Dairy Free Blondies Recipes

ALMOND FLOUR BLONDIES {GLUTEN-FREE, DAIRY-FREE OPTION}

Steps:

• Preheat the oven to 350F. Lightly grease a 9x13 baking pan.
• In the bowl of a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix on high until light and fluffy, about 3 minutes.
• Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.
• Pour the dough into the greased baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden. Allow to cool for 15 minutes. Slice into bars and enjoy!

BEST EVER BLONDIES (VEGAN, GLUTEN-FREE)

Steps:

• Prepare your flax egg by combining 1 tablespoon of flaxseed with 3 tablespoons of water. Let sit for 10 minutes, for a gel to form.
• Preheat the oven to 180C/350F and line an 8 x 8-inch square pan with parchment paper.
• In a large mixing bowl, add your flour, baking soda, and salt and mix well. Set aside.In seperate bowl, add your sugars with butter. Using a hand mixer or stand mixer, cream together until combined.
• Add your creamed butter/sugar to the dry mixture. Add your vanilla extract, molasses (if using it) and flax egg and mix together, until just combined. Fold through chocolate chips, reserving a handful to top the blondies with.
• Transfer the batter into the lined pan and top with extra chocolate chips. Bake for 15-17 minutes, until the edges are just starting to brown. Do not bake longer than 17 minutes.
• Remove from the oven and allow to cool in the pan completely, before slicing.

GLUTEN-FREE BLONDIES {DAIRY-FREE OPTION}

Steps:

• Preheat oven to 350ºF.
• Spray the 8 x 8-inch square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.
• In a large bowl, add the eggs, granulated sugar, brown sugar, pure vanilla extract, and melted butter mix until fully combined.
• Add the gluten-free flour all-purpose flour with xanthan gum, baking soda, and salt to the butter mixture and mix until fully combined.
• Pour the blondies batter into the greased 8 x 8-inch sized baking pan. Smooth out the top of the batter if needed.
• Bake for 30-35 minutes or until a toothpick inserted into the center comes out just barely clean. The sides of the blondies will start to pull away from the pan. Please watch your blondies because all ovens are different.
• Allow the blondies to cool before cutting. Enjoy!
• Store leftovers in an air-tight container.

DAIRY FREE BLONDIE COOKIE BARS

Steps:

• Preheat oven to 350 F. Lightly grease (or spray with cooking spray) an 8×8 baking dish.
• In a mixing bowl, mix together Sunbutter, oil and sugar, then add the milk and vanilla. .
• Stir in the flour, baking powder, and salt, then gently fold in the chocolate chunks.
• Spread the dough evenly in the baking pan and press it into place
• Bake for 22 to 25 minutes. The edges should start to lightly brown, and the center should feel semi-firm. Let cool completely before slicing.

LEMON DAIRY-FREE BLONDIES

Steps:

• Preheat the oven to 360 F/ 180 C.
• Place all the dry ingredients in a bowl and mix until combined.
• Place all the wet ingredients into another bowl (including lemon zest) and mix until fully combined.
• Combine the dry ingredients into the wet ones and stir until you have a smooth batter (make sure to not over mix the batter).
• Line a 8x8 inch baking pan with parchment paper, and pour evenly the prepared batter into it.
• Bake in the oven for 15-20 minutes or until golden on top.
• When ready, remove from the oven and allow to rest for 10 mins.
• Transfer into a large cutting board, and cut the blondies into squares or your favorite shape.
• Whisk the zest and powdered sugar, gradually pour in the lemon juice until you get a thick glaze.
• Brush the blondies surface with the lemon glaze.
• Allow to set and serve. Enjoy!

DAIRY FREE BLONDIES

Steps:

• Preheat the oven to 350°F or 175°C.
• Whisk together flour, brown sugar, baking powder and salt in a mixing bowl.
• Add the oil, egg, and vanilla extract and mix using a baking spatula. It should look almost like a dough.
• Pour into an 8 x 8 inch pan (20 cm x 20 cm) lined with parchment paper and spread evenly.
• Bake for 25-30 minutes. Allow to cool before cutting.

DAIRY-FREE VANILLA BROWNIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
• Beat eggs, vegetable oil, and vanilla extract together in a large bowl. Mix barley flour, sugar, baking powder, and salt together in a separate bowl; add to eggs mixture and stir to make a smooth batter. Pour batter into prepared baking dish.
• Bake in preheated oven until brown on top and set in the center, 20 to 30 minutes.

