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Hi Bold Bakers!
One of the Bigger Bolder Baking team’s favorite recipes is Gemma’s Best Ever Blondies. Who could resist the texture of a brownie infused with the flavors of caramel, vanilla, and white chocolate? Even though I’m a self-proclaimed chocoholic, blondies hit the spot in a whole different way.
Just like the rest of my recipes, my style is all about the classics reinvented. Made with coconut sugar, monkfruit sweetener, and almond flour, my Gluten Free Blondies are every bit as rich and decadent as the original recipes you’re used to.
Are these gluten-free blondies also dairy free, Paleo, and Keto?
My gluten-free blondies recipe starts with both butter and coconut oil, as well as coconut sugar and Lakanto sugar. The mix of these ingredients is the key to cutting the sugar and lightening up a classic blondie without losing out on any of that brownie-like texture.
Instead of flour, I use almond flour, which adds healthy fat and makes the blondies free from gluten. My recipe is also somewhat low in carbs, grain-free, and high in fat — so it is very paleo friendly and can be made dairy free or vegan by replacing the eggs with a flax egg and the butter with coconut oil. I love how many boxes this recipe ticks.
Is the texture the same as a regular blondie?
I’m sure many of you have noticed that lots of my recipes utilize the same ingredients I’ve used here. It’s the ratio and blend here that’s truly perfect and creates the perfect Gluten-Free Blondies. Think crisp outside and moist rich center, then studded with sugar-free white chocolate — I don’t know anyone that could say no to that. My gluten-free blondies do bake off slightly different than a regular blondie due to the alternative sugars, but if you notice the blondies seem underdone after the full amount of bake time, do not be tempted to keep baking as they will set up once cooled.
How long do gluten-free blondies last?
My gluten-free blondies are of course best when fresh, but they keep very well in an airtight container at room temperature for 3-4 days. They are really nice when warmed up in the microwave for a short time, then topped with Gemma’s dairy-free ice cream. DREAMY!
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Gluten-Free Blondies Recipe
- 1/4 cup (2oz/57g) butter, or ghee, at room temperature
- 1/4 cup (2oz/57g) coconut oil at room temperature
- 1/4 cup (2oz/57g) Lakanto white sugar
- 3/4 cup (6oz/170g) coconut sugar, brown sugar or date sugar
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups (7oz/200g) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (6oz/170g) sugar free white chocolate, roughly chopped
- Pre-heat your oven to 350°F (180°C) then butter and line an 8x8 inch pan with parchment paper, set aside.
- In a large bowl, cream together the butter, coconut oil, and both sugars (Lakanto and Coconut) until light and fluffy.
- Next, add in the eggs and vanilla and mix until fully incorporated.
- Add the almond flour, baking powder, and salt, then fold in with a spatula until a thick batter is formed.
- Fold in the white chocolate chunks, reserving some from the top of the blondies.
- Transfer the blondie batter to the prepared tin and smooth out the top. Sprinkle over the reserved white chocolate.
- Bake the blondies for 25-35 minutes, checking to see if the edges are browning at 20 minutes. If the edges are browning faster than the center of the blondies, cover with foil and return to the oven until cooked.
- After 25-35 minutes, remove the blondies from the oven. The center may still appear to be underdone, but they will set as they cool so do not be alarmed or tempted to bake further.
- Once cool, remove the blondies from the tin and cut into 9 squares.
- Cover and store the blondies in an airtight container at room temperature for 3-4 days.