Gluten-Free Almond Blondies

For those days when chocolate doesn’t hit the spot, these gluten-free almond blondies are sure to do the trick. They’re fluffy and full of almond flavor from the flour, extract, and slivered almonds. The slivered almonds become perfectly toasted after baking in the oven, so there’s no need to toast them beforehand. I love snacking on these for dessert, but they’d be amazing with a cup of coffee in the morning.

Common Questions:

What can be substituted for the almonds?
If you don’t like almonds, you could use 1 tsp vanilla extract in place of the almond extract. Instead of adding slivered almonds on top, chopped macadamia nuts and white chocolate chips folded into the batter would taste amazing.
Can coconut oil be used instead of butter?
I haven’t tested the recipe with coconut oil, but using softened coconut oil (not melted) should work well. Keep in mind that this will change the taste of the bars.

Print Recipe

Gluten-Free Almond Blondies

(No Ratings Yet)

Loading...

Serves: 16

These soft and fluffy bars are bursting with almond flavor. The crunch from the slivered almonds helps to round out this sweet treat.

Ingredients

• 1/2 cup butter, room temperature
• 1/2 cup sugar
• 1 egg
• 1/2 tsp almond extract
• 1 1/2 cups almond flour, sifted
• 1/4 cup tapioca flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup slivered almonds

Instructions

1

Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius) and line an 8x8 inch pan with parchment paper. Make sure the parchment paper hangs over the sides of the pan.

2

In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), cream the butter and sugar for 2 minutes, or until light in color and fluffy.

3

Add the egg and almond extract and beat for another minute, scraping down the sides of the bowl.

4

In a separate medium-sized bowl, mix the flours, baking soda, and salt.

5

Add the dry ingredients to the wet and mix until just combined. The batter will be sticky.

6

Spread the batter in the pan and sprinkle the slivered almonds on top.

7

Bake for 40 minutes, or until golden-brown and cooked through.

8

Remove the baking pan from the oven and let the blondies cool in the pan for 10 minutes.

9

Use the parchment paper to lift the bars out of the pan and cool on a wire baking rack.

Nutrition

• 162 Calories
• 9g Carbohydrates
• 12.4g Fat
• 3g Protein
• 4.1g Saturated fat
• 6.3g Sugar