You are here: Home / Desserts / Gluten Free Blondies
Last Updated . Published By Lorie Yarro 38 Comments
This post may contain affiliate links.
Jump to RecipePrint Recipe
These Gluten Free Blondies are rich and gooey and full of rich white chocolate chips. Made with almond flour and only about 10 minutes to prep, these are a perfect treat that everyone can enjoy!
Want to save this recipe?
Enter your email & I'll send it to your inbox.Plus, get great new recipes from me every week!
What's ooey and gooey and white chocolate all over?? These insanely delicious and gluten free almond flour white chocolate chip blondies!
Just because you can't have gluten, doesn't mean you shouldn't get to enjoy the best of baked goods and satisfy your own sweet tooth! These almond flour blondies have the perfect chewy texture and are so delicious--you will be in love!
These Gluten Free Oatmeal Cookies are also a great option to enjoy!
Why You Will Love These Gluten Free Almond Flour Blondies:
- They are so delicious! I am a sucker for almond flour--although it can be hard to work with in baked goods. After many attempts, this gluten free blondie recipe has become a fan favorite for our gluten free friends and family as well as those who can have gluten. Win! Just because you have food allergies or intolerances, doesn't mean you have to miss out on delicious food.
- Only 10 minutes to prep. Not a whole lot to do when making these blondies. Since the butter is melted, you don't need an electric hand mixer to make these. Stir some melted butter, sugar, eggs and vanilla, then add the dry ingredients and then fold in the white chocolate chips. Bake and you are all set!
- So easy to vary the recipe. While we prefer our blondies with white chocolate chips, the variation options are pretty amazing. You can toss in some chopped pecans, regular chocolate chips, sprinkles, dried cranberries, a touch of lemon zest--you see where I am going?!
What Are Blondies?
Blondies are sort of like brownies without the chocolate. I consider them a cross between a sugar cookie and a chocolate-less brownie if that makes any sense at all. If done right, they have that gooey goodness of a brownie but they taste much more like a buttery cookie. And then if you add any sort of chocolate chips, they resemble even more of a cookie bar.
There are several little things that can have an impact on how blondies turn out texture-wise and I most certainly learned that the hard way. Let's just say this recipe was tested soooooo many times. So. Many. Times.
Recipe Ingredients:
- almond flour: I used a finely ground almond flour like this one from Bob's Red Mill. I always found almond flour to be not fine enough for baking but a lot of manufacturers are making them much finer these days and it is much improved. You want almond flour and not almond meal in this recipe for best results.
- butter: unsalted, melted and then slightly cooled. You can use salted, but you will want to lessen the amount of salt used later in the recipe by half.
- eggs: large eggs
- sugar: a combination of brown sugar and white sugar. The brown sugar gives the nice chew and a bold layer of flavor. We prefer light brown sugar in these gluten free blondies.
- vanilla: the vanilla is one of the stars of blondies in general. If you can get your hands on a high quality vanilla extract over imitation vanilla, all the better!
- baking powder: make sure it's fresh. These almond flour blondies will rise while baking and then settle a bit after cooling. Make sure your baking powder is fresh for the most success.
- salt: we use sea salt, table salt will still work in these gluten free blondies
How to make these Gluten Free Blondies:
- Combine the melted butter, eggs, sugar, brown sugar and vanilla in a large mixing bowl. Whisk until fully combined. (steps 1 and 2)
- In a small bowl, combine the almond flour, baking powder and sea salt. Whisk to fully combine. (steps 3 and 4)
- Add the dry ingredients into the wet ingredients and mix to fully incorporate. No need to over mix here, just get them combined. (steps 5 and 6)
- Fold in the white chocolate chips or your favorite add ins. White chocolate is pretty darn sweet, you don't have to use the full amount if you don't like your blondies too sweet. You can add some nuts or something else to balance it out. (steps 7 and 8)
- Line a 9x13 inch baking pan with parchment paper. If you don't have parchment, make sure to grease the pan well, especially the sides. No one wants their blondies stuck to the pan! (step 9)
- Pour the blondie batter into the pan and spread evenly. No need to save any white chocolate chips to sprinkle on top as they essentially get hidden once you bake these. (steps 10 and 11)
- Bake 22-25 minutes until set and top is a light golden brown. The day I made these to shoot process shots, I over baked by a couple minutes because TODDLERS. I didn't have the time or resources that day to do it all over again. So just note this one was a slight brown as compared to usual. I will say I did not hate the extra slight crispiness one bit! (step 12)
- Allow pan to cool on a wire rack before slicing. You can top with some flaky sea salt before serving if desired. These are also great with a big scoop of vanilla ice cream.
