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

There's something deeply comforting about the chewy, buttery sweetness of blondies, and I've found a way to keep that magic alive with a twist—this Gluten-Free Chocolate Chip Blondies Recipe is pure joy for anyone avoiding gluten but not wanting to miss out on dessert. Trust me, these blondies bake up soft, flavorful, and studded with melty chocolate chips that practically beg to be shared.

The image shows nine square chocolate chip cookie bars arranged closely on a white paper-lined surface. Each cookie bar is golden brown with a slightly rough, cracked texture and scattered with shiny dark chocolate chips both on top and partially melted within. The bars look thick and soft, with some small crumbs around them. A white marbled surface is partly visible at the bottom with a spatula that has a wooden handle placed near the cookies. 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’m genuinely smitten with this Gluten-Free Chocolate Chip Blondies Recipe because it combines ease, wholesome ingredients, and loads of flavor in one pan. You don’t need to spend hours in the kitchen to get a treat that tastes indulgent yet keeps it clean.

Super simple to make: The batter comes together quickly and doesn’t require any fancy equipment, perfect for busy days.
Gluten-free but rich and satisfying: The blend of almond flour and tapioca starch gives a tender crumb without drying out.
Chocolate chips on top and inside: Sprinkling some chocolate chips halfway through baking creates that perfect melty but slightly gooey texture.
Totally customizable: You can switch up oils or nut butters to match what you have in your pantry.

Ingredients & Why They Work

The combination of almond flour and tapioca starch is what really makes this Gluten-Free Chocolate Chip Blondies Recipe shine—they bring that classic chewy but soft texture we all look for in blondies. Plus, the almond butter adds richness and a gentle nuttiness that pairs beautifully with sweet maple syrup and melty chocolate chips.

Flat lay of a small mound of pale almond flour, a small pile of fine white tapioca starch, a neat pinch of coarse sea salt, a small heap of fine baking soda, 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 holding dark semi-sweet chocolate chips, a small white bowl containing light golden vanilla extract placed symmetrically in simple white ceramic bowls, all arranged with balanced spacing and perfect symmetry, 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: Offers a moist, slightly nutty base that keeps the blondies tender but still sturdy.
Tapioca starch: Adds stretch and chewiness without gluten, helping those blondies hold together well.
Baking soda: Gives a little lift so the blondies aren’t dense or cakey.
Sea salt: Balances the sweetness and enhances all the flavors.
Creamy almond butter: Brings moisture and richness; I love using almond butter because it’s mild but flavorful.
Avocado oil: Has a neutral flavor and keeps the blondies moist and tender—feel free to swap with another neutral oil if needed.
Maple syrup: A natural sweetener with a subtle depth that plays beautifully with the chocolate chips.
Eggs: Bind everything together and add structure.
Vanilla extract: Just a splash to deepen the sweetness and enhance the almond butter flavors.
Chocolate chips: Divided between batter and topping for that perfect melty, gooey finish.

📝

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 mixing up this recipe depending on what I have at hand or the mood I'm in. Sometimes, I swap the almond butter for sunflower seed butter if I'm cooking for a nut-free friend, and other times I add a handful of chopped pecans for crunch. Feel free to experiment!

Nut-free version: Use sunflower seed butter instead of almond butter; you'll still get creamy richness without the nuts.
Extra chewy: Swap half the maple syrup for honey and reduce oil slightly to get a denser, chewy texture—I've done this and loved the results.
Seasonal touches: Stir in cinnamon or a pinch of pumpkin pie spice in the fall for a cozy vibe that's irresistible.

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

A stack of three square chocolate chip cookie bars is centered on a piece of white parchment paper on a white marbled surface. Each bar has a golden brown color with a soft, slightly crumbly texture and is dotted with dark chocolate chunks and chips spread throughout. The top layer is slightly crisp with a few chocolate chips visible on the surface, while the middle and bottom layers show melted, rich chocolate embedded within the soft dough. The surrounding area has more cookie bars, adding depth to the scene. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat, prep, and mix dry ingredients

First things first, preheat your oven to 350°F. Line a large sheet pan (18"x13") with parchment paper—that way, clean-up is a breeze and your blondies won't stick. In a big bowl, whisk together the almond flour, tapioca starch, baking soda, and sea salt. This helps distribute everything evenly so the blondies bake uniformly.

Step 2: Blend the wet ingredients

Next, in another bowl, stir together the creamy almond butter, avocado oil, maple syrup, eggs, and vanilla extract until silky smooth. The key here is to make sure the almond butter is soft or room temperature—if it’s cold, it can clump and make mixing trickier.

