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
-
Prepare the flax egg as described above, begin to prepare the batter while waiting.
-
Preheat your oven to 350 degrees F and line an 8 x 8" square metal baking dish with parchment paper.
-
Combine almond flour, baking soda and salt in a medium bowl, set aside.
-
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.
-
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.
-
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?
Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
These are amazing! Non-allergy kids at my son’s school love them and request them, too! But beware — they are truly addictive.
Can I use coconut flour instead of almond flour?
Absolutely loved this!! My whole family did! Definitely will make these again! Question: what is the nutrition information on these? I didn’t see them posted with the recipe. Thanks!
Did this recipe with 1 egg and cooked for 15 min exactly. It turned out AMAZING! thanks for this recipe!!!!
I have researched on it, thanks for your information kiss novel
OMG…These are the BEST! The next gathering we go to I will take these because no one will believe they are paleo/vegan
THESE ARE AMAZING…. my new “go-to” for vegan dessert!!
These are delicious and addictive. Ive baked in the past with coconut sugar and never found it sweet enough but these are perfect. I have made them with flax egg and egg and have turned out great both times. My only negative about this blonde is it takes awhile to set once cooked and doesn’t fully harden even after being in fridge, so it’s quite messy when eating
I made this today for friends and family. I added 1/2 cup of chopped, roasted and salted almonds to the mix. I also sprinkled coconut on top prior to baking and after baking I poured 100gr 75%cocao chocolate, melted, with 2 teaspoons of coconut oil and 2 teaspoons of maple syrup over the top. I placed more roasted almonds on top. DEVINE!!!! Everyone that ate it wants the recipe. Thank you for posting this one.
Hi. Is it possible to subsitue the almond flour with coconut flour? And likewise, could honey be used in place of coconut sugar? Thanks. Look delicious