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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!
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–a simple dessert recipe you will fall in love with!
These Gluten Free Oatmeal Chocolate Chip Cookies are also a great option to enjoy or if you have some leftover bananas, try these Almond Flour Banana Bread Muffins!
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. This is a great gluten free recipe everyone will love!
- 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 9×13 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 chips 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 (1/2 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
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Gluten Free Blondies
Ingredients
- 2 c almond flour
- 2/3 c brown sugar
- 1/2 c sugar
- 1/2 c butter, melted and cooled slightly
- 2 eggs (large)
- 1 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1/2 tsp 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can these blondies be baked in an 8×8 or a 9×9 pan? If so how would I adjust the baking time?
So sorry for the delay! I have not tested this recipe in a smaller pan. It’s possible it could work, but would take longer to bake for sure!
Hi there! I’m wondering what substitution I could do to make this recipe egg free due to an allergy?
Hi! I have not tested any egg free variations, but these two are highly recommended subs:
option 1: 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil = 1 large egg
option 2: 1/4 cup carbonated water = 1 large egg
Hope this helps!
Thanks so much!
Hello! I am planning on making these this weekend. I was wondering if the quantity of white sugar can be reduced, or even omitted? Or will that affect the finished product? I am looking for something not too sweet, but I’m okay with using the brown sugar. If it’s not possible that’s alright, I will still try the recipe as written.
Also, I saw that you mentioned they got crispy when you left them in the oven longer. I would prefer a crispy top, and was wondering how long you left them in there to achieve that.
Thank you! I look forward to making these!
Hi! These are a touch on the sweet side due to the white chocolate chips. You can lessen the sugar very slightly and still have the same amount of chew but if you really want less sweetness, I would lessen the white chocolate chips.
As far as the crispy top, mine baked closer to 26-28 minutes as I was late getting them out of the oven! Enjoy!
Thank you for answering! I made a batch yesterday, half to take somewhere and half for home. My mom loved it, and I’m already making another batch this morning at my mom’s request!
I didn’t make any major changes, I used the recipe as written, and added some toasted pecans and semi-sweet chips!
Great recipe thank you!
Love hearing this so so much!!!