Applesauce Blondies
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My applesauce blondies are soft and gooey, with warming apple pie spices laced throughout. Made with 5 ingredients, one bowl, and no white flour or eggs!
Why I love this recipe
When fall comes around, applesauce becomes a staple ingredient for me. The key word is ingredient, because applesauce on its own reminds me of baby food.
I find it works best in desserts, and these apple blondies are a firm favorite. I loosely adapted my peanut butter blondies, swapping the nut butter for applesauce. Applesauce adds moisture and subtle sweetness, and it means I don’t need to use eggs or oil. Here’s why I love them:
- One bowl. Because let’s be real… fewer dishes are always better.
- Naturally gluten-free. I swap white sugar and flour for maple syrup and coconut flour.
- Easy to customize. I’ll be honest- I kept these blondies as simple as possible. You can add in chocolate chips, nuts, flavor extracts, or other spices.
Table of Contents
Key Ingredients & substitutions
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Unsweetened applesauce. Make sure it’s 100% unsweetened. Sweetened applesauce can make the blondies too sweet and too soft in the center.
- Almond butter. For richness and texture. Feel free to swap it for other nut or seed butter (my partner loves these with cashew butter).
- Maple syrup. Adds sweetness and keeps the blondies gooey and fudgy. Honey works, but it can be a little overpowering.
- Coconut flour. This helps to hold the blondies together. Almond or oat flour works, but double the amount, since coconut flour is much more absorbent.
- Apple pie spice. Use packaged apple pie spice or make your own (I’ll include my mix in the recipe card).
- Brown sugar. Optional, but I sometimes sprinkle a tablespoon or two over the top before baking for a sweet crust.
Variations
- For added apple flavor, fold in some diced fresh apples into the batter.
- For less intense apple flavor, omit the apple pie spice.
- Drizzle the apple blondies with some caramel sauce for a delicious caramel apple flavor.
How to make apple blondies
Step 1- Prep. Preheat the oven to 180C/350F and line an 8×8-inch baking pan with parchment paper.
Step 2- Mix the batter. In a large bowl, combine all the ingredients and stir until a thick mixture is formed.
Step 3- Bake. Transfer to the prepared baking dish and top with sugar if using. Bake in the oven for 30 minutes or until the tops are golden and a toothpick inserted comes out mostly clean.
Step 4- Cool and slice. Remove from oven and allow to cool completely. Refrigerate for at least an hour before slicing.
Arman’s recipe tips
- Remove from the oven while they look undercooked. These blondies firm up as they cool down, so don’t rely on a toothpick.
- Enjoy straight from the fridge. I recommend refrigerating them and enjoying them cold. Something about the texture just works.
- Make thicker/cakier blondies. These are very soft and gooey, so if you like corner pieces or more stability, add an extra tablespoon of coconut flour.
Storage instructions
To store: Store leftover blondies in an airtight container in the fridge for up to two weeks.
To freeze: Freeze blondies in a freezer-safe container for up to six months. Thaw overnight in the fridge before enjoying.
More applesauce desserts
Applesauce Blondies
Ingredients
- 1/2 cup unsweetened applesauce
- 1/2 cup almond butter can sub for any nut or seed butter
- 1/4 cup coconut flour * See notes
- 3-4 tablespoon maple syrup
- 1 tablespoon apple pie spice
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 a granulated sweetener of choice (optional). 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.
Hi Arman,
I was wondering… can these Applesauce Blondies be cooked in an Air Fryer? I don’t have a working oven.
Thank you.
Many Blessings
Hi Arman,
I was wondering… can this recipe be cooked in an Air Fryer? I don’t have a working oven.
Thank you.
Many Blessings
Arman, I’m so anxious to try these. Could you please answer a couple of questions? Did you put the caramel sauce on before or after baking? If substituting almond flour should I exactly double the amount? Finally, I want to make sure my blondies are thick. Would you recommend using a 9×5” loaf pan or make a double batch and use an 8×8” pan.
Hi Babs- I drizzle caramel sauce afterwards, as it seeps into the mixture if baked. I would start with doubling the amount and adding more as needed. For super thick ones, I’d double the amount and use an 8 x 8-inch pan. Let me know how you go!
I love your recipes and your presentations. I think you definitely are the best. Easy, fast, easy clean up and delicious.
Thank you for this I’m excited to try it! How much granulated sweetener? I don’t see that in the list.
Hi JB, a teaspoon or 2 should be fine, just enough to sprinkle on top. This is completely optional though 🙂
Excellent flavor and easy to make.
Thank you! So glad you enjoyed the blondies 🙂
Would oat flour work
What do you think would happen if I substituted the nut butter for sour cream or yogurt?
Hi Ashley, it might work but I wouldn’t recommend a 1:1 sub. You’ll still need a bit of nut butter for structure and binding. I would try swapping 50% of the butter for the same amount of full-fat Greek yogurt and see how you go.
Could I just use a brown sugar substitute in place of the maple syrup?
I haven’t tried, but feel free to experiment and see
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?
