Description
Delicious and easy-to-make gluten-free chocolate chip blondies with a chewy texture and rich almond flavor, perfect for a quick dessert or snack.
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
Chocolate Chips
- 1¼ cup chocolate chips, divided
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F and line an 18"x13" sheet pan with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine almond flour, tapioca starch, baking soda, and sea salt thoroughly.
- Mix Wet Ingredients: In a separate bowl, whisk together creamy almond butter, avocado oil, maple syrup, eggs, and vanilla extract until smooth and well combined.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients and mix until a thick, uniform batter forms.
- Add Chocolate Chips: Fold in 1 cup of the chocolate chips into the batter evenly.
- Pour and Spread Batter: Pour the batter into the prepared pan and spread it out evenly with a spatula.
- Bake First Phase: Bake the blondies for 10 minutes at 350 degrees F.
- Add Topping Chocolate Chips: Remove the pan from the oven and sprinkle the remaining 1/4 cup chocolate chips evenly over the top.
- Bake Second Phase: Return the pan to the oven and bake for an additional 10 minutes until the blondies are set.
- Cool and Serve: Allow the blondies to cool completely in the pan before cutting into squares and serving.
Notes
- Use the correct pan size (18"x13") to ensure even baking; adjust baking time if using a different pan.
- Sprinkling chocolate chips halfway through baking keeps them visible and prevents sinking.
- Store blondies in an airtight container at room temperature for 3-4 days or refrigerate for up to one week.
- Blondies freeze well for up to 3 months; wrap individually in plastic wrap and place in a freezer bag.
- To serve after freezing, thaw and warm in the oven. Optionally, top with chocolate frosting for a sheet pan cake variation.
Nutrition
- Serving Size: 1 blondie (approximate)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
