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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.
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
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.
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.
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.
More apple dessert recipes to try
Apple 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 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.
Would oat flour work
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 🙂
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 🙂