These gooey chocolate-loaded gluten-free blondies get their soft and tender texture from a mix of gluten-free flours: sweet rice, oat, and tapioca. No xanthan gum or flour blends required; dairy-free & nut-free options included.
These gluten-free cookie bars are made with one bowl in under an hour and they're always a surefire crowd-pleaser. It's no wonder they've become a reader favorite!
If you're a fan of my gluten-free chocolate chip cookies made with rice and oat flours, here's a similar recipe in bar form. These chewy chocolate chip blondies have all the addictive salty / sweet / butterscotch notes without having to worry about scooping, shaping, or spreading.
These GF blondies are the more classic cousin to these gluten-free congo bars with coconut and rum, and I shared a fun white chocolate cashew version in my award-winning cookbook Alternative Baker. With a few tweaks, you can turn this batter into an oat flour cookie cake topped with ganache.
These gluten-free oat flour blondies are:
- not too sweet
- easy to make with one bowl in under an hour
- made with whole grain flour & no xanthan gum
- free of gluten, and optionally dairy-free and nut-free
The recipe is versatile, so feel free to add in any favorite mix-ins you like. Here's what one reader likes to include:
5-Star Reader Review
“This is the only blondie recipe in my house since you posted it. We tend to add whatever we have on hand - lately its been pecan, dried cherry or cranberry and chocolate chips/chunks. I've been making it with my 4 1/2 year old little boy and we always laugh that there seems to be more "stuff" in them than actual batter while we are mixing them up. We've taken to calling them "The Stuff" in our house. We make them with olive oil usually and they end up with that elusive, coveted, shiny, thin brownie-esque crust on the top. A winner all around.”
—Laurel
They're so easy to make and even easier to nom. I hope you enjoy!
Testing, Testing
I originally adapted these gluten-free blondie bars from Cook's Illustrated, which got the ratios of flour, butter, eggs, and brown sugar just right. I've tweaked and tweaked the formula over the years to make these tender, chewy, and not overly sweet.
The result? Chewy brown sugar-laced dough doused with vanilla, a good hit of salt, and loads of dark chocolate chunks. GF blondie bliss.
Ingredients & Substitution Suggestions
Just a handful of pantry-friendly ingredients make up these gluten-free cookie bars.
- Gluten-free flours: A blend of sweet rice, oat, and tapioca flours give these bars the texture of a wheat flour blondie. Sweet rice flour and tapioca add sticky chewiness, while oat flour helps fluff them up, adding some nutty notes too. You can learn more about all of these flours and more in my guide to baking with gluten-free flours.
- Brown sugar adds toffee notes to the batter. I prefer organic dark brown sugar for the most flavor, but any brown sugar will work. If you're avoiding refined sugar, you can use coconut sugar subbed by weight.
- Oil or melted butter moisten the dough. Choose melted butter or neutral oil (such as grapeseed, avocado, or sunflower oil) for a classic flavor. Or add a flavor boost with nut oil (toasted hazelnut, walnut, pecan, or peanut). Or get sophisticated with olive oil. The blondies here were made with roasted hazelnut oil.
- Egg fluffs up the batter and helps it hold together.
- Vanilla and salt sharpen the flavors. I like to add flaky salt to the tops as well for salt cronches.
- Lots of bittersweet chocolate chunks add earthy flavor. I prefer dark chocolate with at least 70% cacao mass, and I like to chop up my own chocolate. But feel free to use any chocolate bars, wafers, or chips that you love. Dark milk chocolate or good-quality white chocolate, or any combination thereof, will also work beautifully.
- Nuts of your choice make these extra chonky. Here I used toasted hazelnuts to complement the hazelnut oil, but toasted pecans are the classic choice. Or omit the nuts altogether if you prefer.
Blondie Magic in Action
This recipe could hardly be simpler to make in under an hour. It makes an 8-inch pan of blondies, serving 12.
Blondies Without Butter
I originally used roasted hazelnut oil when I first developed this recipe for an IG post with La Tourangelle. But these work just as well with traditional melted butter.
Make them your own!
These easy gluten-free blondies can be in and out of the oven in under an hour, and they'll handily satisfy your fiercest chocolate chip cookie cravings. Their portable shape makes them good for sharing. Here are a few suggestions for how to blondie:
- Try some of the variations in the recipe card below: change up the oil or butter, play with different types of chopped chocolate or nuts, or try some of the ingredient swaps suggested.
- Top warm blondies with ice cream and vegan tahini hot fudge sauce or vegan chocolate ganache for a decadent blondie sundae.
