Description
These Easy Gluten-Free Chocolate Chip Blondies are a delicious and simple dessert perfect for anyone craving a sweet treat without gluten. Made with almond flour, tapioca starch, and creamy almond butter, these blondies have a rich and chewy texture complemented by melty chocolate chips. Ready in just 30 minutes, they are ideal for quick baking and guaranteed to please both gluten-free and non-gluten-free eaters alike.
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
Add-ins
- 1¼ cup chocolate chips, divided
Instructions
- Preheat and prepare the pan: Preheat your oven to 350 degrees F. Line an 18″x13″ sheet pan with parchment paper to ensure easy removal and even baking.
- Mix dry ingredients: In a large bowl, combine 1 cup almond flour, 3/4 cup tapioca starch, 1 tsp baking soda, and 1/4 tsp sea salt. Stir well to distribute all ingredients evenly.
- Combine wet ingredients: In a separate bowl, mix together 1 cup creamy almond butter, 1/2 cup avocado oil, 1¼ cup maple syrup, 2 large eggs, and 1 tsp vanilla extract until smooth and fully incorporated.
- Combine wet and dry: Add the dry ingredient mixture into the wet ingredients. Stir thoroughly until a thick, consistent batter forms.
- Fold in chocolate chips: Gently fold in 1 cup of chocolate chips into the batter to evenly distribute chunks of chocolate throughout.
- Pour and spread: Pour the batter into the prepared sheet pan. Use a spatula to spread it out evenly to the edges for uniform thickness.
- First bake: Bake the blondies in the preheated oven for 10 minutes to set the batter partially.
- Add topping and bake again: Remove the pan from the oven and sprinkle the remaining 1/4 cup chocolate chips evenly on top. Return the pan to the oven and bake for an additional 10 minutes until the blondies are golden and set.
- Cool and serve: Allow the blondies to cool completely in the pan before lifting out the parchment and cutting into squares. Serve at room temperature for the best texture and flavor.
Notes
- Use an 18″x13″ sheet pan for even baking; adjusting baking times may be necessary if using a different size.
- Sprinkling extra chocolate chips halfway through baking helps keep them visible on top instead of sinking.
- Store blondies in an airtight container at room temperature for 3-4 days or refrigerate for up to 1 week.
- These blondies freeze very well for up to 3 months. Wrap individually or store in a container in the freezer.
- To enjoy frozen blondies, thaw and warm in the oven for a few minutes before serving.
- For an extra special dessert, top with chocolate frosting to transform these into a sheet pan cake.
