These gluten-free blondies are a dreamy treat that combines rich, buttery flavor with a chewy, melt-in-your-mouth texture. Perfectly golden on the outside and soft on the inside, they’re studded with gooey chocolate chips for an irresistible bite. In just 55 minutes, you can whip up a batch that’s both indulgent and allergy-friendly, making them a crowd-pleaser for everyone at the table.
With a hint of vanilla and a touch of sweetness, these blondies are a delightful balance of flavors that will leave you reaching for seconds. Their 20-minute prep time makes them a breeze to prepare, while the 35-minute bake fills your kitchen with a warm, comforting aroma. Whether you’re gluten-free or just love a good dessert, these blondies are sure to become a favorite in your recipe collection.
Gluten-Free Blondies Ingredients
- 1/4 cup (2oz/57g) butter or ghee (at room temperature)
- 1/4 cup (2oz/57g) coconut oil (at room temperature)
- 1/4 cup (2oz/57g) Lakanto white sugar (or other sugar substitute)
- 3/4 cup (6oz/170g) coconut sugar, brown sugar, or date sugar
- 2 eggs (at room temperature)
- 1 tablespoon vanilla extract
- 1 3/4 cups (7oz/200g) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (6oz/170g) sugar-free white chocolate (roughly chopped)
How to Make Gluten-Free Blondies
- Preheat the oven to 350°F (180°C). Butter and line an 8×8 inch pan with parchment paper, then set aside.
- In a large bowl, cream together the butter, coconut oil, and both sugars (Lakanto and coconut) until light and fluffy.
- Add the eggs and vanilla to the mixture and mix until fully incorporated.
- Fold in the almond flour, baking powder, and salt using a spatula until a thick batter forms.
- Gently fold in the white chocolate chunks, reserving a handful to sprinkle on top later.
- Transfer the batter to the prepared pan and smooth the top. Sprinkle the reserved white chocolate over the batter.
- Bake for 25-35 minutes. Check at 20 minutes—if the edges are browning faster than the center, cover with foil and continue baking.
- Remove from the oven when done. The center may seem underdone, but it will set as it cools. Avoid overbaking.
- Let the blondies cool completely in the pan before removing and cutting into 9 squares.
- Store in an airtight container at room temperature for 3-4 days.
Perfect Pairings: Toppings and Serving Ideas
Take your gluten-free blondies to the next level with a drizzle of caramel sauce or a sprinkle of flaky sea salt for a sweet-and-salty twist. For a festive touch, serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream. These blondies also pair beautifully with a cup of coffee or tea for a cozy treat.
Storage Secrets: Keeping Your Blondies Fresh
Store your blondies in an airtight container at room temperature for up to 3-4 days. If you’d like to keep them longer, wrap them tightly in plastic wrap and freeze for up to 2 months. To enjoy, simply thaw at room temperature or warm them in the microwave for a gooey, just-baked texture.
Mix It Up: Recipe Variations to Try
Feel free to customize your blondies! Swap the white chocolate for dark chocolate chunks, or add a handful of chopped nuts like pecans or walnuts for extra crunch. For a fruity twist, fold in dried cranberries or shredded coconut. These variations keep the recipe exciting while staying gluten-free.
Time-Saving Tips for Busy Bakers
To streamline the process, measure out all your ingredients before starting (mise en place). Use a stand mixer or hand mixer to cream the butter and sugars quickly. If you’re short on time, skip the parchment paper and simply grease the pan well—just be sure to let the blondies cool completely before cutting.
Essential Equipment for Blondie Success
An 8×8 inch baking pan is a must for this recipe, and parchment paper makes removing the blondies a breeze. A sturdy spatula is perfect for folding in the chocolate chunks, and a digital oven thermometer ensures your oven is at the right temperature for even baking. These tools make the process smooth and stress-free!
Gluten-Free Blondies
Ingredients
- 1/4 cup butter, or ghee, at room temperature
- 1/4 cup coconut oil at room temperature
- 1/4 cup Lakanto white sugar
- 3/4 cup coconut sugar, brown sugar or date sugar
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar free white chocolate, roughly chopped
Instructions
- Pre-heat your oven to 350°F (180°C) then butter and line an 8×8 inch pan with parchment paper, set aside.
- In a large bowl, cream together the butter, coconut oil, and both sugars (Lakanto and Coconut) until light and fluffy.
- Next, add in the eggs and vanilla and mix until fully incorporated.
- Add the almond flour, baking powder, and salt, then fold in with a spatula until a thick batter is formed.
- Fold in the white chocolate chunks, reserving some from the top of the blondies.
- Transfer the blondie batter to the prepared tin and smooth out the top. Sprinkle over the reserved white chocolate.
- Bake the blondies for 25-35 minutes, checking to see if the edges are browning at 20 minutes. If the edges are browning faster than the center of the blondies, cover with foil and return to the oven until cooked.
- After 25-35 minutes, remove the blondies from the oven. The center may still appear to be underdone, but they will set as they cool so do not be alarmed or tempted to bake further.
- Once cool, remove the blondies from the tin and cut into 9 squares.
- Cover and store the blondies in an airtight container at room temperature for 3-4 days.