Step 3: Combine wet and dry, fold in chocolate chips

Add the dry ingredients into the wet mix and stir well until you get a thick, luscious batter. Then fold in 1 cup of chocolate chips—this distributes delightful melty pockets of chocolate throughout every bite.

Step 4: Bake with a chocolate chip topping

Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Bake for 10 minutes, then pull the blondies out and sprinkle the remaining ¼ cup chocolate chips evenly over the surface. Pop it back into the oven for another 10 minutes until the edges are golden and the center feels set but still soft. This topping trick makes the blondies even prettier and adds that fresh melty chocolate on top.

Step 5: Let them cool, then slice and enjoy!

Once out of the oven, don’t be tempted to cut into them right away. Let the blondies cool completely in the pan—that’s the secret to clean cuts and that perfect chewy texture we crave. After cooling, cut into squares and prepare to be amazed.

Top Tip

I’ve baked a lot of gluten-free desserts, and the key to success with these blondies is treating the batter gently and letting the pan cool completely before cutting. Here are a few things I’ve learned along the way that might save you some trial and error.

Room temperature almond butter: Make sure your almond butter is soft or room temp so it mixes smoothly without lumps.
Even spreading: Use a spatula or the back of a large spoon to smooth out the batter evenly in the pan; uneven batter can cause inconsistent baking.
Chocolate chip topping: Sprinkling chocolate chips halfway through baking keeps the top visually appealing with melty, gooey pools of chocolate.
Cooling is crucial: Let the blondies cool fully before slicing to prevent crumbling and to achieve clean bars.

How to Serve Gluten-Free Chocolate Chip Blondies Recipe

Gluten-Free Blondies - Serving Suggestion

Garnishes

I usually keep it simple—sometimes a light dusting of powdered sugar or a drizzle of melted chocolate adds a lovely touch without overpowering that rich almond and maple flavor. A sprinkle of flaky sea salt on top before serving also adds an irresistible twist to these blondies.

Side Dishes

Pair these blondies with a scoop of vanilla ice cream or a dollop of coconut whipped cream for an indulgent dessert. For a cozy coffee break, a hot cup of chai tea or your favorite latte complements their sweetness wonderfully.

Creative Ways to Present

For a party, I’ve arranged blondie squares on a rustic wooden board with fresh berries and edible flowers—they look as good as they taste! You can also layer them in a clear glass trifle dish with whipped cream and chopped nuts for a fun parfait-like dessert.

Make Ahead and Storage

Storing Leftovers

I keep leftover blondies in an airtight container at room temperature, and they stay soft and delicious for up to 3-4 days. If you want to extend their life, popping them in the fridge keeps them good for about a week. Just bring to room temp before serving for the best texture.

Freezing

These blondies freeze beautifully. I usually cut them into squares first, and then individually wrap each one in plastic wrap before storing in a freezer-safe bag or container. They’re perfect to have on hand for a quick sweet fix and stay good for up to 3 months.

Reheating

To reheat, I let them thaw at room temperature and warm them up in a low oven (about 300°F) for 5–7 minutes. This gives them that freshly baked softness again and helps wake up the chocolate chips.

Frequently Asked Questions:

Is this Gluten-Free Chocolate Chip Blondies Recipe safe for nut allergies?

This recipe is not nut-free by default because it uses almond flour and almond butter. However, you can substitute sunflower seed flour and sunflower seed butter to make a nut-free version—just be aware it might slightly change the texture and flavor.

Can I use regular flour instead of almond flour?

You can, but this would no longer be gluten-free. Almond flour provides moisture and that dense, chewy crumb. Using all-purpose flour might make the blondies cakier and less moist. For best results, stick to gluten-free flours as noted.

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

Adding chocolate chips halfway through baking keeps them visible on top and melty, rather than sinking into the batter completely. It creates an appealing look and a gooey texture on the surface that contrasts nicely with the batter underneath.

Can I make this recipe vegan?

To make these blondies vegan, you would need to replace the eggs with flax or chia eggs (1 tablespoon each mixed with 3 tablespoons water per egg) and ensure the chocolate chips are dairy-free. The texture might be slightly different but still delicious!

Final Thoughts

This Gluten-Free Chocolate Chip Blondies Recipe has become one of my absolute favorites to bake and share. It’s simple, delicious, and hits that perfect balance of chewy and sweet that keeps everyone coming back for more. I hope you’ll enjoy making it as much as I do—it’s a recipe that brings a little extra sweetness to any day, no gluten required.