The Ultimate Paleo Salted Blondies

The Ultimate Paleo Salted Blondies

Fun fact: I am not a fancy dessert kind of girl. If given the choice between, say, a Napolean or a blondie I will choose the blondie every time. I like humble, happy desserts that don’t take themselves too seriously.

This is my healthy interpretation of my beloved blondie, and I must say it is outstanding. These moist, chewy chocolate chip cookie bars have just the right amount of height and substance while still melting in your mouth. No one can ever believe they are paleo, gluten free, refined sugar free, and actually filled with healthy ingredients.

I don’t want to belabor the point here and keep you from the most important part of this post by far, the recipe. They are insanely, ridiculously good. Please make them and let me know what you think!

 

blondies

Paleo Salted Blondies

Yield: 9-16 depending on how large you slice them

 

Ingredients:

1 cup dark chocolate chips

¾ cup coconut sugar

½ teaspoon vanilla extract

2 large eggs

½ cup cashew nut butter (almond butter is easily subbed in here)

¼ cup coconut oil, melted and cooled

⅓  cup coconut flour

1 ½ cups blanched almond flour

½ teaspoon baking soda

½ teaspoon kosher salt

Flaky salt, for topping

 

Preheat oven to 325 degrees F.

Grease a 8×8 inch square pan and line with parchment paper so you have overhang on two sides.  This makes removing the blondies easy as you have handles to grab onto.

In a medium bowl, whisk together the coconut oil, vanilla, almond butter, and eggs.

Add in the coconut sugar and whisk to combine.

Using a rubber spatula or wooden spoon, add in the flours, baking soda, and salt and stir to combine.  Lastly, stir in the chocolate chips.

Spread mixture into the prepared pan, sprinkle with salt, and bake for 18-28 minutes, or until the center is just slighty soft and edges have started to brown. 

You don’t want to overbake, they will continue to firm up as they cool.

Let cool on rack for 30 minutes, then lift the blondies out of the pan.  Continue to cool on rack, or as I do, in the freezer to make cutting a breeze.

 


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