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.
- 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
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Pre-heat your oven to 350°F (180°C) then butter and line an 8x8 inch pan with parchment paper, set aside.
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In a large bowl, cream together the butter, coconut oil, and both sugars (Lakanto and Coconut) until light and fluffy.
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Next, add in the eggs and vanilla and mix until fully incorporated.
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Add the almond flour, baking powder, and salt, then fold in with a spatula until a thick batter is formed.
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Fold in the white chocolate chunks, reserving some from the top of the blondies.
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Transfer the blondie batter to the prepared tin and smooth out the top. Sprinkle over the reserved white chocolate.
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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.
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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.
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Once cool, remove the blondies from the tin and cut into 9 squares.
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Cover and store the blondies in an airtight container at room temperature for 3-4 days.