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!

A stack of three blondies on a white plate.

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.

This gluten free blondies recipe has it all. I hope you love these gluten free blonde brownies as much as my family did. By the time I was finished changing this recipe, I have to confess my gluten free version was very different from the original. My family will be the first to say that the final result was incredible.

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:

  1. 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.
  2. These blondies are made with simple ingredients.
  3. 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.

Ingredient notes:

Photos of the blondies ingredients.
  • 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 Directions:

Dry ingredients in a large mixing bowl.

Step 1: Add the dry ingredients to a bowl and whisk to blend.

Whisked wet ingredients in a bowl.

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.

The blondie batter in a mixing bowl.

Step 3: Pour the blondie batter into the dry ingredients and add the 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 blondies batter in a standing mixer.

The blondie batter in a baking pan.

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.

A blondie with vanilla ice cream and caramel sauce.

Expert Tips and Recipe FAQ:

Can you make these gluten free blondies dairy-free?

You can easily make these blondies dairy-free by using vegan non-dairy butter.

Can you make these blondies nut-free?

To make this recipe nut-free, use SunButter instead of peanut butter. Omit the peanut butter chips and use chocolate chips.

Are peanut butter chips gluten free?

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.

How do you know when your blondies are fully baked?

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.

How long will these keep fresh?

These blondies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.

Can you freeze these blondies?

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.

What is a Blondie?

A blondie is a brownie without cocoa powder. It has that same moist delicious, almost chewy flavor!

Fun 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.

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

a stack of three blondies on a white plate

Gluten Free Blond Brownies with Peanut Butter Chips

Sandi Gaertner
Yummy gluten free blondies with peanut butter or chocolate chips.
5 from 5 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 bars
Calories 370 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Equipment

  • Mixing bowls
  • Muffin tin

Ingredients
  

  • 1 ½ cup gluten free flour blend * see note
  • 1 ¼ cups brown sugar * see note
  • 1 teaspoon baking powder
  • â…› teaspoons salt
  • 2 large eggs
  • â…“ cup peanut butter * see note
  • 12 tablespoons butter melted
  • 2 teaspoons pure vanilla extract
  • ¾ cup peanut butter chips

Instructions
 

  • 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.
  • Blend all dry ingredients in a large bowl and whisk to blend.
  • 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.
  • Pour the blondie batter into the dry ingredients, add the 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.

Notes

  1. Many ask if peanut butter chips are gluten-free. Hershey’s has said there are no gluten ingredients in their Reese’s peanut butter chips.
  2. 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.
  3. If your gluten-free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  6. If you would like to add some protein. You sub ¼ cup of the gluten free flour blend with almond flour. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your blondies grainy.
  7. To make this recipe nut-free, omit the almond flour and substitute an additional ½ cup gluten-free flour blend.
  8. These blondies will keep up to 3 days in an air-tight container, or up to 4 months in the freezer. Store them in the refrigerator.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1barCalories: 370kcalCarbohydrates: 41gProtein: 8gFat: 21gSaturated Fat: 10gTrans Fat: 1gCholesterol: 56mgSodium: 183mgPotassium: 138mgFiber: 3gSugar: 28gVitamin A: 348IUCalcium: 78mgIron: 1mg
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Nutrition 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.

Enjoy these gluten free blond brownies with a scoop of vanilla ice cream and hot caramel sauce for a special treat! This post was updated from an older June 2018 post with more information and recipe details.

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33 Comments

  1. 5 stars
    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.

    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.