Guys, I am SO excited for this new recipe! In this house, we are a huge fan of anything cherry chocolate chip! I have a handful of recipes using both already, but this recipe might be a new favorite! These blondies are sooooo fudgy and delicious. I think I might even prefer them to regular brownies!

These blondies are thick and chewy like a delicious brownie, and honestly, you don’t even miss the chocolate that a brownie has because these are jam-packed with mini chocolate chips! The best part is how quick and easy these are to whip up, which means minimal time in the kitchen on those hot summer days! I’m sure these blondies are going to be your go-to cherry recipe this summer, I know they are for me!

I’ve always been more partial to brownies than blondies, but these were a game changer for me. I can honestly say that these are as good as any brownie I’ve ever made! The recipe uses a mixture of almond flour and coconut flour to keep them gluten-free, and almond butter to help make them extra fudgy, and honestly, the almond flavor isn’t very strong in this recipe, but I think it goes great with the chocolate and cherries anyway!

What do I need to make these cherry chocolate chip blondies?

• Eggs
• Coconut sugar – we use Everland’s
• Coconut oil – we use Nutiva
• Coconut flour – we use Bob’s Redmill
• Sea salt
• Baking soda
• Cinnamon
• Mini chocolate chips – we use Enjoy Life
• Fresh cherries – we get ours from Farm Boy
• Vanilla
• Almond flour – we use Anthony’s
• Almond butter – we use Nuts to you nut butter because it only contains one ingredient, Almonds!

Looking for more cherry recipes?

• Gluten-free cherry chocolate scones
• Paleo cherry chocolate chip granola bars
• Gluten-free cherry chocolate chip pancakes

Ingredients:

• 2 eggs, room temperature
• 3/4 cup of coconut sugar
• 1/2 cup of almond butter
• 2 tablespoons of coconut oil, melted and cooled slightly
• 1 teaspoon of vanilla
• 1 3/4 cups of almond flour
• 1/3 cup of coconut flour
• 1 teaspoon of baking soda
• 1/4 teaspoon of sea salt
• 1/4 teaspoon of cinnamon
• 3/4 cup of mini chocolate chips
• 1/2 cup – 3/4 cup of pitted cherries, halved

Instructions:

Step 3:

Scoop your batter into your prepared baking pan (batter will be thick) and using the back of a spoon or rubber spatula, press the batter into the pan into an even layer. Place the blondies in the oven for 20-25 minutes, or until the edges and tops of the blondies are  lightly golden.

Step 4:

Remove the baking pan from the oven and allow the blondies to cool in the pan for 10 minutes before gently removing them to a wire cooling rack to cool to room temperature. Enjoy!

Notes:

1. These blondies can be stored in an air tight container at room temperature for up to 5 days, but I enjoy keeping them in the refrigerator to make them extra fudgy!

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