Low Oxalate Gluten-Free Blondies

These blondies are everything a brown-butter dessert should be, chewy in the middle, crisp at the edges, sweet but not cloying, and made with an oat-and-coconut flour blend that skips almond flour entirely. White chocolate chips dot the batter for sweet, creamy bites in every square, and a touch of Lakanto cuts the coconut sugar so they don’t get too sweet. Forty minutes, one pan, and the kind of dessert you’ll want to stash in the freezer for emergencies.

Why You’ll Love This Recipe

• No almond flour. Most gluten-free blondies lean on almond flour. This one uses an oat-and-coconut flour blend that’s both gluten-free and almond-free.
• Chewy texture without the wheat. The combination of oat flour, coconut flour, cornstarch, and an extra egg yolk creates that classic chewy-center, crisp-edge blondie texture, no wheat flour required.
• One bowl, one pan, 40 minutes. Whisk the wet, whisk the dry, fold them together, bake. No mixer required.
• Sweetened with coconut sugar and Lakanto. Lower glycemic than refined sugar, and the Lakanto keeps them sweet without piling on more coconut sugar.
• Freezer-friendly. Bake a batch, slice them, and freeze. Pull a square out whenever you need it.

The Oat-and-Coconut Flour Blend

Almost every gluten-free blondie recipe online relies on almond flour as the base, and almond flour brings a problem the recipe never names: it’s high in oxalates. For anyone managing oxalate sensitivity, the standard “gluten-free” blondie is actually one of the worst things they could eat for dessert.

This recipe sidesteps the problem with a three-flour blend: oat flour for chew and structure, coconut flour for tenderness and absorbency, and a small amount of cornstarch to keep the crumb light. None of them are almond, none of them are wheat, and together they behave a lot like an all-purpose gluten-free blend without you having to buy a specialty flour. The texture is chewy in the middle with crisp golden edges, exactly what a blondie should be.

Wondering if an ingredient is low oxalate? Check any food in seconds with our free Food Look-Up tool.

Ingredient Notes

• Unsalted butter. Melted and cooled slightly. Salted butter works in a pinch, just reduce the added salt by a quarter teaspoon.
• Coconut sugar. Brings a deep, caramel-like sweetness that pairs perfectly with the white chocolate chips. Brown sugar is a one-to-one substitute if needed.
• Lakanto. A monk fruit and erythritol blend. It cuts the total sweetness without adding more coconut sugar. Any monk fruit/erythritol sweetener works.
• Egg + extra yolk. The whole egg gives structure; the extra yolk adds richness and that chewy bite. Both should be at room temperature so they incorporate evenly into the melted butter.
• Vanilla extract. Real vanilla, not imitation. The flavor really comes through here.
• Oat flour. Look for certified gluten-free oat flour if you’re sensitive to cross-contamination. You can also make your own by blending rolled oats in a food processor until fine.
• Coconut flour. Highly absorbent, even a little goes a long way. Don’t substitute one-for-one with another flour.
• Cornstarch. Keeps the crumb tender and light without weighing it down.
• White chocolate chips. Half a cup is just enough for a chip in nearly every bite without making them too sweet.

How to Make Gluten-Free Blondies

1. Preheat the oven and prep the pan. Heat the oven to 335°F. Butter the sides and bottom of an 8×8-inch metal baking pan, then line the bottom with a square of parchment or wax paper. The lower oven temp is intentional, it gives a gentler bake that keeps the centers chewy.
2. Melt the butter. In a small saucepan, melt the butter over low heat. Set aside to cool slightly while you prep everything else.
3. Beat the eggs. In a small bowl, beat the whole egg and extra yolk together with a fork until frothy.
4. Mix the wet ingredients. In a medium mixing bowl, whisk the melted butter, beaten eggs, coconut sugar, Lakanto, and vanilla until smooth.
5. Mix the dry ingredients. In another medium bowl, whisk together the oat flour, coconut flour, cornstarch, baking powder, and salt.
6. Combine. Pour the dry ingredients into the wet and whisk just until combined. Don’t over-mix, over-mixing makes the blondies dense.
7. Fold in the chocolate chips. Use a spatula to gently fold in the white chocolate chips.
8. Rest the batter. Let the batter sit on the counter for 2 to 3 minutes. This gives the oat and coconut flours time to absorb the liquid for a better-textured blondie.
9. Bake. Pour the batter into the prepared pan, smooth the top, and bake for 20 to 25 minutes. The center should be just set when tested with a fork. For extra chewy blondies, pull them at the 20-minute mark, the carryover heat will finish the bake.
10. Cool, then slice. Let the blondies cool in the pan for at least 15 minutes before lifting them out and slicing. They’ll firm up as they cool.

Pro Tips for the Best Gluten-Free Blondies

• Bring the eggs to room temperature. Cold eggs will solidify the melted butter and leave you with a streaky batter. If you forgot to set them out, place them in a bowl of warm (not hot) water for 5 minutes.
• Under-bake by a minute or two. Pulling them at 20 minutes, when the center looks just barely set, gives you the chewiest texture. They’ll continue cooking from carryover heat as they cool.
• Use a metal pan, not glass. Metal conducts heat more evenly and gives crispier edges. A glass pan will work, but bake an extra 2 to 3 minutes.
• Line the pan with parchment. A square of parchment in the bottom keeps the blondies from sticking, slice and plate them one at a time right from the pan.
• Don’t over-mix. Stop whisking the moment the dry ingredients are incorporated. Over-mixed batter makes dense, tough blondies.

What to Serve With Blondies

These blondies are rich enough to stand on their own, but they shine with a few classic pairings:

• A cup of coffee. The deep coconut sugar flavor pairs beautifully with the bitterness of black or lightly sweetened coffee.
• Vanilla ice cream. A warm blondie with a small scoop of vanilla ice cream on top is the simplest way to dress them up for a dinner-party dessert.
• Fresh berries. A few blueberries or sliced strawberries on the plate add a fresh, slightly tart contrast to the rich blondies.
• A spoonful of strawberry compote. Drizzled over the top, it turns a blondie into a true plated dessert.
• Hot herbal tea. An after-dinner cup of mint or chamomile tea is perfect alongside.

Storage

• Room temperature. Store cooled blondies in an airtight container at room temperature for up to 3 days.
• Refrigerated. Keep in the fridge in an airtight container for up to a week. They’ll be a touch firmer cold, let them sit at room temp for 5 minutes before eating.
• Frozen. Slice the blondies, layer between sheets of parchment in a freezer bag, and freeze for up to 3 months. Thaw at room temperature for 30 minutes or microwave for 10 to 15 seconds.

Substitutions and Variations

• No Lakanto? Any monk fruit or erythritol blend works at the same ratio.
• Brown sugar instead of coconut sugar. One-to-one swap. The flavor will be slightly less complex but still delicious.
• Skip the chocolate chips. The blondies hold up perfectly well without any mix-ins for a cleaner, more classic version.
• Add cinnamon extract. A few drops of cinnamon extract in the wet ingredients adds warm depth without overpowering the white chocolate.

Frequently Asked Questions

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