Gluten Free Blondies with White Chocolate Chips Recipe

I absolutely love sharing my favorite indulgent treats with friends, and this Gluten Free Blondies with White Chocolate Chips Recipe is one that never fails to impress. These blondies come out soft, gooey, and packed with bursts of sweet white chocolate in every bite. Using almond flour makes them perfectly gluten free without sacrificing any of that rich, buttery flavor I crave in a blondie. Plus, they only take about 10 minutes to prep, so they’re ideal when you want something deliciously homemade but don’t want to spend all day in the kitchen.

Why You’ll Love This Gluten Free Blondies with White Chocolate Chips Recipe

What excites me most about this recipe is the combination of textures and flavors. The almond flour provides a moist, tender crumb that’s slightly nutty and pairs perfectly with the sweet creaminess of the white chocolate chips. I love how the brown sugar adds a subtle caramel note that deepens the overall taste, making each bite feel like a little moment of pure joy. These blondies hit that perfect balance of gooey and cakey that I always hope for in a dessert.

Another reason I’m always reaching for this recipe is how easy it is! Whisking together just a few simple ingredients and folding in the chocolate chips means no complicated techniques or tools are necessary. I often make them when I have friends coming over or when I want to pack something sweet for a picnic or family gathering. They stand out because they’re gluten free yet so flavorful and satisfying that everyone asks for the recipe. It’s just one of those recipes I feel confident sharing with any crowd.

Ingredients You’ll Need

The ingredients for this recipe are straightforward but each one plays a key role in creating the perfect blondie. I love how the almond flour gives them a tender bite while the combination of sugars and butter creates a rich, flavorful base. The white chocolate chips add those irresistible pockets of sweetness that make the blondies so special.

• 2 cups almond flour: This is the gluten free base that keeps the blondies soft and moist with a slightly nutty flavor.
• 2/3 cup brown sugar: Adds a deep caramel-like sweetness and moisture for that chewy texture.
• 1/2 cup sugar: Adds balance and a touch of crispness to the top crust.
• 1/2 cup butter, melted and cooled slightly: Brings richness and helps bind the ingredients together seamlessly.
• 2 large eggs: Adds structure and moisture to the blondie batter.
• 1 teaspoon baking powder: Gives just enough lift to keep the blondies from being too dense.
• 1 1/2 teaspoons vanilla extract: Infuses warmth and enhances all the flavors beautifully.
• 1/2 teaspoon salt: Balances the sweetness perfectly and brings out the depth of flavor.
• 1 to 1 1/2 cups white chocolate chips: The star ingredient that melts into pockets of creamy sweetness throughout.

Directions

Step 1: Preheat your oven to 350°F and prepare a 9×13 inch baking pan by lining it with parchment paper, making sure to leave extra hanging over the sides. For extra ease in removing the blondies, I also like to spray the parchment lightly with cooking spray.

Step 2: In a medium-sized bowl, whisk together the melted butter, brown sugar, sugar, eggs, and vanilla extract until the mixture is smooth and glossy. This step helps to dissolve the sugars and build the base for that rich, tender texture.

Step 3: In another bowl, whisk the almond flour, salt, and baking powder together thoroughly. This ensures the baking powder is evenly distributed so your blondies rise perfectly.

Step 4: Gently stir the dry ingredients into the wet ingredients until just combined. I try not to overmix here to keep the blondies soft and tender. Then fold in the white chocolate chips carefully so they’re evenly spread throughout the batter.

Step 5: Pour the batter evenly into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for about 22 to 25 minutes. You’re looking for the top to just begin turning a light golden brown—avoid baking too long or they won’t be as gooey inside.

Step 6: Once baked, allow the blondies to cool completely in the pan on a wire rack. This helps them set perfectly so when you cut them, they hold together nicely but remain soft and chewy in the middle. Then grab a knife, slice into squares, and enjoy!

Servings and Timing

This Gluten Free Blondies with White Chocolate Chips Recipe makes about 24 small, snack-sized blondies or 12 larger squares if you prefer. Prep time is wonderfully quick at just 10 minutes, making it a perfect last-minute dessert or treat. Bake time is approximately 22 to 25 minutes, followed by at least 15 minutes of cooling to let the blondies fully set. Overall, you’re looking at around 40 minutes from start to finish, which is fantastic for such a decadent and impressive baked good.

