The Perfect gluten free Blondie
The Pure Coconut Sugar Blondie
Sometimes, the best recipes are the ones that don't try too hard. This is a classic, stripped-back blondie that lets two incredible ingredients do the heavy lifting: solid coconut oil and coconut sugar.
The result? A chewy, fudgy square with a deep, natural toffee flavor and a beautiful sun-kissed crumb.
The Ingredients
• Solid Coconut Oil: Using it in its solid, opaque state ensures the blondies have the perfect "short" texture—melting in your mouth rather than being oily.
• Coconut Sugar: This is where that incredible color comes from. It provides a more nuanced, toasted sweetness than regular brown sugar.
• The Basics: Flour, egg, vanilla, and a pinch of salt to make the flavors pop.
Classic gluten free blondies
Ingredients
- 1 1/2 C almond flour
- 1/3 C tapioca flour
- 1/2 Coconut oil, liquid, refined
- 3/4 c coconut sugar
- 1 egg plus 1 yolk
- 1 C chocolate chunks or chips
Instructions
- Prep: Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper.
- Emulsify: In a large bowl, whisk the softened coconut oil and coconut sugar until smooth and combined, glossy like caramel almost.
- Bind: Whisk in the egg and the extra yolk until the mixture is glossy.
- Mix: Fold in the almond flour and tapioca flour until a thick dough forms and no dry spots remain.
- Fold: Stir in the chocolate chunks (save a few to press into the top if you want that "pro" look).
- Bake: Spread the batter evenly into the pan. Bake for 20–25 minutes until the edges are golden but the center still has a slight softness.
- Set: Let them cool completely in the pan before slicing. This is crucial for the perfect "measured" texture.
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