These are so good. Like, Crazy Good.
When I was in high school, my mom used to make these amazing blondies. They were filled with TONS of things like dark chocolate chunks, coconut, pecans and dried tart cherries. They were amazeballs.
When I went away to college, she would make them for me and send them to me in care packages. I would literally eat the entire batch in one sitting…often hiding them from my roommates so that I could keep them all to myself.
When I was home over the holidays, I found her recipe and decided to Paleo-fy it.
After playing around with some grain-free ingredients and some natural sweeteners, I created a Paleo blondie monster.
I used a combination of almond flour and arrowroot flour to replace the white flour.
And a combination of maple syrup and coconut palm sugar to replace the two cups of brown sugar and white sugar. SO much sugar.
- 2½ cups blanched almond flour
- ⅓ cup arrowroot flour
- ½ tsp sea salt
- ¾ tsp baking soda
- 3 eggs
- 1 Tbsp vanilla extract
- 1 cup butter or coconut oil, softened
- ½ cup maple syrup
- ½ cup coconut palm sugar
- 8oz bittersweet chocolate chips or chunks
- 1 cup unsweetened coconut flakes
- 1 cup dried tart cherries
- 1 cup chopped pecans
- Preheat your oven to 325F and butter a baking pan. You can also line a pan with parchment paper.
- In a small bowl, cream the butter or coconut oil, vanilla, maple syrup and coconut palm sugar. Add the eggs and mix until well combined.
- In a larger bowl, mix the almond flour, arrowroot flour, sea salt and baking soda.
- Add the wet ingredients to the dry and mix until just combined.
- Fold in the chocolate, pecans, cherries and coconut flakes.
- Spread into your pan and bake for 25 to 38 minutes-- until a knife inserted into the center comes out clean.
- Cool completely on a wire rack. They might be a bit crumbly, but their flavor makes up for it 😉
Be careful with these.