Delectable, yet healthy, blondies with only 4 ingredients! Made with almond flour & coconut flour, they are naturally grain-free, gluten-free, oil-free, Paleo & vegan, plus I have a keto option!
If you like (or love) my 3-ingredient Almond Flour Cookies, I am confident these easy blondies will likewise fill you with joy. They are soft and chewy, as blondies should be, sweet, but not too sweet, a breeze to make, and variable in oh so many ways with different flavors, mix-ins, and toppings.
Oh, and you can easily justify them as health food, too. That’s a blondie worth making (and eating!).
Further, these delicious delights are:
*Made with just 4 ingredients (not counting water & salt)
*Vegan (dairy -free & egg-free)
*Keto-friendly (with one simple substitution)
To make them, you need nothing more than almond flour, coconut flour, baking powder, and a bit of coconut sugar (or the granulated sweetener of your choice; use a keto-friendly brown sugar substitute for keto blondies), along with a pinch of salt and a splash of water. That’s it. Well, unless you want to add melted chocolate on top. I like blondies plain or with chocolate. Then again, it’s hard to beat a chocolate-drizzled blondie. It’s your call, friends.
Like many of my other almond flour desserts, these blondies need to be made with blanched almond flour, not almond meal. Almond meal is ground with the skins still on. While still delicious, it does not work well in this recipe (the blondies will be heavy, somewhat greasy, and may sink in the center). Stick with blanched almond flour (note: it can also be labeled superfine or extra-fine almond flour).
Coconut flour is one of the other four ingredients in the recipe. It has a springy texture that helps to create a classic, chewy blondie texture with a pleasing amount of density. It also adds a hint of extra sweetness.
Making the dough is a snap: stir together the flours, coconut sugar, baking powder and salt, then stir in the water. When you add the water, it will seem as though there cannot possibly be enough liquid to make a dough. Have faith and keep stirring; in seconds, the ingredients coalesce into a sticky, stiff dough.
Press the dough into an 8-inch (20 cm) square baking pan that has been lined with parchment paper. Smooth the dough with your fingertips as best you can; it does not need to be perfect, but, since the dough does not rise a tremendous amount, the surface needs to be fairly even before heading to the oven.
Bake for 17 to 21 minutes at 350F until golden brown. Be sure to watch carefully during the last few minutes. The dough will darken rapidly once it begins to turn golden.
Keep in mind, too, that there will be carryover baking (i.e., the blondies will continue to bake in the hot pan, even once removed from the oven), so remove the blondies from the oven before the edges are dark.
Allow the blondies to cool completely before using the parchment paper to remove from the pan. Nudge a metal spatula or butter knife around the edges to loosen. Then, with one quick motion, lift and transfer to a cutting board.
I cut the blondies into 16 squares. These are not jumbo, inch-thick blondies, but a single square is a perfect-size treat!
Yum, yum and yum!
As I mentioned earlier, chocolate. Drizzled on top. Never a bad idea.
If you want to limit yourself to a tiny amount of dark chocolate, consider adding a smidge of coconut oil to the melted chocolate. The chocolate will become much runnier than melted chocolate alone, allowing for lots of drizzle with little more than a tablespoon of chocolate chips (e.g., about 1/4 teaspoon oil to 1 tablespoon mini chocolate chips). Pretty nifty!
Happy baking, everyone!
Making this recipe? I would love to see it!
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- 2 cups (224 g) blanched almond flour (not almond meal)
- ⅓ cup (48 g) coconut sugar
- 2 tablespoons (14 g) coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¼ cup (60 mL) water
- Preheat the oven to 350F (175C). Line an 8-inch (20 cm) square with parchment paper.
- In a medium bowl, whisk the almond flour, coconut flour coconut sugar, baking powder and salt (breaking up all lumps in the flours). Add the water and stir until blended.
- Press the dough evenly into the prepared pan, smoothing the top.
- Bake in the preheated oven for 17 to 21 minutes until golden brown and set at the centers.
- Remove from the oven and cool completely before using the parchment paper lining to remove from the pan. Cut into 16 squares.
Keto Blondies: Replace the coconut sugar with an equal amount of keto brown sugar substitute (e.g., one made by Swerve, Truvia, or Sukrin Gold). If adding a chocolate drizzle, use keto-friendly chocolate chips or other sugar-free chocolate. Here are the KETO MACROS using the keto sweetener option, per blondie: Calories: 84 / Carbohydrates: 3.5 g / Sugars: 0.6 g (remaining macros are the same)
Flavor Ideas/Enhancements: Add 1 teaspoon vanilla extract or citrus zest (e.g., lime, lemon, orange), or ¼ to ½ teaspoon almond extract. Also consider adding ground spices (1/2 to 1 teaspoon) such as cinnamon, cardamom, allspice, ginger, or pumpkin pie spice.
Chocolate Chip Blondies: Add 2 to 4 teaspoons miniature semisweet chocolate chips to dough.