Blondies (Almond Flour)

almondflourblondiescranberries These Gluten Free Blondies are rich and gooey and full of rich white chocolate chips. Made with almond flour and only about 10 minutes to prepare. While we prefer our blondies with white chocolate chips, the variation options are endless. You can toss in some chopped pecans, regular chocolate chips, sprinkles, dried cranberries, a touch of lemon zest, or whatever suits your fancy.

2 cups almond flour
⅔ cup Erythritol Gold
½ cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup (1 stick) butter, melted and cooled slightly
2 large eggs
1 tsp. baking powder
2 tsp. pure vanilla extract
½ tsp. sea salt
1-1½ cups white chocolate chips

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 9x13" baking pan with parchment allowing extra to come up the sides.

In a medium bowl, whisk together melted butter, brown sugar, sugar, eggs, and vanilla until fully combined.

In a separate bowl, whisk almond flour, salt and baking powder until well combined and no lumps remain.

Stir the dry ingredients into the wet ingredients until just combined (try not to over-stir) and then fold in white chocolate chips.

Pour into baking pan and bake for 22-25 minutes. The top will just be starting to turn a very light brown. Allow to cool completely and then dig in.

Cook's Notes:

For best results, use high-quality white chocolate chips. I have tested these gluten-free blondies quite a bit and noticed a difference when using better white chocolate. Not all white chocolate chips are created equally. Ghiradelli or Lily's work best.
Allow your blondies to cool completely before cutting. The blondies will firm up a bit and hold together once cooling. If you try to cut into them too soon, they will be a bit of a mess.
Storage Suggestion: These almond flour blondies will keep for about 3-4 days in an air-tight container at room temperature. You can refrigerate them for one week. To freeze these blondies, make sure they have cooled completely before freezing. You can slice and wrap individual servings or freeze the entire pan as is. In a freezer-safe, air-tight container, they can keep for up to 3 months.