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    You are here: Home / Desserts / Gluten Free Blondies

    Gluten Free Blondies

    Last Updated March 23, 2023. Published May 13, 2020 By Lorie 38 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Gluten free almond flour blondies with white chocolate chips sliced in squares on wax paper.

    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!

    Gluten free almond flour blondies with white chocolate chips lined up with top slice tilted slightly.

    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! These almond flour blondies are so chewy and 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 almond flour blondie recipe has become a fan favorite for our gluten free friends and family as well as those who can have gluten. Win!
    • Only 10 minutes to prep. Not a whole lot to do when making these blondies. 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.

    Almond flour blondies lined on wax paper with white chocolate chips.

    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.
    • 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 and regular. The brown sugar gives the nice chew and a bold layer of flavor.
    • vanilla: the vanilla is one of the stars of blondies in general. If you can get your hands on a high quality 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
    Ingredients needed to make recipe.

    How to make these Gluten Free Blondies:

    • Combine the melted butter, eggs, sugar, brown sugar and vanilla. 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 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. 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 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 and a golden and light 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)

    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 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 Instructions:

    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.

    Recipe Variations:

    • Try them with half chocolate and half white chocolate chips. Zebra blondies!
    • Toss in some dried cranberries for a white chocolate cranberry flavor.
    • 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!
    Gluten free blondies with white chocolate chips arranged on parchment.

    Other Gluten Free Recipes To Try:

    • 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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    Almond flour blondies on parchment with white chocolate chips.

    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 26 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 22 minutes
    Total Time: 40 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 try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!

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    Reader Interactions

    Comments

    1. Nikki says

      February 15, 2021 at 11:20 pm

      Is baking powder essential?

      Reply
      • Lorie says

        February 15, 2021 at 11:48 pm

        Hi Nikki! The baking powder will add a little lift to the blondies for sure but I don’t think the recipe will be ruined completely by omitting it. They just might not rise at all. Hope that helps!

        Reply
    2. Pooja says

      February 07, 2021 at 4:17 pm

      can i replace butter with peanut butter?

      Reply
      • Lorie says

        February 07, 2021 at 4:28 pm

        Hi! I don’t suggest that. You may be ok with a vegan butter stick or possibly melted coconut oil.

        Reply
    3. Criscillakina says

      January 28, 2021 at 6:58 pm

      So these don't need any baking soda??

      Reply
      • Lorie says

        January 28, 2021 at 7:06 pm

        Hi! Nope, just baking powder!

        Reply
    4. Kelley says

      January 27, 2021 at 1:46 pm

      5 stars
      These are so good! I might have halved the recipe and accidentally put the full 1/2 cup of butter in so mine might be baklava level greasy, but the flavor and the texture is there otherwise and I have finally found a go-to blondie recipe. I also don’t eat sugar so I used Swerve brown sugar and granulated sugar and Lily’s white chocolate chips. And I did add chopped pecans. Yum!

      Reply
      • Lorie says

        January 27, 2021 at 9:30 pm

        Kelley--I love it! I need to try Lily's chocolate chips very soon--I have heard they are so good. And yes to pecans, always! Thanks for sharing!

        Reply
    5. Rebecca says

      December 22, 2020 at 9:36 pm

      Does GF flour work as well instead of almond flour?

      Reply
      • Lorie says

        December 22, 2020 at 9:59 pm

        I have only used almond flour in this recipe to date. You could try looking up the conversion and using that, but I’m not sure you would have success or not. Will try it with gluten free all purpose flour soon!

        Reply
    6. Nina says

      April 06, 2020 at 10:12 am

      5 stars
      I just made these yesterday, and they are perfection! I customized the mix ins with an insane amount of pecans in addition to some chopped Valrohna chocolate. So, So, good! Thank you for testing out the recipe until it became perfect! It really is excellent! Thank you!

      Reply
      • Lorie says

        April 06, 2020 at 9:38 pm

        Yay!!! Ohhhh, the pecans sound so perfect. I was planning on making these today but really wanted white chocolate chips and didn't have any. They are in my grocery order for tomorrow!

        Reply
    7. Julie Neves says

      February 09, 2020 at 7:07 am

      I presume you add the white sugar at the same time as the brown sugar?

      Reply
      • Lorie says

        February 09, 2020 at 7:56 pm

        Yes! I just updated. Thanks for catching that!

        Reply
    8. Kelly Jones says

      September 30, 2019 at 12:03 pm

      5 stars
      These sound divine! I hardly bake with almond flour so will have to try this out!

      Reply
    9. sarah says

      September 26, 2019 at 12:38 pm

      5 stars
      These were so easy to prepare, and taste great

      Reply
      • Lorie says

        October 01, 2019 at 6:20 pm

        So great to hear Sarah!!! Thanks for sharing ??

        Reply
    10. Liz says

      September 19, 2019 at 9:54 pm

      5 stars
      These were so good! Our entire neighborhood loved them!

      Reply
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    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

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