These chocolate chip gluten free blondies are made in one bowl, no mixer required, and incredibly soft, chewy with a gooey center. They’re completely paleo, made with almond flour and the perfect way to satisfy your sweet tooth!
Whether you call these gluten free blondies or chocolate chip cookie bars, this is a recipe that you definitely don’t want to miss.
My almond flour brownies have been incredibly popular lately, but I’ve always been more of a vanilla than chocolate kind of girl, so I thought almond flour blondies were in order.
They taste like a chocolate chip cookie, but they’re shaped like brownies, have a *slightly* crisp exterior and a gooey interior with juuuust the right amount of chocolate in every bite.
Almond Butter: Any nut butter will work, but I suggest using one with a neutral flavor. Not all almond butters are created equal. Some have a very strong almond flavor. The raw almond butter from Trader Joes is the best of the best IMO!
Almond Flour: These blondies are not only gluten free, but paleo too! We’ll be using almond flour as the base, which helps these blondies get nice and fluffy while still maintaining a gooey center. Be sure to use blanched almond flour and not almond meal for this recipe.
Brown Sugar: Light brown sugar keeps the color of the blondies light, but adds a caramely flavor to the final recipe. You can sub with coconut sugar to make these refined sugar free.
Maple Syrup: Vanilla chocolate chip maple blondies just sounds too good to pass up. The maple syrup in this recipe is subtle, but adds some sweetness and moisture to the recipe.
Eggs: Two eggs help give these blondies rice and make them super fluffy. For a vegan option, you can sub for two flax eggs. Just mix 2 tbsp ground flax seeds with 5 tbsp of water and let thicken.
Oil: Virtually any oil or melted butter will work in this recipe, but I prefer melted butter for the best flavor.
Arrowroot Starch: Arrowroot, tapioca, or even corn starch helps to absorb a bit of extra moisture and give the blondies a a fluffy texture.
Vanilla: You will need a full tablespoon (or 3 teaspoons) of vanilla extract for this recipe.
How to make gluten free blondies
In a large mixing bowl, whisk together all of the wet ingredients until everything is well combined.
Stir in the wet ingredients (making sure to pour and level the flour, don’t scoop from the bag), and mix with a wooden spoon until well combined.
The batter should be on the thicker side, so don’t worry if that is what you have. Fold in the chocolate chips.
Transfer to an 8×8 baking pan lined with parchment paper (they will stick without) and top with additional chocolate chips if desired. If you only have a 9×9, that will work too but they will be a bit thinner.
Bake for 32-37 minutes. The top should be golden brown and a toothpick should come out clean.
Let cool completely before slicing. If they haven’t cooled, slicing will get messy, so trust me when I say let them cool completely! They’re worth the wait.
Once cooled, if you want to drizzle them with more chocolate like I did in the photos, you’ll want to create a double boiler (or use an actual one if you have it) by adding a small pot into a larger pot with about 1 inch of water in the larger pot.
Add about 1/2 cup chocolate chips and 1-2 tsp coconut oil and let melt over low heat. Stir occasionally to prevent clumps. Once it’s completely melted, take a spoon and drizzle on top.
What is a blondie and why is it called that?
A blondie is more or less a chocolate chip cookie in the shape of a brownie. Some call them chocolate chip cookie bars!
Unlike a brownie, blondies don’t have any cocoa powder in the batter, giving them a paler blonde color, hence the name blondie!
Brownies and blondies are kind of the opposite of each other. Brownies are chocolate based, whereas blondies are vanilla based and taste more like a chocolate chip cookie than they do a brownie.
How to store and freeze
These gluten free blondies will keep for 3-5 days. They surprisingly do best when stored in a container with the lid slightly ajar.
They can get a bit mushy if the lid is on completely, but will dry out if left completely out in the open.
You can also freeze these blondies! Just allow them to cool completely, then slice and transfer to a freezer safe bag or container. Freeze for up to 2 months, then reheat in the oven at 300.
Make them vegan!
Yes! Just swap the two eggs for two flax eggs (2 tbsp ground flax seed mixed with 5 tbsp water). Let the flax eggs thicken, then add to the recipe as usual.
This will change the final texture slightly and they won’t rise quite as much, they’ll be delicious! They will just be a biter on the denser, fudgier side.
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Gluten Free Almond Flour Blondies
by: claire cary
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together all of the wet ingredients until everything is well combined.
- Stir in the dry ingredients (making sure to pour and level the flour, don't scoop from the bag), and mix with a wooden spoon or rubber spatula until well combined.
- Fold in the chocolate chips.
- Transfer to an 8 or 9 inch square baking pan lined with parchment paper (they will stick without it) and top with additional chocolate chips if desired. These blondies were photographed in an 8 inch pan, so they're thick, but I actually love them a bit thinner so lately I've been using the 9 inch pan! Either works, just depends on your preference.
- Bake for 30-35 minutes for an 8 inch pan and about 25-30 for a 9 inch. The top should be golden brown and a toothpick should come out clean. If you like really gooey centers, bake for less time!
- Let cool completely before slicing. If they haven’t cooled, slicing will get messy!