Gluten Free (Paleo) Blondies
Gluten Free Blondies are chewy, delicious, and also paleo friendly. Ready in just 20 minutes and full of peanut butter and chocolatey flavors!
If you like cookie bars and brownies, you will love this blondie recipe. You may be wondering what the difference is when it comes to blondies and brownies. Brownies are made to be super chocolatey, and usually require cocoa powder as a dry ingredient. While blondies have the same consistency they have more of a vanilla flavor and don’t contain a chocolate base.
But you know me, when there’s peanut butter there has to be some chocolate somewhere. So I have chosen to add in chocolate chips.
This isn’t my first time making blonde brownies, so be sure to check out my other recipes.
- Raspberry Blondies
- Vegan Blondies
- Healthy Tahini Chocolate Chunk Blondies | Dairy-Free, Oil-Free
- Healthy Peanut Butter Blondies with Oat Flour
- Vegan Cinnamon Apple Blondies
Gluten Free Paleo Blondie Ingredients
almond flour – you want to use superfine almond flour, and NOT almond meal. Superfine almond flour keeps these paleo blondies moist and delicious! Almond meal causes baked goods to turn out dry.
salt
baking soda and powder
peanut butter – very important it’s natural peanut butter with no sugar added. This can cause your blondies to turn out dry if you use anything else.
coconut oil – be sure to melt it and let it cool before adding it to the batter! I like this cold pressed organic one!
maple syrup – swap for honey if needed but I love the flavor of pure maple syrup! Make sure it’s not the fake stuff 😉
Vanilla extract
Almond milk – or any other dairy free milk
Chocolate – you can use chocolate chunks or your favorite variety of chocolate chips
How to Make Gluten Free Ingredients
Line a baking dish with parchment paper and preheat the oven to 350 degrees.
Combine all of the blondie ingredients into a large mixing bowl except for the chocolate. You can use a hand mixer or spatula. If the batter is a little too dry, add a couple more tablespoons of almond milk.
Fold in the chocolate chips, don’t overmix the batter!
If you want, sprinkle the top of the loaf with additional chocolate chips.
Bake until golden brown, around 10-15 minutes.
Cool and serve!
How do you tell if a Blondie is done?
Blondies should be about the same consistency as brownies are. When they are done, the edges should slightly pull away from the pan. You can try the toothpick trick, but if you like them fudgy, you will want some crumbs on the toothpick because it will continue cooking a little while it’s resting.
Why is my blondie cakey?
Cakey blondies come out if you have measured the ingredients inaccurately or if the batter was overmixed. So be careful when doing both.
Storing and Freezing
Store in an airtight container for up to a week or freeze for up to 2 months.
More Gluten Free Treats You Will Enjoy:
- Gluten Free Cookie Bars
- Healthy Gluten Free Carrot Cake Cookies
- Gluten Free Nutella Thumbprint Cookies
- Gluten Free Magic Bars
- Gluten Free Lemon Poppyseed Bread
Gluten Free Blondies
Ingredients
- 1 3/4 cup Super fine almond flour NOT almond meal as your blondies will turn out dry
- 1/4 tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ cup peanut butter – very important it’s natural peanut butter with no sugar added. This can cause your blondies to turn out dry if you use anything else.
- 2 TBS coconut oil melted and cooled
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- ¼ cup almond milk
- ½ cup mini chocolate chips chunks or chopped chocolate
Instructions
- Preheat your oven to 350 degrees F. Grease and line a 9×5″ loaf pan, set aside.
- Combine all ingredients except chocolate chips into a mixing bowl and mix until combined. I used a hand mixer. If the batter is dry, add 2 more TBSP almond milk.
- Fold in chocolate chips and place batter into the prepared loaf pan.
- Sprinkle with more chocolate chips as desired.
- Bake in the preheated oven for 10-15 minutes or until slightly golden brown on top.
- Cool and serve!
- Store in an airtight container for up to a week or freeze for up to 2 months.
