{Small batch} Flourless choc chip almond butter blondies
Perfect for those moments when you need a blondie (or 2) but don’t want to bake, or can’t be trusted with ( ← tell me I’m not the only one?!), an entire batch of 12-24.
Subtly sweet, deliciously buttery, crispy on the top, super fudgy in middle and chock full of choc chips
They’re ooey, gooey & all kinds of wonderful and yes, you NEED them!
Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already & come together in 1 bowl, with 1 spoon, ready to devour in just 20 mins!
Feel free to double-triple-quadruple the batch if you’re feeding a crowd (or have the self control of a saint) – just make sure you adjust the bake time accordingly – and although they taste ah-maze-zing cold and re-heat like an absolute dream – they’re so quick and easy to make and I think you and I can both agree that nothing quite compares to that new, new, freshly baked, ooey, gooey goodness.
Also, made primarily with eggs & nut butter = totally acceptable for breakfast consumption. Living our best working from home, schooling from home, lockdown lives up in here!
If you do one more thing today, please let it be making these!
Super simple, SUPER delicious and I hope you love them as much as I do which FYI, is A LOT!
From my heart to yours, enjoy xo
Small Batch Flourless Choc Chip Almond Butter Blondies
- Cook Time: 15-20 mins
- Persons: 4-9
- Difficulty: Easy
- Ingredients
- 1 egg – vegan friends sub 1 flax egg or you fave egg replacer
- 1/2 cup almond butter
- 1/4 cup of golden monk fruit sweetener – can sub coconut (or regular brown) sugar
- 1 Tablespoon of coconut oil, melted and cooled
- 1 Tablespoon of maple syrup
- 1 teaspoon of vanilla extract
- 1 Tablespoon of coconut flour
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt + extra for sprinkling
- Good quality dark chocolate , roughly chopped – measure with your heart
- 1 scoop of collagen – optional but great for hair, skin, nails & gut healing goodness
- Instructions
- Pre-heat oven to 175’C/350’F
- Line a small baking dish (or mini loaf pan) with baking / parchment paper and set aside
- In a medium size bowl, lightly whisk your egg.
- Add all remaining ingredients , except chocolate, and stir to combine.
- Fold through chocolate.
- Bake for 15-20 minutes, until the top is golden and a tooth pick has just a few crumbs attached when inserted into the middle. DO NOT OVERBAKE!
- Allow to cool for 5-10 minutes (if you can) – sprinkle with salt.
- Slice
- Devour!
Note – These blondies can be kept refrigerated for 5-7 days or frozen for 3-6 months.
To re-heat simple thaw to room temp, pop them in the oven , on low for 5- 10 mins until heated through, or just microwave for 30 seconds or so.
Enjoy xo
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Question of the day –
Tell me, corner, edge, middle? Which piece would you choose?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your choc chip blondies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to xo
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