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

Gluten-Free Chocolate Chip Blondies Recipe are pure magic—think sweet, chewy, and loaded with melty chocolate chips, all without a hint of gluten. They’re a delightfully simple treat that’s perfect when you want something homey but fuss-free, and honestly, they always impress my friends when I bring them along!

The image shows nine square pieces of a soft, golden-brown dessert with visible dark chocolate chips scattered throughout the top layer. The dessert has a textured, slightly rough surface with a chewy appearance. The pieces are neatly arranged with one piece slightly pulled out from the group. The dessert lies on a sheet of white parchment paper on top of a white marbled surface, with a few chocolate chip crumbs scattered around. A spatula with a brown wooden handle rests at the bottom right corner. 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

I've made countless blondie recipes over the years, but this Gluten-Free Chocolate Chip Blondies Recipe stands out. It’s the perfect balance of rich almond butter, subtle sweetness from maple syrup, and plenty of chocolate chips—what's not to love?

Simple & Allergy-Friendly: Uses almond and tapioca starch for a tender, gluten-free texture without complicated ingredients.
Perfectly Moist & Chewy: The combination of avocado oil and almond butter keeps them irresistibly soft.
Chocolate Chip Heaven: Folded and sprinkled with chocolate chips for gooey pockets in every bite.
Quick & Easy: Ready in about 30 minutes from start to finish—great for busy days or last-minute treats.

Ingredients & Why They Work

These ingredients aren’t just random—they work together so well to give you a blondie that’s tender, flavorful, and everything you hope for in a gluten-free dessert. Some tips on what to look for when you shop can make a big difference, too.

Flat lay of a small mound of fine almond flour, a small pile of white tapioca starch, a tiny heap of baking soda powder, a pinch of coarse sea salt crystals, 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 containing clear vanilla extract, and a scattered cluster of glossy dark chocolate chips, all arranged symmetrically on simple white ceramic bowls and plates, 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: Gives the blondies a moist crumb and mild nutty flavor; make sure it’s finely ground for best texture.
Tapioca Starch: Helps hold the blondies together and adds chewiness—avoid swapping it for cornstarch as the texture changes.
Baking Soda: Provides just enough lift to keep the blondies tender and light without being cakey.
Sea Salt: Balances the sweetness and enhances the almond and chocolate flavors.
Almond Butter: Adds richness and moisture; creamy almond butter blends better and keeps the batter smooth.
Avocado Oil: Neutral-flavored oil that helps keep the blondies soft without overpowering flavors.
Maple Syrup: Natural sweetener with a hint of caramel that pairs wonderfully with almond and chocolate.
Eggs: Bind the ingredients and add structure without heaviness.
Vanilla Extract: Adds warmth and depth to the overall flavor.
Chocolate Chips: The star of the show—choose high-quality chips that melt beautifully.

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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 adaptable this Gluten-Free Chocolate Chip Blondies Recipe is—over time, I've tweaked it to suit different occasions and cravings. Don't hesitate to make it your own!

Nut-Free Variation: Try sunflower seed butter instead of almond butter if you're avoiding nuts; I did this once for a friend and it worked like a charm!
Extra Crunch: Add chopped toasted pecans or walnuts for a little texture contrast—it's a lovely surprise in every bite.
Darker Chocolate: Swap semi-sweet chips with dark chocolate chunks for a richer, more sophisticated taste.
Adding Spices: Toss in a pinch of cinnamon or ginger for warming seasonal vibes, especially during cozy fall afternoons.

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

A close-up view of three stacked rectangular blondie bars showing three layers, each golden brown with a slightly crumbly texture, and filled with melted dark chocolate chunks scattered throughout. The top layer has visible chocolate chips embedded on the surface. The bars sit on white parchment paper placed on a white marbled surface. The background is blurred with soft beige tones. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Mix the Dry Ingredients

First, I preheat my oven to 350°F and line an 18"x13" sheet pan with parchment paper. This size helps the blondies bake evenly without worrying about undercooked centers. Then, in a large bowl, I whisk together almond flour, tapioca starch, baking soda, and sea salt. This ensures everything is evenly distributed before mixing with the wet ingredients.

Step 2: Combine the Wet Ingredients

In a separate bowl, I mix creamy almond butter, avocado oil, maple syrup, eggs, and vanilla extract until smooth. Using a hand mixer or whisk makes this go faster and ensures a silky batter. I’ve learned that mixing the wet ingredients really well first prevents lumps and gives you that luxe texture every time.

