Irresistibly Chewy Almond Flour Blondies: Your Go-To Gluten-Free & Dairy-Free Dessert

Prepare to fall in love with these Almond Flour Blondies – a truly exceptional sweet treat that promises a soft, delightfully chewy texture, a deep, rich butterscotch flavor, and an abundance of gooey dark chocolate chips. What makes these blondies truly special is that they are entirely gluten-free and dairy-free, crafted with nutritious almond flour and skillfully made without any traditional butter. This recipe redefines indulgence, proving that you don’t need dairy or gluten to create something incredibly decadent and satisfying.

These blondies have quickly become a staple in our kitchen, serving as our ultimate go-to dessert whenever we’re craving something rich, comforting, and utterly delicious. They strike the perfect balance between sweet and wholesome, making them a fantastic option for various dietary needs or simply for anyone seeking a healthier twist on a classic bar cookie.

If you’re looking to put a festive spin on your blondies, be sure to check out these delightful Christmas Blondies, which feature a delicious combination of peanut butter and colorful holiday sprinkles, perfect for seasonal celebrations!

Crafting the Perfect Gluten-Free & Dairy-Free Blondie

Developing this almond flour blondie recipe was a journey of extensive testing and delicious experimentation. My goal was to create a blondie that retained the beloved standard elements like brown sugar and vanilla, but with a nuanced sweetness profile – not quite as intensely sweet as typical blondies. A significant challenge was also to make them completely dairy-free, which meant successfully eliminating butter, a cornerstone ingredient in most blondie recipes.

After numerous trials and adjustments, I discovered the perfect combination to replace butter: natural almond butter and virgin coconut oil. This duo, in just the right ratio, not only mimics the richness and moisture butter provides but also contributes healthy fats and a subtle depth of flavor. When combined with the other carefully selected ingredients, these blondies achieve an absolutely perfect texture. They are wonderfully chewy, incredibly moist, and boast a beautiful golden-brown hue. You’ll be amazed at how utterly delicious they are, and we promise, you won’t even miss the butter!

The decision to use almond flour was not just about making them gluten-free; it’s also key to their moist and tender crumb. This recipe truly embodies the best of both worlds: a delightful treat that caters to dietary needs without compromising on taste or texture. It’s a testament to how creative ingredient substitutions can elevate classic recipes.

Blondies vs. Brownies: Understanding the Delicious Distinction

Blondies are frequently referred to as “blond brownies,” a comparison that highlights their similar dense, chewy bar format. However, the fundamental difference lies in their primary flavor profile. Brownies are famously characterized by their rich chocolate content, whether derived from cocoa powder, melted chocolate, or a combination of both. Blondies, on the other hand, forego chocolate as their main flavor, instead focusing on a delightful caramel-like, butterscotch taste.

The signature flavor of a blondie is largely attributed to its key ingredients: brown sugar and vanilla. Brown sugar contributes a molasses-rich sweetness and a unique moistness, while a generous amount of vanilla extract enhances those warm, buttery notes, creating a distinct and comforting flavor that sets them apart. For me, I often find myself thinking of blondies as closer to a thick, chewy chocolate chip cookie bar than a brownie, especially given that my absolute favorite way to enjoy them is generously loaded with plenty of dark chocolate chips, adding a textural contrast and a hint of classic cookie appeal.

If, after indulging in this fantastic blondie recipe, you find yourself yearning for a rich chocolate treat, I wholeheartedly recommend trying these salted almond butter brownies! They offer a similarly wholesome, yet deeply satisfying, chocolate experience.

Key Ingredients for Perfect Almond Flour Blondies

Each ingredient in this recipe plays a crucial role in achieving the ideal texture and that signature butterscotch flavor, while also keeping these blondies gluten-free and dairy-free:

