Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Gluten free and grain free White Chocolate Cranberry + Orange blondies! Made with super simple ingredients, full of flavor, and a gooey cookie center. They are so perfect for any holiday gathering!
These blondies are made with a delicious holiday-inspired flavor combination of white chocolate, cranberry, and orange. It’s a combo that just works- one bite and you’ll understand! Every bite of these blondies is straight up heaven! Plus, you would never know they are gluten and grain free- I swear!
The base of these blondie cookie bars is made with almond flour, butter or coconut oil, coconut sugar, and a few other simple ingredients. The batter is ready in minutes- these are seriously so easy to whip up for any family or friends you’re having over!
The perfect sweet treat after a holiday feast, or to have on the side of your coffee. They are just so good!
Can I make these dairy free?
While you can certainly replace the butter with coconut oil in this recipe, I personally haven’t found a dairy free white chocolate that tastes like the real deal! If you have found a dairy free white chocolate that you do love, by all means then go for it! I’m sure there are some good ones out there!
Is there a substitute for the almond flour?
Unfortunately, no. There is not a great 1:1 substitute for almond flour; replacing the almond flour will yield different results. I recommend keeping the recipe as written!
Can I replace the coconut sugar?
Yes! Feel free to use regular sugar or brown sugar as a substitute for the coconut sugar if you prefer!
I am so excited for you guys to try these gluten free blondies out! As always, I love hearing from you if you give these a try! Be sure to leave a rating and review below, and tag me on Instagram so I can see your creations! 🙂
Gluten free and grain free blondie cookie bars with white chocolate, cranberries, and orange!
1/2 cup unsalted butter, melted (can sub coconut oil)
3/4 cup coconut sugar
2 tsp vanilla extract
2 + 3/4 cups almond flour
Zest of 1 orange
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup chopped white chocolate chips
1/3 cup dried cranberries (or more, if desired)
Preheat oven to 350°F and line an 8×8″ baking dish with parchment paper.
Whisk butter or coconut oil, egg, coconut sugar, and vanilla together until smooth.
Stir in the almond flour, orange zest, baking soda, and salt until everything is well combined, then fold in the white chocolate chips and cranberries.
Spread the dough out into lined baking dish with a rubber spatula (or press it down with your hands). you’ll want to make sure the dough is evenly spread/pressed into the baking dish.
Bake for 16-18 minutes, until center is set and edges are slightly browned. Allow to completely cool before slicing and serving. Leftovers can be stores on the counter in an airtright container for up to 4 days.