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Top down image of raspberry almond flour blondies cut into squares on a piece of parchment
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Raspberry Almond Flour Blondies (Gluten and Dairy-Free)

These delicious almond flour raspberry blondies are loaded with chocolate chips and topped with a sweet and tart swirl of almond butter and raspberry preserves. Made in one bowl with a handful of ingredients, this paleo, gluten-free, and dairy-free dessert is sure to please everyone with their fudgy, chewy texture and tons of chocolate chips.
Course Dessert
Cuisine dessert
Keyword raspberry blondies, almond flour blondies, dairy-free blondies
Servings 16 squares

Equipment

  • 1 8x8 inch metal baking pan

Ingredients

  • 3/4 cup creamy almond butter room temperature
  • 2 large eggs room temperature
  • 1/3 cup coconut sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil can sub other neutral oil
  • 1/2 tablespoon vanilla extract
  • 5 tablespoons almond flour
  • 1/8-1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 2/3 cup chocolate chips or chunks
  • 1/3 cup raspberry jam or preserves
  • 2 tablespoons almond butter

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Line an 8x8 inch metal baking pan with parchment paper.
  • In a bowl, combine the almond butter, eggs, coconut sugar, maple syrup, olive oil and vanilla extract.
  • Stir in the almond flour, salt and baking soda. Fold in the chocolate chunks with a spatula or spoon.
  • Pour the batter into the lined baking pan. Use a spatula to smooth out the batter to cover the bottom of the pan and make it even in thickness.
  • Mix up your raspberry preserves and dollop it all around the pan on top of the batter. Dollop or drizzle the 2 tablespoons of almond butter all around the pan. Use a knife or chopstick to swirl the almond butter and jam around in the pan in whatever design you like.
  • Place the baking pan in the oven on the top rack for about 22 minutes. Remove the pan from the oven and allow it to cool before slicing into 16 squares.