These gluten-free blondies are soft, chewy, and incredibly satisfying, making them the perfect dessert for any occasion. Baked in a sheet pan, they’re an effortless way to make a large batch of healthier treats without gluten, dairy, or processed sugar. Whether you’re serving a crowd or meal-prepping for the week, these blondies deliver big on flavor and texture.
Why You’ll Love These Gluten-Free Blondies
Who doesn’t adore a chewy, golden blondie with gooey chocolate chips? While brownies get their fair share of love, blondies offer a versatile base that lets you customize flavors and textures however you like. These easy gluten free blondies are a favorite in my house because they’re quick, easy, and absolutely irresistible.
With just one batch, you’ll have plenty to share—or hoard for yourself (no judgment). Plus, they’re:
- Grain-free and dairy-free for a healthier indulgence.
- Perfectly chewy with a slight crunch from the chocolate chips.
- Baked in a sheet pan, making them an effortless dessert for gatherings.
- A must-try for chocolate chip cookie lovers looking for a gluten-free alternative.
If you’ve been searching for the best gluten-free blondie recipe, this is the one!
Ingredient Notes
These simple ingredients make the blondies as nutritious as they are delicious:
- Almond flour: Use blanched almond flour for the best texture.
- Tapioca flour: Arrowroot starch works as an alternative if needed.
- Almond butter: Sub with cashew butter or peanut butter (though peanut butter will alter the flavor).
- Avocado oil: Ghee or coconut oil can be used if preferred.
- Maple syrup: A touch of natural sweetness. Honey works too!
- Chocolate chips: If you are looking for dairy-free and soy-free chocolate chips, these are my favorite. If not paleo, feel free to use semi-sweet chocolate chips.
- Eggs
- Pure vanilla extract
- Baking soda
For exact ingredient amounts, see the full recipe card below.
​​Variations and Substitutions
This gluten-free blondies recipe is versatile, and you can easily customize it to suit your preferences:
- Mix-ins: Enhance the texture by adding 1/2 cup of chopped walnuts, pecans, or shredded coconut. For a fruity twist, try dried cranberries or chopped dates.
- Chocolate Alternatives: Substitute dark chocolate chips with white chocolate chips, caramel chips, or dairy-free butterscotch chips for a different flavor profile.
- Swirl It: Create a marbled effect by swirling 1/4 cup of almond butter, tahini, or even fruit preserves into the batter before baking.
- Make It Vegan: Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg, mixed and left to thicken). Ensure your chocolate chips are vegan-friendly.
- Nut-Free Option: Use sunflower seed butter instead of almond butter and cassava flour as a substitute for almond flour.
How to Make Gluten-Free Blondies
Step 1: Preheat oven to 350°F. Line an 18″x13″ baking pan with parchment paper.
Step 2: In a large mixing bowl, combine the dry ingredients: almond flour, tapioca flour, baking soda, and sea salt.
Step 3: In a separate large bowl, whisk the wet ingredients: almond butter, avocado oil, maple syrup, eggs, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet mixture and stir until a thick batter forms.
Step 5: Fold in 1 cup of chocolate chips.
Step 6: Spread the blondie batter evenly onto the prepared sheet pan with a spatula.
Step 7: Bake for 10 minutes. Remove from oven and sprinkle the remaining 1/4 cup of chocolate chips evenly over the top. Bake for another 10 minutes until slightly golden brown.
Step 8: Let cool completely before slicing into squares. Serve and enjoy!
Expert Tips for Perfect Gluten-Free Blondies
- Use the right pan: An 18″x13″ sheet pan ensures even baking. Adjust baking time if using a different size.
- Topping tip: Sprinkle extra chocolate chips halfway through baking for a pretty finish. Otherwise, they’ll sink into the batter.
Storage Tips
Store blondies in an airtight container at room temperature for up to 3-4 days or in the fridge for a week.
These blondies freeze beautifully! Store in an airtight container for up to 3 months. You can also wrap each blondie in plastic wrap and store them a freezer bag.
To enjoy, thaw individual squares and warm them in the oven for a few minutes. For an extra treat, top with chocolate frosting for a dessert that doubles as a sheet pan cake.
Recipe FAQs
Yes! Blondies should have a soft, slightly gooey texture in the center. For best results, be sure not to overbake them to maintain this chewiness.
Absolutely! These almond flour blondies store well, making them perfect for meal prep. Bake a batch, cool completely, and store in an airtight container.
For a nut-free option, try substituting cassava flour for almond flour and sunflower seed butter for almond butter.
