Best Gluten-Free Blondies

The Best Gluten-Free Blondies are a celebration of butterscotch and vanilla, studded with white chocolate and pecans.

overhead of gluten-free blondies on a wooden board

It’s taken me a while to get to a gluten-free blondie recipe which I truly love. Every so often I make a batch of blondies but I am usually a little disappointed by them. By their nature blondies are rich with butterscotch flavour but this can sometimes translate to a sickly sweet treat. Not so here. Thank goodness I persevered as these blondies I love. They charm with vanilla and have a delicious chewy but nutty bite.

Top Tip for the Best Gluten-Free Blondies

Without delay I want to let you into the trick to achieving the absolute best blondies so there’s no messing around and we get to the good stuff right away. The secret ingredient which makes these the best Gluten-Free Blondies is…

Coffee Powder.

The presence of a gentle hint of coffee powder seems to absorb the trappings of the sickly sweet blondie and balance it out, creating a blondie intense with butterscotch flavour without a sugar hangover.

overhead of gluten-free blondies on a wooden board

Stay tuned though as there are other steps, equally important, to ensure that these are the best blondies ever.

Brown That Butter!

Blondies need melted butter anyway to ensure their delightfully soft chewy texture so why not take it one step further. All you need to do is melt your butter a little longer than needed so that toasty nutty flavour develops. Your finished blondies will thank you for it.

Two Different Types of Sugar

It’s also necessary to use two different types of sugar here. It sounds a little bit of a faff but I do it in a lot of my recipes and it’s worth it:

  • Light muscovado is used for its gentle molasses taste. We’re trying to evoke butterscotch here and light muscovado is the perfect choice. It also gives extra moisture to the bake so we’re leaning into the fudgey chew that we like so much. However, too much and we’ll have a sloppy blondie at the end of the day.
  • Caster sugar gives a little bit more body to the blondie and a firmer texture.

overhead of gluten-free blondies on a wooden board

Gluten-Free Flours

  • Oat flour –  If we’re looking for that butterscotch taste then this is the only contender. If you can’t tolerate oats then never fear, you can substitute with sorghum flour. However, if you can tolerate oats then go with them as their flavour was made for these blondies.
  • Sweet rice flour – the gentle flavour works well here. But we also need it for its starchy qualities, to help the blondie stick together and promote the chew factor.
  • Potato starch – included here to balance out the two flours and give good structure.

overhead of gluten-free blondies on a wooden board

Add Ins

Finally we’re after some good add-ins. Blondies can be perfectly lovely plain but they are made even better with:

  • Chopped White Chocolate – We choose to chop our white chocolate into shards, some big some, small pieces. It’s a preferred choice rather than chocolate chips as some of the shards may melt into the batter during the bake which just tastes really good. We also keep some bigger shards for texture. 
  • Pecans – A few chopped nuts in the mix work so well for taste and texture too and pecans are my preferred choice.

Shop the Recipe:

  • 8 inch square baking tin
  • Gluten-free-oat flour
  • Gluten-free sweet rice flour
  • Gluten-free potato starch

overhead of gluten-free blondies on a wooden board

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If you make these Best Gluten-Free Blondies then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

overhead of gluten-free blondies on a wooden board
Print Recipe
5 from 1 vote

Best Gluten-Free Blondies

Gluten-Free Blondies are a celebration of butterscotch and vanilla, studded with white chocolate and pecans.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Cake
Cuisine: American
Servings: 12
Calories: 341kcal


  • 165 g unsalted butter
  • 125 g soft light brown muscovado sugar
  • 100 g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 100 g sweet rice flour
  • 90 g oat flour
  • 35 g potato flour
  • 1 teaspoon baking powder
  • 1 teaspoon coffee powder
  • ½ teaspoon salt
  • 100 g white chocolate chopped into small pieces
  • 75 g pecans roughly chopped


  • Pre-heat the oven to 180°C/160°C fan assisted/gas mark 4 and line and grease a 20cm square baking tin.
  • Brown the butter by melting the butter in a small saucepan over a medium heat. Once melted the butter will start hissing and cracking and forming little brown bits at the bottom of the pan. Wait until the noises start to subside and the butter smells toasty Remove from the heat straightaway and pour into a heatproof mixing bowl so it doesn’t begin to burn.
  • Stir the sugars into the butter, followed by the eggs and vanilla extract.
  • Sift the flours together, in a separate mixing bowl, with the baking powder, coffee powder and salt.
  • Beat the flour mix into the wet ingredients until completely combined.
  • Fold in the chopped white chocolate and pecans and pour the batter into the baking tin.
  • Bake for 30 minutes then leave in the tin to settle for 10 minutes.
  • Remove from the tin and leave to cool on a cooling rack before cutting into 12 bars.


Calories: 341kcal | Carbohydrates: 38g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 122mg | Potassium: 176mg | Fiber: 1g | Sugar: 23g | Vitamin A: 385IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 0.8mg



Raw Cranberry and Nut Energy Bars

Raw Cranberry and Nut Energy Bars are vegan, gluten-free and sugar-free. Full of protein and bursting with fruity flavour.

