Name: Gluten-Free Chocolate Chip Blondies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup almond flour; 3/4 cup tapioca starch; 1 tsp baking soda; 1/4 tsp sea salt; 1 cup creamy almond butter; 1/2 cup avocado oil; 1 1/4 cup maple syrup; 2 large eggs; 1 tsp vanilla extract; 1 1/4 cup chocolate chips, divided

There’s something incredibly comforting about biting into a chewy, buttery blondie with pockets of melty chocolate. This Gluten-Free Chocolate Chip Blondies Recipe is the perfect sweet treat that’s not only naturally gluten-free but also incredibly easy to whip up for any occasion—trust me, you’ll want to keep this one on repeat.

The image shows nine square chocolate chip cookie bars arranged closely on a white paper-lined surface. Each cookie bar is golden brown with a slightly rough, cracked texture and scattered with shiny dark chocolate chips both on top and partially melted within. The bars look thick and soft, with some small crumbs around them. A white marbled surface is partly visible at the bottom with a spatula that has a wooden handle placed near the cookies. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Chocolate Chip Blondies Recipe
Top Tip
How to Serve Gluten-Free Chocolate Chip Blondies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Chocolate Chip Blondies Recipe

Why You'll Love This Recipe

Honestly, this gluten-free chocolate chip blondies recipe has become a staple in my kitchen. The balance of almond flour and tapioca starch creates that perfect chewy texture I crave, and the way the chocolate chips melt right on top? Pure bliss.

Simple Ingredients: The recipe uses everyday pantry staples you probably already have, making it super accessible.
Chewy, but Tender Texture: Thanks to almond flour combined with tapioca starch, the blondies are moist without being cakey.
Extra Chocolatey Goodness: Adding chocolate chips halfway through baking keeps a gorgeous melty chocolate layer on top.
Versatile for Any Occasion: Whether for a casual snack or a dessert centerpiece, these blondies fit right in.

Ingredients & Why They Work

Let’s talk about what goes into these blondies and why each ingredient is there. The combination creates a flawless texture and flavor that won’t make you feel like you’re missing out just because it’s gluten-free.

Flat lay of a small mound of pale almond flour, a small pile of fine white tapioca starch, a neat pinch of coarse sea salt, a small heap of fine baking soda, a smooth dollop of creamy almond butter, a small white bowl filled with golden avocado oil, a small white bowl with amber maple syrup, two large brown eggs with clean shells, a small white bowl holding dark semi-sweet chocolate chips, a small white bowl containing light golden vanilla extract placed symmetrically in simple white ceramic bowls, all arranged with balanced spacing and perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Almond flour: Provides a rich, nutty flavor and moist, tender crumb that keeps blondies chewy.
Tapioca starch: Adds lightness and elasticity, which prevents the blondies from crumbling.
Baking soda: Helps the blondies rise slightly for that soft yet structured texture.
Sea salt: Balances sweetness and enhances all the flavors.
Creamy almond butter: Adds healthy fat and depth, plus a subtle almond flavor that I adore.
Avocado oil: Keeps the blondies moist without overpowering the taste—neutral and heart-healthy.
Maple syrup: A natural sweetener that creates a lovely caramel undertone.
Eggs: Bind everything together, giving structure and richness.
Vanilla extract: Elevates the flavor with warm aromatic notes.
Chocolate chips: The star ingredient for pockets of gooey sweetness – plus, adding some on top halfway through baking is a game-changer!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Gluten-Free Chocolate Chip Blondies Recipe is. It invites creativity—you can tweak it to fit your personal taste or dietary needs without losing that satisfying blondie texture.

Variation: I often swap half of the chocolate chips for chopped toasted pecans or walnuts for a crunch that pairs beautifully with the almond flour base.
Dairy-Free: This recipe is already free from dairy, so it's perfect if you're avoiding it. Just be sure to use dairy-free chocolate chips to keep it consistent.
Sweetener Swap: I’ve tried using honey instead of maple syrup—results were delicious, but the texture was slightly denser.
Oil Options: If you don't have avocado oil, a light olive oil or melted coconut oil works well—though coconut oil can add a subtle coconut flavor.

Step-by-Step: How I Make Gluten-Free Chocolate Chip Blondies Recipe

A stack of three square chocolate chip cookie bars is centered on a piece of white parchment paper on a white marbled surface. Each bar has a golden brown color with a soft, slightly crumbly texture and is dotted with dark chocolate chunks and chips spread throughout. The top layer is slightly crisp with a few chocolate chips visible on the surface, while the middle and bottom layers show melted, rich chocolate embedded within the soft dough. The surrounding area has more cookie bars, adding depth to the scene. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Dry Ingredients

Start by preheating your oven to 350°F and lining an 18"x13" sheet pan with parchment paper—this helps for even baking and easy removal later. In a large bowl, whisk together almond flour, tapioca starch, baking soda, and sea salt. This ensures the leavening and salt are distributed evenly, which is key for that perfect rise and flavor balance.

