Paleo Blondies
Many of you may think I’m crazy, but I’ve never been a huge fan of chocolate. I do like it, don’t get me wrong, but if given the option of a brownie or a blondie, I would choose a blondie every time.
I’m that person who makes chocolate chip cookies and always hopes there’s enough batter in the bottom of the bowl to make one last cookie with no chocolate chips. I know, I could make a whole batch without the chocolate, but then I would eat them all and that would present a whole different problem!
I’ve been on a mission for years to create a blondie recipe that is:
- paleo
- chewy, not crumbly
- flavorful, but doesn’t taste like coconut
- sweet, but not too sweet
Because you’re reading this post, I’m sure you can guess that I have finally done it. Well, at least I think so. You’ll have to bake a batch for yourself and let me know!
Speaking of which, please do use the comment feature. I’d love to generate more of a community feel to this blog. If you will comment, someone else likely will too and then whole conversations will get started. So make some blondies and let us all know how they turned out – especially if you make any substitutions. People love substitutions!
I hope you love these as much as I do. And if you’re the lone non-chocolate-lover in your house, I hope you get to eat the majority of the batch!
Paleo Blondies
Ingredients
- 1/4 cup palm shortening* see note or grass-fed butter
- 1/4 cup smooth almond butter Barney Butter is by far the best for baking
- 2/3 cup maple sugar
- 1 tsp. vanilla estract
- 1 large egg
- 1 1/4 cups almond flour finely ground
- 1/2 cup arrowroot
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Cinnamon Swirl
- 1/4 cup coconut sugar
- 2 tsp. cinnamon
Instructions
- Preheat oven to 350 degrees. Spray with avocado oil spray or line with parchment an 8×8 or 9×9 baking dish.
- Cream together palm shortening and almond butter.
- Add in maple sugar, egg and vanilla and mix well.
- Add in all of the dry ingredients and combine thoroughly.
- Pour batter into prepared baking pan and smooth to an even thickness.
- In a small dish, combine cinnamon and sugar for the cinnamon swirl. This is optional, but really these are delicious this way!
- Sprinkle the cinnamon sugar evenly over the batter. Using a butter knife, swirl the cinnamon and sugar mixture down into the batter. Don't fully mix it in, just swirl it. It's ok if there is still some on top of the batter.
- Bake for 22 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake or you will lose that chewiness that you need for a good blondie.