Oatmeal Blondies with Almond Butter and Chocolate Chips

This easy and gluten-free oatmeal blondies recipe includes wholesome ingredients like rolled oats, almond flour, and almond butter. Baking it in a parchment sling makes it super easy to cut into clean squares!

Regular Blondies vs Oatmeal Blondies

While this recipe does contain sugar, it is still a much healthier alternative to traditional blondies. Here’s a look at how ingredients compare between our recipe and traditional blondies:

Butter: Half of a stick vs. 1 to 1.5 stick in traditional recipes. Almond butter in our recipe also offers nutritional value.
Flour: Gluten-free almond flour and rolled oats vs. white flour.
Sugar: Less than half the amount of sugar compared to traditional recipes. We also suggest coconut sugar for part of the quantity.

Ingredients for Oatmeal Blondies

Most ingredients in this recipe are staples in a gluten-free kitchen and pantry!

egg
brown sugar
coconut sugar
vanilla extract
almond butter (unsalted)
unsalted butter
almond flour
gluten-free rolled oats
baking soda
salt
dark chocolate chips

Scroll to the recipe card below for exact quantities.

How to Make Oatmeal Blondies

Preheat oven to 350°. Line an 8×8 square pan with parchment paper, creating a sling by cutting the paper to fit the width of your pan and extending it 1-2 inches over two sides of the pan.

In a bowl, whisk the egg, sugars, and vanilla together. Then whisk in the almond butter and melted butter until well blended.

In a separate bowl, combine all the dry ingredients except the chocolate chips (almond flour, rolled oats, baking soda, and salt).

With a fork or large whisk, mix the dry ingredients into the wet ingredients, then fold in the chocolate chips.

Transfer the mixture to your prepared pan with a spatula. It will have the consistency of a wet dough. Spread it evenly to the corners of the pan. Bake 22 – 26 minutes until the edges begin to brown.

Let it cool, then lift the parchment sling out of the pan, cut the blondies into squares, and enjoy!

Recipe FAQs

Can I substitute almond flour for another type of flour?

Almond flour is a key ingredient that provides moisture and a subtle nutty flavor. If you need to substitute it, use a different nut flour like cashew or hazelnut flour, or try a gluten-free blend. However, keep in mind that this may slightly alter the texture and taste.

Are gluten-free rolled oats necessary, or can I use regular oats?

If you’re following a gluten-free diet, it’s important to use certified gluten-free rolled oats. Regular oats might be cross-contaminated with gluten during processing. Otherwise, regular rolled oats will work just fine.

Can I replace almond butter with another type of nut or seed butter?

Yes, you can substitute almond butter with other nut butters like peanut butter or cashew butter. If you’re avoiding nuts, sunflower seed butter is a good option. The flavor will change slightly, but the consistency will remain similar.

What is the role of brown sugar and coconut sugar in this recipe?

Both brown sugar and coconut sugar add sweetness and moisture to the blondies. Brown sugar, with its molasses content, adds a rich flavor, while coconut sugar has a lower glycemic index and a subtle caramel-like taste. You can replace either with more of the other, but expect slight differences in sweetness and texture.

Can I use only one type of sweetener?

Yes, you can use just one type of sweetener. If you prefer to use only brown sugar or only coconut sugar, substitute one for the other in equal amounts. Keep in mind that the flavor and texture may be slightly different depending on which one you choose.

How do I ensure the blondies are soft and chewy?

To keep the blondies soft and chewy, avoid overmixing the batter, as it can make them dense. Bake them just until the edges are set, and the center still looks slightly undercooked. They’ll continue to firm up as they cool, ensuring a soft and chewy texture.

Can I add more mix-ins like nuts or dried fruit?

Absolutely! You can add chopped nuts like almonds or walnuts, or dried fruit such as raisins or cranberries for added texture and flavor. Keep any additions to about ½ cup to avoid overcrowding the batter.

What kind of chocolate chips should I use?

Dark chocolate chips are ideal for this recipe, as they balance the sweetness of the blondies with their slightly bitter flavor. You can also use semi-sweet or milk chocolate chips if you prefer a sweeter blondie.

How should I store the blondies?

These blondies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to 1 week or freeze them for up to 3 months. Let frozen blondies come to room temperature before serving.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a dairy-free alternative like coconut oil, vegan butter, or even ghee if you tolerate it.

Print Recipe

5 from 2 votes

Oatmeal Blondies with Almond Butter and Chocolate Chips

Try this easy and gluten-free version of blondies that includes rolled oats, almond flour, almond butter and other yummy ingredients. Baking it in a parchment sling makes it super easy to cut into clean squares!

Servings: squares

Prep Time10

Cook Time25

Total Time35

Ingredients

Wet Ingredients:

1 large egg
1/2 cup brown sugar, packed
3 tbsp coconut sugar
2 tsp vanilla extract
1/2 cup almond butter (unsalted)
1/4 cup unsalted butter, melted

Dry Ingredients:

1 cup almond flour
1/2 cup gluten-free rolled oats
1/4 tsp baking soda
1/4 tsp salt
2/3 cup dark chocolate chips

Instructions

Preheat oven to 350°. Line an 8x8 square pan with parchment paper, creating a sling by cutting the paper to fit the width of your pan and extending it 1-2 inches over two sides of the pan.
In a bowl, whisk the egg, sugars, and vanilla together. Then whisk in the almond butter and melted butter until well blended.
In a separate bowl, combine all the dry ingredients except the chocolate chips (almond flour, rolled oats, baking soda, and salt).
With a fork or large whisk, mix the dry ingredients into the wet ingredients, then fold in the chocolate chips.
Transfer the mixture to your prepared pan with a spatula. It will have the consistency of a wet dough. Spread it evenly to the corners of the pan. Bake 22 - 26 minutes until the edges begin to brown.
Let it cool, then lift the parchment sling out of the pan, cut the blondies into squares, and enjoy!