Hi there! sure, I usually double it and often use a loaf pan 🙂
hi
Can the maple syrup be replaced with an alternative?? I’m not crazy about maple flavor.
Thank you
Hi! You could try agave nectar if that suits you 🙂
Do you think I could use pumpkin puree instead of the applesauce and pumpkin spice instead of apple pie spice?
I haven’t tried, but feel free to experiment and see!
Hey what’s the calories for this recipe?
Check out myfitnesspal to work out the nutritional info 🙂
Hey, thanks for the recipe. Can’t wait to try it and was wondering if I could use oat flour instead of coconut flour?
Hi Christine, this wouldn’t be an easy swap unfortunately. You would need to use quite a bit more oat flour and reduce the liquid ingredients too.
So I’ve made this a few times and recently, I subbed pumpkin puree for the applesauce and made it in mini muffin tins. Turned out great! And they seem a little less crumbly in the muffin tin as well. This is my favorite go-to snack recipe.
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!
Cheers, Moxii!
Can you use a different type of flour (i.e., rice or masa)
I haven’t tried, but feel free to experiment 🙂
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 ?
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
Hi Michael! It depends on the brand of apple pie spice, alternatively, you can sprinkle some granulated sweetener over it, which always works out 🙂
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.
🙂 If you don’t ace your mid-terms, we can blame these bars 😀
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.
Hi Jen! Definitely use a smaller pan for thicker blondies! I’m glad you were able to substitute the spice mix 🙂
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?
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 🙂
How do you make the topping on these?
Hi Rhonda! I just sprinkled it lightly with cinnamon and granulated sweetener 🙂
They look so delicious. I love apple pie flavoured anything! What a hard life your taste testers must have….. ;O)
Cheers, Mel! 😀 Come visit Australia, I’ll make a batch of this 😀
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!
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!
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!
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!
Hi! How do you make the golden drizzle? I don’t see any instructions…
Hi Adaria! I used a homemade caramel sauce 🙂
Do you think I could sub casein protein for the coconut flour? Would you suggest any modifications if I did try it? Thanks!
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 🙂
These look super delicious! Coconut flour adds such a nice flavour to everything.
I can’t wait to try this! Does T stand for tablespoon or teaspoon?
Hi Belzina! 🙂 It sure does- so that would be 15 mls 🙂
Syrup is sugar is a carb ? Just saying .. will try it later today.
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! 🙂
Could almond flour be used as a substitute for the coconut flour?
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!)
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!!
thanks so much for your kind words, Laura! 🙂 I’m glad it worked with agave too! 🙂
can you omit the nut butter?
Hi Cecily! I haven’t tried it myself- If you do try it that way, please let me know how it comes out!
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?
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 🙂
These sound amazing! Is it possible to sub the maple syrup for honey?
Hi Jane! I don’t see why not- I sub it in other recipes for maple syrup 🙂
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.
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!
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?
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.
I love this recipe. I used gluten free quinoa flour and it was a great substitute. Thank you!
Yum! thanks so much for letting me know, Tallie! 🙂
Gah! These look so simple and totally perfect for fall. I need to get these in the oven STAT!
YESSS. Well, make a double batch. One for me too because I’m lazy.
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 😆
Lol. my site, my recipe, my rules 😀
can you sub honey for maple syrup?
Hi Kseniya! You sure can- You might need to add a dash more- Adjust accordingly 🙂
This looks so so delicious and decadent!!
Thanks so much, Sofie!
These blondies look so moist and delicious! If I lived nearby, I would gladly test your recipes!
YES!!! Come to Columbus! 🙂
Mmmm can I be a taste tester, next?!
Another fridge-perfect recipe. DAYUM.
omg. #fridgeperfect. It reminds me of pitch perfect.
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
hahahah thanks Catherine! You have a smart daughter!
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!
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!
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!
Hahaha right? Thanks Allie- You are so kind!
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!
Hahaha thanks Nikki- Your tastebuds > Alexis 😉
Appreciate it!
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
YES! A baked donut is in the works- Thanks Susan! 🙂
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!!!!
This blog is PG13 and once baby spice comes, it will be baby proof too!
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!
YES. I swear people under the age of 15 are the best taste testers!
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!
YES! Come visit, you’d be a great taste tester!
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.
Hahahahaha he’s like Niki! she’s like…oh yum! then I tell her it’s healthy and she’s like…urgh.
These look delicious! I want to try them, like now!!
Swap you for curry or else!
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.
YESSSS. Dying over that syrup still…
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.
You should try splenda mixed with hot water- It’s legit like ice cream frosting!
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?
Either would work- I’ve been lazy in making my own but homemade applesauce = AMAZING.
Thank goodness for my kids for quality control! If you published a 4 ingredient cookbook I’d buy it, just saying 🙂
Hahaha i’m aiming for a standard cookbook, I’d run out of ideas for 3 and 4 ingredient recipes!
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!
Right? My God my spice tolerance is ridiculous…ly awesome.