Paleo Gluten Free Cranberry Walnut Blondies
These cranberry walnut blondies are so thick, soft, and chewy, you might not believe they are paleo, gluten free, and healthy!
Equipment
Ingredients
- 2 cups paleo flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups coconut sugar
- 1 cup coconut oil melted and cooled
- 2 eggs
- 2 teaspoon pure vanilla extract or 2 inch vanilla bean, scraped
- ½ cup unsweetened dried cranberries
- ½ cup raw walnuts chopped
Instructions
- Preheat the oven to 350°F. Line a 9x9 baking pan with parchment paper.
- In a bowl, combine the paleo flour, baking soda, and salt.2 cups paleo flour, ½ teaspoon baking soda, 1 teaspoon salt
- In a separate large mixing bowl, add the coconut sugar, coconut oil, eggs, and vanilla. Whisk gently until well combined.2 cups coconut sugar, 1 cup coconut oil, 2 eggs, 2 teaspoon pure vanilla extract
- Slowly begin to add in the flour mixture to the wet ingredients, ⅓ at a time. Mix with a rubber spatula until just combined.
- Gently fold in the dried cranberries and walnuts.½ cup unsweetened dried cranberries, ½ cup raw walnuts
- Transfer the blondie batter into the prepared baking pan and spread evenly.
- Bake for 30-40 minutes until the sides are set and the middle is still slightly gooey. When testing the doneness with the toothpick test, a few moist crumbs should be left on the toothpick.
- Let gluten-free blondies cool completely before slicing into 9 pieces. Enjoy!
Notes
You can store your paleo blondies in an airtight container on the counter or in the refrigerator. They will keep for about 3-5 days.
While these blondies are paleo and a healthier alternative to traditional blondies, they are not low in calories.
Nutrition
Serving: 1blondieCalories: 334.2kcalCarbohydrates: 31.3gProtein: 1.2gFat: 24.9gSaturated Fat: 20.3gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.9gTrans Fat: 0.003gCholesterol: 36.4mgSodium: 402.8mgPotassium: 14.9mgSugar: 23.3gVitamin A: 52.8IUCalcium: 6mgIron: 0.2mg
Tried this recipe?Let us know how it was!