Apple Blondies

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5 from 206 votes
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These Apple Blondies are a soft and gooey dessert recipe made with healthy and wholesome ingredients! Tasting just like apple pie, these flourless blondies need just 5 ingredients to make. 

apple blondies

Apple Pie Blondies

When it comes to healthy apple recipes, I love applesauce cake, applesauce bread, and these apple blondies. 

When Fall comes around, I am a fan of adding applesauce to everything and anything. These apple blondies are my current favorite, as they are so simple to make, and are full of warm, fall flavors.

Initially, my intentions were to make a healthy apple pie, but I really couldn’t be bothered making a crust. Besides I already have a fabulous apple pie recipe. Instead, I wanted to try and make a kind of bar dessert, a cross between a brownie and a dessert bar. Enter- These blondies!

Made with coconut flour and naturally sweetened, they are a low carb and healthy dessert recipe. It’s a simple one bowl recipe that is made without butter and without oil, but you’d never tell. Taste wise, they have all the flavors of any good apple pie, minus the crust. The texture is what makes this stand out- Soft, fudgy, and gooey in one.

caramel apple blondies

How do you make apple blondies?

The Ingredients

  • Unsweetened applesauce- Using a mere 1/2 cup does not provide many additional carbs, making it suitable for a keto diet. Ensure your applesauce is 100% unsweetened. 
  • Almond butter- Smooth almond butter is perfect for the gooey texture. You can replace almond butter with either peanut butter or cashew butter.
  • Keto Maple Syrup- Adds sweetness, but also keeps the blondies gooey and fudgy. If you don’t follow a strict keto diet, you can substitute this for pure maple syrup or agave nectar. 
  • Coconut Flour- This helps to hold the blondies together. I have not tried a substitution for this. 
  • Apple Pie Spice- Use either packaged apple pie spice or a homemade version (see below!) 
  • Granulated sweetener of choice (optional)– Add a sprinkle of your favorite granulated sweetener of choice on top of the bars, as they produce a gorgeous crust! 

The Instructions

In a mixing bowl, add your coconut flour and apple pie spice and mix until combined. Next, heat up your almond butter and maple syrup in a small saucepan or microwave safe bowl. Once warm, add it to the dry mixture, along with the unsweetened applesauce, and mix until combined. Transfer the blondie mixture into an 8 x 8-inch pan. If desired, sprinkle with some sweetener. Bake at 180C/350F for 30 minutes, before removing from the oven and allowing to cool completely. 

apple pie blondies

How do you make an apple pie spice? 

If you can’t find packaged apple pie spice, easily make your own.

To make– 1/4 cup cinnamon, 2 teaspoons nutmeg, 1/2 teaspoon ground allspice, 1 1/2 teaspoons ginger.

Mix together and store in an airtight container or jar. 

Tips and Tricks

  • Once you remove it from the oven, it will still look undercooked. Allow it to cool completely and for the absolute best taste, refrigerate and enjoy cold- it tastes incredible this way.
  • For added apple flavor, feel free to fold through some diced apples into the batter. 
  • For thicker blondies, add a little extra coconut flour. 
  • Drizzle the blondies with some caramel sauce for a delicious caramel apple flavor. 

Storing and Freezing Apple Blondies

  • To store: Apple pie blondies need to be stored in the refrigerator, to avoid them spoiling. Refrigerated blondies will keep for up to 2 weeks.
  • To freeze: Place blondies in a ziplock bag and store in the freezer for up to 6 months. 

apple blondies recipe

More healthy desserts to try

healthy apple bars

Apple Blondies

5 from 206 votes
Flourless Apple Pie Blondies are a soft, gooey and fudgy dessert recipe made with healthy and wholesome ingredients! Made with unsweetened applesauce, these apple blondies taste amazing with a drizzle of caramel!
Servings: 9 Blondies
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F and line an 8 x 8-inch pan with parchment paper.
  • In a large mixing bowl, combine all the ingredients and mix very well until a very thick batter is formed.
  • Transfer to the greased baking dish and top with the granulated sweetener of choice. Bake in the oven for 30 minutes, or until the tops are golden.
  • Remove from oven and allow to cool completely. Refrigerate for at least an hour before slicing.

Notes

* Depending on the brand of coconut flour you use, you may need to add an extra tablespoon of coconut flour OR maple syrup to have the batter 'firm'.
TO STORE: Healthy Apple Pie Blondies need to be kept in the refrigerator. They will keep fresh for up to 2 weeks.
TO FREEZE: Flourless apple pie blondies are freezer friendly and will freeze well for up to 6 months. 

