!
How to Make Flourless Blondies
You make a fresh batch of these Flourless Blondies for your next gathering or party. Or, whip up batch to store in the freezer for a quick and easy sweet treat!
To make this recipe, start by preheating your oven and lining a loaf pan with parchment paper or coconut oil. Mix together your flax egg and set aside.
Combine all ingredients (except the flax egg) and mix well. Add in the flax egg and stir.
Pour your batter into a loaf pan and spread evenly. Bake for 20 minutes. Let cool for 10 minutes before slicing and serving.
Store at room temperature for 2-3 days or keep individual slices in the freezer.
Prep Time: 5 minutes
Cook Time 20 minutes
Total Time: 25 minutes
1/2 cup nut butter.
2 tbsp maple syrup
1 flax egg (flax egg: 1 tbsp ground flax and 3 tbsp water) or 1 real egg
1/2 tsp baking powder
1/4 cup unsweetened chocolate chips.
Preheat oven to 350F
In a small bowl assemble your flax egg and set aside
In a separate bowl combine nut butter of choice, maple syrup and baking powder until smooth.
Add in your flax egg or real egg and mix together until combined.
Add in chocolate chips and fold together
Line a loaf pan with parchment paper or spray with coconut oil to prevent sticking.
Add mixture to loaf pan and spread in an even layer
Bake for 20 minutes.
Allow to cool for 5-10 minutes before removing from pan and slicing
Store at room temperature for 48 hours or place in the freezer.