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; 1¼ cup maple syrup; 2 large eggs; 1 tsp vanilla extract; 1¼ cup chocolate chips, divided

There’s something so comforting about the rich, buttery goodness of blondies, and this Gluten-Free Chocolate Chip Blondies Recipe is a joyful twist that lets everyone dig in worry-free. Chewy, chocolate-studded, and made with wholesome ingredients, it’s a treat you’ll want 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

From the moment I first baked these gluten-free chocolate chip blondies, they won a permanent spot on my dessert list. They strike the perfect balance of chewy and fudgy textures without the usual grainy aftertaste I sometimes get from gluten-free treats.

Simple Ingredient Swap: Using almond flour and tapioca starch means no gluten, but all the melt-in-your-mouth flavor.
Double Chocolate Love: By folding in chocolate chips and sprinkling extra on top, you get rich pockets of melty sweetness throughout.
Quick & Easy: This recipe comes together in under 30 minutes, which is a lifesaver when you want dessert fast.
Versatile & Customizable: Whether you want nut-free or a little extra crunch, this base recipe adapts beautifully to your preferences.

Ingredients & Why They Work

Every ingredient here plays a starring role in giving these blondies their signature texture and flavor. Plus, I’ll share a few tips on picking the best options to make your batch shine.

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 crumb, perfect for gluten-free baking.
Tapioca starch: Helps create that chewy, slightly springy texture you want in blondies.
Baking soda: Gives a little lift to keep these from getting too dense.
Sea salt: Balances out sweetness and intensifies the chocolate notes.
Creamy almond butter: Acts as a luscious fat base, adding moisture and depth of flavor.
Avocado oil: A neutral oil that keeps these blondies tender without overpowering the flavors.
Maple syrup: A natural sweetener that lends subtle caramel undertones.
Large eggs: Bind everything together and add richness.
Vanilla extract: Enhances the overall flavor and pairs beautifully with chocolate.
Chocolate chips: For gooey pockets of melty sweetness throughout—and a sprinkle on top for a pretty finish.

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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 playing around with this batter. It’s a fantastic blank canvas—perfect for tossing in your favorite mix-ins or tailoring to different diets and seasons.

Nut-Free Variation: Swap almond flour and almond butter for sunflower seed flour and sunflower seed butter to keep it nut-free, and you won’t miss a thing.
Extra Crunch: Toss in chopped toasted pecans or walnuts—I always add a handful for texture.
Seasonal Twist: Add a pinch of cinnamon and nutmeg in fall for cozy spice vibes.
Dairy-Free: This recipe is naturally dairy-free, but using vegan chocolate chips keeps it completely plant-based.

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—that pan size is key for even baking. In a large bowl, whisk together almond flour, tapioca starch, baking soda, and sea salt. I like to really break up any lumps in the almond flour so the batter is smooth and consistent.

Step 2: Combine Wet Ingredients

In another bowl, stir creamy almond butter, avocado oil, maple syrup, eggs, and vanilla extract until smooth. I sometimes use a hand mixer here—almond butter can be stubborn, and this saves time making it silky.

Step 3: Bring It All Together

Pour the dry ingredients into the wet and fold gently until you have a thick batter. This is when you’ll fold in one cup of chocolate chips—my favorite part! Make sure the chips are evenly distributed, so you get chocolate in every bite.

Step 4: Bake and Finish with Chocolate

Spread the batter evenly in your prepared pan using a spatula. Bake for 10 minutes, then pull the blondies out and sprinkle the remaining ¼ cup of chocolate chips on top. Pop them back in for another 10 minutes or until edges are golden and a toothpick comes out mostly clean.

Step 5: Cool Completely and Serve

This is crucial: let your blondies cool fully before cutting into squares. They finish setting as they cool, so cutting too soon will leave you with a gooey mess rather than perfectly chewy bars.

Top Tip

After making this Gluten-Free Chocolate Chip Blondies Recipe several times, I’ve learned a few tricks that really help nail the texture and flavor every time.

Pan Size Matters: Using an 18"x13" pan is key—any smaller or larger will change baking time and texture.
Don't Skip the Cooling: Wait for the blondies to cool completely before slicing to get clean, neat squares.
Chocolate Chip Timing: Adding some chocolate chips halfway through baking keeps them melted and glossy on top instead of sinking.
Mix Gently: Overmixing can make the blondies tough. Stir just until combined for the best chewy results.

How to Serve Gluten-Free Chocolate Chip Blondies Recipe

gluten-free blondies - Serving Suggestion

Garnishes

I love to add a small sprinkle of flaky sea salt right after baking—it creates this amazing contrast with the sweetness. A light dusting of powdered sugar also looks stunning and ups the dessert-factor.

Side Dishes

This blondie pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce if you’re feeling indulgent. I often serve it alongside fresh berries to balance the rich flavors.

Creative Ways to Present

For birthdays or special occasions, I’ve turned these blondies into a sheet pan cake—warming them gently, frosting with chocolate ganache, then slicing into fancy squares. They’re always a crowd-pleaser that looks way fancier than the effort involved!

Make Ahead and Storage

Storing Leftovers

After baking, I store my blondies in an airtight container at room temperature. They stay fresh for about 3 to 4 days that way. If you want to keep them longer, refrigerate—they’ll last up to a week without drying out.

Freezing

These blondies freeze wonderfully. I slice them into squares, wrap individually in plastic wrap, then store in a freezer bag. They keep up to 3 months and thaw quickly when you want a quick treat.

Reheating

To warm leftovers, pop a blondie in a preheated oven at 300°F for about 5 minutes. It refreshes that soft, melty texture perfectly—like you just baked it!

Frequently Asked Questions:

Can I use a different flour instead of almond flour?

You could try other gluten-free flours like oat or rice flour, but almond flour adds both moisture and flavor that’s tough to replicate. If substituting, expect differences in texture and possibly more dryness.

What if I don’t have avocado oil?

Any neutral oil like canola, vegetable, or grapeseed oil works fine. The goal is to keep the flavor subtle so it doesn’t compete with the almond butter and chocolate.

How do I know when the blondies are done?

Look for golden edges and a toothpick inserted into the center coming out mostly clean with a few moist crumbs. Overbaking can dry them out, so err on the side of checking early.

Can I make this recipe vegan?

To make it vegan, replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and ensure you use dairy-free chocolate chips. The texture will be slightly different but still delicious!

Final Thoughts

This Gluten-Free Chocolate Chip Blondies Recipe has been my go-to for so many occasions, from spontaneous weekend baking to more celebratory treats. Its simplicity, combined with that classic comforting flavor, makes it feel like a hug in dessert form. I hope you enjoy baking—and of course eating—these as much as I do. Seriously, give it a try and watch them disappear!