Description
This Easy Gluten-Free Chocolate Chip Blondies recipe delivers rich, chewy, and perfectly sweet blondies without any gluten. Made with almond flour and tapioca starch, these blondies are moist and packed with chocolate chips, perfect for a delightful dessert or snack that everyone can enjoy.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 3/4 cup tapioca starch
- 1 tsp baking soda
- 1/4 tsp sea salt
Wet Ingredients
- 1 cup creamy almond butter
- 1/2 cup avocado oil
- 1¼ cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
Chocolate Chips
- 1¼ cup chocolate chips, divided
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Line an 18"x13" sheet pan with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, combine almond flour, tapioca starch, baking soda, and sea salt. Stir well to evenly distribute the leavening and salt throughout the flour mixture.
- Mix wet ingredients: In a separate bowl, whisk together creamy almond butter, avocado oil, maple syrup, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Combine wet and dry: Add the dry ingredients into the wet ingredients bowl. Mix thoroughly until a thick batter forms, making sure all ingredients are well incorporated.
- Fold in chocolate chips: Gently fold in 1 cup of the chocolate chips into the batter to evenly distribute them without over-mixing.
- Spread batter in pan: Pour the batter into the prepared sheet pan and spread it out evenly using a spatula to create a uniform layer.
- Bake first stage: Bake the blondies in the preheated oven for 10 minutes.
- Add topping and bake second stage: Remove the pan from the oven and sprinkle the remaining 1/4 cup of chocolate chips evenly over the top of the blondies. Return the pan to the oven and bake for an additional 10 minutes until the blondies are set and lightly golden.
- Cool and serve: Allow the blondies to cool completely in the pan before cutting them into squares. Serve at room temperature for best texture and flavor.
Notes
- Use the right pan: An 18″x13″ sheet pan ensures even baking. Adjust baking time if using a different size.
- Topping tip: Sprinkle extra chocolate chips halfway through baking for a pretty finish. Otherwise, they’ll sink into the batter.
- Store blondies in an airtight container at room temperature for up to 3-4 days or in the fridge for a week.
- These blondies freeze beautifully! Store in an airtight container for up to 3 months. You can also wrap each blondie in plastic wrap and store them in a freezer bag.
- To enjoy, thaw individual squares and warm them in the oven for a few minutes. For an extra treat, top with chocolate frosting for a dessert that doubles as a sheet pan cake.
Nutrition
- Serving Size: 1 blondie (about 2x2 inch square)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