GLUTEN FREE BLONDIES

Steps:

• Preheat the oven to 350 degrees
• Spray a 9 x13 pan with non stick baking spray or lightly butter the dish
• Whisk together butter, both sugars, eggs and vanilla.
• Add dry ingredients to the wet ingredients.
• Stir in dry ingredients using a rubber spatula or wooden spoon.
• Fold in the white chocolate chips.
• Transfer to the prepared baking dish and smooth evenly.
• Let rest 10 minutes before baking.
• Bake for 30-35 mins

GLUTEN-FREE WHITE CHOCOLATE AND RASPBERRY BLONDIES RECIPE (LOW FODMAP/DAIRY-FREE/VEGAN OPTION)

Steps:

• Preheat your oven to 160C Fan / 180C and prepare a 9x9 inch square tin with non stick baking paper.
• In a large bowl, mix together your melted (and cooled) butter with your caster sugar and light brown sugar. Mix until properly combined and you can no longer see the yellow of the liquid butter. I often leave it to sit after mixing for a little bit as it seems to thicken up.
• Add in your eggs and vanilla extract, mix until combined.
• Add in your gluten free flour, cornflour and xanthan gum. Briefly mix until just combined and the mixture is smooth without any visible flour or lumps.
• Fold in your white chocolate chips, followed by your fresh raspberries - do this gently so you don't break them all.
• Spoon / pour the mixture into your tin - try and ensure its nice and even by using a pallet knife or back of a spoon to level it out.
• Bake in the oven for around 35 minutes. The very centre might still seem a little wobbly but the outer edges should be fairly cooked through. If you cook it for not long enough, it will still be liquid, if you cook it for too long it will be like a cake, not a blondie!
• Allow to cool completely in the tin.
• Once completely cooled, remove from the tin and cut into 9 squares. Enjoy!

GLUTEN FREE BLONDIES {DAIRY FREE}

Steps:

• In a medium bowl, add the gluten free flour mix, sorghum flour, psyllium husk powder, baking soda and salt. Stir together with a whisk until fully combined.
• In the bowl of a stand mixer, add the butter and sugars. Mix on low speed until combined, then turn to medium to mix for 1 minute.
• Add the dry mixture and mix until fully incorporated. Mixture will be dry and crumbly.
• Add the vanilla extract and egg to the batter and mix on medium for 1 minute.
• Add the chocolate chips and fold in using a rubber spatula.
• Set batter aside to rest for 30 minutes.
• Meanwhile, preheat the oven to 350 F and prepare an 8" x 8" baking pan by spraying with cooking spray, then placing a sheet of parchment along the bottom and sides. Then spraying the paper again.
• Scrape batter into the pan, smoothing it with a spatula.
• Bake for 18 - 22 minutes or until a toothpick tests done.
• Cool on a wire rack for 10 minutes before cutting into squares.

GLUTEN FREE BLOND BROWNIES WITH PEANUT BUTTER CHIPS

Steps:

• Preheat the oven to 350º F.
• Spray an 8x8 baking pan with coconut oil (or oil of your choice.) You can also line your 8x8 baking pan with parchment paper.
• Blend all dry ingredients in a large bowl and whisk to blend.
• Melt your butter in a microwave-safe dish for 35 seconds. Add the wet ingredients to the melted butter and mix well. I like to heat the peanut butter for 15 seconds so it blends in better.
• Pour the blondie batter into the dry ingredients, add the chips. Mix gently with a wooden spoon. In this case, I used peanut butter chips but you can also add semi-sweet chocolate chips!
• *Note you can also make the batter in a standing mixer.
• Scoop dough into a parchment paper-lined 8x8 baking pan. Spread the batter so it is an even layer on your pan. Bake at 350º F for 20-25 minutes until done.
• Remove from the oven and move the blondies to a wire rack to cool. For best results, allow them to cool completely before slicing.

GLUTEN-FREE BLONDIES

Steps:

• Preheat oven to 350°F. For thick blondies, use an 8x8-inch square pan. For thin blondies, use a 9x13-inch pan. Line the with parchment paper, leaving a 1-inch overhang on two opposite sides of the pan.
• Whisk together gluten-free flour, baking powder, and salt in a small bowl. In a medium bowl, stir together brown sugar and melted butter until smooth. Add eggs and vanilla. Whisk until creamy. Add gluten-free flour mixture. Mix with a wooden spoon until the batter is thick and smooth. If using chocolate chips and/or nuts, stir them in now. Spread batter into prepared pan. If using a 9x13-inch pan, it might look like there's not enough batter for the pan. Use a small spatula or the back of a spoon to evenly spread the batter into the pan.
• Bake until bars are golden brown and the top is shiny and slightly cracked. About 35 minutes for an 8-inch pan and 30 minutes for a 9x13-inch pan. Place pan on a wire rack to cool. Bars will sink in the middle as they cool. Lift bars out of the pan with the overhanging parchment paper. Place bars on a cutting board and cut into squares with a sharp knife. When cut, the bars might look underbaked. That's normal. They are very moist and buttery.
• Store in an airtight container at room temperature for up to four days. Freeze cooled bars in a freezer container for up to two months. If you need to stack the bars, place a piece of parchmene paper or waxed paper between the layers.

