Indulge in these scrumptious Gluten Free Maple Walnut Blondies. These mouthwatering treats offer a perfect blend of sweet maple syrup and crunchy walnuts, all without the gluten. Whether you have dietary restrictions or simply crave a delightful dessert, these blondies are absolutely delicious. There is also a dairy-free version.
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If you are looking for a great fall cookie recipe, these gluten free maple walnut blondies are moist and so full of fall flavor. These blondies are loaded with walnuts and chocolate chips, and can be made as cookie bars, or grab a
These cookie bars can be made as bars, cookies, or as a skillet cookie cake. You can add all sorts of fun mix-ins, including leftover Halloween candy!
I have been creating gluten free cookie recipes since 2013. That sounds like forever ago, and I have created over 100 incredible gluten free cookie and cookie bar recipes for you to try! Let me know which you have tried!
Allergen Information:
This recipe is gluten-free and soy-free. See the Substitutions Section for dairy-free and gum-free options.
I love to receive your notifications and try your new recipes. I made this recipe this morning for breakfast, and my husband and I loved it. Rich in flavor and super easy to make, I am not a baker, and your instructions are very helpful. Thank you for another great recipe.”
giangi t., blog comment
If you love fall baking, you may also want to try this Gluten Free Maple Shortbread or my Gluten Free Maple Pecan Cake recipes.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this blondie recipe with King Arthur Measure for Measure. Other blends will also work, but you may need to adjust the amount of flour or liquid depending on how starchy your flour blend is. Do not use a blend with bean flour, as it will leave a bitter aftertaste.
- Xanthan Gum – If your flour blend doesn’t have a binder, add one teaspoon of xanthan or guar gum. See Substitutions below for a gum-free blend.
- Brown Sugar
- Baking Powder and Salt – Use aluminum-free baking powder.
- Eggs – Use size large eggs.
- Butter – I recommend using unsalted butter. If you use salted, omit the added salt.
- Maple Syrup – I recommend pure maple syrup.
Substitutions:
- To make this recipe dairy-free, use plant-based butter and dairy-free chocolate chips like the Enjoy Life brand.
- To make this recipe gum-free, I recommend using my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.
Tips For Success
1. Line your baking pan with parchment paper so the maple bars lift out easily. Removing the bars helps prevent scratching your pan when cutting them.
2. If you like thin bars, use a 9×13 pan. You can also use this bar recipe to make ice cream sandwiches using a 9×13-sized pan.
I talk about my favorite cookie-baking tools and how I use them in this cookie tools post.
Step-By-Step Photos and Directions:
Step 1: Add the gluten free flour blend, brown sugar, baking powder, and salt to a large
Step 2: Melt the butter in a microwave-safe dish for 35 seconds. Add the rest of the wet ingredients (eggs, maple syrup, and vanilla) and whisk.
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Step 3: Pour the wet ingredients into the dry ingredients. Mix the two into a nice, moist cookie dough with a large spoon.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Spray a non-stick oil, like coconut oil, in the pan. Line an 8×8 baking dish with parchment paper. I used scissors to cut it. Spray a non-stick oil in the pan.
🔑 Sandi says: Preheat the oven to 350º F. I preheat it now so the cookie dough can sit before baking. Letting the dough sit allows the gluten-free flour blend’s rice flour to soften. This is helpful to eliminate any grittiness to the dough.
Step 5: Pour the cookie dough into the pan and spread it out to be even. Press it down slightly as you move the dough around.
Step 6: Bake the blondies at 350º F for 30-35 minutes. If you bake your blondies in a different-sized pan, this will affect your baking time. The bars are done when they have a slight golden color on top.
Step 7: Remove the bars from the oven and allow them to sit in the pan for 5 minutes. After this, gently lift the bars from the pan by the parchment paper and set them down on a wire cooling rack.
For more tips, read my Gluten Free Cookies Troubleshooting Guide.
Serving Suggestions:
Serve warm or at room temperature. Enjoy these gluten free maple walnut bars, plain or with a scoop of vanilla ice cream and hot fudge! If you bake them in a 9×13 pan, you can use these for Gluten Free Ice Cream Sandwiches.
Frequently Asked Questions:
To make these into individual cookies, use a medium cookie scoop to scoop dough onto a parchment paper-lined cookie sheet. Bake the cookies for 9-10 minutes.
Store these cookie bars in an airtight container in the refrigerator. Gluten free baked goods tend to spoil quickly, so I like to refrigerate mine. They will keep fresh for up to 4 days.
