Let’s welcome the beginning of September with Apple Pecan Blondies!! These delicious treats are here to remind you of all things cozy when it comes to fall flavors: chopped apples, cinnamon, pecans, and maple syrup are all included in these yummy blondies. Paleo, Gluten-Free, but loved by all. Grab your apron and let’s get in the baking mood!
Allow me to introduce you to your new fall favorite breakfast, midday snack, and evening treat: Apple Pecan Blondies! Dense and moist squares with the yummiest hints of apples, cinnamon, crunchy pecans, and a maple syrup glaze to top it all off. These amazing treats are warm, simple, and cozy in the best way possible. If I could reach through the computer or phone and give you a hug, it would taste like a bit of these blondies!
You get the idea.
So why blondies? If you’ve been a Wholesomelicious follower for sometime, you know that I am much more of a chocolate girl. Brownies are my best friends. In the past few years, I’ve found a new love for blondies (the sweeter, vanilla flavored sister of a brownie). My Pumpkin Blondies and Banana Bread Blondies are 2 of my favorite desserts on my site! Although my love for brownies will always be strong, I am currently loving the many different flavors of blondies I can come up with.
So today, I bring you a new fall flavored blondie you will absolutely LOVE!!
Let’s get started!
How to make Apple Pecan Blondies:
Here are the ingredients we will need:
- blanched almond flour
- coconut flour
- baking soda
- nut butter (I used cashew, but almond butter is also fine)
- coconut sugar
- vanilla extract
- chopped fresh apples
- chopped pecans
- real maple syrup
- coconut milk
Start by preparing an 8×8 baking pan by lightly spraying with cooking spray and lining with parchment paper like a sling. Preheat the oven to 350 degrees.
In a medium sized bowl, whisk together both flours, cinnamon, and baking soda. In a larger bowl or bowl with an electric mixer attachment, beat the egg with the nut butter, applesauce, coconut sugar, and vanilla extract. Once creamy, stir in the dry ingredients and incorporate well using a rubber spatula until no dry pockets remain. Fold in the chopped apples and pecans.
The batter will be thick. Using a rubber spatula, spread evenly in the pan. Transfer to the oven and bake for 22 – 24 minutes.
Remove from oven and let cool completely.
Once cooled, make the glaze. Stir together the maple syrup with coconut milk and sprinkle with cinnamon. Pour on the top of the pan, then sprinkle with chopped pecans. Cut into 16 squares.
Store at room temperature in an air tight container for up to 2 days, or freeze in an air tight container or freezer bag.
I prefer to freeze mine the day I bake, and bring each individual slice to room temperature for 20 minutes before enjoying.
Apple Pecan Blondies
For the Blondies:
- 1 cup blanched almond flour
- 2 tbsp coconut flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 cup creamy nut butter*
- 1 large egg
- 2/3 cup coconut sugar
- 1 tbsp vanilla extract
- 1/3 cup unsweetened applesauce
- 1/2 cup finely chopped apples**
- 1/2 cup finely chopped pecans (divided)
For the Maple glaze:
- 2 tbsp full fat coconut milk
- 1 tbsp real maple syrup
- 1/2 tsp cinnamon
Preheat the oven to 350 degrees. Prepare an 8x8 baking pan, by lining the pan with parchment paper like a sling. Spray with non-stick spray and set aside.
In a medium sized bowl, stir together the dry ingredients: almond flour, coconut flour, baking soda, and cinnamon.
In a larger bowl or a bowl with an electric stand mixer, beat together the nut butter with the egg, coconut sugar, vanilla extract and applesauce. Beat until smooth. Stir in the dry ingredients (using a rubber spatula or the mixer), ensuring no dry pockets remain. Fold in the apples and most of the pecans (reserve about 1-2 tbsp for the top of the blondies with the glaze). Batter will be thick.
Spoon the batter into the prepared pan, and spread evenly with a rubber spatula. Transfer to the oven. Bake for 22-24 minutes (depending on oven), until the mixture is lightly toasted and firm to touch. Remove and let cool completely.
Once cooled, make the glaze. Stir the coconut milk with maple syrup and cinnamon, and pour on top of the baked blondies. Sprinkle with remaining pecans. Cut into 16 squares and serve.
*I use cashew butter, but almond butter is also a good option
**Use a good baking apple like Pink Lady, Braeburn, or Honeycrisp.