Description
These Easy Gluten-Free Chocolate Chip Blondies are a delicious and simple treat made with almond flour and tapioca starch. Moist and chewy, they feature creamy almond butter and a generous amount of chocolate chips, perfect for a gluten-free dessert that everyone will love.
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
Other
- 1 1/4 cup chocolate chips, divided
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line an 18"x13" sheet pan with parchment paper to ensure easy removal and even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, tapioca starch, baking soda, and sea salt, stirring well to distribute evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the creamy almond butter, avocado oil, maple syrup, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Combine Wet and Dry: Pour the dry mixture into the wet ingredients bowl and mix thoroughly until a thick, smooth batter forms.
- Fold in Chocolate Chips: Gently fold in 1 cup of the chocolate chips into the batter to ensure even distribution.
- Pour and Spread Batter: Pour the batter into the prepared sheet pan and spread it out evenly using a spatula, smoothing the top.
- Bake First Stage: Bake the blondies in the preheated oven for 10 minutes to set the batter partially.
- Add Topping Chocolate Chips: Remove the pan from the oven and sprinkle the remaining 1/4 cup of chocolate chips evenly over the top of the partially baked blondies.
- Bake Second Stage: Return the pan to the oven and bake for an additional 10 minutes until the blondies are golden and cooked through.
- Cool and Serve: Allow the blondies to cool completely in the pan before cutting them into squares to 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 in 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.
Nutrition
- Serving Size: 1 square (about 2x2 inches)
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 75 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