• Brown Sugar – This is the star ingredient for blondies! It’s essential for creating that deep, caramelized butterscotch flavor that we all love. Beyond flavor, brown sugar is highly hygroscopic, meaning it attracts and retains moisture, which is key to giving these blondies their wonderfully moist and chewy texture. Packed brown sugar is preferred for accurate measurement.
• Cane Sugar – Just a quarter of a cup of cane sugar (or granulated sugar if you prefer) is included for an extra touch of sweetness. It complements the brown sugar without making the blondies overly sweet. It also contributes to a slightly crisper edge.
• Almond Butter – This recipe uses half a cup of natural almond butter, making them truly “almond butter blondies.” It’s a fantastic dairy-free substitute for traditional butter, providing healthy fats, richness, and contributing significantly to the blondies’ dense and chewy consistency. Ensure it’s natural (oil on top) and at room temperature for easy mixing.
• Coconut Oil – Only two tablespoons of virgin, cold-pressed coconut oil work in harmony with the almond butter to completely replace butter. It adds another layer of healthy fat and helps create the perfect tender crumb. It should be softened, not completely melted, to ensure proper emulsification with other ingredients.
• Eggs – Two large eggs serve multiple purposes: they add crucial moisture, act as a binder to hold the blondies together, and provide a slight leavening effect, contributing to their soft rise. Ensure they are at room temperature for better mixing.
• Vanilla Extract – A full tablespoon of good quality vanilla extract is non-negotiable! It works hand-in-hand with the brown sugar to intensely enhance and deepen that desired butterscotch flavor, bringing a warm, aromatic note to every bite.
• Almond Flour – The foundation of our gluten-free blondies! Finely ground almond flour not only makes these blondies suitable for gluten-free diets but also imparts a delicate, moist texture and a subtle nutty flavor. It’s a key factor in keeping them wonderfully chewy and preventing them from drying out.
• Coconut Flour – Just a tablespoon of coconut flour is added to the mix. Despite the small amount, it’s highly absorbent and works to balance the moisture content of the almond flour, ensuring the blondies aren’t too wet and have the perfect structural integrity.
• Baking Powder – This leavening agent is responsible for giving the blondies a slight lift, preventing them from being overly dense and contributing to their overall soft texture.
• Salt – We use two types: kosher salt in the batter to balance the sweetness and enhance all the flavors, and a sprinkle of flaky sea salt on top before baking. The sea salt adds a delightful contrast in flavor and texture, bringing out the chocolate and butterscotch notes even more.
• Chocolate Chips – I opted for dairy-free dark chocolate chips to keep the recipe completely dairy-free, and their slight bitterness beautifully complements the sweet butterscotch flavor. However, feel free to use your favorite type of chocolate chips – semi-sweet, milk chocolate, or even white chocolate chips would also work wonderfully.

Step-by-Step Guide to Baking Perfect Almond Flour Blondies

Baking these gluten-free and dairy-free almond flour blondies is surprisingly straightforward. Follow these steps carefully for the best results:

1. Preheat your oven to 350°F (175°C). Prepare an 8-inch square baking pan by greasing it lightly and lining it with parchment paper, ensuring the paper overhangs on two sides. This creates “slings” that make it incredibly easy to lift the blondies out of the pan once baked and cooled.
2. In a large mixing bowl, combine your brown sugar, cane sugar, room temperature natural almond butter, and softened (but not melted) coconut oil. Using an electric mixer (either hand-held or stand mixer with paddle attachment), beat these ingredients on high speed until they are thoroughly combined and lightened in color. This creaming process incorporates air, which contributes to the blondies’ texture.
3. Next, add the eggs, one at a time, beating well after each addition until fully incorporated. Then, beat in the generous tablespoon of vanilla extract. Continue to beat the mixture on high speed for a few minutes until it transforms into a lighter, fluffier consistency. This step is crucial for developing the blondies’ final texture.
4. In a separate small bowl, whisk together the dry ingredients: almond flour, coconut flour, baking powder, and kosher salt. It’s a good idea to sift the coconut flour if it tends to be lumpy, as this ensures even distribution in the batter.
5. With your electric mixer set to medium speed, gradually add the whisked dry ingredients to the wet mixture. Beat only until just incorporated. Be careful not to overmix, as overmixing can lead to a tougher blondie. Stop as soon as no dry streaks remain.

