These chewy pecan, cherry and chocolate filled vegan and gluten-free blondies are as irresistible as they are easy to make.
Do you have a signature dessert recipe? A no-fail, go-to that you’re known for or something you make time and time again when you need a sweet treat? If you don’t, then may I suggest these gluten-free blondies? And if you do, perhaps I can persuade you to try something new?
Soft, chewy and loaded with nuts, dried fruit and chocolate, they’re a sweet treat that can be made in about 30 minutes.
Part brownie, part cookie, blondies are uniquely delicious and one of the quickest and easiest desserts to make. Much more than just a brownie without the chocolate, blondies have all the wonderful caramel and vanilla undertones of a chocolate chip cookie along with the rich chewy texture of a brownie.
They’re a crowd pleaser and a welcome addition to any occasion; add in a mix of tart dried cherries and toasted pecans along with chunks of dark chocolate and you have yourself a no-fuss dessert that’s big on flavor and perfect for the season. It’s one of the simplest one-bowl, one-pan desserts you can whip up with just a few pantry ingredients.
How to make gluten-free blondies:
The secret to these blondies is cashew butter which gives the bars structure without the need for eggs. Coconut sugar provides the caramel notes and a good dose of vanilla and salt round out the typical blondie flavors.
All the wet ingredients are mixed by hand in a bowl until smooth, followed by the dry. Next the mix-ins are gently stirred into the dough which is then pat into an 8-inch pan to bake.
I’ve used dried cherries and toasted pecans for a fall/holiday flavor but feel free to swap out your favorite dried fruit and nuts. Just make sure to use lightly toasted nuts for the best flavor.
For the chewiest blondies with a fudgy center you’ll want to take them out of the oven when the edges are set but the center still looks a bit underdone as the blondies will continue to set up as they cool once out of the oven. On the other hand if you prefer your blondies more like a cookie then bake them until the center is set. The choice is yours.
After that all that’s left to do is to cool cut and enjoy!
More Blondies and Brownies to Try:
- Gluten-Free Flourless Triple Chocolate Brownies (Paleo)
- Mini Brownie Bites (Paleo, Vegan)
- Gluten-Free Tahini Blondies (Paleo)
- ¼ cup/30g pecans
- ½ cup/128g cashew butter (no sugar added)
- ¼ cup + 2 Tablespoons/90ml maple syrup
- ¼ cup + 2 Tablespoons/72g coconut sugar
- 3 Tablespoons/45ml coconut oil, melted or in liquid state
- 1 ½ teaspoons vanilla extract
- ⅛th teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 ½ cups/168g almond flour
- 3 Tablespoons/18g tapioca flour
- ⅓ cup/ 80g chopped chocolate or chocolate chunks
- 2 Tablespoons/20g dried cherries
- Preheat the oven to 350 degrees Fahrenheit. Place the pecans on a parchment lined baking sheet in a single layer. Bake for about 5 to 7 minutes or until fragrant and just starting to brown. Set aside to cool then coarsely chop.
- In a large bowl combine the cashew butter, maple syrup, coconut sugar, coconut oil and vanilla extract.
Stir until smooth. Stir in salt baking soda, almond flour and tapioca flour until well incorporated (dough will be stiff). Mix in chopped pecans, chocolate chunks and dried cherries.
- Press dough into a parchment lined 8x8 inch square pan. Bake for 18-20 minutes, until edges are set.
- Remove from oven, let cool completely on a wire rack before cutting. Store in an airtight container
at room temperature for up to a week.
For softer, chewier blondies make sure to remove the blondies from the oven before the center is set. If you prefer your blondies firmer remove the blondies from the oven when the center is set but not browned.
Swap out walnuts for pecans and cranberries or other dried fruit for the cherries if desired or just substitute an equal amount of chocolate for an all chocolate version.
Blondies keep well at room temperature in a an air-tight container for about a week.
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Amount Per Serving: Calories: 279Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 240mgCarbohydrates: 23gFiber: 2gSugar: 15gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.