As I write this, Milly and I are sitting here watching The Incredible Hulk, my turkey chili is simmering on the stove and once Tony gets home we’ll settle in for our dinner and enjoy one of these incredible blondies (k maybe two).
In all honesty, these are one of my favorite blondie recipes of all time. Simply because I CAN’T STOP eating them. The toasty sweet flavor of pecans is unbelievable.
When I created these blondies for the first time, I was in a euphoric state of mind. Sounds dramatic, but I don’t know how else to explain how amazing, fudgy and addicting they truly are.
Ingredients in these grain free pecan blondies
There’s something truly magical about these pecan blondies. They’re fudgy and decadent while still being completely gluten free, dairy free, and refined sugar free. Here’s what you’ll need to make them:
- Pecans: you’ll toast raw pecans and use them to make your own pecan butter for the blondie batter. SO GOOD. I also like to place some pecans on top of the blondies for a pretty look.
- Sweetener: these pecan blondies are naturally sweetened with coconut sugar and pure maple syrup.
- Eggs: you’ll need 2 eggs to help the blondies bake up.
- Flour: a little bit of coconut flour helps the blondies hold together while still being fudgy.
- Baking staples: don’t forget the baking soda, salt, and vanilla extract. Learn how to make your own vanilla here!
- Chocolate chips: mix chocolate chips into the batter and add them to the top of the blondies for extra fudge factor. I also like to sprinkle fancy sea salt on top!
Optional ingredient swaps
These pecan blondies are perfect as is (trust me) but there are a few simple swaps that should work well:
- Choose your nut butter: I LOVE the toasty, unique flavor of homemade pecan butter in this recipe, but feel free to use natural, drippy almond butter or cashew butter.
- Swap the coconut sugar: feel free to use brown sugar instead.
Can I make them vegan?
I think these blondies should work by using two flax eggs instead of regular eggs. Be sure to also use dairy free chocolate chips, and let me know in the comments if you try it!
Two ways to toast your pecans
- Stovetop method: Add your pecans to a pan and place over medium heat, stirring occasionally for 2-5 minutes until pecans are slightly golden brown. Remove from heat and allow to cool before pulsing them in your food processor to make the pecan butter.
- Oven method: Preheat the oven to 350 degrees F. Place pecans on a baking sheet in a single layer. Bake for 6 to 8 minutes until fragrant and golden brown, stirring once halfway through baking. Watch carefully so that the nuts do not burn!
Gluten free pecan blondies in
- Make the pecan butter. Toast your pecans using the stovetop or oven method, let them cool, then add them to the bowl of your food processor. Process, scrape down the sides, and process again until they reach a smooth, creamy texture like any natural nut butter.
- Mix the batter. Add 1 cup of the pecan butter to a large bowl, and mix in the rest of the wet ingredients until smooth. Stir in the coconut flour, baking soda, and salt, then fold in the chocolate chips.
- Pour, top & bake. Pour the batter into an 8×8 inch pan lined with parchment paper, top with chocolate chips and extra pecans, and bake until barely golden brown on the edges. Sprinkle with fancy sea salt if you’d like!
- Cool & enjoy. Let the blondies cool before cutting into them, then enjoy!
Storing & freezing tips
- To store: I’d recommend leaving the pecan blondies on the counter for no more than a day or two and then storing them covered in the refrigerator. They’re especially delicious straight from the fridge!
- To freeze: allow the blondies to cool completely, then cut them as directed. Wrap individual blondies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
More grain free treats you’ll love
Get all of my grain free desserts here!
I hope you love these fudgy grain free pecan blondies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Grain Free Salted Chocolate Chip Pecan Blondies
Beautiful grain free pecan blondies made with toasty homemade pecan butter. These easy pecan blondies are naturally sweetened and perfectly fudgy for the ultimate treat!
- For the batter:
- 2 ½ cups raw pecan halves
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chocolate chips (dairy free if desired)
- For topping:
- ¼ cup chopped raw pecans
- 2 tablespoons chocolate chips (dairy free if desired)
- Fancy sea salt, for sprinkling on top
Preheat oven to 350 degrees. Place the 2 ½ cups of raw pecan halves on small baking sheet. Toast in the oven for 8 minutes, but watch carefully so the nuts do not burn. Once done toasting, allow nuts to cool for a few minutes on the baking sheet. Keep heat in oven.
Line a 8×8 inch baking pan with parchment paper. Set aside.
Add the roasted pecans to the bowl of a food processor and process for 5 minutes, scraping down the sides as necessary. At this point the pecan should start to clump together, so continue to process until you reach a smoothie consistency similar to peanut or almond butter.
Measure out exactly 1 cup of the homemade pecan butter and add it to a large bowl. (Note: If you have any leftover you can save it for toast or spreading on fruit.)
Next mix in coconut sugar, maple syrup, eggs, and vanilla extract until smooth. Stir in coconut flour, baking soda and salt. Fold in chocolate chips.
Add batter to pan and spread evenly towards the sides. Sprinkle ½ cup chopped raw pecans and 2 tablespoon chocolate chips on top.
Bake for 20-27 minutes or until crust is golden brown around the edges. It’s best to underbake these blondies a bit to keep them extra fudgy. Mine were perfect around 25 minutes. Sprinkle with sea salt.
Allow blondies to cool in pan for at least 20 minutes before removing and cutting into 12 blondies. Enjoy!
See the full post for tips, tricks, and freezing instructions!
Serving: 1blondieCalories: 194calCarbohydrates: 16.1gProtein: 3gFat: 14.6gSaturated Fat: 2.7gFiber: 3gSugar: 12.9g
This post was originally published on August 8th, 2017, and republished on January 18th, 2024.