Dark Chocolate Macadamia Nut Blondies (vegan, gluten-free, refined sugar free)
These dark chocolate macadamia nut blondies are chewy, nutty, gooey, and so dang good. I love desserts with nuts in them and macadamia nuts and chocolate are a match made in heaven. I’m not a huge fan of white chocolate, so I went with my favorite dark chocolate here. The macadamia nuts add the perfect crunch and texture to these blondies.
These blondies have an almond flour base and it is insanely delicious. Almond flour cookies and blondies are my absolute favorite because of the natural sweetness and nuttiness from the almonds. I used macadamia nuts from Sunfood and they were so buttery. Macadamia nuts make me think of Hawaii and these blondies are tying me over until I can go to Hawaii again.
Feel free to use your favorite dark chocolate here. You can definitely use white chocolate instead if your heart desires. These dark chocolate macadamia nut blondies are so tasty warm when they are still ooey gooey and have that melty chocolate when you bite into them. They are made with wholesome ingredients, vegan, gluten-free, and refined sugar free. No one will ever know that these blondies are actually packed with healthy fats, fiber, and protein! Don’t mind me when I eat these as a snack too!
Tag me on Instagram @nutsaboutgreens and leave a comment below if you make these bomb blondies!
Dark Chocolate Macadamia Nut Blondies (vegan, gluten-free, refined sugar free)
Ingredients
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 1/2 cup coconut oil, room temperature/soft (not melted)
- 2/3 cup coconut sugar (or brown sugar)
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup macadamia nuts, chopped
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 8×8 square baking pan with parchment paper.
- In the bowl of your stand up mixer (I used my KitchenAid), make your flax eggs by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- Once flax egg has thickened, add the coconut oil, coconut sugar, and vanilla extract to the mixing bowl. Mix with paddle attachment until well combined.
- Then add the almond flour, baking powder, and salt. Mix until combined. Add the macadamia nuts and chocolate chips. Mix until combined.
- Pour batter into the prepared pan and smooth it out evenly. Sprinkle extra macadamia nuts and chocolate chips on top if you would like. Bake for 25-28 minutes or until golden brown and the top is set. Let it cool in the pan on a wire rack completely before slicing. They are supposed to be fudgy. Enjoy! Store in the fridge. They will firm up in the fridge so when you want to eat them, heat it up in the microwave for just a few seconds to soften them again.
