Gluten-Free Salted Maple Blondies
Salted Maple Blondies
Gluten-Free • Refined Sugar-Free • Paleo-friendly
Makes 10 squares
Some recipes disappear before they've even had a chance to cool, and these Salted Maple Blondies are firmly in that category.
Think buttery, chewy blondies with puddles of melty dark chocolate, naturally sweetened with maple syrup and finished with a generous sprinkle of flaky sea salt. They're everything I want in a blondie: simple to make, ridiculously satisfying, and made with ingredients that actually make me feel good.
The almond flour keeps them soft and fudgy, while a little tapioca flour gives them that classic chewy blondie texture. They're the kind of bake that feels equally appropriate with an afternoon coffee, packed into a lunchbox, or eaten straight from the tin while telling yourself you'll "just trim the edges."
(We've all been there.)
Best of all? Everything comes together in one bowl, with less than ten minutes of prep - say no more!
Why you'll love these Salted Maple Blondies
Besides the obvious...
Soft, chewy centres with perfectly golden edges.
Naturally gluten-free, grain-free and refined sugar-free.
Sweetened with pure maple syrup for the dreamiest caramel-like flavour.
One bowl, minimal washing up.
Ready in around 30 minutes.
Studded with chunks of dark chocolate.
Finished with flaky sea salt because life is simply better that way.
A few notes before you start
A couple of little things make all the difference with this recipe.
First, don't overbake them. They should be lightly golden around the edges and just set in the middle. They might seem a little soft when they come out of the oven, but trust the process - they'll continue to cook in the tin and become perfectly chewy as they cool.
Secondly, use chopped chocolate instead of chocolate chips if you can. You get those gorgeous melty pockets throughout the blondies, which is always worth the extra minute with a knife.
If you can, use a good quality salted butter. This will elevate the blondies and give them a gorgeous flavour (but no worries if you make it dairy-free, it will still taste divine!)
And finally... don't even think about skipping the flaky sea salt. It's what takes these from "really good blondies" to "where did the whole tray go?" (happened to me)
These blondies came together after I wanted something that tasted like a classic bakery blondie but used ingredients I always have in my pantry. The maple syrup gives them a subtle caramel flavour, while the almond flour keeps them incredibly soft and fudgy.
GRAIN-FREE SALTED MAPLE BLONDIES RECIPE
Ingredients
Dry ingredients
1¼ cups almond flour
3 tbsp tapioca flour
½ tsp baking soda
¼ tsp salt
Wet ingredients
⅓ cup pure maple syrup
⅓ cup melted butter
1 egg
1 egg yolk
The good bits
80–100g dark chocolate, roughly chopped
Flaky sea salt
Ingredient Notes
Almond flour
Use finely ground almond flour rather than almond meal for the softest texture.
Tapioca flour
This helps create that signature chewy blondie texture without needing wheat flour. If you don’t have this, feel free to swap with a GF 1-1 blend.
Maple syrup
Pure maple syrup gives these blondies their rich caramel flavour while naturally sweetening the batter.
Butter
Butter creates a rich, buttery blondie, but ghee and coconut oil also work well.
Egg + egg yolk
The extra yolk is the secret to keeping these blondies extra fudgy.
Dark chocolate
I recommend chopping a chocolate bar rather than using chocolate chips to get larger pools of melted chocolate. I personally love to use a chocolate which is over 70% for a rich flavour; you do you!
Flaky sea salt
Don't skip this! It completely transforms the flavour.
How to Make My Gluten-Free Salted Maple Blondies
Preheat your oven to 175°C and line a loaf baking tin with baking paper.
In a large bowl, whisk together the melted (and cooled) butter, maple syrup, egg and egg yolk until smooth.
Add the almond flour, tapioca flour, baking soda and salt, mixing until just combined.
Fold through the chopped dark chocolate.
Spread the batter evenly into your prepared tin.
Sprinkle generously with flaky sea salt.
Bake for 20-25 minutes, or until the edges are lightly golden and the centre is just set. The top should no longer feel overly soft when gently touched.
Allow the blondies to cool completely before slicing. They'll continue to firm up as they cool. I know it's tempting, but this is where the magic happens - they'll continue to firm up into that perfect chewy blondie texture.
Expert Tips
Don't overmix the batter once the dry ingredients are added.
Slightly underbaked blondies become perfectly fudgy as they cool.
Chopped chocolate creates much better chocolate pockets than chocolate chips.
Let them cool completely before slicing for the cleanest squares.
If you love salty-sweet desserts, add another pinch of flaky sea salt just before serving.
Add a drizzle of a salted caramel sauce and serve with vanilla ice cream for ultimate indulgence!
Storage
Store in an airtight container for up to 4 days at room temperature or one week in the fridge.
These blondies also freeze beautifully. Freeze individual slices and thaw at room temperature whenever you're craving one.
Frequently Asked Questions
Are these Salted Maple Blondies gluten-free?
Yes! They're made entirely with almond flour and tapioca flour, making them naturally gluten-free and grain-free.
Can I make them dairy-free?
Absolutely. Swap the butter for dairy-free butter, coconut oil or ghee.
How do I know when they're done?
The edges should be lightly golden, and the centre should no longer feel wet when gently touched. They'll continue setting as they cool.
Can I freeze them?
Yes. Freeze in an airtight container for up to three months.
Why do they seem underbaked?
That's exactly what you want. Blondies continue to firm up as they cool, giving them their signature chewy texture.
