Gluten Free Blondies for the Holidays!

Happy Holidays friends! These gluten free blondies were requested by one of my lovely followers, Rae Latte, who wanted to see a chocolate-free brownie recipe! The first thing that came to mind was the lovely blondie, which is a bit like a cross between a brownie and a cookie!

If you’re not allergic to chocolate or have no problem tolerating it, feel free to add some chocolate chips into this one for that satisfying sweetness and texture. But these gluten free blondies are so dreamy all on their own, and make for the perfect addition to your holiday table this week!

What makes these Gluten-Free Blondies healthy?

In this recipe, we’re using the all natural sweetness from maple syrup, combined with the airy texture of a fine ground almond meal. Combined with olive oil or coconut oil as your fat, this also gives us some added healthy fats and protein!

Almond meal is a great gluten-free flour alternative if you don’t have an all-purpose GF flour to work with. It’s higher in protein and fat, since it is made purely from almonds. One thing to note is that it will slightly change the texture of your baked goods and make them a bit more tender than plain flour would.

What makes these Gluten-Free Blondies easy to make?

This is another dump and bake recipe that is perfect for the holidays. It easily comes together in a stand mixer or with a hand mixer, and so there is very little hands-on time for you! The hardest part will be waiting for it to bake…

For even more recipes like this be sure to check out my Budget Eats Ebook!

Holiday Gluten-Free Blondie Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Skill Level: Easy
Serves: 9


  • 2 cups gluten free flour
  • ½ cup almond butter
  • 1 tsp vanilla extract
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • 2 eggs
  • ¼ tsp baking soda


  1. Preheat oven to 350 F. Line a 8×8” baking tin with parchment paper or grease the tin well with coconut oil.
  2. Whisk or use a stand mixer to combine almond butter, coconut oil, and maple syrup until well combined. Add eggs one at a time, beating well after each addition.
  3. Separately, whisk together gluten free flour, cinnamon, salt, and baking soda. Add dry to wet until everything is combined.
  4. Press mixture into the tin and bake for 25 minutes or until the top is just set and golden brown. Wait at least 10 minutes before unmolding.

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