If your weakness is a warm chocolate chip cookie, but you love a thick chewy bar texture, you have found your dessert. These chocolate chip blondie bars are gluten free, grain free, and dairy free. No refined sugar, just the good stuff – and they taste like heaven.

Perfecting the ultimate chocolatey blondie bar recipe has been on my list for forever and ever, but it’s taken so many tries to get them just right! Valentine’s Day felt like the perfect deadline to get it done.

They are HERE and these bars are a chunk of absolute heaven. Ingredients are simple, you probably already have them in your pantry! Check the notes section for substitutions / FAQs.

My biggest recommendation? Make a whole batch and don’t share. Wait, just kidding – that wouldn’t be very Valentine’s friendly. Share with your loved one or your mama or your neighbor, then make another batch. You’re gonna need extra of these babies around!

They are so, sooo good and honestly taste just as great cold from the fridge as they do when warmed up & gooey.

Tag me when you make these – I can’t wait to see! Find me on Instagram @justjessieb or leave a review below, I would love to hear what ya think!

Print Recipe
5 from 12 votes

Chocolate Chip Blondie Bars

These chocolate chip blondie bars are gluten free, grain free, and dairy free. No refined sugar, just the good stuff – and they taste like heaven.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Keyword: blondies, chocolate chip, cookie bars, dessert
Servings: 9 bars
Calories: 292kcal

Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup cashew butter
  • 1/4 cup butter or coconut oil melted
  • 1 egg
  • 2 tsp vanilla
  • 1 cup almond flour
  • 1/2 cup chocolate chips or chunks
  • 1 tsp baking soda
  • pinch of salt

Instructions

  • Preheat the oven to 350ºF. Line an 8" square glass baking dish with parchment paper to keep the bars from sticking, or grease well with melted butter or coconut oil.
  • Combine the wet ingredients in a mixing bowl: coconut sugar, cashew butter, butter or coconut oil, egg, and vanilla. Add the dry ingredients: almond flour, chocolate chips, baking soda, and salt. Stir until just combined.
  • Transfer the mix to the lined baking dish and smooth over the top. Bake for 20 to 25 minutes or until the top is light golden brown.
  • Allow the bars to cool completely before slicing into squares. I like to let them come to room temperature then transfer to the fridge for about 30 minutes so they firm up and don't fall apart when cutting. Store leftovers in the fridge, and enjoy chilled or warmed!

Notes

  • Cashew butter can be substituted for any creamy nut butter.  I like cashew for the best cookie dough flavor, but almond adds a nice nuttiness and sunbutter works well if you have a nut allergy.  Peanut butter tastes so good too!
  • For chocolate chips, I like Enjoy Life!  We like to do a mix of half chips and half chunks for maximum chocolatey-ness.  Any chocolate chips or chunks will do, and you could even chop up a chocolate bar if that’s what you have!
  • Optional extra step:  top with a drizzle of melted chocolate chips and a sprinkle of flakey sea salt!  

Nutrition

Calories: 292kcal | Carbohydrates: 24g | Protein: 5g | Fat: 21g | Fiber: 2g | Sugar: 9g
Filed   Desserts, Featured, Paleo