Nutrition

Serving: 1BarCalories: 105kcalCarbohydrates: 6gProtein: 3gFat: 8gSodium: 8mgPotassium: 114mgFiber: 3gVitamin C: 1mgCalcium: 48mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

 

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. These were easy to make and very tasty, but mine came out very thin. Your pictures make them appear as if they are as think as a normal blondie (3/4ths inch or more). Mine are barely 1/2 inch. Any ideas?

  2. I sub half a cup of peanut butter powder, plus 1/4 cup water, instead or regular peanut butter/nut butter, and 3 tbs (plus one on top for the crust) of brown sugar instead of maple syrup. It brings the calories down from almost 2,000 calories, to almost 730! Love this recipe, it has become one of my favorites!

  3. These look like fudgy perfection! I make lots of people test my food as well. I was just having my lil sister, but she hates everything unless it’s Nutella ?

  4. These were so good and easy to make. I couldn’t quite get the crust to form on the top with the Apple pie spice that I sprinkled on before cooking (see photo on Pintrest). Any tips how to achieve the Apple Pie spice crispy top? thanks

    1. Hi Michael! It depends on the brand of apple pie spice, alternatively, you can sprinkle some granulated sweetener over it, which always works out 🙂

  5. just made these and holy wow. They are amazing. I used sunflower seed butter and honey so the taste was a little different, but either way they are amazing and will be getting me through midterms.

  6. I made these yesterday and followed the instructions but was only able to fill a 9×9 pan about a half inch. Yours seem thicker. I also didn’t know the ratio for apple pie spice and figured my local bulk store would have it premade. They didn’t, so I settled for a pumpkin spice since I’m assuming some kind of “fall” seasoning would suffice. Regardless, they still turned out nice and tasty for being a healthy treat. I know its your motto not to sacrifice flavour so it’s great when it doesn’t feel like healthy food but it is. Again, something else enjoyable that will help me avoid sugar and carbs.

    1. Hi Jen! Definitely use a smaller pan for thicker blondies! I’m glad you were able to substitute the spice mix 🙂

  7. Hi, I made these exactly following the recipe and they had the best flavour but unfortunately they turned out really crumbly 🙁 Should I have baked them for less time or made the batter less thick?

    1. Hi Emily! It sounds like your coconut flour was one of the more durable ones- In those instances, it’s best to up the applesauce a tad or bake a little less 🙂

  8. They look so delicious. I love apple pie flavoured anything! What a hard life your taste testers must have….. ;O)

  9. Hi!

    I am currently on an elimination diet per the doctors orders (no gluten, dairy, added salt/sugar and many other things!) so I was excited to try your recipe today!
    I substituted the maple syrup for raw honey, the coconut flour for almond flour and the peanut butter for raw almond butter. Unfortunately mine came out tastey, but pretty flat and dry. I used a packed 1/4 cup of almond flour and had it in the oven for 30 minutes in an 8×8 pan.

    Would you have any ideas as to what went wrong? I’d like to make the recipe again because it looks so delicious!

    1. Hi Kristen! unfortunately, coconut flour is key here so that is why I suspect it didn’t turn out well! It’s supposed to be very soft and fudgy!

  10. Hi! I am planning to try this awesome looking recipe tonight!! Even though it’s not even fall 🙂 Are you totally vegan? Because I am wondering what might happen if I added an egg to this?
    Thanks!

    1. Hahahaha I LOVE that- I’m already keen to whip out the pumpkin! I’m not vegan (I LOVE Brazilian BBQ!) but haven’t tried this with an egg, sorry!

  11. Do you think I could sub casein protein for the coconut flour? Would you suggest any modifications if I did try it? Thanks!

    1. Hi Aryn! I’m sorry, I’ve never tried subbing it out in that method- Let me know if you do try it and it works 🙂

    1. Hi Penelope- Syrup (the one used here) is refined sugar free! 🙂 This recipe never stated to be low carb though- Apologies if you got that notion!

      Enjoy! 🙂

    1. Hi!! I haven’t tried it with almond flour- You could try it and see (I’d double the almond flour- Coconut flour is like a sponge!)

  12. O.M.G. You have just changed my life!!! I swapped a few ingredients. I was lacking in the spice dept. So I used cinnamon only and I’m embarassed to admit, but…no maple syrup in the house so I used agave syrup. And…boo ya! A little agave on top & they were uh-mazing!!! My sweet tooth is in love! Thank you!!

  13. Hi Arman, I’m a new reader to your blog after finding you on Pinterest. First, everything looks delicious! Second, I’m gluten-free, but hate when other people think that all GF bake goods taste like cardboard–well maybe that’s just how I bake! lol Third, I’m so excited to try this 4-ingredient* (forget everyone who tries to tell you otherwise) apple bar recipe and so confident its going to be a crowd-pleaser that I’m entering it into my office’s healthy baking contest this week! Of course your site is getting all the credit! People who know me, know I’m not this innovative in the kitchen normally! I have many other recipes in the queue!
    Thanks!

