One Bowl Chocolate Chip Almond Flour Blondies (Gluten Free, Vegan)

These delicious almond flour blondies are super fudgy in consistency and are bursting with chunks of melted chocolate and vanilla. The combination of flavours in this bake is so simple yet so delicious – it is easy to see why so many people love blondies!

These little delights have all the flavour of chocolate chip cookies with the gooey consistency of brownies yet are made using nutrient dense ingredients. They are the perfect dessert when you want something that feels indulgent but do not want a complicated, time consuming recipe. My blondies can be made in one bowl meaning there is hardly any washing up and the preparation time is only really needed to allow the flax egg to set.

In addition to waiting for the flax egg to set and form a gel like consistency, you will need to wait until the coconut oil has started to cool once melted before adding it in. It does not have to be room temperature but give it at least ten minutes so you don’t accidentally fry the other ingredients in the mixing bowl.

I like to use a dairy free chocolate bar I have chopped up myself rather than shop bought chocolate chips or buttons in this recipe. This is simply because I like thick chunks of melted chocolate running through the bake as opposed to smaller pieces, however, you can use whatever you want. I tend to use a dairy free ‘milk’ chocolate for extra sweetness but you could try this recipe using a dark chocolate if preferred.

I have made these blondies using almond flour and ground almonds so you could use ground almonds instead if you are unable to find any flour.

I find that baking these for 18 minutes creates the perfect consistency for these almond flour blondies. Any longer and mine start to become a little bit cakey but ovens do vary. You can bake these for a little longer if desired, however, I do think it is a shame to lose that lovely fudgy consistency. Remember blondies will firm up more once they start to cool which is another reason not to leave them in the oven much longer than 18 minutes.

Using a tray 8″ x 8″ in size works perfectly but you are welcome to experiment with different trays and moulds should you want to. Make sure that you store these fudgy almond flour blondies in an airtight container. They are best eaten fresh on the same day they are baked, however, they will last for up to four days, (althought they never make it that long in my house). The longer they are left the more they will dry out so on day four you might want to try heating one up in the microwave for thirty seconds and topping with a scoop of vanilla ice cream.

For other classic bakes with a healthy twist you may like my Chocolate & Chia Loaf, my Healthy Oat Cookies recipe or my Gooey Chocolate Brownies. Alternatively, you might like my Chickpea Blondie recipe instead.

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