These easy Gluten-Free Blondies made with almond flour and coconut flour are a one-bowl recipe! They are soft, chewy, and a great dessert recipe to serve a crowd. Dairy-free and egg-free.
¼cup (33g)packed coconut flour(pack the measuring cup)
1tablespoonarrowroot starch or cornstarch
½teaspoonbaking soda
¼teaspoonbaking powder
½teaspoonsalt
½cup (50g)raw walnutschopped
½cup (88g)dairy-free white chocolate chips
Instructions
Preheat oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper.
In a large bowl, add applesauce and almond butter. With an electric mixer, beat on medium speed until fully incorporated. Add cane sugar, coconut sugar, and maple syrup and beat again on medium-high speed for about a minute.
Add remaining ingredients except walnuts and white chocolate chips and beat on low speed just until mixture is combined. Do not over mix.
Fold in walnuts and white chocolate chips and transfer batter to prepared pan. Smooth the top with a rubber spatula.
Bake for 26-28 minutes, or until a toothpick comes out with just a few crumbs. The edges will be firm. If it seems like it needs more time to bake, tent the blondies with foil and bake in 5-minute increments. (They will be slightly gooey in the middle.)
Allow to cool completely on a wire rack before cutting into 9 or 16 squares.
Notes
To store: Keep the blondies in a an airtight container at room temperature for 2-3 days. Keep in the refrigerator for up to one week.To freeze: Wrap individual squares in plastic wrap and place in a freezer-safe container. Store in the freezer for up to 3 months.