This cranberry blondies recipe is made with an almond flour base and is soft, chewy and gooey in one! Loaded with chocolate and cranberries, these healthy blondies are a festive dessert for all occasions!
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
Prepare your flax egg by combining your ground flaxseed with 3 tablespoons of water. Allow sitting for 10 minutes, until a gel is formed.
In a large mixing bowl, combine your dry ingredients and mix well. In a separate small bowl, combine your flax egg (or egg) almond butter, milk of choice, and vanilla extract and mix very well.
Combine your wet mixture into the dry mixture and mix well, until fully combined. Fold through your cranberries and chocolate chips, reserving a few to top the blondies with.
Pour the blondie batter into the lined pan and spread out evenly. Top with extra chocolate and bake for 20-25 minutes, or until the edges are golden brown and a toothpick comes out the center 'just' clean.
Remove cranberry chocolate chip blondies from the oven and allow to cool in the pan completely, before slicing into bars.
For ultra gooey cranberry chocolate chip bars, remove from the oven around the 20-minute mark. Cranberry blondies can be stored at room temperature and will keep for 5 days, covered. Blondies can be stored in the fridge and will keep fresh for up to 7 days. These blondies are freezer friendly and will keep well frozen for up to 6 months.