How to Serve This Gluten Free Blondies with White Chocolate Chips Recipe

When I serve these blondies, I love to keep things simple because the flavor itself is the real star. They’re fantastic just sliced on a pretty platter, but you can elevate them easily by dusting a little powdered sugar on top or adding a few fresh berries on the side for a pop of color and brightness. If you’re serving for a party, I like stacking them slightly offset on a cake stand to create a casual but elegant display.

Pairing-wise, these blondies are wonderful with a hot cup of coffee or a rich black tea, which complements the sweetness and richness beautifully. For a fancier touch, I serve them with a scoop of vanilla bean ice cream and a drizzle of raspberry sauce to add contrast and freshness. They’re equally delicious at room temperature, making them great for potlucks or picnics, but I find I especially love them slightly warmed so the white chocolate chips are soft and melty.

These blondies shine on so many occasions — family dinners, holiday celebrations, or even midweek treats when you just want to make the day feel a little special. I almost always recommend cutting them into small bite-sized squares for gatherings, since they’re so rich, but larger portions work perfectly when you want a more indulgent dessert serving.

Variations

I’m always experimenting with this recipe to keep it exciting! One easy variation I love is swapping half the white chocolate chips for chopped toasted pecans or walnuts. The crunch contrasts wonderfully with the gooey blondie texture. You could also try mixing in dried cranberries or cherries for a tart bite that balances the sweetness.

For those who are vegan or dairy-free, I’ve had success using a vegan butter substitute and flax eggs instead of regular eggs. The texture is slightly different but still tender and delicious. I also sometimes swap out vanilla extract for almond extract for a more pronounced nutty flavor that complements the almond flour base really nicely.

If you want to change up the cooking method a bit, these blondies bake beautifully in muffin tins for portable, individual portions, just bake for about 15-18 minutes instead of 22-25. Or, for an even faster treat, I’ve made a skillet version on the stovetop that’s crispy on the edges and soft in the middle, perfect for serving warm with ice cream right out of the pan.

Storage and Reheating

Storing Leftovers

Once completely cooled, I store leftover gluten free blondies in an airtight container at room temperature. They usually stay fresh and moist for about 3 to 4 days. If your kitchen is warm, storing them in the fridge helps preserve their texture, just let them come to room temperature before eating so they soften up nicely again.

Freezing

This recipe freezes wonderfully! I wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen blondies keep well for up to 2 months. When you’re ready to enjoy, just thaw them at room temperature or warm gently in the microwave for about 20 seconds to bring back that soft, fresh-baked texture.

Reheating

To reheat, I recommend using a microwave in short 10-to-15 second bursts to avoid drying them out. You can also warm them in a preheated oven at 300°F for 5-7 minutes wrapped in foil, which helps keep the moisture in. Avoid reheating too long or the edges will become too crisp and the middle lose its gooey charm.

FAQs

Can I use other flours besides almond flour?

Almond flour is key to both the texture and gluten free aspect of this recipe, but if you want to try other gluten free flours, a blend designed for baking (like a 1-to-1 counterpart blend) could work. Just expect some difference in texture since almond flour adds moisture and a tender crumb.

Are these blondies dairy free?

Not as written, because of the butter and white chocolate chips, but you can easily swap in dairy-free butter and vegan white chocolate chips to make a dairy-free version. Just keep in mind the texture might be slightly different.

How do I know when the blondies are done baking?

The blondies are ready when the top turns a light golden brown and feels set but still soft to the touch. A toothpick inserted should come out with a few moist crumbs but not wet batter. Overbaking will dry them out so keep a close eye starting at 22 minutes.

Can I make these blondies ahead of time?

Absolutely! These blondies actually develop more flavor after resting a few hours or even overnight. Just bake, cool completely, cover tightly, and store at room temperature or in the fridge until ready to serve.

What’s the best way to cut the blondies without them crumbling?

Using a sharp knife warmed slightly under hot water and wiped dry before slicing makes clean cuts easier. Cutting when the blondies are fully cooled and set also helps prevent crumbling.

Conclusion

I sincerely hope you give this Gluten Free Blondies with White Chocolate Chips Recipe a try soon because it’s truly a crowd-pleaser and one of my personal favorites for a comforting homemade dessert. The blend of tender almond flour, caramel notes from brown sugar, and luscious white chocolate chips creates an irresistible treat that’s both easy to make and impossible to resist. Enjoy baking and sharing these as much as I do!

Print