These Gluten-Free, Grain-Free blondies taste like a soft baked cookie, only better! The tahini adds a richness of flavor and texture that makes them taste extra chocolatey and yummy! Bonus: they take only 10 minutes to prep.
¼ cup unsalted butter or butter alternative, softened (we used Earth Balance Dairy Free, Soy Free stick)
½ cup tahini, well stirred
¼ cup smooth almond butter (I used Barney Butter- Amazon Affiliate link)
2 large eggs
¾ cup light brown sugar, packed
1 teaspoon vanilla extract
¾ cup almond flour
1 teaspoon baking powder
¾ teaspoon salt
1 cup semi-sweet chocolate chips or dairy-free chocolate chips, plus extra for topping (optional but recommended!)
Preheat oven to 350°F.
Prepare an 8-inch-square baking pan: cover parchment paper, allowing it to slightly overhang opposite ends.
Cream butter, tahini and almond butter in a mixing bowl with an electric mixer until creamy.
Add in eggs, brown sugar and vanilla, mix well.
Whisk almond flour, baking powder and salt in a small bowl.
Add the flour mixture into the wet ingredients until just combined.
Stir in chocolate chips.
Spread the batter evenly into the prepared pan.
Top with additional chocolate chips as desired.
Bake 25-30 minutes, until a toothpick inserted into the center comes out clean. As with all gluten-free baking, if the top seems brown enough but you want the center to cook a bit more, loosely cover with foil and return to oven.
Let cool in the pan for 45 minutes. Lift the entire parchment paper out and transfer to a cutting board. Cut into 16 squares.
Store in a sealed container in the refrigerator for up to a week or two. Freeze well too!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...