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 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.
How do you make apple blondies?
- 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!
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.
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.
More healthy desserts to try
- 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 keto maple syrup can sub for pure maple syrup or agave, if not strictly keto
- 1 tablespoon apple pie spice
- 1/4 cup Granulated sweetener of choice Optional
- 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.
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.
Mmmm can I be a taste tester, next?!
Another fridge-perfect recipe. DAYUM.
omg. #fridgeperfect. It reminds me of pitch perfect.
These blondies look so moist and delicious! If I lived nearby, I would gladly test your recipes!
YES!!! Come to Columbus! 🙂
This looks so so delicious and decadent!!
Thanks so much, Sofie!
can you sub honey for maple syrup?
Hi Kseniya! You sure can- You might need to add a dash more- Adjust accordingly 🙂
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 😀
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 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! 🙂
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.
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?
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!
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.
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 🙂
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!
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 🙂
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!
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! 🙂