Do you love delicious, moist, and chewy brownies? This peanut butter version is the perfect sweet treat! These delicious gluten free blondies are moist and delicious…and they are even better with ice cream on top. If you are looking for the perfect cookie bar, this is the recipe you need to try!
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Have you ever eaten a gluten free blond brownie? One of my friends was gushing about Applebee’s blondies, and I have not gotten it out of my mind. My sweet tooth was screaming for these blondies, and I knew I HAD to make a gluten free version.
I noticed a common theme as I dug into creating this copycat recipe: flour and a ton of sugar. Substituting a gluten free flour for regular flour was easy, and I added an almond flour option for those who would like some added protein…but this recipe is still sweet like the original.
Just one bite of these blondie bars, and you will be hooked. The chewy center almost melts in your mouth. These are by far the best blondies ever! If you love brownies as much as I do, I have quite a few delicious gluten free brownie recipes to try.
Why I love this gluten free blondie recipe:
- Options. I made this version to be better than the original Applebee’s Blondies because…well, let’s say guilt is a big factor. I included almond flour to help balance the sugar, and I even have a no-refined sugar version with coconut sugar.
- These blondies are made with simple ingredients.
- This gluten free blond brownie is moist, chewy, and has just the right amount of sweetness. They have the best gooey texture that classic blondies are known for.
These were so awesome! They looked slightly oily when I was baking them so I was worried they wouldn’t turn out. They were perfect! Made them for a work party and several of my friends
Steph, blog comment
said they loved them! I used bobs red mill 1to 1.”
Allergen Information:
These homemade blondies are gluten-free, soy-free, and oat-free. Make them dairy-free by using plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work. I just have not tested other flours.
- Xanthan gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Peanut butter – you can use natural peanut butter (be sure to stir it really well so it isn’t oily) or regular peanut butter. To make this nut-free, substitute SunButter.
- Butter – To make this recipe dairy-free, substitute the butter for vegan butter.
- Sugar – I do not use white sugar in this recipe. Brown sugar melts in and adds a more rich flavor. You can substitute coconut sugar if you want to avoid high glycemic sweeteners. You can use dark brown sugar or light brown sugar.
- Eggs – Use size large eggs. I prefer to use room-temperature eggs, but you can use them straight out of the refrigerator if you are in a hurry.
- Pure vanilla extract – I do not recommend imitation vanilla.
Step-By-Step Photos and Directions:
Step 1: Add the dry ingredients to a bowl and whisk to blend.
Step 2: Melt your butter in a microwave-safe dish for 35 seconds. Add the wet ingredients to the melted butter and mix well. I like to heat the peanut butter for 15 seconds so it blends in better.
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Step 3: Pour the blondie batter into the dry ingredients and add the chips. Mix gently with a wooden spoon. I used peanut butter chips in this case, but you can also add semi-sweet chocolate chips!
Note: you can also make the blondies batter in a standing mixer.
Step 4: Scoop dough into a parchment paper-lined 8×8 baking pan. Spread the batter so it is an even layer on your pan. Bake at 350º F for 20-25 minutes until done.
Step 5: Remove from the oven and move the blondies to a wire rack to cool. For best results, allow them to cool completely before slicing.
Why do my gluten-free cookies taste gritty?
This grit you experience is from the rice flour in the gluten-free flour blend. Not all companies mill their flour extra fine. To eliminate the grit, I recommend letting the cookie dough rest for 15 minutes. This extra time will allow the rice flour to soften, eliminating the grit.
Check out all of my favorite gluten-free cookie tools. For more cookie troubleshooting, read my Gluten-Free Cookie Troubleshooting Guide.
Frequently Asked Questions:
To make this recipe nut-free, use SunButter instead of peanut butter. Omit the peanut butter chips and use chocolate chips.
There are gluten free peanut butter chips. In fact, many are gluten free…they just are not certified gluten free. Hershey’s said no gluten ingredients exist in their Reeses peanut butter chips. Just to be safe, always read the labels to ensure there is no gluten in your chips.
