These Gluten Free Almond Blondies with Olive Oil have a slightly crisp exterior, soft and dense center, and rich almond flavor similar to an almond croissant. Made without butter or coconut oil, extra virgin olive oil keeps them dairy free and lower in saturated fat. Perfect for a delicious, healthy dessert or snack.
The recipe is easy to make in a loaf pan, producing a small batch of eight blondies. This size is handy if you’re looking for something sweet with manageable portion sizes. However, the recipe can easily be doubled to make a larger batch when desired.
Health benefits of almond flour blondies
By using almond flour instead of wheat flour and extra virgin olive oil instead of butter, these blondies become a healthier dessert with several key benefits:
- Rich in healthy fats: Almonds and extra virgin olive oil provide monounsaturated fats, giving these blondies a healthier fat profile than many traditional desserts.
- Higher in fiber: Almonds are a good source of fiber, making these blondies a more balanced dessert option compared to many other sweets.
- Gluten free: These blondies contain no gluten, making them a safe and tasty option for those with gluten sensitivity or celiac disease.
- Dairy free: Without butter or milk, these blondies are a smart option for people avoiding dairy, while still offering a rich texture and flavor.
Almond flour and tapioca flour for the perfect gluten free texture
In gluten-free baking, achieving the right texture can be challenging, as traditional flour contains gluten, which provides structure and elasticity. Almond flour is an excellent base for gluten-free baked goods but lacks the necessary structure and chewiness on its own. This is where tapioca flour comes into play.
Tapioca flour, derived from the cassava root, helps bind ingredients together and adds a slightly chewy texture that mimics gluten’s elasticity. When combined with almond flour in this gluten-free blondie recipe, it creates a soft and dense center with a slightly crisp outer shell. If needed, arrowroot flour can be used as a substitute for tapioca flour to achieve a similar result.
Ingredients for gluten free almond blondies with olive oil
- Almond flour: The base for these gluten-free blondies, offering a light texture and nutty flavor. Made from almonds with the skins removed, it’s lighter in texture than ground whole almonds.
- Tapioca flour: In combination with the almond flour, tapioca flour gives a chewier texture and helps create a crisp outer shell. Arrowroot flour can be used as a substitute.
- Almond butter: Adds moisture and a rich texture while enhancing the almond flavor.
- Extra virgin olive oil: A healthier alternative to butter or coconut oil, adding moisture and monounsaturated fats.
- Coconut sugar: Sweetens the blondies with a mild, caramel-like flavor.
- Vanilla extract: Adds a warm sweetness to complement the almond flavor.
- Almond extract: For a stronger almond flavor, similar to marzipan. It’s optional if you prefer a milder taste.
- Egg: Binds the ingredients together and provides structure.
- Baking powder: Helps the blondies rise slightly, giving them a lighter texture.
- Salt: Enhances the flavor and balances the sweetness.
- Sliced almonds: An optional topping that adds crunch and becomes nicely toasted during baking.
Serving suggestions for gluten free almond blondies
These gluten-free almond blondies work for pretty much any occasion. Enjoy them on their own as a simple snack, or serve them as a dessert with coffee or tea. For a more indulgent treat, they are delicious served warm, topped with a scoop of ice cream, or drizzled with melted chocolate or caramel.
The blondies are also a great addition to a dessert spread at parties, giving you a gluten-free and healthier option. Their rich almond flavor pairs well with a bunch of other treats.
Storing and freezing gluten free blondies
To keep your gluten-free blondies fresh, store them in an airtight container in the fridge. They will last this way for up to five days. Make sure the container is sealed well to prevent them from absorbing any aromas from other items in the fridge.
For longer storage, you can freeze the blondies for up to three months. Wrap them tightly in cling wrap or place them in an airtight container before freezing. To thaw, simply leave them in the fridge overnight. You can also warm them up slightly before serving for a freshly baked texture.
More healthy baking recipes
- Coconut Flour Banana Bread with Walnuts
- Gluten Free Gingerbread Cookies with Almond Flour
- Flourless Zucchini Brownies with Chocolate Frosting
- Small Batch Paleo Chocolate Chip Cookies
- Almond Olive Oil Shortbread Cookies
Check out the Baking Recipes page for more healthy baking ideas.
Gluten Free Almond Blondies with Olive Oil Recipe
Serves
8 blondies
Prep time
10 mins
Cook time
30 mins
Ingredients
- 1/2 cup / 120 g almond butter (see Note 1)
- 1/2 cup / 77 g coconut sugar
- 1/4 cup / 60 ml / 55 g extra virgin olive oil
- 1 tbsp / 15 g vanilla extract
- 1/2 tsp almond extract (see Note 2)
- 1 large egg
- 3/4 cup / 72 g almond flour
- 1 tbsp / 7 g tapioca flour (or arrowroot flour)
- 1/4 tsp baking powder
- 1/4 tsp fine salt
- 3 tbsp / 18 g sliced almonds, for topping
Method
- Preheat your oven to 340°F / 170°C (fan-forced) or 375°F / 190°C (conventional). Line an 8 x 4 inch / 20 x 10 cm loaf pan with parchment paper.
- In a mixing bowl, add the almond butter, coconut sugar, extra virgin olive oil, vanilla extract and almond extract. Stir until well mixed. Add the egg and beat it into the mixture until fully incorporated. Add the almond flour, tapioca flour, baking powder and salt. Stir until just combined.
- Tip the mixture into the lined loaf pan, spreading it to the edges and smoothing the surface (see Note 3). Sprinkle the sliced almonds on top, spreading them evenly to cover the surface.
- Bake in the preheated oven for 30 minutes, or until the top is lightly browned all over and feels firm to the touch. Transfer to a wire rack to cool before slicing with a sharp knife.
Notes
- Almond butter – Natural almond butter works best, with a runny texture and almonds as the sole ingredient. After opening the jar, if oils have risen to the top, be sure to give the almond butter a good stir before measuring it out for the recipe. If your almond butter contains added salt, you can reduce the amount of salt added to the blondie mixture.
- Almond extract – Adding almond extract intensifies the almond flavor of the blondies. If you haven’t tried almond extract before, it has a strong almond flavor with a subtle hint of cherry-like bitterness, similar to marzipan or amaretto liqueur. If that isn’t your thing, you can easily leave it out.
- Mixture – The blondie mixture will become quite thick and slightly sticky after stirring. Using a silicone spatula helps make it easier to spread into the loaf pan. You can watch the recipe video above to see how I do it.
- Doubling the recipe – To make a larger batch of blondies, you can double the recipe and bake it in an 8 inch / 20 cm square cake pan.
- Serving suggestions – These blondies are perfect alone or lightly dusted with some powdered sugar for decoration. For an extra indulgent treat, serve them warm with a scoop of ice cream on top, or drizzle with melted chocolate or caramel sauce.
- Storage – Store the blondies in an airtight container in the fridge for up to 5 days. You can also freeze them in an airtight container or wrapped tightly for up to 3 months.
Nutrition Facts
- Serving size: 1 blondie
- Energy: 283 Calories / 1182 Kilojoules
- Total Fat: 22.4 g
- Saturated Fat: 2.3 g
- Total Carbohydrate: 14.8 g
- Dietary Fiber: 2.2 g
- Sugars: 11.1 g
- Protein: 5.9 g
- Sodium: 90 mg
- Potassium: 101 mg
