V - GF - DF - RSF - EF - Low carb
Gooey in the center and so simple to make, you will find they won't last long in the house!
This recipe can be adapted to suit different tastes, flavors, and budgets. For example the almond butter can be substituted for peanut butter, and you can choose to use sugar-free chocolate chips to ensure it follows low-carb/keto guidelines.
2 cups almond flour
½ tsp salt
½ tsp baking soda
¼ tsp baking powder
¼ cup almond butter
2 Tbsp coconut oil melted
2 Tbsp honey or maple syrup for vegan
2 tsp vanilla extract
2 Tbsp almond milk
½ cup chocolate chips or chopped 85% dark chocolate
For the filling:
¼ cup almond butter
1 Tbsp cacao powder
1 Tbsp coconut oil
1 Tbsp maple syrup
Preheat your oven to 180 degrees C. Grease and line a 9x5" loaf pan, set aside.
Make the Blondie batter:
Combine almond flour, salt, baking powder and baking soda in a small bowl. Set aside
Melt coconut oil and almond butter together in a microwave safe bowl or on the stove top.
Add honey, vanilla and 2 TBS almond milk and stir well.
Add dry ingredients to wet. Mix until combined.
If the batter is dry and does not resemble cookie dough, add up to 2 more TBS of almond milk!
Add chocolate chips. (This dough should look like cookie dough. It should not be crumbly or runny). If it is too dry, try adding more almond milk until you get the cookie dough consistency.
Make the filling:
Gently melt together the almond butter, honey and coconut oil on the stovetop over a low heat.
Once melted mix in cocoa powder until well combined.
Putting it together:
Spread ½ of the batter evenly into the bottom of your prepared pan.
Spread the filling over the batter.
Top with remaining cookie batter and spread evenly.
Bake in the preheated oven for 20 minutes or until slightly golden brown on top and slightly firm on the top. The filling does make it feel more soft, so keep cooking until the top has a thin crisp layer.
Cool and serve!