Raspberry Almond Flour Blondies (Dairy-Free, Gluten-Free)

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Last Updated on May 24, 2023 by Priscilla

These delicious almond flour raspberry blondies are loaded with chocolate chips and topped with a sweet and tart swirl of almond butter and raspberry preserves. Made in one bowl with a handful of ingredients, this paleo, gluten-free, and dairy-free dessert is sure to please everyone with their fudgy, chewy texture and tons of chocolate chips.

My new obsession is making these dairy-free blondies with almond flour and raspberry jam. They are so easy to make and will fly out of the baking pan thanks to the sweet chocolate chips and tart raspberry topping. I’ve really been into making almond-based treats lately, like my almond butter banana bread and chocolate zucchini bread, so it made sense to make these delicious blondies with both almond butter and almond flour!

Why you’ll love these almond flour blondies:

• Naturally gluten-free: Thanks to this dessert being almond-based, these raspberry blondies are gluten-free!
• Dairy-free: These blondies are made with oil instead of butter, and the chocolate chips used are dairy-free
• Grain-Free: No flour or grains are used in these jam blondies making them paleo friendly!
• Made in one bowl: One bowl means less mess and quicker clean-up, which is a win for everyone!

Ingredients You’ll Need:

• Almond Butter: Use an almond butter with only almonds as the ingredient
• Eggs: large eggs at room temperature
• Coconut Sugar: I’ve only tested this recipe with coconut sugar, but I’d imagine brown sugar would work as well.
• Maple Syrup: adds some nice sweetness! If you don’t have any on hand and want the blondies to have a little more raspberry flavor, you can substitute raspberry preserves – I’ve done this and like the taste!
• Olive Oil: makes the blondies dairy-free! You can use any neutral-tasting oil instead.
• Vanilla extract: Use real vanilla extract for the best flavor.
• Almond Flour: blanched fine almond flour will work best here.
• Chocolate: I like using a mix of semi-sweet and dark chocolate for these almond raspberry bars, but any type of chocolate chips or chunks will work. Enjoy Life and Guittard are some of my favorite brands for chocolate chips.
• Raspberry Preserves: provides the tart and sweetness for the topping. Look for a jar with only a few ingredients for the best quality. For this recipe I used Whole Foods’ brand Raspberry Fruit Spread.

Step-by-Step making Gluten-Free Raspberry Almond Flour Blondies

Step 1: Make the Batter. In a large bowl, pour in your creamy almond butter. It’s best if the almond butter is near room temperature so it mixes in well with the rest of the ingredients. Pour in your room temperature eggs, along with the maple syrup, olive oil, vanilla extract and coconut sugar and mix with a whisk until combined. Then add the almond flour, salt and baking soda and mix until just combined, and use a spatula to gently fold in the chocolate chips.

Step 2: Fill the baking pan and swirl together the almond butter and raspberry preserves. Line your 8×8 inch baking pan with parchment paper. Pour the blondie batter into the pan and use the flat edge of the spatula to help press the batter into the pan in a uniform layer. Mix up your preserves so they are nice and smooth. Dollop the raspberry preserves on top of the blondie batter all over the pan. Next, take your almond butter and drizzle or dollop it all over the pan. Use a knife or chopstick to swirl together the almond butter and jam.

Step 3: Bake. Place the baking dish in a preheated 350 degree Fahrenheit oven for 20-24 minutes, but aim for about 22 minutes for the perfectly fudgy blondie. 

Step 4: Serving and slicing. The next step is the hardest (since it is so easy and tempting to try to dive in right away!) but let the blondies cool. Allowing them to cool will make it easier to cut them, and also help set their chewy texture. Once they have cooled, lift out the blondies from the baking pan and slice into 16 squares. 

Step 5: Storing. To store the almond flour blondies, place the cooled squares into a container, cover with foil and place into the refrigerator and enjoy within 3-4 days. Alternatively, you can place them in an airtight container and freeze.

Tips:

• Don’t over-bake! If you bake these blondies for too long, they will have a drier, cakier texture. I recommend waiting until they are fully cool before enjoying, as they will have a nice chewy and fudgy texture.
• Make sure the almond butter and eggs are near room temperature before mixing together the batter. 

Questions and Substitutions:

• What type of pan should I use? I use an 8 inch metal baking pan for this recipe. 
• Can you swap out a different flavor of preserves or jam? Yes! I think strawberry, blackberry, or cherry blondies would work well.
• Can you use coconut flour in place of almond flour? I do not recommend doing this as coconut flour behaves differently and absorbs much more moisture than almond flour. You can use another nut or seed flour if needed.
• Can you make these blondies egg-free? I have not tested these blondies without eggs, but I’d imagine using two flax eggs in lieu of the eggs might work!
• Can this recipe be frozen? Yes! This recipe freezes well. Store the almond flour chocolate chip bars in a sealed container in the freezer. They actually taste great frozen but otherwise remove them from the freezer and let them come to room temperature before enjoying, or pop in the microwave for a few seconds to thaw quickly.
• Are these almond flour blondies healthy? These blondies are made with almond flour and almond butter, which is great if you are eating a gluten-free, grain-free or paleo diet, or if you just want a break from a regular treat. I find that a lot of paleo type treats make my digestion and blood sugar happier than when eating a dessert made with grains.

More Brownie and Bar Recipes you’ll love:

Fudgy Blackberry Brownies

Tahini Chocolate Chip Cookie Bars

Did you make this recipe? Please leave a comment and review rating below. For more recipes, food photos and tips, follow along @priscillacooks on Instagram as I’m most active there!

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Raspberry Almond Flour Blondies (Gluten and Dairy-Free)

These delicious almond flour raspberry blondies are loaded with chocolate chips and topped with a sweet and tart swirl of almond butter and raspberry preserves. Made in one bowl with a handful of ingredients, this paleo, gluten-free, and dairy-free dessert is sure to please everyone with their fudgy, chewy texture and tons of chocolate chips.

Course Dessert

Cuisine dessert

Keyword raspberry blondies, almond flour blondies, dairy-free blondies

Servings 16 squares

Equipment

• 1 8×8 inch metal baking pan

Ingredients

• 3/4 cup creamy almond butter room temperature
• 2 large eggs room temperature
• 1/3 cup coconut sugar
• 2 tablespoons maple syrup
• 1 tablespoon olive oil can sub other neutral oil
• 1/2 tablespoon vanilla extract
• 5 tablespoons almond flour
• 1/8-1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 2/3 cup chocolate chips or chunks
• 1/3 cup raspberry jam or preserves
• 2 tablespoons almond butter

Instructions

• Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch metal baking pan with parchment paper.
• In a bowl, combine the almond butter, eggs, coconut sugar, maple syrup, olive oil and vanilla extract.
• Stir in the almond flour, salt and baking soda. Fold in the chocolate chunks with a spatula or spoon.
• Pour the batter into the lined baking pan. Use a spatula to smooth out the batter to cover the bottom of the pan and make it even in thickness.
• Mix up your raspberry preserves and dollop it all around the pan on top of the batter. Dollop or drizzle the 2 tablespoons of almond butter all around the pan. Use a knife or chopstick to swirl the almond butter and jam around in the pan in whatever design you like.
• Place the baking pan in the oven on the top rack for about 22 minutes. Remove the pan from the oven and allow it to cool before slicing into 16 squares.