Well, y’all, I think my goals are taking a bit of a turn this new year. Currently I am trying to find a way to consume as many desserts as possible without gaining sixty-two pounds. It’s way easier said than done. Okay, I’m just kidding. I am not really trying that. But I do want to be able to enjoy desserts without feeling guilty. Or more importantly, without feeling sick. And since I am working on my very first hard copy cookbook this year, I feel like it’s the perfect time to experiment with all of these factors. These almond flour freckled blondies are the product of my weekend experimentation tradition.
So here’s how it went down. I really wanted to come up with the perfect almond flour brownie. But I also didn’t. Why? Because I have seriously tried about three hundred brownie recipes searching for the perfect one and haven’t nailed it yet… Unless you count my flourless peppermint brownies, but that’s a whole different thing.
So instead of wasting my time and energy on a day when I was already drained, I decided to shoot for something different. And maybe you’re thinking there’s not that big of a difference. But to me there’s a huge difference. And I haven’t gotten mad at a pan of blondies yet, so there’s that.
These almond flour freckled blondies are one hundred percent delicious. And they are also so refreshing after failing so many times at the perfect brownie. Seriously, y’all. Success has never felt so good.
What else is there to love about these freckled blondies? They are gluten free, dairy free, refined sugar free, and totally guilt free. But absolutely not flavor free.
Oh, and in case it makes a difference, they are SO simple. I think it took me ten minutes (top) to prep, and then I basically did nothing for twenty-five minutes while they baked. If I had been really smart I would have done laundry during that time… #fail.
If you are looking for a nice grain free dessert recipe to wow your friends… or to eat in secret and never tell a soul… I have you covered with these almond flour freckled blondies.
Almond Flour Freckled Blondies
Here's What You Need
- 1/2 c butter or coconut oil
- 1 c coconut sugar, heaping
- 2 eggs
- 2 tsp pure vanilla
- 1 3/4 c almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 c dairy free chocolate chips (or regular if desired)
- 1 c roasted and salted macadamia nuts, chopped
Here's What You Do
Preheat oven to 350F.
In a large bowl, cream butter (or coconut oil) and coconut sugar. Once well creamed, add eggs and vanilla. Continue mixing until smooth and creamy.
With mixer off, add in almond flour, baking powder, and salt. Mix until well combined. (You may want to scrape the bottom of the bowl and then mix again for approximately 30 seconds to get everything).
Gently stir in chocolate chips and macadamia nuts.
Spread batter in a prepared 8x8 baking dish, then bake for 25 minutes or until toothpick inserted comes out clean.
Allow to cool completely before slicing. (This is vital, and you will be sad if you don't).
Serve and enjoy!
Crystal Coffee D says
Awesome! Thanks for all your attempts! LOL
Emily Hosea says
These look amazing! Can’t wait to give them a try!
Thank you so much! they are so good!
Ooh, these look delicious! Saving for later. 🙂
Yvette Putter says
I just recently had to switch to a grain/wheat free diet and so finding new recipes of old favourites are so great for me. This looks fab, pinned it for later.
I’ve never cooked with almond flour before–I’ll have to give this a try, I’m loving almond everything right now! Also, I’ve never heard the term “freckled blondies” before–I love it 🙂
Danielle @ A Sprinkle of Joy says
Oh my goodness those look so good! I always love a new brownie recipe!
Caitlyn Dafni says
These were downright scrumptious! We are doing keto currently, and my low-carb desserts tend to fall into two categories: total fails & edible. I had to low-carb them by switching out the coconut sugar with swerve (erythritol). I also used super dark chocolate and hazelnuts and pecans just because that’s what I had on hand. I need to make another batch quickly before the last runs out! I could eat these every day… and I think I will. Thanks Laura! 😘