Gluten-free blondies = next-level delicious!
I will never forget the first recipe I made from the Better Homes and Gardens Cookbook. It was actually the first thing I baked, from start to finish, completely on my own. Blondies.
I remember them being like a brownie, but without the chocolate. A blond brownie, with a deep brown sugar flavor. Same texture as a brownie. Chewy, crisp edges and soft in the middle. These were also full of crunchy walnuts. It was a simple mix, pour, bake and slice recipe. My favorite kind!
That pan of blondies was where it all started for me. A beginning of a journey, a journey where I discovered my true love for baking. I was confident that I could bake yummy goodies for my family and friends to enjoy. I was hooked.
I was thinking about my dad when I made these maple walnut gluten-free blondies. He has always been a fan of desserts with nuts. German chocolate cake, pecan pie, carrot cake. I know he would be quite content with this walnut-filled dessert, especially when ice cream is also involved. I love my dad and his love for desserts. He’s like me, when dinner is over his first thought is, “I need something sweet!”
No one will miss the gluten, dairy or eggs in these maple and brown-sugary cookie bars made with my gluten-free flour mix. The best way to eat these warm, chewy gluten-free blondies is with an enormous scoop of vanilla ice cream right on top. Make it a scoop of So Delicious Dairy Free coconut milk vanilla ice cream. Even better!
Try them with Real-Deal Dutch Hot Chocolate or coffee!
Walnut Maple Vegan, Dairy Free And Gluten-Free Blondies
Ingredients
- 1 3/4 cups plus 2 tablespoons Sarah’s gluten free flour blend, or your favorite gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup brown sugar
- 1/3 cup refined coconut oil
- 1/4 cup pure maple syrup room temperature
- 3 tablespoons unsweetened coconut or almond milk room temperature
- 1 teaspoon pure vanilla extract
- 1 cup hopped walnuts divided
Instructions
- Preheat oven to 350 degrees. Spray 9×13 shallow baking dish with nonstick cooking spray or line with parchment paper.
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- In large mixing bowl of stand mixer, cream together brown sugar and coconut oil, 2-3 minutes.
- Add maple syrup, coconut milk and pure vanilla extract. Mix until blended. Add flour mixture and 3/4 cup of chopped walnuts. Continuing mixing until combined.
- Press dough into even layer in prepared baking dish. Top with additional 1/4 cup chopped walnuts and press slightly into dough.
- Bake blondies 22-24 minutes, until golden brown. Allow to cool in pan on cooling rack.
- Slice into squares and store in airtight container. Serve with dairy free vanilla ice cream {optional}.
Notes
Nutrition
Gluten-free blondies courtesy: Sarah Bakes Gluten-Free
