These chocolate chip gluten-free blondies are made in one bowl, no mixer required, and are incredibly soft, and chewy with a gooey center. This is a paleo, gluten-free, dairy-free recipe that can be easily made vegan. Whether you call these gluten-free blondies or chocolate chip cookie bars, this is a recipe that you definitely don’t want to miss!

Prep: 5 mins

Cook: 35 mins

Total: 40 mins



  • ¾ cup unsalted, runny, natural almond butter
  • 2/3 cup light brown sugar
  • 1/3 cup maple syrup
  • ¼ cup (dairy-free) butter or melted coconut oil
  • 2 eggs
  • 1 tbsp vanilla extract


  • 1-1/2 cups almond flour
  • 2 tbsp arrowroot starch or tapioca starch
  • ¼ tsp salt
  • ½ tsp baking powder
  • 2/3 cup chocolate chips plus extra for topping


  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, whisk together all the wet ingredients until everything is well combined.
  • Stir in the dry ingredients and mix with a wooden spoon or rubber spatula until well combined.
  • Fold in the chocolate chips.
  • Transfer to an 8- (thicker) or 9-inch (thinner) square baking pan lined with parchment paper (they will stick without it) and top with additional chocolate chips if desired. Either pan works–just depends on your preference.
  • Bake for 30-35 minutes for an 8-inch pan and about 25-30 for a 9-inch. The top should be golden brown, and a toothpick should come out clean. If you like gooey centers, bake for less time!
  • Let cool completely before slicing. If they haven’t cooled, slicing will get messy!



  • These blondies will keep for 3-5 days. They do best when stored in a container with a lid ajar. They can get mushy if the lid is sealed but will dry out if left open.
  • You can sub the almond butter for another nut butter like sunflower or cashew butter. Just make sure it is nice and runny.
  • The light brown sugar can be subbed for coconut sugar, but it will change the color of the blondies slightly.



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