The best way to know if your blondies are done baking is by sticking a toothpick into the middle of them. If your toothpick comes back clean, your blondies are ready. If there are crumbs or batter on the toothpick, you must bake them a bit longer.
These blondies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
You can easily freeze them in a freezer-safe ziplock-type bag. Be sure your blondies are cooled to room temperature before putting them into the freezer bag.
A blondie is a brownie without cocoa powder. It has that same moist, delicious, almost chewy flavor!
Try these yummy mix-in ideas:
There are so many ways to vary this gluten free blondies recipe. Here are some of my kids’ favorites:
- Chocolate, semi-sweet, or white chocolate chips
- Walnuts or pecans
- Caramel chips
- Butterscotch chips
- Heath Bar Crunch pieces
- Butterfinger pieces
Storage:
Store these blond brownies in an airtight container. Using a sealed container will prevent them from drying out. I recommend storing them in the refrigerator so they do not spoil.
More Gluten Free Cookie Bar Recipes:
- Gluten Free Coconut Matcha Cookie Bars
- Gluten Free Caramel Magic Bars
- Gluten Free Banana Bars
- Gluten Free Lime Cookie Bars
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Blond Brownies with Peanut Butter Chips
Ingredients
Equipment
Method
- Preheat the oven to 350º F.
- Spray an 8×8 baking pan with coconut oil (or oil of your choice.) You can also line your 8×8 baking pan with parchment paper.
- Combine 1 1/2 cup gluten free flour blend, 1 1/4 cups brown sugar, 1 teaspoon baking powder, and 1/8 teaspoon salt in a large mixing bowl and whisk to blend.
- Melt 12 tablespoons unsalted butter in a microwave-safe dish for 35 seconds. Add the 1/3 cup peanut butter and mix into the butter. Add in 2 large eggs and 2 teaspoons pure vanilla extract. Whisk to blend.
- Pour the wet ingredients into the dry ingredients and add 3/4 cup peanut butter chips. Mix gently with a wooden spoon. In this case, I used peanut butter chips, but you can also add semi-sweet chocolate chips!
- *Note you can also make the batter in a standing mixer.
- Scoop dough into a parchment paper-lined 8×8 baking pan. Spread the batter so it is an even layer on your pan. Bake at 350º F for 20-25 minutes until done.
- Remove from the oven and move the blondies to a wire rack to cool. For best results, allow them to cool completely before slicing.
Nutrition
Notes
- Many ask if peanut butter chips are gluten-free. Hershey’s has said no gluten ingredients exist in their Reese’s peanut butter chips.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours. My rule of thumb is if your batter or dough is too runny, add more flour; if it is too thick, add more liquids.
- If your gluten-free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter. Other dairy-free types of milk will work, but I do not recommend canned coconut milk.
- If you want to add some protein, substitute 1/4 cup of the gluten free flour blend with almond flour. I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your blondies grainy.
- To make this recipe nut-free, omit the almond flour and substitute an additional 1/2 cup of gluten-free flour blend. Use Sunbutter instead of peanut butter.
- These blondies will keep up to 3 days in an airtight container or up to 4 months in the freezer. Store them in the refrigerator.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
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This post was updated from an older June 2018 post with more information and recipe details.
These were so awesome! They looked slightly oily when I was baking them so I was worried they wouldn’t turn out. They were perfect! Made them for a work party and several of my friends said they loved them! I used bobs red mill 1to 1.
I am so glad everyone loved these blondies. I think the oiliness is from the peanut butter, but I am so glad you stuck with this recipe and that they turned out great.
Where is the recipe for the blondies?
Wow Claudia, that is my big doh! moment 🙂 I guess my brain has spaced out with my kids gone at sleep away camp for 2 weeks. It is so quiet here I am not used to it. Thank you very much! The recipe is there now.