Almond Butter-Quinoa Blondies

23 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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  • 1/4 cup unsalted butter, softened
  • 3/4 cup smooth or crunchy natural almond butter
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup quinoa flour (see Tip)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Preparation

  • 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 23

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 Cons: NULL
May 06, 2015
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By: EatingWell User
very tasty lacking almond butter, I used peanut butter. they were really yummy, noticeable PB flavor, which was a good thing. I was impressed that the texture (lighter than regular blondies, but a little heavier than most regular cakes) was very nice. we don't need gluten free, but we have friends who do, so it's nice to know there's a tasty dessert option that feels like dessert. Pros: texture,taste Cons: none
March 31, 2015
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By: jupett
Eat 'em up delicious! No one will know these are healthful. They are moist and chewy with just the right amount of sweetness. I usually make a double batch because it's hard to eat just one! I have made these twice with cashew butter because the price of almond butter is so high right now. I don't know if they could be any better with the almond butter. Pros: Easy to make and delicious Cons: None
March 19, 2014
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By: brava313
Scrumptious! These cookies were quick and easy to put together, and they were absolutely delicious! My only complaint is that it's hard to eat just one. I'm sending this recipe to all my relatives. Pros: Delicious, quick, easy Cons: Too tempting
February 24, 2014
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By: EatingWell User
Tasty treats I couldn't find Quinoa flour, so I substituted it with almond flour and added a little flax meal for additional health benefits. I used fresh made almond butter, which is naturally a little chunky. Also, not sure that had an effect, but I greased the pan with coconut oil before the parchment paper instead of cooking spray. These turned out amazing. I had them in for the exact time and I think they turned out great! I will be making them again! Maybe I'll find quinoa flour for next time. Pros: NULL Cons: NULL
February 09, 2014
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By: EatingWell User
Yummy These were awesome! I used splenda brown sugar and a mix of sugar free chocolate chips and peanut butter chips. I also added a little unsweetened coconut. My only issue were they were a little dry. I'm going to try a little more butter or creamy instead of chunky almond butter to see if that helps. Other than that, delicious! Everyone I shared them with really enjoyed them! Super versatile recipe to change up to your liking. Pros: Very tasty Cons: A lil dry