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Vegan almond flour blondies are just what you need to satisfy a sweet tooth! Made with 4 ingredients, they are naturally grain-free, gluten-free, oil-free, & Paleo, plus I have a keto option!
If you like (or love) my 3-ingredient Almond Flour Cookies, I am confident these easy blondies will likewise fill you with joy. They are soft and chewy, as blondies should be, sweet, but not too sweet, a breeze to make, and variable in oh so many ways with different flavors, mix-ins, and toppings.
Oh, and you can easily justify them as health food, too. That’s a blondie worth making (and eating!).
Recipe Benefits
- Made with just 4 ingredients (not counting water & salt)
- Vegan (dairy -free & egg-free)
- Grain-free
- Gluten-free
- Oil-free
- Paleo-friendly
- Keto-friendly (with one simple substitution)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- almond flour
- coconut flour
- baking powder
- coconut sugar (or the granulated sweetener of your choice; use a keto-friendly brown sugar substitute for keto blondies)
You will also need a small amount of water to mix up the dough, as well as (optional/adjustable) salt.
That’s it! Unless you want to add melted chocolate on top. I like blondies plain or with chocolate. Then again, it’s hard to beat a chocolate-drizzled blondie. It’s your call, friends.
Tip: Use Blanched Almond Flour, not Almond Meal
Like many of my other almond flour desserts, these blondies need to be made with blanched almond flour, not almond meal.
Almond meal is ground with the skins still on. While still delicious, it does not work well in this recipe (the blondies will be heavy, somewhat greasy, and may sink in the center). Stick with blanched almond flour (note: it can also be labeled superfine or extra-fine almond flour).
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Stir together the flours, coconut sugar, baking powder and salt, then stir in the water.
- When you add the water, it will seem as though there cannot possibly be enough liquid to make a dough. Have faith and keep stirring; in seconds, the ingredients coalesce into a sticky, stiff dough.
- Press the dough into an 8-inch (20 cm) square baking pan that has been lined with parchment paper.
- Smooth the dough with your fingertips as best you can; it does not need to be perfect, but, since the dough does not rise a tremendous amount, the surface needs to be fairly even before heading to the oven.
- Bake for 17 to 21 minutes at 350F (180C) until golden brown. Be sure to watch carefully during the last few minutes. The dough will darken rapidly once it begins to turn golden.
- Keep in mind, too, that there will be carryover baking (i.e., the blondies will continue to bake in the hot pan, even once removed from the oven), so remove the blondies from the oven before the edges are dark.
- Allow the blondies to cool completely before using the parchment paper to remove from the pan. Nudge a metal spatula or butter knife around the edges to loosen. Then, with one quick motion, lift and transfer to a cutting board.
- I cut the blondies into 16 squares. These are not jumbo, inch-thick blondies, but a single square is a perfect-size treat!
Yum, yum and yum!
Chocolate Variations
As I mentioned earlier, chocolate. Drizzled on top. Never a bad idea.
If you want to limit yourself to a tiny amount of dark chocolate, consider adding a smidge of coconut oil to the melted chocolate. The chocolate will become much runnier than melted chocolate alone, allowing for lots of drizzle with little more than a tablespoon of chocolate chips (e.g., about 1/4 teaspoon oil to 1 tablespoon mini chocolate chips). Pretty nifty!
Happy baking, everyone!
FAQ
- How should I store the vegan almond flour blondies? Store the blondies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to 6 months.
- How do I make the blondies key friendly? Replace the coconut sugar with an equal amount of keto brown sugar substitute (e.g., one made by Swerve, Truvia, or Sukrin Gold). If adding a chocolate drizzle, use keto-friendly chocolate chips or other sugar-free chocolate. Here are the KETO MACROS using the keto sweetener option, per blondie: Calories: 84 / Carbohydrates: 3.5 g / Sugars: 0.6 g (remaining macros are the same)
- How can I vary the flavor of the almond flour blondies? Add 1 teaspoon vanilla extract or citrus zest (e.g., lime, lemon, orange), or 1/4 to 1/2 teaspoon almond extract. Also consider adding ground spices (1/2 to 1 teaspoon) such as cinnamon, cardamom, allspice, ginger, or pumpkin pie spice.
- Can I add other ingredients to the blondies? Yes! For chocolate chip blondies, add 3 to 4 tablespoons of miniature semisweet chocolate chips to dough. You can also stir in up to 1/2 cup chopped dried fruit, such as dried apricots, dried cherries or raisins.
More Amazing Almond Flour Cookies
- 3-Ingredient Almond Flour Cookies
- 3-Ingredient Banana Almond Flour Cookies
- 4-Ingredient Chocolate Almond Flour Cookies
- 3-Ingredient Almond Flour Shortbread Cookies
- Pumpkin Almond Flour Cookies
- Sweet Potato Almond Flour Cookies
- 3-Ingredient Fresh Apple Almond Flour Cookies
Vegan Almond Flour Blondies (4 Ingredients, Keto Option)
Ingredients
- 2 cups 224 g blanched almond flour (not almond meal)
- 1/3 cup 48 g coconut sugar
- 2 tablespoons 14 g coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup 60 mL water
Instructions
- Preheat the oven to 350F (180C). Line an 8-inch (20 cm) square with parchment paper.
- In a medium bowl, whisk the almond flour, coconut flour coconut sugar, baking powder and salt (breaking up all lumps in the flours). Add the water and stir until blended.
- Press the dough evenly into the prepared pan, smoothing the top.
- Bake in the preheated oven for 17 to 21 minutes until golden brown and set at the centers.
- Remove from the oven and cool completely before using the parchment paper lining to remove from the pan. Cut into 16 squares.
