Paleo Salted Maple Blondies









Paleo Salted Maple Blondies

I pretty much am just the happiest right now—seeing review copies of my cookbook arriving on peoples’ front doors is just a dream too good to be true!  I can’t wait for you all to get yours in just a few short days! This cookbook was a labor of love, and each page truly gives you a snapshot at daily life or celebrations gathered around the table.  I have been so overwhelmed these past few weeks at the amazing emails and messages I have received in response to me sharing my Type 1 diabetes story.  Thank you all for each and every word you have said!

So to celebrate, I give you these gluten-free and Paleo-friendly salted maple blondies to make all your cozy fall dreams come true! These seriously are so buttery and delicious and like all my desserts and sweets, they are not overly sweet so you can eat one and still feel fabulous!  And they taste great warmed up with extra butter and a cup of coffee for breakfast, not like I am speaking from experience or anything!

I absolutely love sweet and salty desserts and these blondies are made grain free and gluten free with cashews which have a mellow flavor you won’t notice they are made with nuts, so this recipe is perfect for entertaining!

So be sure you pre-order my print cookbook, All American Paleo Table, and check out the Dinner Party Edition so that you an get all these scrumptious recipes! Oh and then go make these blondies now, because I promise you will love them!

Paleo Salted Maple Blondies

These little blondies will have you reaching for seconds and I am sure they will become a staple in your house like mine! With just the perfect amount of sweetness for a treat without being too heavy and the sprinkle of sea salt is the perfect sweet and salty compliment!


*I chose to use raw cashew pieces as they are generally much less expensive than whole cashews.


  • Preheat the oven to 350 degrees F and arrange the baking rack to the lower position.  Generously brush an 8 by 8 baking pan with coconut oil and set aside.
  • Add the cashew pieces to the bowl of a food processor and blend for about 30 seconds or until the mixture begins to resemble a clumpy flour like texture.
  • Add in the melted butter and blend again for about 30 seconds or until the mixture begins to look like a clumpy nut butter like consistency.
  • Add in the remaining ingredients: the maple syrup, eggs, baking soda and vinegar.  Blend until completely smooth.  Pour into the greased pan.
  • Top with a sprinkle of pecan pieces, maple sugar and sea salt flakes.
  • Bake for 20-22 minutes or just until the middle is set, keep in mind that you want these more on the gooey side and they will continue to cook even after removed from the oven.
  • Wait 5-10 minutes before slicing and serving.

leave a comment

  1. Amy says:

    Can coconut oil be subbed for the butter? Or so you have another suggestion? Looks delicious.

    • Caroline Potter says:

      I assume so although I have not tried it! Ghee would probably be a better option, as coconut oil in baking changes the taste ever so slightly!

  2. Kait says:

    These look insanely delicious! I made paleo banana bread this morning, but these are next on my list!

  3. Gabriella says:

    These look amazing! I’m just wondering if I could sub out the maple syrup for xylitol? I’m assuming I would need some extra liquid, do you think an additional egg would work?

  4. Joey says:

    I just made this recipe this morning. OMG. They are so good. SO good! The flavor is so buttery delicious, and the slightly gooey texture made them just melt in my mouth. It’s kind of like a cross between a shortbread cookie (flavor-wise) and coffee cake. It’s unique, and a new staple in my house, so thank you!

  5. Lauren says:

    These look great – any idea what the carb count is??

  6. Meg says:

    YUM…..this will definitely be something I need to make this weekend!! ????

  7. Eunie says:

    The picture looks like pecans instead of cashews?

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