glutenfree

Fudgy GF Nut Butter Blondies

For the past two weeks, all I have done is bake. TBH, all I do is bake. The first recipe I perfected as a 12/13 year old was the Nestle Tollhouse version of these - and it has been so much fun playing around with these recipes to create a non-processed, more natural version of these.

You can find a vegan + a non-vegan version of the recipe for these below. I have to be honest, I think the non-vegan version of these won me over, buttttt the vegan version is pretty insane too.

These are so good but so dangerous to have laying around your house!!

ENJOY!

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INGREDIENTS:

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DIRECTIONS:

  • Preheat the oven to 350.

  • Line a 8x8 pan with parchment paper (these are so gooey you’re def going to want the parchment paper).

  • In a large bowl, mix together the melted coconut oil, coconut sugar, nut butter, eggs or egg replacers, maple syrup, and vanilla extract (if you’re using real eggs - the consistency will be pretty wet and gooey).

  • Once that is smooth, mix in the coconut flour (this will help with the consistency), baking soda, salt, and chocolate chips.

  • Feel free to top off with additional chocolate chips and/or salt.

  • I’ve been using chip clips to hold down the parchment paper to ensure the batter is equally distributed on the pan - and it helps to keep things a little cleaner!

  • Bake for 20-25 minutes until golden. If you’re doing the non-vegan version, I’ve found I’ve needed to bake on the longer side, but the vegan version, 20 should be fine!

  • Once you take them out, let them sit 15 minutes or so before cutting - but they should look as fudgy as the ones to the left right here!!

Let me know how they turn out!