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Why would I post a Paleo Vegan Chocolate Chip Blondie recipe? It’s not because – as a pediatric dietitian/nutritionist – I want your kids on Paleo or vegan diets. I definitely don’t! It’s because these are full-stop-good. And, since they meet paleo and vegan criteria, that means that kids who are sensitive or allergic to eggs, grains, dairy, nuts, or cane sugar can enjoy a nourishing and replenishing treat too.

These blondies are easy to make, and have simple ingredients. You can change out the flours or nut /seed butters to your kids’ safe choices or preferences. A favorite of mine for nut-sensitive kids is tigernut flour. It has a satisfying hearty flavor, and is a good source of soluble fiber, which lends good texture to the bars. (Tigernut is a type of sweet potato – no nuts there!) The tapioca and potato starch flours work well to make them soft and chewy. You can simply use an entire cup of any favorite flour, like almond flour; or choose your own blend, by using half coconut flour and half wheat flour if that suits you! You can also use an egg in the recipe instead of Bobs Red Mill Egg Replacer, if eggs are a go in your house. Lastly, since I have several kids in my practice who don’t do well with cane sugar, I opt here for maple syrup as a sweetener, and I use this brand of chocolate chip.

Quirky bonus – if you use sunflower butter as I do in the recipe, once baked, these blondie bars will turn green on the inside! This is a harmless happenstance that occurs when the chlorophyll in sunflower butter meets the baking soda during baking.

 

Paleo Vegan Chocolate Chip Blondies
Paleo Vegan Chocolate Chip Blondies
Print Recipe
Chewy, easy, delicious blondie brownies with a salty caramel-y goodness
Servings Prep Time
12 bars 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 bars 20 minutes
Cook Time
35 minutes
Paleo Vegan Chocolate Chip Blondies
Paleo Vegan Chocolate Chip Blondies
Print Recipe
Chewy, easy, delicious blondie brownies with a salty caramel-y goodness
Servings Prep Time
12 bars 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 bars 20 minutes
Cook Time
35 minutes
Ingredients
Servings: bars
Instructions
  1. Preheat oven to 350. Lightly grease an 8 x 8 inch square baking pan with coconut oil and line with parchment.
  2. Combine the nut and seed butters, coconut oil, maple syrup, vanilla extract, and blend together until smooth.
  3. Make 1 egg out of Bobs Red Mill Egg Replacer: Mix 1 Tablespoon egg replace with 2 tablespoons water, until smooth. Add this to the nut and seed butter mixture and blend thoroughly.
  4. In another bowl, combine flours, baking soda and salt.
  5. Add flours to nut/seed butter mixture and blend thoroughly. Add chocolate chips and combine well.
  6. Press into prepared baking pan and bake at 350 for 25 minutes. Check for doneness with a toothpick, continue baking til toothpick comes out clean and edges are browned and pull from sides of pan.
  7. Allow to cool and place in refrigerator before cutting into bars. Store in fridge for best chewy texture.
Recipe Notes

These Paleo Vegan Chocolate Chip Blondies are delicious and chewy when stored in refrigerator after baking. Enjoy!

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