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

Prep: 15 minutesCook: 18 minutesTotal: 33 minutes
Yield: yields 6Category: Baking
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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.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 100g 1/2 cup + 2 tbsp gluten free plain flour
  • 100ml 1/4 cup + 3 tbsp coconut oil (melted)
  • 80g 3/4 cup + 2 tbsp almond flour
  • 75ml 1/4 cup maple syrup
  • 75g 1/4 cup + 3 tbsp dairy free chocolate chips or chunks
  • 25ml 1 tbsp + 2 tsp almond milk
  • 1 tbsp flax seed
  • 3 tbsp water
  • splash vanilla extract
  • pinch sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum


  1. Add the flax seed and water to a small jug and mix well. Set aside for 15 minutes until a gel like substance forms
  2. Place the flour, almond flour, baking powder, xanthan gum and sea salt in a large mixing bowl
  3. Once the flax egg is ready add to the bowl containing the dry ingredients along with the almond milk and maple syrup. Pour in the coconut oil (melted and cooled) and mix well until a wet dough forms
  4. Add the chocolate chips or chunks to the bowl, leaving a handful back to scatter across the top once baked, and stir through the mixture so they are evenly distributed throughout
  5. Pour the mixture into a lined 8" x 8" brownie tin ensuring the mixture reaches into each corner and is smooth on top
  6. Place in a preheated oven and bake for 18 minutes at 180 degrees Celsius
  7. Remove from the oven and scatter the remaining chocolate chunks across the top of the bake. Allow to cool fully before slicing


  1. Alison

    Absolutely delicious!! And a hit with my gluten and meat eating partner!! Such a lovely recipe and easy to put together all in one bowl. Love them!

    • Natasha Gelder

      Thanks for such lovely feedback! So glad you both enjoyed them! x

  2. Anna

    These look absolutely delicious. What could I substitute for the xanthan gum? Thank you

    • Natasha Gelder

      Hey Anna, I’m glad you think so! I haven’t tried these with any substitutes but I think adding a little cornstarch would be your best bet! Having said that, you might get away omitting it completely because it has the flax seed and water mixture! Hope that helps x

  3. Rachel

    I tried making this recipe and baked it for 18 minutes as suggested. I personally thought even after cooling for a few hours that it was too mushy in texture. It just depends on the texture that you like. My dad liked the texture. I put it in my convection oven until the top was lightly browned and that created a texture similar to a cookie bar which was much better in my opinion! Next time I think I will add in some shredded coconut, because the coconut oil already gave it a slight coconut flavor so might as well add that in too 🙂 I will definitely make these again in the future!

    • Natasha Gelder

      Hi Rachel, sorry the original recipe didn’t result in a bake with your preferred consistency but I’m glad you found a way to alter them to suit your taste! The shredded coconut sounds like a great addition and will help to firm them up a little too!


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