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Gluten-Free, Soy-Free, Dairy-Free Loaded Chocolate Chunk Blondies

Name: Gluten-Free, Soy-Free, Dairy-Free Loaded Chocolate Chunk Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 15 servings
Ingredients: 1 ½ cups almond flour; ½ cup coconut sugar; ¼ cup maple syrup; ¼ cup coconut oil, melted; 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 mins); 1 tsp vanilla extract; ½ tsp baking soda; ¼ tsp sea salt; ⅓ cup dairy-free chocolate chips (plus more for topping); ¼ cup crushed gluten-free cookies (like almond or oat-based); ¼ cup chopped pistachios or other nuts (optional); 2 tbsp shredded coconut (optional); ¼ cup melted dark chocolate (dairy-free, soy-free) for drizzle; Pinch of sea salt for topping

Category:

Main Course

Difficulty: Easy

Serves:

15 people

Prep Time: 15 Minutes

Cook Time: 30 minutes

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

These indulgent blondies are the ultimate treat—dense, chewy, and packed with melty chocolate chips, chopped pistachios, crunchy cookie crumbles, and a gooey chocolate drizzle. Made entirely without gluten, soy, or dairy, they’re perfect for allergen-friendly gatherings or a cozy night in. Decadent, rich, and totally crave-worthy!

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What You’ll Need:

Blondie Base

1 ½ cups almond flour
½ cup coconut sugar
¼ cup maple syrup
¼ cup coconut oil, melted
2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 mins)
1 tsp vanilla extract
½ tsp baking soda
¼ tsp sea salt

Add-ins & Toppings

⅓ cup dairy-free chocolate chips (plus more for topping)
¼ cup crushed gluten-free cookies (like almond or oat-based)
¼ cup chopped pistachios or other nuts (optional)
2 tbsp shredded coconut (optional)
¼ cup melted dark chocolate (dairy-free, soy-free) for drizzle
Pinch of sea salt for topping

Prepration for:Gluten-Free, Soy-Free, Dairy-Free Loaded Chocolate Chunk Blondies

Step 1/8

Preheat your oven to °F (°C). Line an ×-inch baking pan with parchment paper.

Step 2/8

Mix Flax Eggs

In a small bowl, combine flaxseed meal and water. Let sit 5–10 minutes to thicken.

Step 3/8

Make the Batter

In a large bowl, mix almond flour, coconut sugar, baking soda, and salt. Add flax eggs, maple syrup, melted coconut oil, and vanilla. Stir until well combined.

Step 4/8

Fold in Add-ins

Stir in the chocolate chips and half the chopped pistachios and cookie crumbles.

Step 5/8

Bake

Spread batter evenly into the prepared pan. Top with remaining crushed cookies, pistachios, and chocolate chips.

Step 6/8

Bake for – minutes or until edges are golden and center is set. A toothpick should come out with just a few moist crumbs.

Step 7/8

Cool & Drizzle

Let cool for 10 minutes. Drizzle with melted dark chocolate and sprinkle sea salt and optional coconut on top.

Step 8/8

Slice & Serve

Once cooled completely, cut into squares or bars. Serve slightly warm or at room temperature.

Chef's Tips & Notes

Tips:Want crunchier biscotti? Toast the slices again after cutting. Store in an airtight container up to 5 days, or freeze for longer shelf life. Great with coffee, tea, or dairy-free milk!

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Gluten-Free, Soy-Free, Dairy-Free Loaded Chocolate Chunk Blondies

Directions

Step 1