Snack time! These Almond Butter Blondies are just the treat you need.
The recipe uses oat flour for a naturally gluten-free bite. Sweetened with coconut sugar — these bars are low glycemic index with a delicious nutty flavor.
A closer look at what’s inside:
Look for an almond butter that is made from just almonds or has few other additives. This spread provides healthy fats, fiber, protein, and vitamins and minerals — like vitamin E, iron, and calcium.
You can make your own oat flour easily by adding rolled oats to a blender or food processor and mixing until ground into a flour consistency. This doesn’t take long and is a great way to have fresh oat flour! One cup of rolled oats equals roughly one cup of oat flour.
Along with oat flour, I also use rolled oats in this recipe for a little added texture. Oats are a good source of fiber, protein, manganese, phosphorus, magnesium, zinc, and more.
This natural sweetener is made from the sap of flower buds from the coconut palm tree, not from coconuts themselves as you may think. Coconut sugar is low glycemic, helping to keep blood sugar levels stable.
Use your favorite dairy-free milk in this recipe.
Baking Powder + Baking Soda
These leavening agents help batters to rise when baked. If you are interested, learn about the difference between the two in your bakes here.
You may not need the full amount of sea salt if there is salt added to your almond butter already.
Cinnamon is loaded with antioxidants and thought to have anti-inflammatory properties.
Sliced almonds are added to the batter last for a little crunch in these Almond Butter Blondies. Make sure you save a few tablespoons to sprinkle on top!
Looking for more healthy treats? Try these Chocolate Tahini Cookies made with black beans!
Almond Butter Blondies
- 1 cup natural almond butter
- 1 cup oat flour see the text above for notes on how to make your own from rolled oats
- 3/4 cup coconut sugar
- 1/2 cup rolled oats
- 1/4 cup dairy-free milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/2 cup sliced almonds
- Preheat oven to 350° F and grease an 8x8 baking dish with coconut oil.
- In a medium bowl cream together almond butter and coconut sugar until well mixed. Set aside.
- In a separate smaller bowl mix together dry ingredients — oat flour, rolled oats, baking powder, baking soda, sea salt, and cinnamon.
- Mix together the almond butter mixture with dry ingredients and dairy-free milk — do not over mix. The mixture should be moist and clump together. If too dry, add additional milk by the tablespoon.
- Mix in sliced almonds, leaving a few tablespoons for the top.
- Press mixture into the baking dish, making sure it fills the pan evenly.
- Add additional sliced almonds to the top.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan and enjoy! Store covered for 3-5 days on the counter or in the fridge.