These Gluten Free Blondies are rich, gooey, and studded with white chocolate chips. Made with almond flour and only about 10 minutes of prep, they’re an easy, crowd-pleasing treat everyone can enjoy.
These almond flour white chocolate blondies are soft, buttery, and delightfully chewy — everything you want in a blondie without any gluten. If you’re avoiding gluten, you don’t have to miss out on classic baked goods. This simple dessert yields bars with a tender interior and pockets of melted white chocolate throughout.
If you’re looking for other gluten-free treats, consider trying Gluten Free Oatmeal Chocolate Chip Cookies or Almond Flour Banana Bread Muffins when you have ripe bananas on hand.
Why You Will Love These Gluten Free Almond Flour Blondies:
- Delicious and satisfying. Almond flour brings a rich, nutty flavor and the texture we want in a blondie. After many tests, this recipe produces a blondie that both gluten-free eaters and those who can eat gluten enjoy.
- Quick to prepare. With melted butter and no need for an electric mixer, these bars come together in about 10 minutes. Simply whisk the wet ingredients, stir in the dry, fold in chips, and bake.
- Easy to customize. Swap or add mix-ins such as chopped pecans, milk or dark chocolate chips, dried cranberries, lemon zest, or sprinkles to create different flavor profiles.
What Are Blondies?
Blondies are essentially brownies without cocoa. They combine the buttery sweetness of a sugar cookie with the gooey texture of a brownie. When you add white chocolate chips or nuts, they become a delightful cookie bar that holds together yet remains tender inside.
Recipe Ingredients:
- Almond flour: Use finely ground almond flour for best texture. Almond flour performs differently than almond meal; choose a finely milled product for a tender crumb.
- Butter: Unsalted, melted and slightly cooled. If you use salted butter, reduce added salt in the recipe.
- Eggs: Large eggs to bind and add structure.
- Sugar: A mix of brown sugar and granulated sugar. Brown sugar adds chew and depth of flavor; light brown sugar works well here.
- Vanilla: Good vanilla extract enhances the blondie flavor — use pure vanilla if possible.
- Baking powder: Make sure it’s fresh so the bars rise properly and set with a light, tender texture.
- Salt: Sea salt or table salt to balance sweetness.
- White chocolate chips: 1 to 1 1/2 cups, depending on how chocolatey you like them.
How to make these Gluten Free Blondies:
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment, leaving an overhang for easy removal. If you don’t have parchment, grease the pan well, including the sides.
- In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- In a separate bowl, whisk the almond flour, baking powder, and salt until evenly combined.
- Stir the dry ingredients into the wet just until combined — avoid overmixing. Fold in white chocolate chips or your chosen mix-ins.
- Spread the batter evenly in the prepared pan and bake 22–25 minutes, until the top is lightly golden and just set. Allow to cool completely in the pan before cutting so the bars firm up.
- Once baked, let the pan cool on a wire rack. If desired, sprinkle flaky sea salt on top before serving or serve warm with vanilla ice cream.
Recipe Tips:
- Use good-quality white chocolate chips. Higher-quality chips melt and taste better; cheaper white chips can discolor or brown during baking.
- Cool completely before slicing. Blondies firm up as they cool; cutting too soon can leave bars crumbly.
- Dairy-free option: I haven’t fully tested a dairy-free version, but using a stick-style dairy-free butter and dairy-free white chocolate may work. Replacing the eggs for a vegan version requires testing for texture and structure adjustments.
Storage Instructions:
Store blondies in an airtight container at room temperature for 3–4 days. Refrigerate for up to one week.
To freeze, cool completely. Slice and wrap individual portions or freeze the whole pan. In a freezer-safe, airtight container they keep up to 3 months.
Recipe Variations:
- Mix half white and half semi-sweet or milk chocolate chips for zebra blondies.
- Add dried cranberries for a white chocolate–cranberry version.
- Use butterscotch chips in place of white chocolate.
- Add 1/2 tsp almond extract, dark chocolate chips, and shredded coconut for an Almond Joy–style blondie.
- Stir in 1–2 tsp cinnamon for a white chocolate churro twist.
- Fold in chopped pecans or walnuts for extra crunch.
- Make a maple walnut blondie by adding toasted chopped walnuts and a touch of maple extract.
Other Gluten Free Recipes:
- 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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Gluten Free Blondies
Ingredients
- 2 c almond flour
- 2/3 c brown sugar
- 1/2 c sugar
- 1/2 c butter, melted and cooled slightly
- 2 eggs (large)
- 1 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 – 1 1/2 c white chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment, leaving an overhang.
- Whisk together melted butter, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- In another bowl, whisk almond flour, salt, and baking powder.
- Stir dry ingredients into wet until just combined, then fold in white chocolate chips.
- Spread batter in pan and bake 22–25 minutes until the top is lightly golden. Cool completely before slicing.
Notes
- Use quality white chocolate chips for the best flavor and melt. Cheaper chips may brown or change texture during baking.
- Allow to cool before cutting so the bars set and slice cleanly.
- Storage: Store airtight at room temperature 3–4 days or refrigerate up to one week. Freeze cooled bars up to 3 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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