Gluten Free Almond Flour Blondies
by: claire cary
These chocolate chip gluten free blondies are made in one bowl, no mixer required, and incredibly soft, chewy with a gooey center. They're paleo and quite possibly the best cookie bars I've had!
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16
Ingredients
Wet
- ¾ cup runny unsalted, natural almond butter
- ⅔ cup light brown sugar
- ⅓ cup maple syrup
- ¼ cup (dairy free) butter or refined coconut oil melted, I prefer butter
- 2 eggs
- 1 tbsp vanilla extract
Dry
- 1 ½ cups blanched almond flour
- 2 tbsp arrowroot starch or tapioca starch
- ¼ tsp salt
- ½ tsp baking powder see notes
- ⅔ cup chocolate chips plus more for topping
Instructions
- 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!
Notes
These blondies will keep for 3-5 days. They do best when stored in a container with the lid ajar. They can get mushy if the lid is sealed, but will dry out if left open.
You can sub the almond butter for another nut butter like sunflower or cashew butter. Just make sure it is nice and runny.
I like using the raw almond butter from Trader Joe's for all my baking.
The light brown sugar can be subbed for coconut sugar, but it will change the color of the blondies slightly.
If you want these really gooey on the inside, omit the baking powder. if you want them more cakey, use 1 tsp of baking powder instead of 1/2 tsp.
Serving: 1blondie / Calories: 198kcal / Carbohydrates: 19g / Protein: 5.8g / Fat: 12g / Fiber: 2.4g / Sugar: 12g
