Your #1 Online Baking Destination!


Gluten-Free Blondies

Gluten-Free Blondies

Save Recipe

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.


Hi Bold Bakers!

One of the Bigger Bolder Baking team’s favorite recipes is Gemma’s Best Ever Blondies. From Ira, our cameraman, to Kevin & Gemma, this is one of our personal favorites! 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.

blondies, gluten free blondies, sugar free blondies, low sugar blondies, keto blondies, healthy blondies, healthy blondies recipe, homemade gluten free blondies, how to make gluten free blondies, blondies, how to make blondies, blondies recipes

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!

blondies, gluten free blondies, sugar free blondies, low sugar blondies, keto blondies, healthy blondies, healthy blondies recipe, homemade gluten free blondies, how to make gluten free blondies, blondies, how to make blondies, blondies recipes

Get More Healthy Desserts!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

4.58 from 7 votes
Gluten-Free Blondies
Gluten-Free Blondies Recipe
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

Made with coconut sugar, monkfruit sweetener, and almond flour, my Gluten-Free Blondies recipe is every bit as rich and decadent as the original recipes you're used to.

Course: Dessert
Cuisine: American
Servings: 9 blondies
Calories: 185 kcal
Author: Gemma Stafford
Ingredients
  • 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
Instructions
  1. Pre-heat your oven to 350°F (180°C) then butter and line an 8x8 inch pan with parchment paper, set aside. 

  2. In a large bowl, cream together the butter, coconut oil, and both sugars (Lakanto and Coconut) until light and fluffy.

  3. Next, add in the eggs and vanilla and mix until fully incorporated. 

  4. Add the almond flour, baking powder, and salt, then fold in with a spatula until a thick batter is formed.

  5. Fold in the white chocolate chunks, reserving some from the top of the blondies. 

  6. Transfer the blondie batter to the prepared tin and smooth out the top. Sprinkle over the reserved white chocolate.

  7. 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.

  8. 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.

  9. Once cool, remove the blondies from the tin and cut into 9 squares.

  10. Cover and store the blondies in an airtight container at room temperature for 3-4 days. 

Nutrition Facts
Gluten-Free Blondies Recipe
Amount Per Serving (1 blondie)
Calories 185 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 35mg 12%
Sodium 36mg 2%
Potassium 156mg 4%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 12g
Protein 4g 8%
Calcium 6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

0 Images
Submit Your Photos
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

12 Comments

Write a Comment and Review

  1. Yalindie Ratnayake on February 16, 2019 at 10:41 pm

    Hi Gemma, I was wondering if I could substitute the ghee/butter and use all coconut oil instead?

    • Gemma Stafford on February 17, 2019 at 1:35 am

      Hi there,
      I am not sure that will be great! Butter is not just an oil, it is a rich thing, and it works to make baked good rich and moist.
      If you use all coconut oil you will get a totally different thing. That is not to say that it will be awful. If I were to do this I think I would make a little sample. Divide the recipe in 1/2, if you weigh the ingredients this will be easy. The trick when dividing a recipe is to write it out, then make sure to divide every ingredient.
      I hope this helps, it is worth a shot!
      Gemma 🙂

  2. Vaishali Ruparel on February 14, 2019 at 8:14 pm

    Hi Gemma love u nd ur baking tips, pls give a substitute for eggs

    • Gemma Stafford on February 14, 2019 at 8:57 pm

      Hi there! I’m delighted to hear that, for this you can use flax eggs!

  3. Chantel Smith on February 14, 2019 at 8:35 am

    This looks amazing! What can I substitute for the monkfruit sweetener. Can I use regular white sugar?

    • Gemma Stafford on February 14, 2019 at 5:14 pm

      For sure!

  4. Vatsal Narang on February 13, 2019 at 10:04 am

    Yes! Ghee might even improve the taste of some goods! And, had a little doubt, will we get an almond flavour in the blondies? Even if we do,its absolutely ok bcz almond and butterscotch r a great combo! And also, can I use homemade almond flour?

    • Gemma Stafford on February 14, 2019 at 5:29 am

      Hi there,
      Good point! Yes you certainly can use your own almond flour 😉
      Gemma 🙂

  5. Vatsal Narang on February 12, 2019 at 11:32 pm

    Hi Gemma, I love your gluten free blondies ..thank u for a healthy dessert recipe😊 Just a little tip, although ghee is a healthy fat, I would advice to use butter and not ghee because if you put ghee in cakes or cookies you’ll taste it, which I think will spoil the taste of these delicious blondies, I have used ghee in Almond Cookies, and I could taste it..

    • Gemma Stafford on February 13, 2019 at 5:59 am

      Hi there Vatsal,
      Thank you for this kind input, and for giving us the benefit of your experience. I know, it can have a taste, some people will love it, others not so much! 🙂
      Gemma 🙂

  6. Steve on February 12, 2019 at 4:35 pm

    What other flour can you use? My son is allergic to nuts.

    • Gemma Stafford on February 12, 2019 at 4:37 pm

      Hi, for this you can use oat flour instead as well!

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This