Step 2: Combine Wet Ingredients Smoothly

In a separate bowl, mix creamy almond butter, avocado oil, maple syrup, eggs, and vanilla until smooth and well combined. Using room temperature eggs helps the mixture come together more easily—trust me, it saves time and frustration.

Step 3: Create The Batter

Gradually add the dry ingredients to the wet, folding gently until you get a thick batter. It should be smooth but sturdy enough to spread in the pan. Resist the urge to overmix here—it can make the blondies dense.

Step 4: Fold in Chocolate Chips and Bake

Fold in 1 cup of the chocolate chips, pour the batter evenly into your lined pan, and smooth the top with a spatula. Bake for 10 minutes, then carefully pull the pan out and sprinkle the remaining ¼ cup of chocolate chips over the surface. This step gives the blondies that irresistible melty chocolate topping. Pop the pan back in for another 10 minutes until the edges are lightly golden.

Step 5: Cool Completely and Cut

Let the blondies cool completely in the pan to set—they might seem a bit soft when warm but firm up nicely as they rest. Use the parchment to lift them out and cut into squares. This cooling step is crucial for clean slices, and your patience will pay off.

Top Tip

From making these blondies multiple times, I’ve learned a few tricks that really bring the recipe to the next level and help avoid common pitfalls.

Perfect Pan Choice: Using an 18"x13" sheet pan ensures even baking and gives you those thin, chewy blondie edges we all love.
Chocolate Chip Timing: Adding chocolate chips halfway through baking keeps them visible and melty on top instead of all sinking into the batter.
Don’t Skip Cooling: Blondies are easier to cut and hold their shape best once completely cooled—warm blondies can crumble.
Mix Gently: Overmixing the batter makes the texture dense. Fold just until combined for a tender bite.

How to Serve Gluten-Free Chocolate Chip Blondies Recipe

gluten free blondies - Serving Suggestion

Garnishes

My go-to garnish is a simple dusting of powdered sugar for a touch of elegance. If I’m feeling fancy, a drizzle of melted chocolate or a sprinkle of flaky sea salt on the hot blondies elevates every bite. Those little finishing touches make all the difference when sharing with guests.

Side Dishes

These blondies pair beautifully with a scoop of vanilla ice cream for an indulgent dessert. I also love serving them alongside fresh berries or a cup of strong coffee or chai tea—the contrasting flavors balance the richness perfectly.

Creative Ways to Present

For parties, I slice blondies into bite-size squares and arrange them on a decorative platter with fresh mint leaves and a small bowl of chocolate sauce for dipping—guests love that interactive touch! I’ve also layered them in desserts jars alternating with whipped cream and fruit for a pretty and portable treat.

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature—they stay moist and fresh for up to 3-4 days that way. If my kitchen is particularly warm, I keep them refrigerated, which extends their life to about a week without drying out.

Freezing

These blondies freeze wonderfully! I freeze whole batches in airtight containers or wrap individual squares tightly in plastic wrap and place them in a freezer bag. They keep great for up to 3 months, making them ideal for prepping desserts in advance.

Reheating

To enjoy, I thaw individual blondie squares at room temperature or gently warm them in a 300°F oven for 5-7 minutes to revive that fresh-baked softness. A second is to briefly microwave pieces but be careful not to overheat—they can go from melty to tough quickly.

Frequently Asked Questions:

Can I substitute coconut flour for almond flour?

Coconut flour behaves very differently than almond flour due to its high absorbency, so it’s not a direct substitute. Using coconut flour will require adjusting the liquid ingredients and generally reducing the flour amount, which might change the texture of your blondies. For best results, stick with almond flour in this recipe or find a specific coconut flour recipe.

Are these blondies suitable for vegans?

This recipe includes eggs and uses maple syrup as a sweetener, so it’s not vegan as written. You could experiment with egg replacers like flax eggs or commercial vegan egg substitutes, but texture might vary. For a guaranteed vegan blondie, I’d recommend a recipe designed for vegan baking.

Why do you add chocolate chips halfway through baking?

Sprinkling some chocolate chips halfway through baking keeps them visible on the surface, creating a beautiful melty chocolate topping. If you mix all the chips into the batter at once, they tend to sink to the bottom, which means you miss out on that gorgeous gooey top layer everyone loves.

Can I use different nut butters instead of almond butter?

Absolutely! Peanut butter, cashew butter, or sunflower seed butter can be great substitutes. Keep in mind that each nut butter brings a slightly different flavor and texture, and some oil separation might occur with certain types, but the recipe is adaptable that way.

Final Thoughts

These Gluten-Free Chocolate Chip Blondies have quickly become one of my favorite go-to treats because they’re easy, dependable, and utterly delicious. They remind me of cozy afternoons spent baking with friends, sharing stories over sweet bites. I’m confident you’ll find them just as satisfying—so grab your ingredients, and let's bake up some happiness!