- Bring them on a hike, picnic, or pot luck.
- Bake a batch for a friend or neighbor.
- Bake blondie batter in a skillet for a gluten-free chocolate chip skillet cookie, or try my gluten-free cookie cake variation.
However you make them, I hope you love them as much as we do!
Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Chewy Gluten-Free Blondies with Oat Flour
Print Recipe Pin RecipeIngredients
Wet Ingredients
- 1 teaspoon room temperature butter, ghee, or coconut oil (for the pan)
- 1 large egg
- ½ cup + 2 tablespoons (115 g) packed dark or light brown sugar (preferably organic)
- ¼ cup + 2 tablespoons (90 ml) cooled melted butter, plant butter, or oil (sunflower, olive oil, grapeseed oil, or nut oil)
- 2 teaspoons GF vanilla extract
Dry Ingredients
- ½ cup (80 g) sweet white rice flour (or AP flour such as Bob’s 1 to 1)
- ¼ cup (25 g) GF oat flour (or try teff, buckwheat, or almond flour)
- 2 tablespoons (15 g) tapioca flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Goodies
- ¾ cup (80 g) toasted and cooled nuts, such as pecans or hazelnuts, divided use (optional)
- 1 cup (6 ounces / 170 g) bittersweet chocolate, coarsely chopped, plus more for garnish (or chocolate chips)
- flaky salt, for sprinkling
Instructions
Prepare Things
- Position a rack in the upper third of the oven and preheat to 375ºF.
- Rub an 8x8-inch baking pan lightly with butter (or coconut oil for DF). Line the bottom and sides of the pan with 2 criss-crossing pieces of parchment paper cut to fit.
Make the Batter
- In a large bowl, whisk together the egg and sugar. Whisk in the melted butter or oil and vanilla.
- Sift in the flours, baking powder, and fine salt and stir until just combined.
- Stir in the chocolate and nuts (if using).
- Spread the batter in the prepared pan and top with more hazelnuts, chocolate, and a few pinches of flaky salt. It will seem like not enough batter, but it will puff up as it bakes.
Bake
- Bake until a toothpick inserted near the center comes out with moist crumbs, 18-22 min. Take care not to overbake.
- Cool until warm or room temperature. Slice into bars and devour!
Trish says
A tasty recipe that’s pretty quick to come together - what’s not to like? I also used hazelnuts with dark chocolate and even though I over baked them a bit, they have gotten thumbs up reviews. I’m looking forward to trying some of your suggested variations (especially the triple chocolate one!). And maybe a bit of cinnamon or five spice? This will definitely be on my recipe rotation when I need a dessert quickly. Good job, Alanna!
Alanna says
Hi Trish! I'm so glad you like the blondies! Cinnamon or five spice both sound delicious here - please let me know if you make them that way (and send some my way!). Hope you're having a tasty weekend.
Eva says
This is so, so good! An instant favourite - putting apple pie made with your paleo pie crust on second place, and this was an instant favorite as well. I just found your website/blog a couple of weeks ago and tried those two recipes. Both definitely keepers, and I'll try lots more ... Thank you so very much for trying and testing and providing the gluten sensitive (and other) folks out there with these beautiful and supertasty recipes!
I used carob gum for the pie crust (I didn't have chia but this I had) and sweet rice flour instead of cassava (this I can't find around here) and it still worked and tasted great! Now I ran out of carob and will switch to chia - looking forward to the next pie :-)
Alanna says
Aw I'm so glad you found your way here and that you loved these recipes!! I have never even heard of carob gum before - I'll have to look into that, it sounds great! Please let me know what you try next. Happy baking!
Eva says
Thank you, Alanna! And don't bother with carob - I just tried chia and won't look back :-) Carob is a mediterranean tree and it would have been nice to have something from not too far away (seems to be Italy and Portugal mostly, so at least from the same continent ...) to work with. But 1. the pie crust was even better with chia, and 2. carob gum comes at roughly ten times the price of chia seeds, at least around here ...
Alanna says
Ah that's good to know, thank you! I'm so glad you loved the crust with the chia seed!
Elizabeth DePrimo says
The brown butter version is so good!!
Alanna says
Aw thanks for trying my recipe Liz!!
Laurel says
This is the only blondie recipe in my house since you posted it. We tend to add whatever we have on hand - lately its been pecan, dried cherry or cranberry and chocolate chips/chunks. I've been making it with my 4 1/2 year old little boy and we always laugh that there seems to be more "stuff" in them than actual batter while we are mixing them up. We've taken to calling them "The Stuff" in our house. We make them with olive oil usually and they end up with that elusive, coveted, shiny, thin brownie-esque crust on the top. A winner all around.
