Description
This Easy Gluten-Free Chocolate Chip Blondies recipe is a delightful twist on traditional blondies, made with almond flour and tapioca starch for a naturally gluten-free treat. Rich almond butter and avocado oil create a moist texture, while maple syrup adds natural sweetness. Loaded with chocolate chips inside and on top, these blondies are baked to perfection and ready in just 30 minutes.
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
- 1¼ cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1¼ cup chocolate chips, divided
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees F. Line an 18"x13" sheet pan with parchment paper to prevent sticking and for easy removal.
- Mix dry ingredients: In a large bowl, combine almond flour, tapioca starch, baking soda, and sea salt. Stir well to evenly distribute the leavening and salt.
- Combine wet ingredients: In a separate bowl, whisk together almond butter, avocado oil, maple syrup, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Form batter: Add the dry ingredients into the wet ingredients bowl and mix thoroughly until a thick, consistent batter forms.
- Add chocolate chips: Gently fold in 1 cup of the chocolate chips into the batter to evenly distribute them without over mixing.
- Pour and spread batter: Transfer the batter into the prepared sheet pan and spread it evenly using a spatula, smoothing the top for uniform baking.
- Bake first phase: Place the pan in the oven and bake for 10 minutes.
- Add topping chips: Remove the pan from the oven and sprinkle the remaining 1/4 cup of chocolate chips evenly over the partially baked blondies for a decorative and melty topping.
- Bake second phase: Return the pan to the oven and bake for an additional 10 minutes until the blondies are golden and set.
- Cool and serve: Allow the blondies to cool completely in the pan before cutting them into squares to ensure clean slices and the best texture. Serve and enjoy!
Notes
- Use the right pan: An 18"x13" sheet pan ensures even baking. Adjust baking time if using a different size pan.
- Topping tip: Add extra chocolate chips halfway through baking to prevent them from sinking into the batter and to create a more attractive finish.
- Storage: Store blondies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to one week.
- Freezing: These blondies freeze beautifully. Store in an airtight container or wrap individual squares in plastic wrap and place them in a freezer bag for up to 3 months.
- Reheating: To enjoy frozen blondies, thaw them at room temperature and warm in the oven for a few minutes for a freshly baked taste.
- Optional upgrade: Top with chocolate frosting for a dessert that doubles as a sheet pan cake for special occasions.
Nutrition
- Serving Size: 1 square (approx. 2x2 inches)
- Calories: 240 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