To freeze these cookie bars, let them cool to room temperature. Slice them and carefully place them either in a freezer-safe container or freezer zip-style bag. Squeeze any extra air out if you use a zipper bag. Freeze flat. They should keep fresh for up to 3 months.
More Gluten Free Cookie Bar Recipes:
- Easy Gluten Free Apple Crumble Bars – I love using apples, but you can also use any fruit!
- Gluten Free Almond Joy Cookie Bars – These have all of the flavors of the candy bar in cookie form.
- Gluten Free Peanut Butter Cookie Bars – Mr. Fearless Dining’s favorite!
- Gooey Gluten Free Magic Bars – A classic cookie bar.
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 Maple Walnut Cookie Bars
Ingredients
- 2 cups gluten free flour blend * See Notes
- ¾ cup brown sugar
- 1 teaspoon baking powder aluminum-free
- ¼ teaspoon salt
- 1 cup unsalted butter melted
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¼ cup maple syrup
- ½ cup chopped walnuts
- ¾ cup chocolate chips
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Instructions
- Add the 2 cups gluten free flour blend, ¾ cup brown sugar, 1 teaspoon baking powder, and ¼ teaspoon salt to a large mixing bowl. Use a whisk to blend them together. Add the ¾ cup chocolate chips and ½ cup chopped walnuts and mix well.
- Melt the 1 cup unsalted butter in a microwave-safe dish for 35 seconds. Add the rest of the wet ingredients (2 large eggs, ¼ cup maple syrup, and 2 teaspoons pure vanilla extract) and whisk.
- Pour the wet ingredients into the dry ingredients. Mix the two into a nice, moist cookie dough with a large spoon.
- Spray a non-stick oil, like coconut oil, in the pan. Line an 8×8 baking dish with parchment paper. I used scissors to cut it. Spray a non-stick oil in the pan.
- Preheat the oven to 350º F. I preheat it now so the cookie dough can sit before baking. Letting the dough sit allows the gluten-free flour blend's rice flour to soften. This is really helpful to eliminate any grittiness to the dough.
- Pour the cookie dough into the pan and spread it out to be even. Press it down slightly as you move the dough around.
- Bake the blondies at 350º F for 30-35 minutes. If you bake your blondies in a different-sized pan, this will affect your baking time. The bars are done when they have a slight golden color on top.
- Remove the bars from the oven and allow them to sit in the pan for 5 minutes. After this, gently lift the bars from the pan by the parchment paper and set them down on a wire cooling rack.
Notes
- I tested this blondie recipe with King Arthur Measure for Measure. Other blends will also work, but you may need to adjust the amount of flour or liquid depending on how starchy your flour blend is. Do not use a blend with bean flour, as it will leave a bitter aftertaste.
- If your gluten free flour blend doesn’t contain a binder, add one teaspoon of either xanthan or guar gum.
- Bake in an 8×8 baking pan. You can also use a 9×13 pan for thinner bars.
- Store the bars in an airtight container in the refrigerator. They will keep fresh for up to 4 days. You can also freeze them in a freezer bag for up to 4 months.
Substitutions:
- To make this recipe dairy-free, use plant-based butter and dairy-free chocolate chips like the Enjoy Life brand.
- To make this recipe gum-free, I recommend using my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.
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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
I made these yesterday for a casual dinner dessert. Everyone loved them including the non-GF people. They are still great today! I sued a mixture of dark chocolate chips and milk chocolate mini chips, which is what I had on hand.
I love hearing non-gf people love this recipe. Thank you so much for coming back to let me know. I also want to try th emix of milk and dark chocolate chips, it sounds yummy.
So good! Doesn’t have the “gluten free” taste. Yes it’s a lot of butter and sugar but hey… gluten filled recipes are the same. Feel free to experiment! 😁
I am so glad you enjoyed these bars, Cindy.
1 cup of butter is two sticks of butter. That seems to be a lot of butter for an 8X8 pan, but that might partly explain the reason they are well rated as far as taste. I guess an equivalent amount of coconut oil would not be a good substitute?
Hi Matthew, I definitely understand it is a lot of butter. I would say you can reduce it and make them more cake-like. Unfortunately, I haven’t tested coconut oil in this recipe.
These are amazing! I love the “note” about leaving the dough sit until the oven is preheated. It makes a huge difference. I made these last night and I just made another batch today.
Thank you so much, Pamela. I am so glad the note helped and that everyone loved these bars.
These bars turned out sooo good! I made these for my work last week and they were gone so fast. Def a keeper recipe.
I am so glad everyone loved the bars, Allie. Thank you so much for trying the recipe!