Recipe Tips:
- For best results, use high quality white chocolate chips. I have tested these gluten free blondies quite a bit and noticed a difference when using better white chocolate. Not all white chocolate chips are created equally! Ghiradelli is great and honestly the Private Selection from Kroger are actually amazing for a store brand's more luxury selection. Nestle's white chocolate always seems to brown a bit and almost burn a bit after baking.
- Allow your blondies to cool completely before cutting. The blondies will firm up a bit and hold together once cooling. If you try to cut into them too soon, they will be a bit of a mess.
- I have not made these dairy free to date. A dairy free or vegan butter should work well, make sure it is the stick version. Also make sure to get dairy free white chocolate. Replacing the egg would be tricky to make these vegan blondies, I will have to do some testing for that!
Storage Instructions:
These almond flour blondies will keep for about 3-4 days in an airtight container at room temperature. You can refrigerate them for one week.
To freeze these blondies, make sure they have cooled completely before freezing. You can slice and wrap individual servings in plastic wrap or freeze the entire pan as is! In a freezer safe, air tight container, they can keep for up to 3 months.
Recipe Variations:
- Try them with half milk chocolate or semi-sweet chocolate chipe and half white chocolate chips. Zebra blondies!
- Toss in some dried cranberries for a white chocolate cranberry flavor.
- Use butterscotch chips instead of the white chocolate.
- Add a hint of almond extract (½ tsp) dark chocolate chips and some coconut for an almond joy variety
- Try adding some cinnamon (about 1-2 tsp) for a white chocolate churro blondie
- Chopped pecans anyone? These would be great with some nuts tossed in as well!
- Make a maple walnut blondie by adding chopped toasted walnuts and a touch of maple extract.
Other Gluten Free Recipes:
- Double Chocolate White Bean Brownies
- Chocolate Chunk Avocado Brownies
- Gluten Free Oatmeal Cookies
- Peanut Butter Skillet Cookie
- Funfetti Rice Krispie Treats
- Peanut Butter Chocolate Rice Krispie Treats
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Gluten Free Blondies
These Gluten Free Blondies are rich and gooey and full of rich white chocolate chips. Made with almond flour and only about 10 minutes to prep, these are a perfect treat that everyone can enjoy!
5 from 28 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 22 minutes minutes
Total Time: 40 minutes minutes
Servings: 24
Calories: 213kcal
Author: Lorie Yarro
Ingredients
- 2 c almond flour
- ⅔ c brown sugar
- ½ c sugar
- ½ c butter, melted and cooled slightly
- 2 eggs (large)
- 1 teaspoon baking powder
- 1 ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 - 1 ½ c white choclate chips
Instructions
Preheat oven to 350°F. Line a 9x13inch baking pan with parchment allowing extra to come up the sides. (You can use spray oil as well to make sure these babies come out!)
In a medium bowl, whisk together melted butter, brown sugar, sugar, eggs, and vanilla until fully combined.
In a separate bowl, whisk almond flour, salt and baking powder well.
Stir the dry ingredients into wet until just combined (try not to over stir) and then fold in white chocolate chips.
Pour into baking pan and bake for 22-25 minutes. The top will just be starting to turn a very light brown. Allow to cool completely and then dig in!
