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Gluten Free Blondies

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If you love the flavor of chocolate chip cookies, and the texture of a brownie, you are going to LOVE these Gluten Free Blondies! They have a soft, gooey texture, and dark chocolate chips in every bite!

Blondies leaning up against each other on parchment paper.
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🍴Ingredient Notes

Overhead shot of gluten free blondie ingredients.
  • Mashed Sweet Potato - I usually bake my sweet potato ahead of time. It works best if they have had enough time to cool completely. Typically I will prep mine the morning of, or day before so they can cool and thicken up in the refrigerator.
  • Coconut Sugar - You can sub with Lakanto Golden Monkfruit. I personally like using a combo of both to cut down on sugar!
  • Eggs, Room Temperature - I have not tested this recipe with an egg replacement, but I have a feeling it would work! (Especially if you're going for a gooier consistency.)
  • Coconut Oil, Melted - I have not tested this recipe with butter or ghee, but I'm sure it would work!
  • Cassava Flour -  If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I have not tested this recipe with any other flour. It would probably work with gluten-free 1-1 flour, but you might need a little less.
  • Dark Chocolate Chips -  Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.

🍴Step by Step Instructions

Step 1: Making the cookie dough

  1. Start by adding the cassava flour, baking soda, and salt into a small mixing bowl. Whisk together until fully combined.
  2. In a separate mixing bowl add mashed sweet potato, coconut sugar, egg, melted coconut oil, and vanilla extract. Whisk together or use a hand mixer to blend.
  3. Next, pour the dry mixture and the chocolate chips into the wet mixture. Fold together until all of the flour is absorbed. (It should be a thick dough.)
  4. Step 2: Baking
Flour mixture in glass bowl.
Wet mixture in glass bowl with whisk leaning on the side.
  1. Grease you an 8x8 square baking dish with coconut oil or a nonstick spray. Pour the batter inside and use the back a spoon or spatula to spread it out. (Feel free to add extra chocolate chips on top!)
  2. Bake at 350° for 20-25 minutes. (I like mine a little undercooked so they're gooey inside.) It's best to let the blondies cool for at least 30 minutes before cutting into them. This will give them time to set!
Blondie dough in glass bowl.
Blondies in square glass baking dish.

Baking Sweet Potato

I recommend making your sweet potatoes ahead of time so they have plenty of time to cool. Place your sweet potatoes on a pan or parchment paper, and bake at 375 degrees for about 40-50 minutes. You’ll know they’re done when you can easily stick a fork in them. Baking is my favorite way to make them because it’s an easy way to meal prep extras for later!

The second way you can make mashed sweet potato is by peeling the potatoes, chopping them into small chunks, and steaming them until they become tender! It usually takes a little less time to cook, but I’m not a huge fan of peeling potatoes.

Overhead shot of cookie bars on parchment paper.

Mashing Sweet Potato Tips

  1. Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
  2. If you steamed them, you wont have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out how much you need!
  3. The texture of your sweet potato will thicken up as it cools. Once they’re at room temperature, I usually place mine in the refrigerator. (Overnight is even better!) 

Helpful Tips

  1. Make sure the coconut oil is measured first, and then melted.
  2. After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
  3. If you forgot to leave your egg out, just add to a small bowl with warm water. This will speed up the process to bring it to room temperature.
  4. When measuring the cassava flour, use a spoon to fill the measuring cup and use a butter knife to push the excess off. Do NOT pack the flour.
  5. Make sure you grease the baking dish with coconut oil or a non-stick cooking spray. You can also line the bottom with parchment paper.
Cookie bars stacked on top of each other.

How to store leftovers

You can store leftover Cookie Bars on the counter at room temperature for a few days, but to keep them fresh I would recommend keeping them in the refrigerator. (I personally love the texture when they're served chilled!)

You can also store them in the freezer! Place them in an airtight bag or container. To defrost, leave them in the refrigerator or out on the counter.

More cookie recipes!

After you make these Gluten Free Blondies, make sure to leave a comment & rate the recipe!

Recipe

Blondies leaning up against each other on parchment paper.

Gluten Free Blondies

If you love the flavor of chocolate chip cookies, and the texture of a brownie, you are going to LOVE these Gluten Free Blondies! They have a soft, gooey texture, and dark chocolate chips in every bite!
5 from 1 vote
Print Recipe Pin Recipe Share on Facebook
Prep Time 15 minutes
Cook Time 20 minutes
Baked Sweet Potatoes 45 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American
Servings 9
Calories 266 kcal

Equipment

Ingredients
  

Wet Ingredients

Dry Ingredients

Chocolate Chips

  • ¼ Cup Dark Chocolate Chips

Instructions
 

Making the cookie dough

  • Start by adding the cassava flour, baking soda, and salt into a small mixing bowl. Whisk together until fully combined.
  • In a separate mixing bowl add mashed sweet potato, coconut sugar, egg, melted coconut oil, and vanilla extract. Whisk together or use a hand mixer to blend.
  • Next, pour the dry mixture and the chocolate chips into the wet mixture. Fold together until all of the flour is absorbed. (It should be a thick dough.)

Baking

  • Grease you an 8x8 square baking dish with coconut oil or a nonstick spray. Pour the batter inside and use the back a spoon or spatula to spread it out. (Feel free to add extra chocolate chips on top!)
  • Bake at 350° for 20-25 minutes. (I like mine a little undercooked so they're gooey inside.) It's best to let the blondies cool for at least 30 minutes before cutting into them. This will give them time to set!

Notes

Baking Sweet Potato

I recommend making your sweet potatoes ahead of time so they have plenty of time to cool. Place your sweet potatoes on a pan or parchment paper, and bake at 375 degrees for about 40-50 minutes. You’ll know they’re done when you can easily stick a fork in them. Baking is my favorite way to make them because it’s an easy way to meal prep extras for later!
The second way you can make mashed sweet potato is by peeling the potatoes, chopping them into small chunks, and steaming them until they become tender! It usually takes a little less time to cook, but I’m not a huge fan of peeling potatoes.

Mashing Sweet Potato Tips

  1. Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
  2. If you steamed them, you wont have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out how much you need!
  3. The texture of your sweet potato will thicken up as it cools. Once they’re at room temperature, I usually place mine in the refrigerator. (Overnight is even better!) 

Baking Tips

  1. Make sure the coconut oil is measured first, and then melted.
  2. After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
  3. If you forgot to leave your eggs out, just add them to a small bowl with warm water. This will speed up the process!
  4. Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
  5. When measuring the cassava flour, fill the measuring cup and use a butter knife to push the excess off.

How to store leftovers

You can store leftover Cookie Bars on the counter at room temperature for a few days, but to keep them fresh I would recommend keeping them in the refrigerator. (I personally love the texture when they're served chilled!) You can also store them in the freezer! Place them in an air tight bag or container. To defrost, leave them in the refrigerator or out on the counter.

Nutrition

Serving: 1gCalories: 266kcalCarbohydrates: 44gProtein: 5gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 169mgPotassium: 854mgFiber: 6gSugar: 13gVitamin A: 32911IUVitamin C: 34mgCalcium: 93mgIron: 2mg
Keywords gluten free cookie bars, healthy cookie bars, paleo cookie bars, sweet potato bars
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Comments

  1. Liz

    5 stars
    This is the third recipe I’ve tried from your blog and it came out great. My hubby even approved of it ( didn’t mention that there were sweet potatoes in it- he had no idea!). 😊

    Reply

    • Mariah Mandile

      Aw I love that!! So glad you guys have been enjoying them! (:

      Reply

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