Simple, practical, and full of everyday flavour, Almond Butter Blondies with Chocolate Chips is a vegan, vegetarian American dessert made with almond butter, non dairy milk, and coconut sugar in about 53 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 23 minutes
- Total time: 53 minutes
- Yield: 6
- Category: Dessert
- Cuisine: American
Ingredients
- 10 tablespoons almond butter (That's 1/2 cup + 2 tablespoons. Use a drippy kind, or use other nut butter of choice.)
- 6 tablespoons non dairy milk (That's 1/4 cup + 2 tablespoons.)
- 3/4 cup coconut sugar (or other sugar)
- 2 teaspoons vanilla extract
- 3/4 cup unbleached white flour
- 1/4 cup oat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/3 to 1/2 cup vegan chocolate chips (or chunks or chopped chocolate bar)
Method
- Preheat the oven to 350° F (180º C). Line an 8x8 or 9x9 square or brownie pan. In a bowl, mix the almond butter, non dairy milk, coconut sugar and vanilla until well combined and smooth.
- Sift in the flours, baking soda, salt and cinnamon into the bowl. Or whisk them together in another bowl and mix in.
- Fold in the chocolate chips. Drop the thick stiff batter into a greased or parchment lined pan. Using a spatula, press the batter down to event it out into the pan. Sprinkle a tablespoon or so chocolate chips on top and press in.
- Bake for 23 to 26 minutes. The top should be set. Let the blondies cool for 15 minutes before slicing and gobbling up. Use heart shaped cookie cutter to cut out shapes.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