Most health food stores carry dairy-free, soy-free chocolate chips, like Enjoy Life or Hu Kitchen brands. You can also order them online.
Almond flour is key for the texture in this recipe. I don’t recommend swapping for coconut flour as it requires more moisture. If you’re not paleo, you could try a gluten-free all purpose flour blend like Bob’s Red Mill or King Arthur.
More Gluten-Free Desserts
- Paleo Apple Blondies with Maple Coconut Glaze
- White Chocolate Glaze Paleo Brownies
- Paleo Pumpkin Swirl Brownies
- Nut-Free Cassava Flour Chocolate Chip Cookies
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Gluten-Free Chocolate Chip Blondies Recipe
Ingredients
- 1 cup almond flour
- 3/4 cup tapioca flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 cup creamy almond butter
- 1/2 cup avocado oil
- 1 1/4 cups maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cup dairy-free chocolate chips divided
Instructions
- Preheat oven to 350 degrees F. Line a 18"x13" sheet pan with parchment paper.
- In a large bowl, mix together almond flour, tapioca flour, baking soda and sea salt.
- In a separate bowl, mix almond butter, avocado oil, maple syrup, eggs, and vanilla extract until smooth and combined.
- Add dry ingredients to wet ingredients and mix well until a thick batter is formed.
- Fold in 1 cup of chocolate chips.
- Pour the batter into the pan and spread out evenly with a spatula.
- Bake for 10 minutes. Remove from oven and take the remaining 1/4 cup of chocolate chips and sprinkle them on top of the batter evenly. Bake for additional 10 minutes.
- Cool completely before cutting into squares, then serve.
Notes
- Use the right pan: An 18″x13″ sheet pan ensures even baking. Adjust baking time if using a different size.
- Topping tip: Sprinkle extra chocolate chips halfway through baking for a pretty finish. Otherwise, they’ll sink into the batter.
- Store blondies in an airtight container at room temperature for up to 3-4 days or in the fridge for a week.
- These blondies freeze beautifully! Store in an airtight container for up to 3 months. You can also wrap each blondie in plastic wrap and store them a freezer bag.
- To enjoy, thaw individual squares and warm them in the oven for a few minutes. For an extra treat, top with chocolate frosting for a dessert that doubles as a sheet pan cake.
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These blondies are so good! I did substitute Ghee in place of the avocado oil and I used honey in place of the maple syrup. They are delicious and I will definitely make them again. Thank you for the recipe!
So glad you liked it, Anne! And I’m happy to know that the substitutions worked out. 🙂
I’m glad I found that the honey worked. Maple syrup is $$$ and that’s alot in this recipe. Did you use equal amount of honey? I wonder if coconut sugar could be used
Hi Patty,
Maple syrup is a bit sweeter than honey so you can try to use 1 1/2 cup honey. I wouldn’t substitute it with a dry sweetener like coconut sugar since it will change the texture. Also, this is a sheet pan recipe, which means it makes a big batch. You can try halving the recipe and making it in a 8×8 pan to cut down on cost. Hope this helps!
Has anyone replaced tapioca with arrowroot? That’s all I have.
That should work just fine!
Any idea if coconut oil will work in the place of avocado oil?
I’ve never tried, but it should work!
Made these but reduced maple syrup to 3/4 cup, subbed almond butter for half peanut butter, half cashew butter. Didn’t put additional chocolate chips on top, but plenty sweetness for us. Would make again! Thanks for recipe!
Yay! Thanks for leaving a review!
These are dangerously delicious! Made it twice–once with arrowroot flour and the other with tapioca flour–and both turned out great. Initially, I thought the batch was quite large, but we had no trouble finishing it (it lasted all of 2 days)! Thanks for a great recipe!
Yes, so easy to go through quickly. So glad you enjoyed!!
This was a hit last night! The only thing I changed was the lazy man change, I mixed it all in one bowl instead of 2, everything what I left the same, super delicious! Week make again!
Yay! I love that it worked out with the lazy method. Definitely cuts down on time and dishes!
Delicious! These were a huge hit a few weeks ago and I’m making another batch tonight! I’m another person who made it the lazy man’s way in one bowl, everything else I did the same. Really really good!
Making these tonight, however I am adding a few extras to the batter: maple candied bacon bits & toasted pecans, in addition to your recipe’s chocolate chips. My grandkids & I decided that that would make them more unique for our neighborhood bake-off! Besides, who doesn’t love bacon & chocolate?!?!
Wow, that sounds amazing! I hope it turned out well!!