Chocolate chip cashew butter blondies
Prep time
Cook time
Total time
These gluten-free, dairy-free and paleo chocolate chip cashew butter blondies are easy and quick to put together!
Serves: 12
  • ¼ cup coconut oil, room temperature
  • ¾ cup cashew butter
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1½ cup finely ground almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup dark chocolate chips (make sure they are dairy-free)
  1. Pre-heat the oven to 350 degrees and line an 8x8 baking pan with parchment paper.
  2. In the bowl of a stand mixer combine the coconut oil, cashew butter and brown sugar and mix on medium speed until well combined. Add the eggs one at a time, mixing in between additions until light and fluffy. Add the vanilla extract and blend for a few seconds to incorporate.
  3. If your almond flour isn't very fine you can pop it into a high-speed blender and process for 30 seconds but make sure not to blend it too long, you don't want to end up with almond butter. In a medium bowl combine the almond flour, baking powder, and kosher salt and stir well to combine. Add the flour mixture to the mixer and blend on low just to mix everything together. Add the chocolate chips and stir to combine. The mixture will be fairly stiff, it should be like chocolate chip cookie dough. Spoon the dough into the prepared pan, level and smooth the top. Bake for 30 to 35 minutes until golden brown and a toothpick inserted into the center comes out mostly clean. Let cook completely before slicing into 12 pieces.
Recipe by Scaling Back at