Description
This easy gluten-free chocolate chip blondies recipe features a moist and chewy texture made with almond flour and tapioca starch, sweetened naturally with maple syrup and enriched with creamy almond butter. Perfect for a quick, delicious dessert or snack that everyone can enjoy.
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 prepare for easy removal and clean-up.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, tapioca starch, baking soda, and sea salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, stir together the creamy almond butter, avocado oil, maple syrup, eggs, and vanilla extract until the mixture is smooth and well blended.
- Form Batter: Pour the dry ingredients into the wet ingredients and mix thoroughly until a thick and uniform batter forms.
- Add Chocolate Chips: Fold in 1 cup of chocolate chips gently to distribute them evenly throughout the batter.
- Spread Batter: Transfer the batter to the prepared sheet pan and spread it evenly with a spatula to ensure an even bake.
- Bake Partially: Bake for 10 minutes in the preheated oven to start the cooking process and set the base of the blondies.
- Add Topping: Remove the pan from the oven and sprinkle the remaining 1/4 cup of chocolate chips evenly over the top of the partially baked batter for a pretty, melty finish.
- Finish Baking: Return the pan to the oven and bake for an additional 10 minutes until the blondies are cooked through and golden on top.
- Cool and Serve: Allow the blondies to cool completely in the pan before cutting into squares to serve.
Notes
- Use an 18"x13" sheet pan to ensure even baking; if using a different size pan, adjust baking time accordingly.
- Sprinkling extra chocolate chips halfway through baking prevents them from sinking into the batter and adds a decorative finish.
- Store blondies in an airtight container at room temperature for up to 3 to 4 days or refrigerate for up to one week.
- These blondies freeze well for up to 3 months; wrap individually in plastic wrap and store in an airtight container or freezer bag.
- To serve from frozen, thaw squares and warm in the oven; for an extra indulgence, top with chocolate frosting to turn them into a sheet pan cake.
Nutrition
- Serving Size: 1 square (approx. 2x2 inches)
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
