I don't think I'm being bold when I call these the PERFECT Paleo Blondies. The perfect marriage between a thick chocolate chunk cookie and a moist brownie. They are dense without being too fudgy and just sweet enough to satisfy any sweet tooth. These are super easy to make and a treat that you can feel real good about eating. Paleo, gluten free, grain free, dairy free, low sugar, soy free, naturally sweetened.
If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @sunnysidegreens and use #sunnysidegreens.
- Makes: 1 pan
- Time: 15 mins prep, Cook about 20 mins
Ingredients
- 1/2 cup almond butter, unsweetened
- 1/4 cup coconut oil, melted and cooled
- 1 egg, pasture raised if possible
- 1/2 cup coconut sugar
- 1 1/2 tsp vanilla
- 3/4 cup almond flour
- 1/4 cup Great Lakes Collagen Peptides
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp fine sea salt
- 3 oz dark or semi-sweet chocolate chunks
Directions
- Heat oven to 350 F and grease 8x8 baking dish with extra coconut oil or line with parchment paper.
- In a large bowl beat together the almond butter, coconut oil, and coconut sugar.
- Then add the egg and mix until well incorporated. Then add the vanilla and mix again.
- In a small bowl mix together all the dry ingredients: almond flour, collagen, coconut flour, baking soda, baking powder, cinnamon, and salt.
- Then slowly add the dry ingredients to the wet ingredients until it just comes together.
- Slowly mix in the chocolate chunks. Pour into baking dish and press dough evenly into the dish with a rubber spatula.
- Baking for 20-22 minutes, and test for doneness by poking with a toothpick and ensuring it comes out clean.
- Let cool slightly in pan for about 15 minutes before slicing or removing.