Notes
- For best results, use high quality white chocolate chips. I have tested these gluten free blondies quite a bit and noticed a difference when using better white chocolate. Not all white chocolate chips are created equally! Ghiradelli are great and honestly the Private Selection from Kroger are actually amazing for a store brand's more luxury selection. Nestle's white chocolate always seems to brown a bit and almost burn a bit after baking.
- Allow your blondies to cool completely before cutting. The blondies will firm up a bit and hold together once cooling. If you try to cut into them too soon, they will be a bit of a mess.
- Storage suggestion: These almond flour blondies will keep for about 3-4 days in an air tight container at room temperature. You can refrigerate them for one week.To freeze these blondies, make sure they have cooled completely before freezing. You can slice and wrap individual servings or freeze the entire pan as is! In a freezer safe, air tight container, they can keep for up to 3 months.
Nutrition
Calories: 213kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 103mg | Potassium: 56mg | Fiber: 1g | Sugar: 19g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
Did you enjoy this recipe? Have a Question?Leave a comment below!
Shop This Post:
Buy Now →
Buy Now →
Buy Now →
Buy Now →« Tomato Basil Pasta Salad
Strawberry Summer Quinoa Salad »
Reader Interactions
Comments
Joanna says
Hi! Forward to making these but quick question? Can I use coconut sugar instead of white sugar??
Reply
Lorie says
Hi! I have never tested this recipe with coconut sugar so I’m not sure what effect it will have in the recipe. The texture and flavor will definitely be different. I have read that coconut sugar is ok to sub 1:1 but there will definitely be a difference overall. Hope that helps!
Reply
Joanna says
Sooo good! I did use coconut sugar and think they turned out great. Next time I’ll make them with white sugar and add a comment on the difference in flavor (if any). As far as texture they are very reminiscent of any blondie I’ve had before.Thanks so much for sharing such yummy recipes!
Reply
Lorie says
Oh thank you so so much for coming back to share! This is so helpful. I loooooove these so much and happy to hear they were a hit for you!!
Reply
Jen says
I don’t have almond flour, could I make these with AP flour and still get the same result? Obviously they wouldn’t be gluten free, but for us that’s ok. I’m just hunting for a good blondie recipe!
Reply
Lorie says
Hi! I have read that all purpose flour should sub 1:1 for almond flour. Technically you should be ok—I don’t know if it will impact baking time though—just keep an eye on tbem!
Reply
Sundee says
Has anyone tried freezing them? Then I can make ahead for a bake sale?
Reply
Lorie says
Hi! I have not frozen these to date. I believe it should be on but will add to my list of things to test!!
Reply
Kandie says
Loved this recipe. I do a few tweaks but nothing major. Thanks!
Reply
Lorie says
So happy to hear it!
Reply
Lili says
Hello! Mine turned out raw on the inside and brown on the top. Do you know what I did wrong? Thanks!
Reply
Lorie says
Hi Lily! It’s ok if they are a bit underdone when you pull them out. They will continue to bake a bit even out of the oven. If you allow them to cool completely they may be ok. Did a toothpick come out clean?
Reply
Charity says
Amazing!!!!! Would never know they are gluten free. Added some pecans for crunch. Will make again and againReply
Lorie says
So happy to hear this Charity!!
Reply
DanaC says
Tasty! I reduced the sugar by about a third and they are still plenty sweet, for my taste. I also found they needed a bit more time to brown. I baked them for 27 minutes and they came out just right.Reply
Lorie says
So glad they turned out great for you Dana! Yes, they are pretty sweet as is, so a little less will do the trick!
Reply
Bethany says
Made this today and they are delicious! They make not make it to tomorrow because the five of us all love them. 😉 This was the first time I’ve baked something with Almond Flour (it’s been in my pantry unopened since I bought it to try macarons I never got around to). The white chocolate chips taste amazing in this bar. Next time I might add some chopped macadamia nuts. Although the recipe is amazing as is! I did bake this for 28 minutes with the top getting a medium brown color because I wanted to make sure it was cooked through. Using parchment paper made cutting easy.Reply
Lorie says
So so happy you all loved this! And the macadamia nuts sounds like a perfect idea to me!!
Reply
« Older Comments
