Gluten Free Blondies Recipe

Hi Bold Bakers! One of the Bigger Bolder Baking team’s favorite recipes is Gemma’s Best Ever Blondies. Who could resist the texture of a brownie infused with the flavors of caramel, vanilla, and white chocolate? Even though I’m a self-proclaimed chocoholic, blondies hit the spot in a whole different way. Already have an account? Just like the rest of my recipes, my style is all about the classics reinvented. Made with coconut sugar, monkfruit sweetener, and almond flour, my Gluten Free Blondies are every bit as rich and decadent as the original recipes you’re used to.

Are these gluten-free blondies also dairy free, Paleo, and Keto?

My gluten-free blondies recipe starts with both butter and coconut oil, as well as coconut sugar and Lakanto sugar. The mix of these ingredients is the key to cutting the sugar and lightening up a classic blondie without losing out on any of that brownie-like texture. Instead of flour, I use almond flour, which adds healthy fat and makes the blondies free from gluten. My recipe is also somewhat low in carbs, grain-free, and high in fat — so it is very paleo friendly and can be made dairy free or vegan by replacing the eggs with a flax egg and the butter with coconut oil. I love how many boxes this recipe ticks.

Is the texture the same as a regular blondie?

I’m sure many of you have noticed that lots of my recipes utilize the same ingredients I’ve used here. It’s the ratio and blend here that’s truly perfect and creates the perfect Gluten-Free Blondies. Think crisp outside and moist rich center, then studded with sugar-free white chocolate — I don’t know anyone that could say no to that. My gluten-free blondies do bake off slightly different than a regular blondie due to the alternative sugars, but if you notice the blondies seem underdone after the full amount of bake time, do not be tempted to keep baking as they will set up once cooled.

How long do gluten-free blondies last?

My gluten-free blondies are of course best when fresh, but they keep very well in an airtight container at room temperature for 3-4 days. They are really nice when warmed up in the microwave for a short time, then topped with Gemma’s dairy-free ice cream. DREAMY!