Continuing the baking process:

6. Gently fold in 1/2 cup of your dairy-free dark chocolate chips using a spatula. Reserve the remaining 1/4 cup for sprinkling on top.
7. Evenly spread the blondie batter into your prepared 8-inch square pan. Distribute the remaining 1/4 cup of chocolate chips over the top of the batter, pressing them lightly into the surface. Finally, sprinkle a delicate pinch of flaky sea salt across the top – this enhances the overall flavor profile beautifully.
8. Bake in the preheated oven for 27-29 minutes. Keep an eye on them: the blondies are ready when the edges turn a lovely golden brown and begin to subtly pull away from the sides of the pan. A wooden toothpick inserted into the center should come out with a few moist crumbs, but not wet batter. Remember, blondies continue to set as they cool.
9. Once baked, remove the pan from the oven and let the blondies cool completely on a wire rack. This cooling time is crucial for them to fully set and achieve their perfect chewy texture. Attempting to cut them while warm might result in a crumbly mess. Once cooled, use the parchment paper overhang to lift them out, then cut into 16 neat squares. Store them in an airtight container at room temperature for up to 5-6 days to maintain their freshness and moisture.

Frequently Asked Questions About Almond Flour Blondies

Pro Tips for Baking Your Best Almond Flour Blondies

To ensure your almond flour blondies turn out perfectly every time, keep these additional tips in mind:

• Room Temperature Ingredients: This is a crucial step! Make sure all your cold ingredients, such as almond butter (if refrigerated), eggs, and even almond flour (if you store it in the refrigerator), are brought to room temperature before you start mixing. Room temperature ingredients emulsify more easily, creating a smoother, more uniform batter and ultimately a better-textured blondie.
• Brown Sugar’s Role: While I generally prefer to bake with less refined sugars, I specifically used brown sugar in this recipe because it is a fundamental ingredient for authentic blondie flavor and texture. I tested this recipe with coconut sugar, but it simply didn’t achieve the same rich, moist, and chewy consistency that brown sugar provides, nor did it deliver the same depth of butterscotch flavor.
• Understanding Salt: This recipe incorporates two different types of salt for distinct purposes. Kosher salt is mixed into the batter to provide overall seasoning and balance the sweetness. If you don’t have kosher salt, you can substitute an equal amount of table salt. Sea salt, specifically a flaky variety, is used as a finishing salt, sprinkled on top just before baking. It adds a wonderful textural crunch and a burst of salty contrast that enhances the chocolate and butterscotch notes. Therefore, I don’t recommend substituting table or kosher salt for the sea salt sprinkle.
• Pan Size Matters: These blondies were developed for an 8-inch square pan. If you opt to use a 9-inch square pan instead, your blondies will be thinner. As a result, you will need to reduce the baking time by a few minutes to prevent them from over-baking and becoming dry. Always keep an eye on them and perform the toothpick test.
• Patience is a Virtue (for cooling!): It’s tempting to cut into warm blondies, especially with the inviting aroma filling your kitchen! However, it’s essential to let them cool completely on a wire rack before cutting. This cooling period allows them to fully set, firm up, and achieve their perfectly chewy texture. It also ensures you can cut them into clean, neat squares. Of course, if you enjoy molten chocolate and a gloriously gooey center, a warm, slightly messy piece can be a delightful indulgence!
• Additions & Variations: Feel free to customize your blondies! Consider adding a handful of chopped walnuts or pecans for extra crunch, or a pinch of cinnamon or nutmeg for a warming spice note. You could also experiment with different types of dairy-free chocolate, such as white chocolate chips or even chopped candy pieces for a fun twist.

More Delightful Almond Flour Dessert Recipes to Explore

If you’re loving the versatility and delicious results of baking with almond flour, here are some other fantastic almond flour dessert recipes from Crumb Top Baking that you might enjoy:

• Almond Flour Chocolate Cake (a rich, moist cake topped with luscious chocolate whipped cream)
• Vanilla Almond Flour Cupcakes (light and fluffy cupcakes, perfect for any occasion)
• Almond Flour Peanut Butter Cookies (chewy, classic cookies with a delightful nutty twist)
• Lemon Almond Flour Cake (a bright and zesty cake, perfect for spring and summer)
• Almond Flour Orange Cake (a fragrant cake with refreshing orange-infused whipped cream)
• Almond Flour Carrot Cake (a wholesome and flavorful carrot cake with creamy cream cheese frosting)
• Almond Flour Strawberry Cake (made with fresh, juicy strawberries for a burst of fruitiness)
• Almond Flour Banana Cake (a wonderfully moist banana cake with a decadent peanut butter chocolate frosting)

We truly hope you enjoy making and savoring these delicious almond flour blondies. If you give this recipe a try, we’d absolutely love to hear your thoughts and feedback in the comments section below!

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