Notes
Keto Blondies: Replace the coconut sugar with an equal amount of keto brown sugar substitute (e.g., one made by Swerve, Truvia, or Sukrin Gold). If adding a chocolate drizzle, use keto-friendly chocolate chips or other sugar-free chocolate. Here are the KETO MACROS using the keto sweetener option, per blondie: Calories: 84 / Carbohydrates: 3.5 g / Sugars: 0.6 g (remaining macros are the same) Flavor Ideas/Enhancements: Add 1 teaspoon vanilla extract or citrus zest (e.g., lime, lemon, orange), or 1/4 to 1/2 teaspoon almond extract. Also consider adding ground spices (1/2 to 1 teaspoon) such as cinnamon, cardamom, allspice, ginger, or pumpkin pie spice. Chocolate Chip Blondies: Add 3 to 4 tablespoons of miniature semisweet chocolate chips to dough.
Nutrition
Great recipe! Quick, easy and simple healthy ingredients. Makes a great chewy Blondie. I added chocolate chips.
Thank you!
Yum! Sounds great, Arvis!
used a 9×9 pan so they are a little crispy- but i like them that way. added 1/4 cup of mini butterscotch chips. so easy- yum!
Ooh, that sounds so good, Tara! Enjoy!
I added the cinnamon and vanilla to the mix and it turned out delicious! I also added some salt on top of the chocolate drizzle after a few bites without and the salt on top made it even better! Thanks for the recipe!
You are very welcome, Amy! Yum, regarding your additions (love the salt on top! :))
Made these in a loaf pan wanting thicker blondies. These crumbled easily and were rather bland. I did add 1/4 cup dairy free chocolate chips and a teaspoon of alcohol free vanilla. I’ll try these again with a tad more liquid and cinnamon or pumpkin pie spice.
Hi Britt,
Sorry the blondies were only a partial success. I am with you, a thick blondie is wonderful. However, these minimalist, grain-free vegan blondies need to made smaller so that they hold together properly. So for your next batch, definitely stick with a square pan for the best success. 😊
Thank you for the recipe – it was delicious! I added a teaspoon of cinnamon and reduced the sugar and made a cream cheese frosting for the top!
I was worried it’s too thin and I’d end up eating a few in one go but was surprised at how filling just one square was!
Awesome sauce, Annabel! Oh my word, I love the sound of your variation, I need to try that ASAP!
Hi,can I use stevia instead of coconut sugar?
Hmm, I do not think the usual stevia (packets) would work here, but a measure for measure granular sugar free baking option (e.g. an erithrytol blend, like swerve) could work 😊
🥰come out great every time. I’ve used almond meal and hazelnut flour, too, these always turn out perfect
Surprisingly not terrible – not even bad. If you gave them to someone who hadn’t tried them before and just told them they were coconut blondies, they’d be a huge hit. I was really amazed by how much like actual brownies they turned out and had to stop myself from eating them all at once. I used regular sugar and drizzled them with caramel and they were absolutely delicious!
To be fair – the dough was a little hard to work, but it was absolutely worth the effort. I have to say, I’m on the gastritis diet – no chocolate, low fat – and these are a lifesaver! Thank you so much for this recipe 🙂
I was skeptical because of the 1/4 of water. IT looked to be far too less. And the batter was like pie crust. When I put it in the pan it looked like I was making pie crust…. I like a thicker blondie but I’m not going to put less stars because that’s my personal preference. It cooked fast, and was good, reminded me of the dainties that used to be at my piano recitals growing up in the late 90s as a child. Waiting to drizzle the chocolate. So far it’s still hot and crumbles if I try to take it out. Hopefully it will get easier when it cools. Good but I think I will double the recipe next time! Easy and simple recipe with low sugar! Success! Just made this and the chickpea chocolate chip cookies back to back. Looking for a Savory recipe now. Thanks for another great recipe!
Whoohoo! I understand re: the thicker blondie; try it in a 9×5 loaf pan without having to alter the ingredient proportions. It wil need a few more minutes of baking becuase of the increased thickness 🙂
Would it be possible to half the ingredients to make half a batch? (I only have 1 cup of almond flour :P) do I need to reduce the cook time?
Hi Kelly,
Yes, that should work just fine! I would make them in a small pan, though. You could divide the batter between 4 or 5 regular size muffin cups for individual blondies. I would start by cutting the baking time in half, add more minutes as needed 🙂
Can I use almond flour that I have made myself from dehydrating almond pulp??
Hi Michelle,
I have not worked with dehydrated almond pulp. Have you used it in other recipes that call for almond flour? Is it defatted after making milk from it? If so, you may need to add some fat to the recipe.
I made these for a meeting at my house with 10 ladies. They loved them and all asked for the recipe. A few of us are on low carb diets which is why I picked the recipe. I added some Lily’s non dairy Keto chocolate chips. Yummy! Thanks for the recipe.
Oh, that’s wonderful, Barbara! So glad they were enjoyed by so many! Adding chocolate is always is a good idea 🙂
Camilla, these blondies are delicious! The ingredient list is so short, I was skeptical the first time I made them and added a few nuts and chopped dates. They were delicious so I tried them again and followed your recipe exactly… they were better than the first time! I should know not to doubt you! :0)
Thank you for another good recipe.
June
Excellent, June! Yum, the addition of dates sounds especially good (date fiend I am!).
i am allergic to coconut so can i just use more almond flour in place with the coconut flour, and also can i use regular sugar?
Hi McKenna! Yes, you can use regular sugar (but best to use a brown sugar for these to be blondie-like :)) Yes, you should be able to use extra almond flour (a little bit more than the coconut flour addition; coconut flour is used in smaller quantities than almond flour.