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.

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.

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.”

Steph, blog comment

Allergen Information:

These homemade blondies are gluten-free, soy-free, and oat-free. Make them dairy-free by using plant-based butter.

Photos of the blondies ingredients.

Ingredient Notes:

  • 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:

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. 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.

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.

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:

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!

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.

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!

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

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
  • teaspoons salt
  • 2 large eggs
  • 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 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 more coarse and will make your blondies grainy.
  7. To make this recipe nut-free, omit the almond flour and substitute an additional 1/2 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
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

This post was updated from an older June 2018 post with more information and recipe details.Save

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33 Comments

  1. Hi,
    Dear Sandi, what a wonderful dessert. This looks absolutely fantastic! I would love to try this. xo, Catherine

  2. That first photo had me drooling and I just had breakfast! So I thought it was butterscotch chips, but peanut butter is even better. Lovely and thanks for turning me on to a new ingredient, Xanthan Gum. I looked it up, nice stuff.

  3. Dear Sandi, what a wonderful dessert. This looks absolutely fantastic! I would love to try this. xo, Catherine

    1. Thanks Dan…one of these days I am going to mail you a box of gluten free goodies so you can see for yourself how delicious it can be 🙂

  4. These sound amazing but what kind of peanut butter chips do you use? The only ones I know of are GF but full of junk!

  5. It’s not often that I would pick a blondie over a brownie, but this recipe might make me reconsider. Yum!

    1. That is too funny Andi 🙂 I am a self proclaimed choco-holic as well and I couldn’t stop eating these blondies. Thank you for the comment.

  6. I really love this recipe and the way you tweeked it to make it gluten-free, have more protein and less sugar – genius! I featured this on my fb and pinned. Thanks for linking up at Wonderful Wed Blog Hop. Carrie, A Mother’s Shadow

    1. Thank you so much Carrie. I find when I can add protein into my kids’ treats, they are much less hyper :-). I appreciate the share and pin! Have a great weekend!

  7. My daughters been dying to try making blondies this summer-perfect timing! Just pinned-these look fabulous!

    1. I hope she likes these. The nutmeal makes them really moist and delicious! Thank you for your comment 🙂

  8. Thanks for coming by the Wonderful Wednesday Blog Hop. Love your post and appreciate you taking the time to share. I will be featuring this fabulous post this week on Facebook and Twitter. Pinning today!
    Blessings,
    Shari

    1. Thank you very much Shari, I really appreciate it. I love your Wednesday Hop, there are always so many fun people to meet and recipes to try. Have a great morning.

  9. Oh the decadence…are you sure it’s gluten free 🙂 I have friends that eat only gluten free and they are gonna love this one! Come by tonight and share at the Wonderful Wednesday Blog Hop (7 Est) if you get a chance. Love, love, love this!
    Blessings,
    Shari

    1. Thank you so much Shari. This is truly a delicious creation. I have to be careful with all of these sweets for the next two weeks because my kids are both at an overnight camp in Yosemite. Bad for me because I am left to eat of the things I creae 🙁 I need to see if these freeze well. I will stop by your hop, thank you again for the invite.

    1. Thank you so much Jillian. My kids made these disappear quicker than I expected :-0 Have a great night!

    1. 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.