Apple Blondies

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5 from 207 votes
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My apple blondies are soft and gooey, with warming apple pie spices laced throughout. Made with 5 ingredients, one bowl, and NO flour or eggs needed!

Love baking with applesauce? Try my applesauce brownies, applesauce cookies, and applesauce bread next.

apple blondies.

I’m obsessed with baking with applesauce. 

Seriously, not only does it add moisture and subtle sweetness, but it’s a foolproof, low-calorie swap for eggs and oil. Whenever I use applesauce to make my blondies, they don’t last long–just ask my family!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make apple blondies
  4. Arman’s recipe tips
  5. Storage instructions
  6. More apple dessert recipes to try
  7. Apple Blondies (Recipe Card)

Why I love this recipe

  • Made in one bowl. So clean-up is done in seconds. 
  • Healthier. These blondies are naturally gluten-free, vegan, and oil-free. How can you beat that?
  • Perfect for apple pie lovers. When I don’t want to commit to making an entire apple pie, I make my apple pie blondies, and the results are just as satisfying. 
  • Easy to customize. Not feeling the apple flavor? Omit the apple pie spice, and you won’t notice it at all. 
caramel apple blondies.

Ingredients needed

  • Unsweetened applesauce. Make sure it’s 100% unsweetened. 
  • Almond butter. For richness and texture. Feel free to swap it for other types of nut butter or seed butter.
  • Maple syrup. Adds sweetness and keeps the blondies gooey and fudgy. 
  • Coconut flour. This helps to hold the blondies together. 
  • Apple pie spice. Use packaged apple pie spice or make your own (read my tip below for the recipe!). 
  • Brown sugar. Optional, but it adds a nice crunchy top when the bars are baked. 

How to make apple blondies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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.

applesauce blondies.

Arman’s recipe tips

  • Make your own apple pie spice by combining 1/4 cup cinnamon, 2 teaspoons nutmeg, 1/2 teaspoon ground allspice, and 1 1/2 teaspoons ginger.
  • Once you remove it from the oven, it will still look undercooked. Allow it to cool completely, and preferably, refrigerate and enjoy cold. Trust me, it tastes best this way!
  • For thicker blondies, add a little extra coconut flour.

Variations

  • For added apple flavor, feel free to fold in some diced fresh apples into the batter. 
  • For less apple flavor, omit the apple spice. You won’t be able to taste the unsweetened applesauce. 
  • Drizzle the apple blondies with some caramel sauce for a delicious caramel apple flavor.

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.

apple blondies recipe.

More apple dessert recipes to try

healthy apple bars

Apple Blondies

5 from 207 votes
My applesauce blondies are soft and gooey, with warming apple pie spices laced throughout. Made with 5 ingredients, one bowl, and NO flour or eggs needed!
Servings: 9 servings
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!

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. 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.

  2. 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 🙂

  3. 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 🙂

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

  5. 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!

  6. 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!

  7. 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!)