I thought about making these all morning long and wanted to them to be healthy, easy to make, and with just a few ingredients - I wanted to use whatever I had on hand for this recipe and I hope that the ingredients are what you keep in your kitchen pantry regularly!
They are completely dairy free (always!), gluten free (almond flour!), and they contain no eggs! I sweetened them just a bit with coconut sugar (1/4 cup for the whole batter), and they came out so perfectly chewy, not dense, soft but with crispy edges. The only thing that came to my mind after taking a bite of these, was it had a similar taste as if I used brown sugar and butter- yet I didn’t! Coconut oil + coconut sugar instead.
Even though I am not vegan, I made them completely without eggs, because I do feel that many of you on here do not eat them and sometimes it just feels easier to make a recipe this way instead of trying to make it with a chia or flax egg. I think they have just the right amount of sweetness especially after adding the chocolate chips and it goes perfectly with the sea salt sprinkled on top and the pretzels mixed in the dough!
I am more of a salty person when it comes to anything, even desserts so adding the pretzels was just the right amount! Little chocolate, little amount of sweetness, and delicious!
you’re going to love these!
A few things:
I did use almond flour for the recipe and did not test any other flours out. As a general rule if you are replacing the almond flour (or using coconut flour for ex.) you tend to need to adjust the liquids as well (more liquid.) So, you could use a 1:1 ratio of almond flour and whole wheat or AP flour but the liquids may need to be adjusted. If you try it out, let me know!
There is peanut butter in the mixture! (1/4 cup) but that can be easily replaced with any nut butter or even sunflower seed butter!
Adjust the coconut sugar to your taste preference. Since no eggs were used you can actually test the dough before you bake and then decide if you need more!
Pretzels are optional but give them an extra crunch and flavor- I chopped up sourdough pretzels into little chunks. (The brand I used was the Whole Foods brand!) Any will do!
I also used an 8x8 brownie pan which resulted in a thinner blondie, but you can replace that with a banana bread pan for example and you will get 3 less, but they will be thick! (May need to bake just a few more minutes!)
That is it! Enjoy!!
Prep time: 5 minutes
Cook time: 22 - 25 minutes
Total time: less than 30 minutes
2 cups almond flour
1/4 cup coconut sugar
1/4 cup peanut butter (I used crunchy, not an oily based one)
4 tbsp. coconut oil, melted
2 tbsp. nut milk
1 tbsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
dash of sea salt
about 1/2 cup of dairy free chocolate chips (or more!)
about 1/2 cup chopped pretzels
Preheat oven to 350 degrees and line a brownie pan (8x8) with parchment paper.
In a large bowl add all of the dry ingredients (almond flour, baking soda, baking powder, sea salt)
In a separate bowl; combine coconut sugar, peanut butter, coconut oil, vanilla, nut milk. Mix until well incorporated.
Combine the wet ingredients into the dry ingredients and mix until fully combined.
Gently stir in the chopped pretzels and the chocolate chips.
Spread evenly into prepared pan.
Bake at 350 degrees for about 20-25 minutes. I checked after 20 minutes and left them in for another 2 minutes. Allow to completely cool (about 10 minutes). Cut into squares!
You can store them on your counter top in a container for about a week or in the fridge! Freeze for longer.