Celebration Blondies- Gluten Free and Dairy Free

Everyone needs a fun treat once in a while! Today, I am sharing my easy recipe for celebration blondies that are gluten free, dairy free, soy free and nut free. If you need to bake a fun treat for a kid with food allergies, look no further.Β 

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After all these years of baking, I finally made some blondies!Β  I have made loads of cookies and brownies, but for some reason, I had never made a blondie. I think it’s because they were foreign to me. I know, that’s funny, isn’t it. I didn’t grow up eating blondies. In fact, if you are like me, you might be asking, what is a blondie? πŸ˜‰ Well, I’m not talking about a cute little blonde haired kiddo (I have four of those) or a cartoon character, but a dessert that I would call a chocolate chip cookie bar or something like that. I looked it up, just to make sure I am not way off track. The online dictionary says a blondie is a “small square of dense, pale colored cake, typically of butterscotch or vanilla flavor”.Β  Another suggestion is that it is a “blonde” brownie. Blondies can vary a little in flavor and what is added to them: toffee like, chocolate chips, nuts, etc.

 

I decided to make my blondies fun by adding mini chocolate chips and sprinkles. The first pan I made had valentine heart sprinkles…so fun!

Then, I decided to do rainbow sprinkles. Yaaay, more fun. I may be silly, but I love sprinkles, they had some pizzazz and fun. These are perfect for kids! What kid doesn’t like sprinkles?! I think these treats would be great for a party, school treat, birthday treat, or just an everyday dessert….because they are so easy to whip up and they cater to several allergies.

Theses little beauties have a nice soft, chewy crumb and delicious flavor. You can fake everyone out, because they won’t guess that they are gluten free, dairy free, soy free and nut free. What is it with everyone assuming that if it’s gluten free or allergy free, it has to taste bad? Apparently, the nay sayers need to come visit my crazy kitchen and have a snack. πŸ˜‰ I used Better Batter brand of all purpose gluten free flour in making these. They turned out beautifully! Any standard gluten free flour blend that works well in baked goods should work.Β  (If you don’t need a gluten free treat, this recipe works with all purpose wheat flour.) I also needed these to be dairy free for my son with a dairy allergy, so I made a butter substitute by using palm oil (organic shortening), coconut oil, and canned coconut milk. You can use either extra virgin coconut oil or refined coconut oil. I prefer the refined coconut oil for the flavor.Β  I have found that the combination of these three ingredients makes a great butter substitute in baking. I prefer it over using vegan margarine.

Baking tips:

  • I made this recipe to fit an 8 x 8 inch square pan. I cut them into small squares and get 16 bars. If you need a larger recipe for a party or school treats, just double the recipe and use a 9 x 13 inch rectangle pan.
  • I use glass baking dishes. You may need to adjust the baking time for metal pans, especially dark colored pans. They tend to bake things faster and if you aren’t careful, you can burn your treats. I found that out the hard way with muffin pans.
  • Spray the baking dish with cooking spray and then line it with parchment paper, that over hangs at least two sides of the dish. (see photo below) This is so that when the treats are cooled, you can lift the blondies out of the pan easily by picking up the overhanging sides of the parchment paper.Β  I spray the dish first, just to get the parchment paper to stay in place better. It isn’t necessary to spray the top of the parchment paper before spreading the blondie batter over it.
  • Bake until the top of the blondies is a golden blonde/light brown color. About 25 minutes worked well for me.
  • Wait until they are completely cooled beforeΒ transferring the treats to a cutting board. Then, slice them into bars. I even used the parchment paper to lift the blondies into a storage container after they were cut, for storage. Careful, that can be a little tricky. πŸ˜‰

 

Wishing you happy baking and celebrating,

Angela πŸ™‚

 

If you are in need of allergen-free sprinkles,Β  Amazon sells quite a variety, including these naturally colored sprinkles (click on the pictures):


If you need allergy free chocolate chips, I use these and they are great:

 

If you make these blondies, I’d love to see them! πŸ™‚ You can post the picture on Instagram and tag me @allergyfreeangela and use the hashtag: #allergyfreeangela

Celebration Blondies- Gluten & Dairy Free

  • Yield: 16 bars
  • Prep Time: 10 minutes
  • Cook Time: 22-26 minutes

Ingredients

  • 3/4 cup all purpose gluten free flour blend (with gum added)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup palm oil (organic shortening)
  • 2 Tablespoons coconut oil
  • 2 Tablespoons canned full fat coconut milk
  • 3/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1/2 cup chocolate chips (allergy friendly-if needed)
  • 1 Tablespoon sprinkles of choice

Instructions

  1. Preheat the oven to 350* Spray the bottom of an 8 inch square baking dish with cooking spray and line the dish with parchment paper, leaving an overhang of paper on each side of the dish.

  2. In a medium bowl, whisk together the flour blend, salt, and baking soda. Set aside

  3. To another medium bowl, add the coconut oil and the palm oil. Melt the oils in the microwave-about 1 minute on high. Whisk together and add the coconut milk, whisk again.

  4. To the oil mixture add the vanilla and brown sugar and whisk again. Add in the egg and whisk again.

  5. Fold the flour mixture into the wet (caramel like) mixture and stir just until mixed with a rubber spatula. Fold in the chocolate chips.

  6. Transfer the blondie batter to the prepared pan and smooth the top with the rubber spatula. Sprinkle the top of the batter with sprinkles.

  7. Bake until the top is a light golden brown, for 22-26 minutes in the preheated oven.

  8. Remove to a cooling rack. When fully cool, remove the blondies from the pan with the overhanging parchment paper and transfer to a cutting board. Cut the blondies and store in a covered airtight container.

Do you have any questions, comments or have you made this recipe? Please let me know in the comments below. πŸ™‚

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