Gluten-Free Blondies

What is better than delicious blondies on a hot summer day? When they are also dairy and gluten-free so that all of your guests can enjoy them, no matter what their dietary restrictions are! These are not only wonderfully easy to whip up, just combine a few simple ingredients and let bake, but also transport incredibly well. After taking them out of the oven and letting them cool, wrap them up to enjoy later at a picnic or outdoor BBQ. This recipe makes 16 bars, so you might want to consider making two batches since these sweet treats are sure to go quickly!


  • ½ cup coconut oil, plus more for the baking dish
  • ¾ cup plus 2 tablespoons lightly packed light brown sugar
  • 1 cup teff flour
  • ¹⁄3 cup coconut flour
  • ¾ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 3 eggs
  • ²⁄3 cup gluten-free, vegan mini white chocolate chips, divided


Melt coconut oil in a medium saucepan over medium heat. Add brown sugar and cook, stirring, 3 minutes. Remove from heat and cool until barely warm, about 10 minutes.

Preheat the oven to 350° F. Line an 8 x 8-inch baking dish with foil, letting the foil overhang on 2 sides by 2 inches. The overhangs will act as handles so you can easily lift the brownies out of the pan. Oil the foil inside the pan lightly with coconut oil.

In a medium bowl, whisk together teff flour, coconut flour, baking powder and salt. Set aside.

One at a time, stir eggs into cooled brown sugar mixture in the saucepan, stirring well after each addition. Stir in vanilla. Stir in flour mixture. Fold in white chocolate chips, reserving a handful to sprinkle on top.

Pour batter into the prepared pan and level the top. Sprinkle reserved white chocolate chips over the top.

Bake until a toothpick inserted into the center comes out with a few wet crumbs clinging to it, about 30 minutes. Cool completely in the pan set on a rack. Grasp the overhanging foil and lift the blondies out of the pan.

Place on a cutting board, peel away the foil and cut into 16 squares.

Cook’s tip: You can substitute pecans or walnuts for the white chocolate chips. Also increase the brown sugar to 1 cup.

Recipe provided by Whole Foods

Nutritional Analysis:
Calories: 210, Carbohydrates: 26 g, Protein: 3 g, Fat: 11 g, Cholesterol: 35 mg, Sodium: 125 mg, Fiber: 2 g