Chewy Gooey Almond Flour Blondies

Soft, chewy, and gooey Almond Flour Blondies with chocolate chips. This easy dessert recipe tastes like regular chocolate chip cookies, but is grain-free and sugar-free.

If you’re a big fan of classic gooey chewy blondies with that delightful caramel buttery flavor, I’m here with a grain-free version using almond flour.

Loaded with that creamy buttery goodness and studded with chocolate chips to bring bliss to every bite, this simple blondie recipe is ideal for those who love quenching their sweet tooth with mindful ingredients.

Be sure to also try my Almond Flour Peanut Butter Bars if you’re a peanut butter lover too!

Let’s discuss the simple ingredients for these tasty gluten-free blondies.

Ingredients for Almond Flour Blondies:

Almond Flour: Taking the place of all-purpose flour, we use grain-free finely ground almond flour. Almond flour is full of healthy fats, which makes it taste naturally rich and slightly sweet.

It is also a good source of protein and fiber. I recommend sticking with finely ground almond flour over almond meal for the perfect texture.

Unsalted Butter: Bringing that delightful creamy flavor, we need a stick of butter.

Egg: Used to help the batter rise and bake evenly. Replace the egg with a flax egg for an egg-free option. Just note that the almond flour blondie recipe falls apart easier without the egg.

Granulated Sugar: Choose your favorite granulated sweetener. I use allulose, which is a sugar-free sweetener, to make keto blondies. Regular cane sugar, brown sugar, coconut sugar, maple sugar, and monk fruit sweetener are all good options.

Baking Soda: The leavening agent.

Pure Vanilla Extract: A splash of vanilla brings warm flavor.

Chocolate Chips: The gooey pockets of chocolate goodness! I use semi-sweet chocolate chips but sugar-free chocolate chips, white chocolate chips, and dark chocolate chips work too. Skip them for less sugar and calories.

Sea Salt: Flavor enhancer extraordinaire! Reduce the amount of salt if using salted butter.

Recipe Customizations:

• For an easy dairy-free option, use 6 tablespoons of melted coconut oil. Or, replace the butter with vegan butter.
• If you prefer using pure maple syrup instead of granulated sweeteners, make my Almond Flour Chocolate Chip Cookie Bars.
• For paleo blondies, use pure maple syrup and ghee or coconut oil.
• If you prefer baking with coconut flour, make my Coconut Flour Cookies recipe, and follow the instructions in this post for bars.
• ​Love brown butter? Make brown butter for a classic blondie taste.
• Add 2/3 cup of chopped macadamia nuts, pecans, or walnuts for a nutty crunch.

Now that we’ve covered the key ingredients, let’s make chocolate chip blondies!

How to Make Almond Flour Blondies:

Preheat the oven to 350 degrees F and line a 8-inch square baking pan with parchment paper.

In a mixing bowl, stir together the dry ingredients (almond flour, baking soda and sea salt).

Transfer the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment (or use a large mixing bowl and an electric hand mixer).

Mix until the butter and sugar are fluffy and combined. Scrape the sides of the bowl with a rubber spatula and add in the egg and vanilla extract.

Beat on medium speed until combined. Scrape the sides of the bowl again and add in the flour mixture. Beat on medium-high speed until a smooth dough forms. Mix in the chocolate chips.

Spread the dough into the bottom of the prepared baking dish in an even layer. Bake on the center rack of the preheated oven for 16-22 minutes, or until blondies reach your desired doneness. For a chewy texture, bake for 16-19.

For bars that hold together easily, bake for 18-22, until golden brown. If you’re using a sugar-free sweetener, bake for 16-18, as sugar-free sweeteners have a tendency to brown up quickly.

Allow the cookie bars to cool for 15 minutes before slicing and serving.

Storage Tips:

1. Room Temperature: Store bars covered in plastic wrap on the counter for up to 2 days.
2. Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 1 week.
3. Freezer: Freeze blondies in a freezer bag for up to 3 months.

The next time you’re craving traditional blondies and simultaneously a healthier dessert, whip up these low carb blondies!

If you love almond flour recipes, also try out these reader favorites!

More Almond Flour Recipes:

• Almond Flour Peach Crisp
• Paleo Morning Glory Quick Bread  
• Almond Flour Vanilla Cake  
• 5-Ingredient Almond Flour Strawberry Crumb Bars  
• Almond Flour Lemon Pound Cake  

Happy baking, and enjoy this gluten free blondies recipe!

Almond Flour Blondies

5 from 1 vote

By Julia Mueller

Prep: 15 minutes mins

Cook: 16 minutes mins

Total: 31 minutes mins

Servings: 12 bars

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These delicious gluten free blondies are soft, chewy, and loaded with buttery goodness. Mix them up using your favorite chocolate chips, dried fruit, and nuts!

Equipment

• 8-inch Baking Pan
• Parchment Paper

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Ingredients 

1x2x3x

• ▢ 1 ⅔ cups finely ground almond flour
• ▢ ½ tsp baking soda
• ▢ 1/2 tsp sea salt
• ▢ ½ cup unsalted butter, 1 stick
• ▢ ⅓ cup granulated sugar*
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract
• ▢ 1 cup semi-sweet chocolate chips**

Instructions 

• Preheat the oven to 350 degrees F and line a 8-inch square baking pan with parchment paper.
• In a mixing bowl, stir together the dry ingredients (almond flour, baking soda and sea salt).
• Transfer the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment (or use a large mixing bowl and an electric hand mixer). Mix until the butter and sugar are fluffy and combined. Scrape the sides of the bowl with a rubber spatula and add in the egg and vanilla extract. Beat on medium speed until combined. Scrape the sides of the bowl again and add in the flour mixture. Beat on medium-high speed until a smooth dough forms. Mix in the chocolate chips.
• Spread the dough into the bottom of the prepared baking dish in an even layer. Bake on the center rack of the preheated oven for 16-22 minutes, or until blondies reach your desired doneness. For a chewy texture, bake for 16-19. For bars that hold together easily, bake for 18-22, until golden brown. If you’re using a sugar-free sweetener, bake for 16-18, as sugar-free sweeteners have a tendency to brown up quickly.
• Allow the cookie bars to cool for 15 minutes before slicing and serving.

Notes

*Use any kind of granulated sweetener you like. For classic blondie flavor, use brown sugar. I use allulose, which is a sugar-free zero-calorie sweetener. Other great options are regular white sugar, coconut sugar, maple sugar, or monk fruit sweetener.

**You can also use sugar-free chocolate chips, dark chocolate chips, etc.

 

Nutrition Facts are based on using sugar-free sweetener and regular semi-sweet chocolate chips.

Nutrition

Serving: 1Bar (of 12), Calories: 231kcal, Carbohydrates: 15g, Protein: 6g, Fat: 18g, Saturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 37mg, Sodium: 157mg, Fiber: 2g, Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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