Ingredients
wet:
- ½ cup almond butter
- ¼ cup melted coconut oil
- 2 eggs
- 1 cup coconut sugar
- 2 tsp vanilla
dry:
- ½ tsp salt
- 1.5 cups almond flour (packed)
- ½ cup coconut flour
- ½ tsp baking soda
- ⅓ cup choc chips + more for on top
- ½ tsp flaky salt
Instructions
- Heat oven to 350. Combine all wet ingredients into a large bowl and mix until smooth and creamy.
- Combine all dry ingredients (except chocolate chips) into a separate bowl (or you can add to the one if you're feeling lazy!). Mix into the wet bowl and then fold in the chocolate chips, reserving a handful for the top.
- Line an 8x8 pan with parchment paper and pour the batter in. It will be a thicker cookie-dough-like batter so be alarmed! Use your hands to press the dough evenly into the pan and top with chocolate chips, pressing those down a little as well.
- Cook for 16-18 minutes, depending on your oven and doneness. I like mine on the under-done side so that they are a bit gooey inside. They should be starting to brown on the edges and begin to crack just slightly.
- Remove from the oven and add a generous pinch of flaky salt. Let cool for 10-15 minutes and then slice / enjoy!
Notes
Storage:
Store blondies in an air tight container in the fridge for up to a week or freeze for up to one month. You can keep on the counter for a few days, but the fridge helps them last longer and I personally love them cold!