Preheat oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper.
Melt the vegan butter or coconut oil in the microwave for 20-30 second intervals until mostly melted. Allow to cool for a few minutes. In a large bowl, combine coconut sugar, ¼ cup of maple syrup, melted butter, and almond butter. Whisk to combine. Add vanilla extract and whisk to combine.
Add sweet white rice flour, almond flour, baking soda, and salt. Stir batter with a large spoon or spatula until evenly combined. Fold in chopped walnuts.
Transfer batter to prepared pan and spread and gently press into an even layer. Using an extra piece of parchment to press if desired. Drizzle remaining teaspoon (or slightly more) on the top of the batter. The maple syrup will pool a bit on top, that is okay.
Bake for 22-23 minutes, or until edges turn a golden brown and a toothpick comes out mostly clean. Allow pan to cool completely on a wire rack.
When cool, cut into gluten-free maple walnut blondies into squares and store in an airtight container.