Cranberry Blondies Recipe {Vegan, Paleo, Keto}

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!

When it comes to desserts, I love making peanut butter cookie bars, cranberry chocolate chip cookiesand these cranberry blondies!

Cranberry Blondies Recipe

You guys, I cannot believe it has taken me so long to create more recipes with cranberries in them! I’ve made a handful of recipes using them, but these cranberry blondies might be my absolute favorite!

They are soft, gooey and fudgy in one. Moist on the inside, tender on the outside, they are loaded with chocolate chips with a subtle tang of the cranberries. Unlike traditional blondies, these cranberry ones are secretly healthy! They are naturally keto and low carb, but that is not all- they are paleo, vegan AND gluten-free!

Christmas, Thanksgiving for any holiday occasion- These blondies are PERFECT! 

keto vegan cranberry blondies recipe

What actually is a blondie? 

Traditionally, a blondie has all the characteristics of a brownie, except made without cocoa powder. They tend to have a lighter flavor, but all the same textures- soft, chewy, gooey and fudgy in one! 

How to make cranberry blondies from scratch

Making cranberry blondies are deceptively easy and require just a handful of steps!

Step 1: Preheat the oven to 180C/350F and line an 8 x 8-inch pan with parchment paper. 

Step 2: Prepare your flax egg by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water. Allow sitting for 10 minutes, until a gel is formed. Alternatively, you can use a whole egg.

Step 3: In a large mixing bowl, combine your dry ingredients and mix well, until combined. In a separate small bowl, combine your prepared flax egg (or egg) with the wet ingredients and mix well. Combine your dry and wet ingredients.

Step 4: Fold through your chocolate chips and cranberries. Transfer your cranberry blondie batter into the lined pan and spread out in an even layer. Top with extra chocolate chips and cranberries.

Step 5: Bake your cranberry blondies for 20-25 minutes, or until a skewer comes out ‘just’ clean from the center.

Step 6: Allow the blondies to cool in the pan completely, before slicing into bars. 

keto blondies with cranberries and chocolate chips

Tips and Tricks for PERFECT cranberry blondies

  • If you can tolerate eggs or don’t follow a vegan diet, you can replace the flax egg with a chia egg
  • You can use fresh cranberries, but be sure to cook for an extra 5 minutes, to make up for the moisture
  • Do not overbake the blondies, as they continue to bake as they cool down
  • For ultra gooey blondies, you can underbake them for 5  minutes- These blondies are eggless, so they are safe to enjoy under-cooked
  • Reserve a handful of chocolate chips and cranberries to top the blondies with, to ensure each portion is loaded with chocolate/cranberry flavor
  • Do not remove the blondies from the pan until completely cool, otherwise, you risk the blondies falling apart 

Storing cranberry blondies

Blondies can be stored at temperature, the fridge, and even the freezer! 

Cranberry blondies can keep at room temperature, in a sealed container, for up to 3 days.

For optimum freshness, store blondies in the fridge. They will remain fudgy and obtain an even chewier texture. Storing them in the fridge will keep blondies fresh for up to 2 weeks.

These blondies are freezer friendly and can be stored in the freezer to enjoy later. Store the blondies in a freezer-safe container. They will keep fresh for up to 6 months. 

soft chewy cranberry blondies recipe

More delicious desserts you’ll love!

You will LOVE these No-Bake Brownies for National Chocolate Day

No Bake Paleo Vegan Brownies

keto low carb cranberry blondies recipe

Blondies with cranberries and chocolate chips

Cranberry Blondies Recipe {Keto, Vegan, Paleo}

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!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: blondies
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 Blondies
Calories: 131kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  • Prepare your flax egg by combining your ground flaxseed with 3 tablespoons of water. Allow sitting for 10 minutes, until a gel is formed. 
  • In a large mixing bowl, combine your dry ingredients and mix well. In a separate small bowl, combine your flax egg (or egg) almond butter, milk of choice, and vanilla extract and mix very well. 
  • Combine your wet mixture into the dry mixture and mix well, until fully combined. Fold through your cranberries and chocolate chips, reserving a few to top the blondies with. 
  • Pour the blondie batter into the lined pan and spread out evenly. Top with extra chocolate and bake for 20-25 minutes, or until the edges are golden brown and a toothpick comes out the center 'just' clean. 
  • Remove cranberry chocolate chip blondies from the oven and allow to cool in the pan completely, before slicing into bars. 

Notes

For ultra gooey cranberry chocolate chip bars, remove from the oven around the 20-minute mark. 
Cranberry blondies can be stored at room temperature and will keep for 5 days, covered. 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. 

Nutrition

Serving: 1Blondie | Calories: 131kcal | Carbohydrates: 6g | Protein: 3g | Fat: 11g | Potassium: 3mg | Fiber: 3g | Vitamin A: 3% | Vitamin C: 2% | Calcium: 2% | Iron: 3%
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