Description
This Easy Gluten-Free Chocolate Chip Blondies recipe offers a moist, chewy, and rich treat made with wholesome almond flour and tapioca starch, enhanced by creamy almond butter, avocado oil, and sweet maple syrup. Perfect for anyone craving a gluten-free dessert that’s simple to prepare and packed with chocolatey goodness.
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
- 1 1/4 cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
Chocolate Chips
- 1 1/4 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 ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, tapioca starch, baking soda, and sea salt. Stir well to distribute all ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, blend the creamy almond butter, avocado oil, maple syrup, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Form Batter: Add the dry ingredients to the wet ingredients and mix thoroughly until a thick batter forms without lumps.
- Add Chocolate Chips: Fold in 1 cup of chocolate chips carefully to distribute them evenly throughout the batter.
- Spread Batter in Pan: Pour the batter into the prepared sheet pan and spread it out evenly using a spatula to create a uniform thickness.
- Bake First Round: Bake in the preheated oven for 10 minutes to start the cooking process.
- Top with Remaining Chocolate Chips: Remove the pan from the oven and sprinkle the remaining 1/4 cup of chocolate chips evenly over the partially baked blondies.
- Bake Final Round: Return the pan to the oven and bake for an additional 10 minutes until the blondies are set and edges become lightly golden.
- Cool and Serve: Allow the blondies to cool completely in the pan before cutting into squares. Serve and enjoy your delicious gluten-free treat!
Notes
- Use the right pan size: An 18"x13" sheet pan ensures even baking; adjust time if using a smaller or larger pan.
- Topping tip: Adding extra chocolate chips halfway through baking keeps them visually appealing on top instead of sinking.
- Storage: Store blondies at room temperature in an airtight container for 3-4 days or refrigerate for up to 1 week.
- Freezing: These blondies freeze well for up to 3 months in an airtight container or wrapped individually. Thaw before serving and warm in the oven if desired.
- Optional serving tip: For an indulgent dessert, top cooled blondies with chocolate frosting to transform them into a sheet pan cake.
Nutrition
- Serving Size: 1 square (approx. 60g)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg
