Gluten Free Chocolate Chip Blondies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
If a brownie and a chocolate chip cookie had a baby with a gluten intolerance, these blondies would be it! Easy and delicious!
Ingredients
  • 2 sticks unsalted butter, at room temperature
  • 1 c. coconut sugar
  • ½ c. granulated cane sugar
  • 2 t. vanilla extract
  • 2 extra-large eggs
  • 2 c. gluten free flour
  • 1 t. baking soda
  • 1 t. fine sea salt
  • 1 c. chopped pecans
  • 9 oz. mini chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease and flour an 8x8 inch baking pan.
  3. In a small bowl, combine the flour, baking soda, and salt.
  4. In the bowl of an electric mixer fitted with a paddle attachment, combine the butter, coconut sugar, and cane sugar on high speed until light and fluffy. (This can take a few minutes!)
  5. With the mixer on low speed, add the vanilla.
  6. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.
  7. With the mixer still on low, slowly add the flour mixture to the butter mixture.
  8. Add in the pecans and chocolate chips, mixing on low until just combined.
  9. Spread the dough into the prepared pan and smooth the top (using wet fingers if needed). Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Do not overbake!
  10. Allow blondies to cool in the pan completely before cutting and serving (if you can hold on that long. Good luck!).
Recipe by sprinting spoon at https://www.sprintingspoon.com/blondies/