Almond Flour Blondies Recipe – Chewy Gluten-Free Treats

The best almond flour blondies are thick, soft, and chewy blond brownies studded with melty chocolate. They deliver the classic caramel-and-butterscotch flavor of traditional blondies while being grain-free and gluten-free, with a simple dairy-free option available.

Gluten-Free Almond Flour Blondies

These almond flour blondies offer a tender, chewy texture and a crackly top, with pockets of gooey chocolate throughout. If you love almond flour brownies for a chocolate fix, blondies bring that buttery, caramel flavor profile that pairs beautifully with chocolate chips or butterscotch morsels.

Almond flour adds some nutritional perks: it’s lower in carbs than wheat flour, higher in protein, and imparts a subtle nutty sweetness that enhances baked treats. If you don’t have almond flour, you can try other gluten-free blondie recipes using oat flour or a gluten-free all-purpose blend for a similar result.

Ingredient notes and substitutions

This recipe uses straightforward pantry ingredients—butter, sugars, eggs, almond flour, and chocolate chips—and it’s easy to adapt for dietary needs.

• Almond flour – Use blanched almond flour for a fine, tender crumb. Almond meal or unblanched flour can be coarser and produce a denser texture.
• Butter – The recipe uses a small amount of butter because almond flour contributes natural fat and moisture. For a dairy-free version, substitute melted coconut oil or vegan butter sticks.
• Sugar – A mix of light brown sugar and granulated sugar gives structure and that rich, caramelized flavor. For low-carb or keto versions, use a keto brown sugar substitute; for paleo, swap in coconut sugar.
• Chocolate chips – Any baking chips work: semi-sweet, dark, milk, white chocolate, butterscotch, or dairy-free chips if avoiding dairy.

How to make almond flour blondies

(Step-by-step photos appear above. For exact ingredient amounts, see the recipe card below.)

1. Preheat the oven to 350°F and grease an 8×8-inch baking pan, or line it with parchment paper to lift the blondies out after baking.
2. Whisk together the melted butter, light brown sugar, granulated sugar, egg, egg yolk, and vanilla until smooth.
3. Stir in the blanched almond flour, salt, baking soda, baking powder, and half of the chocolate chips. If using nuts, either fold them in or reserve to sprinkle on top. The batter will be thicker than a batter but thinner than cookie dough.
4. Spread the batter evenly in the prepared pan. Top with the remaining chocolate chips and nuts if desired. Bake at 350°F for 22–25 minutes, or until the edges are golden and the center is set. Cool for about 15 minutes before slicing.

Dairy-free adaptation

To make dairy-free blondies, replace the butter with melted vegan butter or refined coconut oil. If using plant-based butter, reduce the salt to 1/4 teaspoon. Choose dairy-free chocolate chips to keep the recipe fully vegan.

Doubling the recipe

This batch yields an 8×8-inch pan (about nine servings). To feed a crowd, double the ingredients and bake in a 9×13-inch pan; baking time may increase by a few minutes—watch for golden edges and a set center.

More almond flour desserts

• Almond Flour Cake
• Almond Flour Pie Crust
• Oatmeal Almond Flour Cookies
• Almond Flour Biscotti

Soft & Chewy Almond Flour Blondies

Yield: 9 squares
Prep time: 5 minutes
Cook time: 22–24 minutes
Total time: about 27 minutes