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Whole Wheat Almond Butter Blondies

The old saying goes, "a moment on the lips; a lifetime on the hips," but our Whole Wheat Almond Butter Blondies are a treat you can enjoy with a little less guilt! They are made with healthier ingredients, but nobody will ever know because they taste just as decadent. Almond butter is a good source of protein and fiber, whole wheat flour will keep you satisfied longer and dark chocolate is full of antioxidants. So, Whole Wheat Almond Butter Blondies are practically health food, right? Okay, that's a little bit of a stretch, but making smart nutritional choices where you can is never a bad idea. When you combine these better-for-you items together with brown sugar, Smith's Milk, vanilla and a few other baking staples, you get a rich, thick batter that bakes up golden brown. You'll have to exercise a little restraint and cool these Whole Wheat Almond Butter Blondies completely before cutting into them so they don't crumble. But a little extra exercise couldn't hurt!

How to Make


  • 3/4 cup almond butter
  • 1/3 cup vegetable or canola oil
  • 1/2 cup brown sugar
  • 1/4 cup Smith's milk
  • 1 tbsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole-wheat flour
  • 1 cup dark-chocolate chunks or chips


  1. Preheat oven to 350 F.
  2. Line an 8" x 8" square baking pan with foil or parchment, extending the foil or parchment over the sides of the pan. Spray the foil or parchment lightly with cooking spray; set aside.
  3. In a large bowl, combine the almond butter, oil and brown sugar until smooth. Whisk in the Smith's milk and vanilla slowly, followed by the dry ingredients until a smooth, thick batter comes together. Fold in the dark-chocolate chunks.
  4. Spread the batter (it'll be thick) into the baking dish in an even layer. Sprinkle the top with more dark-chocolate chunks, if desired.
  5. Bake for approximately 20-25 minutes or until the top is golden brown and appears set.
  6. Cool completely in the pan before cutting into squares, as the blondies may crumble if cut too early or while too warm.


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