Alanna Taylor-Tobin says
Well that all sounds absolutely divine! Haha I agree - it always seems like there won't be enough batter, but it puffs up so much in the oven, it always surprises me!
Lynn says
Looking forward to trying this. Just wondering how critical it is to use the different flours. I have almond and oat flour. Thanks!
Alanna Taylor-Tobin says
Great question! I put a lot of effort into getting the best flour mix for a particular recipe. Here sweet rice and tapioca flours both add stickiness and chewiness. I think if you used just almond and oat flours the blondies would be quite crumbly and wet. That said, it's always great to experiment with what you have on hand! It's best to sub flours by weight if you have a kitchen scale. Please let me know what you try!
Joanna says
These are outrageous!
Thank you!
Alanna Taylor-Tobin says
Woohoo - so glad you love them!
Rachael says
I tasked myself with making a diary free, nut free, gluten free dessert for New Year’s Eve so that everyone could enjoy. I 4xed the recipe, substituted the butter for avocado oil and the oat flour for millet flour since I couldn’t find gluten free oat flour. I baked them in 2 8x8 parchment lined pans and they came out DELICIOUS. So fluffy and addictive. You can’t even tell they are DF, NF, GF. Thank you for an amazing recipe!!
Alanna Taylor-Tobin says
Hi Rachael, I'm so glad those subs worked! I loved the photo you shared on IG - the blondies looked so tall and floofy. Thanks very much for making my recipe and for the kind note and rating!
Madeline says
Wow interesting recipe! They almost seemed like brownies instead of blondies once baked because of the dark color with the sugar and alllll the chocolate ;) I wasn't mad about it! I loved the texture and these are really easy. Will definitely make these again!
Alanna Taylor-Tobin says
Haha, I'm so glad you liked them! Thanks so much for the kind note and for trying my recipe :)
Monika says
I made these with sweet rice and almond flours, and arrowroot starch. They were amazing!
Sharon Baridon says
Hi Alanna! What a great recipe! I had to tweak it a bit to accommodate what I had.. I used Bob’s Red Mills GF flour for the oat flour, cassava flour for the sweet rice flour, coconut sugar and olive oil (the oil was a game changer!) I used 1 cup of toasted walnuts and a half of cup of candied ginger They were a WOW! I appreciate your creativity and and the time you spend creating these recipes. We in the GF/DF community are forever grateful!
Alanna Taylor-Tobin says
Hi Sharon,
Ok your version sounds AMAZING! Ginger, walnuts, coconut sugar and olive oil must taste amazing with the gooey chocolate. Yum! I'm so glad those subs worked well and that you love the recipe :)
xo,
A
Marjy says
These are another hit. I've made them twice this week, once with Miyoko's and once with butter, and there were no leftovers.
Alanna Taylor-Tobin says
I'm so glad you like them! Great to know that Miyoko's plant butter works well as a sub for the butter - I love that stuff too!
Gemma Judd says
A question, i have never seen sweet rice flour here in New Zealand. Will ordinary rice flour be ok?
Alanna Taylor-Tobin says
Oh great question. Sweet rice flour is more sticky than regular rice flour, so if you use regular rice flour, the blondies may be more delicate. If you go that route, I'd bump up the tapioca flour to 4 tablespoons and decrease the rice flour by the same amount. Please LMK if you try it! Also sweet rice flour can often be found at Asian grocers or ordered online. :)
Angela says
These look amazing. Just one question before I start. Do you think it would work to use maple syrup instead of brown sugar or would that be too much liquid?
Alanna Taylor-Tobin says
Oh thank you! Hm, I think it would be too much liquid and would make the texture more cakey and delicate rather than chewy. But you could use an equal weight of coconut sugar or maple sugar if you want make them refined sugar-free (you'll need to measure by weight since these are a lot lighter and less dense than brown sugar). Please let me know what you try!
Angela says
Thanks for your help. I tried it with maple sugar. It turned out and was yummy but it was more cakey than chewy. I don't know if that was due to the absence of the brown sugar. I'll try it with brown sugar next time, although my kiddos love them just the way they are. Thanks for another great recipe!
Alanna Taylor-Tobin says
Ah interesting! Thanks so much for testing out the maple sugar version - they must taste amazing, and I'm glad they're a hit with the kiddos! Please let me know how it goes if you try them with brown sugar - I'm very curious now!