Description
This Easy Gluten-Free Chocolate Chip Blondies recipe offers a rich, nutty, and chewy treat that's perfect for those avoiding gluten. Made with almond flour and tapioca starch, these blondies are moist and flavorful with a delightful chocolate chip topping baked halfway through for a beautiful finish.
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
- 1 1/4 cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
Add-Ins
- 1 1/4 cup chocolate chips, divided
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and line an 18"x13" sheet pan with parchment paper to ensure easy removal and even baking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, tapioca starch, baking soda, and sea salt. Stir until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the creamy almond butter, avocado oil, maple syrup, eggs, and vanilla extract until smooth and fully combined.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and stir thoroughly until a thick batter forms.
- Add Chocolate Chips: Fold in 1 cup of the chocolate chips gently into the batter, distributing them evenly without overmixing.
- Transfer Batter to Pan: Pour the batter into the prepared sheet pan and spread it out evenly with a spatula for uniform thickness.
- Bake First Phase: Bake in the preheated oven for 10 minutes to begin setting the blondies.
- Add Remaining Chocolate Chips: Remove the pan from the oven and sprinkle the remaining 1/4 cup chocolate chips evenly over the surface of the batter.
- Bake Second Phase: Return the pan to the oven and bake for an additional 10 minutes, finishing the cooking process.
- Cool and Serve: Allow the blondies to cool completely in the pan before cutting into squares to ensure clean slices. Serve and enjoy.
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 piece (about 2x2 inches)
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
