Paleo Chocolate Chip Nutnola Butter Blondies

Square Root products

Paleo chocolate chip nutnola butter blondies that are gooey, salty, sweet, and have puddles of chocolate in every bite. They will be your go-to sweet treat for parties, or whenever you need a blondie fix!

And these blondies, while definitely sweet, are refined sugar free – sweetened only with coconut sugar and nutnola butter.

If you curious, which I know you are (!!), nutnola butter is a delightfully sweet ‘nut butter’ made from blending a bag of our maple cinnamon nutnola down until it forms a nut butter consistency.

And yes, it is as good as you think it is!

Oh and you should know that these are definitely better under baked.

See that gooey middle? Yea that’s exactly the texture you want for these paleo nutnola butter blondies.

The base of the dry ingredients is almond flour. And when baked fully or just slightly over baked, almond flour tends to produce a more cakey texture… which is perfect in some cases, but not for blondies!

Paleo Granola Butter Blondies

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: Bake


Wet Ingredients:
2 eggs
1/2 cup coconut sugar
1/2 cup Square Root maple cinnamon nutnola butter
1/4 cup melted and cooled coconut oil
2 teaspoons vanilla extract
Dry Ingredients:
1 ½ cups fine almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips, dairy free if desired
Fancy Maldon Salt, for sprinkling on top


Preheat oven to 350 degrees F. Line a 8×8 inch baking pan with parchment paper and spray with nonstick cooking spray to prevent sticking. Set aside.
In a large bowl, mix together the eggs, coconut sugar, nutnola butter, coconut oil and vanilla until smooth.
Next add the dry ingredients: almond flour, coconut flour, baking soda and salt. Mix until a cookie dough consistency forms, then fold in the chocolate chips.
Add batter to the prepared pan and spread evenly. Bake for 18-23 minutes until edges are just slightly golden. We want to slightly underbake these so they stay gooey. Once done baking, immediately sprinkle with Maldon salt; remove blondies from pan after 15 minutes. Cut into 16 bars and serve!

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