These fudgy chocolate chip blondies are a breeze to make, chewy, chocolatey and just happen to be made with good for you ingredients too! A special gluten free, dairy free, paleo and vegan dessert your whole family will love.
Well hello paleo (and maybe vegan) friends! I’m honestly pretty exhausted in the current moment. Not only because it’s 4:30pm on a rainy and coldish Monday, but because I just finished a week of hosting the Whole30 Recipes Instagram account for the first time!
Yes, it was an incredibly rewarding experience to share all my Whole30 favorites and interact with an inspiring community. It also completely took over my life for the last 7 days and I think I’m still coming down from the high.
To celebrate? Well, I guess I’ll be celebrating my week hosting Whole30 with a very “life-after-Whole30” recipe – you got it – a chocolatey treat recipe! To be precise, we’re making deliciously fudgy paleo and vegan blondies – are you guys with me?!
I love blondies – no big news there. Does anybody not love blondies? They’re essentially one big gooey chewy fudgy chocolate chip cookie. I’ve made a couple of paleo versions involving nut butter, and trust me, they’re crazy good.
But, after making my paleo and vegan triple chocolate brownies, I decided a vegan blondie recipe was in order. My rules? Vegan, paleo, and no nut butter. The no nut butter rule had no real basis except for the fact that my other blondie recipe DO contain it. Change was in order 🙂
To make them vegan, I decided to use a “flax egg” since I’ve had great success with them recently. To create the “egg”, you simply mix 1 Tbsp of ground flaxseed with 2.5 Tbsp water (room temp) and allow it to sit for 10-15 mins. Like magic, when the time is up the mixture has the consistency of a raw egg – cool stuff, right?
It doesn’t change the flavor of the blondies and creates a dense chewy texture. I actually find it similar to using 1 egg yolk, rather than 1 whole egg. For a paleo version of the recipe using an egg, 1 egg Should give you the best result, however I highly recommend trying these with the flax egg! *If you’re set on using an egg, prepare to decrease the baking time by at least 5 minutes.
I decided to go a bit wild with the chocolate in case you couldn’t tell! If you don’t mind cane sugar in your chocolate chips, the Enjoy Life dark chocolate morsels are wonderful in this recipe. They’re dairy and soy free and allergy friendly. If you’d rather have a true paleo chocolate, you can make these homemade dark chocolate chunks from Bakerita. They’re sweetened with pure maple syrup and can be used in most recipes where chocolate chips are called for.
There’s really no need to make them even more decadent, but, if you’re in that sort of chocolate craving mood, you can even drizzle more melted dark chocolate over the top, and for a truly decadent dessert, a scoop of my homemade vegan vanilla bean ice cream (in the photo!) would be amazing. I hope you’re all ready to bake something incredibly yummy! Let’s get started!
Fudgy Chocolate Chip Blondies {Paleo & Vegan}
Fudgy Chocolate Chip Blondies {Paleo and Vegan}
Ingredients
- 1/2 cup organic refined coconut oil solid but soft (refined has no coconut flavor)
- 2/3 cup organic coconut sugar
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1 flax egg 1Tbsp ground flaxseed mixed with 2.5 Tbsp water - allow to sit for 10-15 mins
- 1 and 2/3 cups fine blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup dark chocolate chunks or chips divided*
Instructions
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Prepare the flax egg as described above, begin to prepare the batter while waiting.
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Preheat your oven to 350 degrees F and line an 8 x 8" square metal baking dish with parchment paper.
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Combine almond flour, baking soda and salt in a medium bowl, set aside.
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Blend together coconut oil and coconut sugar using an electric hand mixer, then vanilla and sea salt until smooth. Beat in flax egg until smooth, then stir in dry ingredients. Beat with a wooden spoon for another minutes, then fold in 3/4 cup chocolate chips/chunks.
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Transfer to prepared baking dish and sprinkle remaining chocolate chips over the top. Bake in the preheated oven for 18-22 minutes until browning around the edges - it will look very soft but will firm up while cooling.
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Cool completely on a wire rack, and refrigerate prior to cutting. I prefer these stored in the refrigerator due to the coconut oil content - you can bring them back to room temp before serving. Makes 16 blondies.
Recipe Notes
*You can purchase dairy and soy free chocolate chips here, or make your own paleo version using this recipe.
What I Used to Make My Fudgy Chocolate Chip Blondies:
Want more delicious paleo and vegan dessert recipes? Try one of these!
Fudgy Triple Chocolate Brownies
Paleo and Vegan “Oatmeal” Raisin Cookies
Almond Butter and Jelly Cookie Bars
Chocolate Chip Cookie Vanilla Cheesecake
Tell Me!
Have you made your own paleo chocolate yet?
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Can you use a regular egg? If so is it just one egg? Thanks these look amazing!!
I used one egg instead of the flax egg and it worked really well!
This is my second batch in a week! I made my own chocolate chunks, but I used coconut palm sugar mixed with water to make a syrup instead. I’m not sure how much sugar I used, maybe 1/2 cup and a little bit of water. The flavor was that of the dark chocolate from a kind bar ?
These turned out really great! Made them for my son’s second birthday and everyone loved them! Love the dense, gooey, fudgy texture but crisper exterior. I had to modify slightly based on what I had on hand – I used 1/3 cup maple syrup (saw that another reviewer had done that successfully) and used an egg instead of the flax egg. I also made it the night before, then kept it in the pan and once cooled down i covered with cling wrap and put in the fridge (it’s summer here) and then just refreshed it the next day about an hour before serving (350 for 5-6 minutes). Thanks for the awesome recipe! I was also thinking it would be incredible with tiny bits of flaky sea salt on top, to complement the chocolate chips. I’ll do that next time!
OMG. So yum! And perfectly squidgy inside! Thank you! 🙂 Denise.
What is your recommendation on replacement of almond flour? I have a family full of nut allergies.
Any chance anyone knows the calorie count per serving on these?
Interested also as I didn’t see her normal nutrition list.
Would a whisk suffice? I don’t have a hand mixer but would love to give these a go!
Delicious and easy to make and take to friends. Made it for a super bowl party and they were a hit. Wished there was a nutrition list to know our sugars and calories though.
Can you use a regular egg? Thank you!
Your blog has been a LIFESAVER when I need something different from my paleo cookbook. I’ve tried so many websites for alternatives for things my cookbook doesn’t have, and I always end up finding the recipe o like the most on here. The switch to paleo has been a hard one, but a necessary one for my health. I’ll be making these brownies today as a house cleaning reward for us. I just wanted to say thank you for making our lives easier, and making the switch easier!!!!