Sometimes I wish I didn’t like to bake. I mean, I started baking somewhere around the time I was big enough to sit on the counter and stir with my mom. (So we are going on, what, like 30+ years?!) Sometimes maybe it would be nice if all the things my family loves for me to make weren’t recipes loaded with gluten. We are talking about homemade pizza dough, chocolate chip cookies, scones of all varieties, cinnamon rolls, and, my latest creations, chocolate croissants! Beyond the fact that all but one of these things have a sizable portion of sugar in the recipe, they all pack a pretty decent gluten punch.
Not only does a fair amount of research support the gluten-thyroid dysfunction connection, but it just plain makes me feel terrible. I can’t even fathom going back to my life as a teenager or college student. I lived on animal crackers, pretzels, bagels, and pasta! Gluten makes my skin breakout, causes constipation, and, most awfully, really makes my mood plummet and causes so much fatigue about 18-24 hours after consumption. I don’t have celiac. I can have a little here and there without feeling much, but anything more than one gluten treat every two or so weeks, and I need sometimes up to a week to fully recover. And since I honestly have too much going on to be that tired, I just steer clear!
Believe it or not, I don’t often miss gluten. I like the way I feel without it and hate the way I feel with it, and that’s generally enough motivation to avoid it. In most arenas, I like my gluten replacements sometimes even better than their gluten-filled counterparts. I honestly prefer a burger wrapped in lettuce to a burger in a bun (so crisp and crunchy!). Canyon Bakehouse makes some pretty darn good bread, this pasta has fooled many a gluten-loving dinner guest (still trying to find a good GF pasta that does not contain soy!), and then, of course, it’s always fun to find a local bakery that specializes in gluten free sweets and treats.
Now, I’m not saying these gluten free choices are not still “junk food.” A gluten free cookie is still a cookie, but even we, the GF population by necessity not by choice, want to have a treat sometimes, darn it! I love having a baked good for breakfast, so I try to keep those free of refined sugars and generally grain free as well, but all bets are off with these blondies! They are purely dessert!
I like the marriage of brownies and chocolate chip cookies that are blondies. The ease of making brownies (dump all the batter in a pan and bake!) with all the deliciousness of a chocolate chip cookie. (I probably pick cookie over brownie 9.9 times out of 10.)
I feel like I’ve been around the block when it comes to gluten free flour blends. There are some devoted bakers who make their own blend, but that sounds so complicated. I’m not there yet (never say never). This is my favorite GF flour that I’ve tried, and the one I used in this recipe. I’m not going so far as to say you’ll have no idea they’re gluten free, but they taste pretty darn delicious to me. Additionally, I love these chocolate chips! They are so tasty and satisfying and free of dairy and soy (do you know how few chocolate brands do not contain soy?!). I do not generally get behind the whole mini chip thing (or just mini foods in general), but these are the right size for loading up these blondies and getting a good amount of dough and chocolate with each bite. Necessary.
Definitely be sure not to overbake these babies. Err on the side of caution remembering that they will bake a bit more in the pan after you take them out of the oven. We want these to be soft and chewy, not breaking anybody’s dental work like some bad blondies you may have had before.
Okay, and now, for the recipe already!
- 2 sticks unsalted butter, at room temperature
- 1 c. coconut sugar
- ½ c. granulated cane sugar
- 2 t. vanilla extract
- 2 extra-large eggs
- 2 c. gluten free flour
- 1 t. baking soda
- 1 t. fine sea salt
- 1 c. chopped pecans
- 9 oz. mini chocolate chips
- Preheat the oven to 350 degrees.
- Grease and flour an 8x8 inch baking pan.
- In a small bowl, combine the flour, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the butter, coconut sugar, and cane sugar on high speed until light and fluffy. (This can take a few minutes!)
- With the mixer on low speed, add the vanilla.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.
- With the mixer still on low, slowly add the flour mixture to the butter mixture.
- Add in the pecans and chocolate chips, mixing on low until just combined.
- Spread the dough into the prepared pan and smooth the top (using wet fingers if needed). Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Do not overbake!
- Allow blondies to cool in the pan completely before cutting and serving (if you can hold on that long. Good luck!).
Did you try it? Comment or drop me a line! I love to hear from you!
Recipe adapted from Barefoot Contessa Foolproof by Ina Garten: Recipes You Can Trust.
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