Description
This easy gluten-free chocolate chip blondies recipe combines almond flour and tapioca starch to create a moist, chewy treat studded with gooey chocolate chips. Perfectly sweetened with maple syrup and enriched with creamy almond butter, these blondies bake quickly and make a delicious dessert or snack for all occasions.
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
- 1¼ cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1¼ cup chocolate chips, divided
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line an 18"x13" sheet pan with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine almond flour, tapioca starch, baking soda, and sea salt thoroughly to distribute the leavening and seasoning evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together almond butter, avocado oil, maple syrup, eggs, and vanilla extract until smooth and fully combined for a uniform batter base.
- Combine Wet and Dry: Add the dry ingredients into the wet mixture, stirring well until the mixture forms a thick batter with all ingredients incorporated.
- Fold in Chocolate Chips: Gently fold in 1 cup of the chocolate chips, distributing them evenly throughout the batter without overmixing.
- Spread Batter: Pour the batter into the prepared sheet pan and spread it out evenly using a spatula to ensure uniform baking thickness.
- Bake First Half: Place the sheet pan in the preheated oven and bake for 10 minutes to set the batter slightly.
- Add Topping and Continue Baking: Remove the pan from the oven and sprinkle the remaining 1/4 cup of chocolate chips evenly over the top. Return to the oven and bake for an additional 10 minutes until golden and set.
- Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack before cutting into squares to ensure clean cuts and a perfect texture. Serve and enjoy.
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 blondie
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
