Almond Butter-Quinoa Blondies

Almond Butter-Quinoa Blondies

28 Reviews
From: EatingWell Magazine, March/April 2013

People likely won't even notice that these delicately nutty, just a little chocolaty, blondies are gluten-free. They use quinoa flour, which you can find in well-stocked supermarkets and natural-foods stores, in place of all-purpose flour. To make your own quinoa flour, grind raw quinoa into a powder in a clean coffee grinder. (Adapted from Quinoa Revolution by Patricia Green and Carolyn Hemming.)

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup unsalted butter, softened
  • ¾ cup smooth or crunchy natural almond butter
  • 2 large eggs
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • ¾ cup quinoa flour (see Tip)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup semisweet chocolate chips


  • Active

  • Ready In

  1. Preheat oven to 350°F. Line an 8-inch-square baking pan with parchment paper (or foil), allowing it to slightly overhang opposite ends. Coat with cooking spray.
  2. Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.
  3. Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not overbake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift the whole panful out and transfer to a cutting board. Cut into 24 squares. Let cool completely before storing.
  • Make Ahead Tip: Store airtight in the refrigerator for up to 5 days.
  • Look for quinoa flour in the baking section or near gluten-free flours in natural foods stores. Or, to make your own, grind whole grains of quinoa into a powder in a clean coffee grinder.

Nutrition information

  • Serving size: 1 bar
  • Per serving: 147 calories; 9 g fat(3 g sat); 2 g fiber; 15 g carbohydrates; 3 g protein; 7 mcg folate; 21 mg cholesterol; 11 g sugars; 10 g added sugars; 82 IU vitamin A; 0 mg vitamin C; 51 mg calcium; 1 mg iron; 73 mg sodium; 101 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 fat

Reviews 28

August 28, 2019
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By: joyous
I bake these in a glass pan for a longer time as I live in a high altitude area. I use almond extract Instead of vanilla and it adds a lovely flavor.
August 06, 2019
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By: Becky
The only ingredient that I changed was brown rice flour for the quinoa flour. They turned out delicious and everyone loved them.
March 06, 2019
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By: Robert Quint
I would use less Baking powder- egg and more butter and sugar. It is more of a " Cake " blondie than the traditional chewy buttery type. I will definitely play with the recipe more. I like the fact it's a bit healthier than the traditional.
August 18, 2018
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By: michaelblumberg1980
did not make any changes. my daughter and i make it every few months and the whole family loves it.
July 18, 2018
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By: Jodi
This is a fantastic recipe & a huge hit in my house & with friends!! Perfect for a bar on the go & I make these for camping trips!! I use my vitamix to make the quinoa flour. I double the recipe & do half almond butter, half cashew butter. I also add: shredded coconut, goji berries, cranberries, flax, ground almonds, choc hemp powder, and chia seeds!! So I add an extra 1/4 cup of one of the butters & an extra egg as otherwise it too dry by far. Worked amazing & surprised how high it rose in a full cake pan!! They taste amazing & we will be making them alot more & passing this recipe site along to family and friends!!! Thank you soo much!!! ***on a side note... the cashew & almond butters are a bit pricey for me, but I can make both out of raw nuts in my vitamix, which takes the cost down considerably!! ????
May 17, 2016
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By: EatingWell User
Delicious I did something wrong. Maybe I should not have mixed the Natural Almond butter, before I used it, but after 35 min, still soupy. Pros: Tasted great Cons: Would not bake in suggested time
May 17, 2016
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By: EatingWell User
would not bake I checked after 25 min, and it was soupy. Continued checking at 30, 35 and still did not come out with a few crumbs. Finally gave up at 45 min. When using raw Almond Butter, do you mix the oil that sits on top, or spill that out? Pros: Tasted great Cons: I had to bake for 45 min
December 28, 2015
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By: EatingWell User
My go-to dessert. Adaptable recipe can go several directions In addition to following the recipe as is, I've done an Amaretto version by subbing 1/2 tsp Almond extract for the vanilla with 3/4 c. white chocolate chips. I've also done a spice variation where I added 1 tsp. apple spice (or you could use pumpkin pie spice) and white chocolate chips. Pros: Deliciious, packed with protein, GF, flexible Cons: Pricey ingredients - quinoa flour & almond butter
July 21, 2015
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By: EatingWell User
Delicious I've made these a couple of times and my family loves them. Even my 5 year old loves them. Definitely a keeper for us. Pros: Delicious, gluten-free, nutritious
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