Make a batch of delicious, soft and chewy gluten-free blondies in only 30 minutes. This classic sweet treat will be a hit with everyone!
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 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. It’s one of the simplest one-bowl, one-pan desserts you can whip up with just a few pantry ingredients. Here’s what you’ll need:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Cashew Butter – The secret to these gluten-free and vegan blondies is cashew butter which gives the bars structure without the need for eggs. Use unsweetened cashew butter.
- Maple Syrup – Use a light flavored maple syrup.
- Coconut Sugar – Coconut sugar gives the blondies a nice caramel note much like brown sugar.
- Coconut Oil – Use either refined or un-refined coconut oil.
- Flour – You’ll need both almond flour and tapioca flour for these gluten-free blondies.
- Chocolate – Use either chopped chocolate or chocolate chunks.
- Add-Ins – I’ve used a combination of dried cherries and pecans but you can use whatever combination of dried fruit and nuts you’d prefer or just leave them out entirely.
How to Make Gluten-Free Blondies:
All you need is a bowl, a spoon and a pan to make these easy blondies.
- You’ll start by stirring together the cashew butter, maple syrup, coconut sugar, coconut oil and vanilla extract until smooth, followed by the flours and baking soda.
- Next the mix-ins are gently stirred into the dough which is then pat into an 8-inch pan to bake.
- 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!
Make a batch of delicious, soft and chewy gluten-free blondies in only 30 minutes.
- ¼ cup/30g pecans (optional)
- 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 (optional)
- Preheat the oven to 350 degrees Fahrenheit.
- If using, 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 just 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.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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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.