I’m on a cookie kick, and I don’t intend to stop any time soon. It is cookie season, isn’t it?
But Heather, blondies aren’t a Christmas cookie!
Yes they are, because I said so. One bite of these blondies and I think you’ll agree – these are perfect for any season!
These vegan paleo blondies came about because I had made the amazing Gingerbread Blondies from Becky Winkler’s book Paleo Planet, and they were sooo good. So amazing that even my dad ate some, and he isn’t supposed to eat eggs! Ever since he’s been asking me to make almond butter blondies without eggs, and I just haven’t been able to figure out how to do it.
But then I found Anthony’s Culinary Grade Almond Flour, and I realized that this flour is so finely ground that I could probably cook sans eggs with it! Seriously guys, this almond flour is the most finely-ground almond flour I have ever tried, and believe me, I’ve searched high and low for a good almond flour. I haven’t tried these blondies with another almond flour so I’m not sure how they would turn out; I highly recommend giving this almond flour a try!
So thanks to Anthony’s almond flour, these blondies are soft and chewy and pretty much on point – plus they’re eggless so my chocolate chip cookies loving dad can enjoy them! Hope you like these as much as we do!
- Preheat oven to 350 degrees F.
- Grease a 8"x8" glass baking dish with a bit of coconut oil.
- In a mixing bowl, mix together the almond butter, coconut sugar, applesauce, and coconut oil.
- Mix in the almond flour.
- Mix in the chocolate and baking soda.
- Spread in the prepared baking dish.
- Bake for about 20 minutes.
- Let cool, cut, and enjoy!