    PS What’s the yield for this recipe above?

    1. Hi Abigail- Thank you so much for your kind words, I appreciate it!

      This recipe- It depends on how big you slice them- They can be quite rich tasting so 9-10 small slices would be suffice 🙂

  14. One thig I love about this recipe is that it is egg free. Not that I need to avoid eggs, but so many people do, and I’m terrible at coming up with egg free recipes. This looks like another great one from you, Arman.

  15. Depends on the day! If I’m sick or SUPER hungry that day, then I probably cannot trust my tastebuds. Otherwise, I’m pretty on point!
    LOVE the way the topping just drips off the soft blondies! YUMMMM!

  16. Hello , I’m a new readers but love already!!!! What flour would be a good substitute for the coconut? Would almond work? Or oat flour?

  17. Spices totally count as an ingredient and since you used three different ones, you’ve got three more ingredients. Hey, I just call ’em like I see ’em. Either way, they look and sound delicious.

  18. I’m going to go ahead and say that these are definitely FIVE ingredient blondies… But I won’t press the issue so much since you didn’t call them brownies this time around 😛 And I subject my family and friends to my food experiments. Sometimes I wonder how I still have friends 😆

  19. Dear Arman, I always get a big kick out of you…I think my daughter would be in complete agreement with you about the spices…I know I am! 😉 …I have a feeling these blondies would be a lot of fun to eat…they look so gooey and delicious. Have a wonderful weekend my friend, Catherine

  20. These look delicious! They might be making an appearance on Thanksgiving! 🙂 I pretty much trust my taste buds, but when in doubt I run it by my boyfriend, Anthony’s taste buds!

    1. YES! I will make you a turkey brownie…actually no. That sounds heinous! I hope Anthony didn’t polish off those vanilla pancakes- I shot gun them!

  21. Poor Alexis!!! Except that she gets to taste all your yummy stuff first. So I don’t feel so bad for her after all. These Apple Pie Blondies are amazing Arman. Just amazing. I love coming here and seeing what you are up to in the kitchen. These are gorgeous and yum! Have an awesome weekend!

  22. What an honor!! I love taste testing all of your goodies! Thank you 🙂 Your blog is my go-to when I need something sweet, healthy, and easy! I’ve made the PB rice crispies, a couple mug cakes, and will be making these among many others! I’m so glad Alexis introduced me to your blog!

  23. Ahhhhhhh…my presentation must ,I can not stop myself,consider COLOR ( ie.my favorite long fall skirt for ehhh…. years)just saying ,so cashews/cranberries/grande mariner liquer(orange or limoncello)/ CHOCOLATE. cashew but but butter,yep.. I am thinking……muffin/quickbread(faster to grazing , the better)……arman,take my list & run,skip with it. Oooooooooomaybe a healthy baked donut? MSM

  24. Wait. Since when has this blog become “family-friendly”? That’s it. I’m stopping reading your blog right now. I only read adult-friendly blogs. Haha…just kidding! As long as you keep posting recipes with apples, I guess I’ll keep on reading. 🙂 NUTMEG!!!!

  25. I trust my taste buds but my son is a really good taste tester too – when he likes something, I know it’s good and that others would love it too. These bars look awesome!

  26. Alexis has an awesome job as a taste tester, jealous! Im in love with apple pie everything so i wouldn’t mind eating this whole batch! My favorite spice right now is nutmeg and making egg-nog flavored things with it!

  27. Riley’s my taste tester. If I make something healthy I just can’t use the word “healthy” because it’ll automatically lose 10 taste points in his mind. He’s ridiculous.

  28. These sound fantastic! Alex is my taste tester, when he is allowed. but years of working in restaurants taught me how to distinguish between my tastes and other’s. I know what I like but I’m also very proficient at cooking for others.

  29. Besides the 1-minute paleo hummus crusted coconut flour Brussels sprouts mug cake you made me last night, this is probs my favorite recipe of yours. I use garlic hummus as the topping but that’s just me. Taste, always taste.

  30. I love anything with cinnamon in it during the fall. Apples are my favorite though! For the applesauce, can you use homemade or is unsweetened applesauce from the store better?

  31. Thank goodness for my kids for quality control! If you published a 4 ingredient cookbook I’d buy it, just saying 🙂

  32. I am a broken record but need to say that you are killing me!

    Stefan tests all my stuff except for things with banana. But I take his opinion with a grain of salt. Some things – the portable usually – I bring to the office for further testing. With some things I just rely on my taste buds.

    I am cautious with the spicy recipes. I’ve seen people’s eyes nearly pop out of their sockets when I spice up my food with hot sauce. So I guess my tatse buds are not to trust in this case!