Gluten-Free Blondies

Gluten-Free Blondies

A good blondie is hard to resist, and these gluten-free blondies have the chewy texture and rich vanilla flavor that make them a classic.

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 and chewy, blondies are part brownie, part cookie, and one of the quickest and easiest desserts to make. Much more than just a brownie without the chocolate, they have all the wonderful caramel and vanilla undertones of a chocolate chip cookie, along with the rich, chewy texture of a brownie.

This version comes together in one bowl with a handful of pantry ingredients. You can keep them simple or add chocolate chunks, dried fruit or nuts, depending on what you have on hand.

What Makes These Gluten-Free Blondies Different?

Traditional blondies are usually made with butter, eggs and wheat flour. This version uses cashew butter and a combination of almond flour and tapioca flour to create a chewy texture without the wheat, eggs or dairy.

Cashew butter adds richness and helps bind the ingredients together, while maple syrup and coconut sugar provide sweetness and a hint of caramel flavor. What you end up with is a blondie with the familiar flavors and texture of the classic dessert, just made with a different set of ingredients.

Dried cherries and pecans are optional additions. The blondies are just as easy to customize with whatever mix-ins you prefer, or to leave plain.

Ingredient Notes

Here are a few notes about the ingredients you'll need. You'll find the full list of ingredients and directions in the recipe card below.

• Cashew butter: Use a smooth, unsweetened cashew butter. It provides richness and helps hold the blondies together.
• Maple syrup: Adds sweetness and moisture.
• Coconut sugar: Gives the blondies a caramel-like flavor.
• Coconut oil: Adds richness and helps create the right texture.
• Vanilla extract: Enhances the classic vanilla flavor of blondies.
• Almond flour: Provides the main structure and keeps the blondies tender.
• Tapioca flour: Helps give the blondies their chewy texture.
• Baking soda: Helps the blondies rise slightly.
• Chocolate: Chopped dark chocolate or chocolate chunks add pockets of chocolate throughout the bars.
• Dried cherries and pecans: These are optional, but I like the contrast of tart cherries and toasted nuts with the chocolate.

How to Make Gluten-Free Blondies

These blondies come together in one bowl, with no mixer required.

Step 1: Prepare the pan.

Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper.

Step 2: Mix the wet ingredients.

In a large bowl, stir together the cashew butter, maple syrup, coconut sugar, melted coconut oil and vanilla extract until smooth.

Step 3: Add the dry ingredients.

Stir in the salt, baking soda, almond flour and tapioca flour until well combined. The dough will be quite stiff.

Step 4: Add the mix-ins.

Fold in the chopped chocolate. If using, add the dried cherries and chopped pecans.

Step 5: Fill the pan and bake.

Press the dough evenly into the prepared pan, spreading it into the corners. Bake at 350°F for 18–20 minutes, or until the edges are set.

Step 6: Cool before cutting.

Remove the pan from the oven and let the blondies cool completely on a wire rack before cutting into bars. They'll continue to set as they cool, so resist the temptation to cut into them while they're still warm.