GLUTEN FREE PALEO BLONDIES

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch baking pan.
• Add all dry ingredients (except chocolate chips) to a large mixing bowl
• Mix thoroughly with whisk.
• Add wet ingredients
• Mix thoroughly.
• Add chocolate chips and stir in with spatula or spoon.
• Pour the mixture onto the ungreased baking pan.
• Bake for approximately 22-25 minutes or until top has a golden brown crust.

BLONDIES

Steps:

• Preheat your oven to 180°C and grease and line a 20cm square springform baking tray.
• Add your melted dairy free butter, light brown sugar and granulated sugar to a large mixing bowl and whisk until fully combined.
• Add the eggs and vanilla extract and whisk again until combined.
• Add the flour, cornflour, xanthan gum and salt and beat again.
• Fold in the dairy free white chocolate chips and then transfer the mixture to your baking tin.
• Bake in the oven for around 35-40 minutes (this depends on your oven, but you want there to still be a slight wobble in the middle - you may need to bake them for slightly more or slightly less than the recipe states).
• Leave to cool completely in the tin and then transfer to the fridge for another couple of hours before cutting and serving.

DAIRY FREE BLONDIES

Steps:

• Preheat the oven to 350ºF. Line a 8x8 inch baking dish with parchment paper, cutting a big enough piece so that the paper hangs over the edges of the pan on two sides. Spray lightly with olive oil or nonstick cooking spray and set aside.
• In a small bowl, whisk together the flour, baking powder and salt.
• In a large bowl, whisk together the sugar and coconut oil (it may clump a bit but that's okay - it will smooth out in the next step). Add in the egg and vanilla and whisk again until well combined.
• Add in the flour mixture and mix until just combined, then gently fold in the chocolate chips.
• Transfer the batter to the prepared baking dish and use your fingers or a spatula to spread evenly in the pan. Sprinkle the top with some flaky sea salt, if using (or sprinkle with some extra chocolate chips!).
• Bake for about 17 to 21 minutes, or until a toothpick inserted into the middle comes out clean or *mostly* clean (you don't want to over bake these!). The edges should be lightly browned.
• Remove from the oven and set the pan on a wire rack to cool completely. Use the parchment overhang to help lift out of the pan, then slice into squares to serve.

DAIRY-FREE HOLIDAY SNICKERDOODLE BLONDIES

Steps:

• Preheat your oven to 350ºF. Lightly grease a 9×13 inch pan or line it with parchment paper.
• In a large bowl, whisk together the flour, baking powder, 1 teaspoon cinnamon, salt, and nutmeg.
• In large mixing bowl, cream the buttery spread or sticks and brown sugar with a hand mixer.
• Add the eggs and vanilla, and beat until smooth.
• Stir in the flour mixture until well combined.
• Spread the batter evenly in your prepared pan. (I lightly greased a spatula or use a small piece of parchment paper to press the batter for easy stick-free spreading.)
• In a small bowl, whisk together the 2 tablespoons sugar and remaining 2 teaspoons cinnamon
• Evenly sprinkle all of the cinnamon-sugar mixture atop the blondie batter. (It might seem like a lot, but trust me, go for it!)
• Bake the blondies for 25 to 30 minutes or until the surface springs back when gently pressed. They will be firmer and raised around the edges, and will sink a little in the middle. No worries, this is how it should be.
• Let the blondies cool in the pan completely before cutting.

GLUTEN FREE BAKEWELL BLONDIES

Steps:

• Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Line a 9-inch (23cm) square baking tin with baking paper and set to one side.
• In a large mixing bowl add the melted butter, caster sugar, light brown sugar and almond extract. Beat with an electric mixer (or wooden spoon) until combined.
• Add the eggs to the mixture and beat again with the mixer until it starts to thicken. It should go slightly paler and fluffier - after around a minute or so of whisking.
• Add the gluten free flour, xanthan gum and ground almonds and beat again briefly until combined with no lumps of flour. Fold in the chocolate chips.
• Pour the batter into the lined baking tin and spread out into an even layer using a spatula. Dollop the jam onto the batter and then use a knife to lightly swirl into the mixture. Sprinkles with the flaked almonds and then bake for around 20-25 minutes until the blondie is golden on top. It should still wobble slightly in the centre.
• Remove the blondie from the oven and allow to cool completely in the tin before slicing up into squares.