Raw Cranberry and Nut Energy Bars

The instructions in this recipe were updated in 2019 to make the method a little clearer

I make no bones about it, these energy bars have been shamelessly ripped from the Nakd bar. I was completely reliant on Nakd bars when I worked as a TV Producer. I was either too busy to have breakfast so I grabbed one of these, maybe I had edits that ran over lunch so I kept going by pulling one of these out of my bag, or I was working late which meant that dinner was pushed until I got home at some heinous hour and my Nakd bars would once again save the day. I always had heaps of them crammed into my desk drawer, handbag and coat pockets.

Raw Cranberry and Nut Energy Bars

Since I’ve been working from home, I haven’t found the need to rely so much on shop bought snacks, there is usually cake around or I’m recipe testing so I can munch on a bit of whatever I’m cooking or baking. Can you tell I was a bit more diet conscious when I wasn’t slouching around in tracky bums, baggy t-shirts and slippers all day.

Well, I’m upping the health factor in my life at the moment, making sure I achieve my 5-a-day, consume my 700mg of calcium and perhaps not rely on chocolate to fill the spare five minutes I have whilst waiting for the kettle to boil. With healthy eating comes healthy snacking so although I won’t rely on these bars like I used to it’s incredibly handy having something in that I can have if I need a sugar or protein hit. If I’m going for a long walk with Billy Buddy then I find that one of these is absolutely perfect for my dipping energy if I’m getting pulled around by an excitable little dog.

Raw Cranberry and Nut Energy Bars

Having exhausted all the flavours of Nakd bars during my obsession with them I always wanted to give them a go myself, after all there is only about four ingredients listed on the back of the packets. I should have carved out time to do this years ago, as they were one of the easiest things to prepare. If you own a food mixer then that’s all you need to whizz up the ingredients before you press into a tin, refrigerate and then cut into bars.

When I set about making these I didn’t have any particular plan in mind other than I wanted to use up some of my dried cranberries; I severely overestimated how many I would need over Christmas and my larder is overrun with them. I love cranberry and macadamia together and then found buried in the back the remains of a packet of macadamias which hadn’t gone out of date yet – score! There weren’t quite enough nuts so I amped up the quantity by substituting almonds. I also added dates which are the main ingredient in any Nakd bar to bind the bars together, I used plump sticky medjool dates to add juiciness and deeper flavour. There are more dates than cranberries in this recipe but the dates add the background note whilst the overriding zingy flavour is of the cranberries. I couldn’t resist adding a tablespoon of freeze dried raspberry powder either for more berry flavour.

Raw Cranberry and Nut Energy Bars

They worked out better than expected. The raspberry powder lifts the whole bar so it tastes fresher somehow. You can get raspberry powder from Father Christmas when he puts it in your stocking to open on Christmas morning or if you weren’t quite as lucky as I was then it’s easy enough to buy online.

These bars should keep for about a week in the fridge but you could also double the quantity I’ve suggested here and stick them in the freezer so you have lots to keep you going. I made mine in a smaller quantity of eight so I can move onto another flavour when these are done.

Raw Cranberry and Nut Energy Bars

Raw Cranberry and Nut Energy Bars

Raw Cranberry and Nut Energy Bars are vegan, gluten-free and sugar-free. Full of protein and bursting with fruity flavour.
Prep Time10 mins
Total Time2 hrs 10 mins
Course: Snack
Cuisine: British
Servings: 8 bars
Calories: 195kcal


  • 180 g medjool dates pitted
  • 75 g dried cranberries
  • 75 g macadamia nuts
  • 50 g blanched almonds
  • 1 tablespoon freeze dried raspberry powder


  • Line and grease a 5 x 5 x 3 inch* square baking tin with two long pieces of baking parchment so they cross in the middle and come up and over the sides of the tin.
  • Place all the ingredients in a food processor and combine for 3-5 minutes until all the components have broken down and come together into a sticky ball.
  • Tip the mixture into the baking tin, press down on top so the surface is even.
  • Place in the fridge for a couple of hours to firm up then carefully remove from the tin, using the long ends of the baking parchment as leverage and cut into 12 bars.
  • Store the bars in the fridge in between snacking for about a week.


*I originally used a different baking tin for the bars made in the photos. This tin will make slightly wider shaped bars.


Calories: 195kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 232mg | Fiber: 3g | Sugar: 22g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.8mg


The raspberry powder I used in this recipe was Freeze Dried Raspberry Powder 150g. It’s a lovely product and I find freeze-dried raspberry powder useful in so many recipes, from buttercreams to sponge cakes and also in homemade beauty products like lip balm – basically anytime I need a hit of raspberry without using fresh fruit which isn’t always appropriate.

I would be nowhere without my Magimix 4200XL Food Processor – Satin. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

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