Step 3: Bring It All Together

Next, I add the dry ingredients to the wet mixture and stir until thick batter forms. You’ll notice it’s denser than a cookie dough but still scoopable. At this point, I fold in 1 cup of chocolate chips, reserving the rest for later—it’s key for that ooey-gooey finish.

Step 4: Bake and Finish with Chocolate

Pour the batter into the prepared pan and spread it evenly using a spatula. I bake it for 10 minutes, then pull it out to sprinkle the remaining ¼ cup chocolate chips on top. This step creates a beautiful chocolatey crust once it bakes for another 10 minutes. After baking, I let them cool completely before cutting into squares—trust me, this makes slicing neat and keeps the texture perfect.

Top Tip

From my experience, a few simple tricks help you nail the perfect Gluten-Free Chocolate Chip Blondies Recipe every time. These tips helped me avoid pitfalls I encountered early on.

Right Pan Size: Using the recommended 18"x13" pan is crucial! If you try a smaller one, the blondies get too thick and undercooked in the middle.
Wait to Add Chocolate Chips on Top: Sprinkling chips halfway through baking keeps them from sinking and makes for a pretty, melty topping.
Use Room Temperature Wet Ingredients: Cold eggs or almond butter can make the batter lumpy — warming them slightly before mixing works wonders.
Cool Completely Before Cutting: Blondies firm up as they cool, so rushing this leads to crumbly slices. Patience pays off!

How to Serve Gluten-Free Chocolate Chip Blondies Recipe

gluten-free blondies - Serving Suggestion

Garnishes

I like to keep it simple with a light dusting of powdered sugar or a drizzle of melted dark chocolate on top—makes the blondies feel special without extra effort. Sometimes, a tiny sea salt sprinkle on top right after baking amps up the flavor and balances the sweetness beautifully.

Side Dishes

Pair these blondies with a scoop of vanilla ice cream for a classic combo or a dollop of whipped coconut cream if you want a dairy-free option. A cup of rich coffee or herbal tea rounds out the experience nicely—the perfect afternoon indulgence.

Creative Ways to Present

For parties, I’ve served these blondies cut into bite-sized squares on pretty platters, decorated with fresh berries and mint leaves. It’s an easy way to elevate the presentation. Another time, I layered them with chocolate frosting between the squares to make a sheet pan blondie cake—everyone loved it!

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature for up to 3 to 4 days. If I want them to last longer, I pop the container in the fridge and that keeps them fresh for about a week. Just remember they’ll firm up a bit, so warming slightly before serving helps.

Freezing

Freezing is a lifesaver for me. I wrap each blondie piece tightly in plastic wrap then place them in a freezer-safe bag. They keep perfectly for up to 3 months, and thawing at room temperature restores their moist texture beautifully.

Reheating

Whenever I reheat frozen or leftover blondies, I pop them in a preheated oven at 325°F for 5 to 7 minutes. This warm-up softens them without drying out. For a quick option, the microwave works—just 15 seconds on medium power is enough to make them taste freshly baked.

Frequently Asked Questions:

Can I substitute almond flour with another gluten-free flour?

Almond flour is key for the moist, tender texture in this recipe, so I recommend sticking with it. However, if you need a substitute, finely ground hazelnut flour or a gluten-free baking blend could work, but you might need to adjust the amount of tapioca starch to get the right consistency.

Why do I need to add chocolate chips halfway through baking?

Adding chocolate chips halfway through baking prevents them from sinking into the batter, creating a nice melty topping that’s visually appealing and adds extra chocolate goodness with every bite.

Can I make these blondies nut-free?

Yes! To make them nut-free, swap the almond butter for sunflower seed butter. The texture will be slightly different, but I’ve done this successfully for friends with nut allergies and the blondies still turned out moist and delicious.

What’s the best way to store leftover blondies?

Store blondies in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. For longer storage, freeze them wrapped individually and thaw at room temperature before serving.

Final Thoughts

This Gluten-Free Chocolate Chip Blondies Recipe quickly became a staple in my kitchen—not just because it’s delicious, but because it’s reliable and easy. Baking these blondies feels like a warm hug on a tray, and every time I share them, I’m met with smiles. You’ll love how effortless they are, and I’m confident they’ll become a favorite for you and those you bake for.