Blondies with Cranberries (Almond Flour)

This cranberry blondies recipe is made with an almond flour base and is soft, chewy and gooey in one. Loaded with chocolate and cranberries, these healthy blondies are a festive dessert for all occasions.

½ cup butter or coconut oil, melted
¾ cup coconut sugar
1 large egg
2 tsp. pure vanilla extract
2¾ cups almond flour
1 orange, freshly zested
½ tsp. sea salt
½ tsp. baking soda
½ cup white chocolate chips, chopped
⅓ dried cranberries

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line an 8x8" pan with parchment paper and set aside.

Whisk butter or coconut oil, egg, coconut sugar and vanilla together until smooth. Stir in the almond flour, orange zest, baking soda and salt until everything is well combined, then fold in the white chocolate chips and cranberries.

Spread the dough out onto lined baking dish with a rubber spatula (or press it down with your hands). you'll want to make sure the dough is evenly spread/pressed into the baking dish.

Bake for 16-18 minutes, until center is set and edges are slightly browned.

Allow to completely cool before slicing and serving. Leftovers can be stored on the counter in an airtright container for up to 4 days. Blondies can be stored in the fridge and will keep fresh for up to 7 days. These blondies are freezer friendly and will keep well frozen for up to 6 months.

Makes 12 servings.