Y’all… These blondies are outstanding. Whether you’re gluten free, gluten obsessed, or you land somewhere in the middle, there’s no question: you’re going to love these.
I haven’t baked with gluten-free flours for a couple years now, so the first batch of these came out… okay. Both my husband and my best girlfriend (who never shies away from telling the truth) loved them. But I wasn’t 100% sold on the aesthetic. The chocolate and cherries all melted together and drooped to the bottom of the batter during baking, the butter was melting out everywhere. And worst of all, they were ugly. It just would not do.
So, I went back to the internet to research how to make kickass gluten-free treats. I tinkered with the amounts of ingredients, and then I found the missing link: arrowroot flour.
Arrowroot flour helps fluff up the dense texture that almond flour baked goods tend to have, giving you a lighter structure to your dessert. And with the addition of sprinkling some cherries over the top before baking? The result was AMAZINGGGGG.
These babies rose beautifully, and the butter, chocolate chips and cherries stayed put. The texture is a delicious mix between a brownie and a coffee cake, and look how utterly pretty they are! I couldn’t be more proud of these beauties.
The batter is very quick to put together (other than pitting the cherries, which really only takes about 5 minutes), and there’s no special baking methods here. You don’t even need a mixer–a big mixing bowl and a fork will do just fine.
You could also easily swap out the cherries and semi-sweet chocolate for white chocolate and blueberries, or blackberries, or sliced strawberries. Serve them slightly warm with vanilla ice cream or gelato- or just enjoy one with your morning coffee. These blondies are a perfect summertime treat!
gluten-free cherry chocolate chip blondies
prep time: 15 mins | cook time: 40-45 mins | makes: 9 blondies
4 tbsp unsalted butter
3/4 cup coconut sugar
1 egg + 1 egg white
2 tsp vanilla extract
1.5 cup blanched almond flour
1/2 cup arrowroot flour
1 tsp baking powder
1/4 tsp salt
1 cup fresh cherries, pitted and quartered
1/2 cup semi-sweet chocolate chips
flaked sea salt to sprinkle on top after baking (optional)
Preheat oven to 350° F and line an 8x8 glass baking dish with parchment paper
Melt butter in a large bowl
Add coconut sugar to melted butter and stir until fully incorporated
Add egg + egg white and vanilla extract and stir well
Mix in almond flour, arrowroot flour, baking powder, and salt (batter will be very sticky- that’s ok!)
Fold in 3/4 cup cherries and all chocolate chips
Spoon the batter into your baking dish, and sprinkle the remaining 1/4 cup cherries on top
Bake 40-45 mins, until toothpick comes out clean or with a couple crumbs, and the edges start to peel away from the sides of the dish
Let dish cool on top of cooling rack for about an hour before sprinkling flaked salt on top (if using) and cutting into 9 squares. Store in an airtight container on the counter, and don’t be shy toasting them up for a few minutes before eating them the next day (if they even make it that long)! The top of the treats will become soft as time goes on, so they do best being eaten within a day or so of baking.
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