Gluten Free Chocolate Cherry Blondies For Two
These gluten free chocolate cherry blondies for two are full of fresh cherries, toasted macadamia nuts, and chocolate chips. This is an easy dessert recipe for soft and chewy bars with notes of caramel and butterscotch!
I am pretty excited to add these cherry gluten free blondies to my collection of cherry, small batch, and gluten free dessert recipes. And never fear, if gluten free isn’t your thing, I still have my nut-filled small batch blondies and rich peanut butter chocolate chip blondies recipes.
You may be asking – ‘if these blondies are gluten free, do they still taste like blondies?’ And the answer is yes. I would imagine that everyone loves a blondie for its chewy, soft, and butterscotch flavor. These blondies don’t deviate from those requirements. While there aren’t any butterscotch chips in the blondies per se, you still get that buttery sweet flavor from the brown sugar and vanilla.
Almond and Oat Flour Blondies
- Soft – I like to think of blondies as a big ol’ soft cookie in bar form.
- Chewy – Thanks to a few things – the flour blend, egg yolk, and brown sugar.
- Sweet – These blondies are not cloyingly sweet. You get a symphony of sweetness from the fresh cherries, macadamia nuts, almond flour, sugar(s) (obvi), and chocolate chips. Your taste buds will be happy!
- Butterscotch’y – It’s a word. Even though there is not a trace of butterscotch chips in the blondies, the brown sugar, sugar, and vanilla combination provides notes of butterscotch.
- Super Easy – Doesn’t describe the taste, but it does describe the level of effort for this dessert recipe. I like easy desserts. I mean, who doesn’t!? A simple (and standard) method of mixing the dry ingredients into the wet, and then off to bake.
Helpful Tips
- Cut the cherries into quarters – So you get a good distribution of cherries throughout.
- Toast the macadamia nuts – Toasting the macadamia nuts (or any nut for that matter) amplifies the flavor.
- Light brown sugar works great – Light brown sugar provides enough moisture and chew without being overly assertive with the molasses flavor.
- Cool the blondies completely – I find gluten free desserts taste best when they are completely cool. So you’ll just have to practice a little patience before digging in! 🙂
More Small Batch Brownies and Bars
- Fudgy Brownies with Vanilla Whipped Topping
- Fudgy Gluten Free Small Batch Brownies
- Frosted Brownie Blondies
Gluten Free Chocolate Cherry Blondies
by Erin Cernich
This recipe may contain affiliate links. See my disclosure policy.Equipment
Ingredients
- ½ cup gluten free oat flour
- ¼ cup blanched almond flour
- ¼ cup arrowroot flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup light brown sugar
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ cup fresh cherries, pitted and quartered
- ¼ cup toasted macadamia nuts, roughly chopped
- 3 tablespoons chocolate chips (I used dark chocolate chips)
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a 6-inch cake pan with a strip of parchment paper – long enough to hang over the sides of the pans. Lightly grease the pan.
- Optional – Sprinkle the macadamia nuts evenly onto a small baking sheet. Toast the nuts in the oven while it is preheating for 5 – 7 minutes, or until lightly golden. Roughly chopped the nuts once cool enough to handle.
- In a small mixing bowl, whisk together the oat flour, almond flour, arrowroot flour, baking powder, and salt.1/2 cup gluten free oat flour, 1/4 cup blanched almond flour, 1/4 cup arrowroot flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- In a medium mixing bowl, add the brown sugar, granulated sugar, and melted butter. Stir until creamy and smooth. Add the egg yolk and vanilla extract and continue to stir until the egg yolk is fully incorporated.1/3 cup light brown sugar, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted, 1 large egg, room temperature, 1 teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet ingredients. Stir until no dry streaks remain. Add the chopped cherries, chopped nuts, and chocolate chips – mix until just incorporated. The dough will be thick like a cookie dough.1/4 cup fresh cherries, pitted and quartered, 1/4 cup toasted macadamia nuts, roughly chopped, 3 tablespoons chocolate chips
- Pour the dough into the prepared cake pan. Press evenly into the bottom and sides of the pan with your fingertips.
- Bake for 25 to 28 minutes, or until the tops are golden brown and the sides of the blondies start to pull away from the sides of the pan. Cool the blondies completely in the pan set on a wire cooling rack. To cut and serve the blondies, lift them out of the pan using the parchment overhang. The number of blondies will depend on how big you cut the blondies. Enjoy!
Notes
- Serving Size – The number of blondies will depend on how big/small you cut your blondies. You can easily get 4 large blondies, 6 medium size blondies, or 9 smaller blondies.
- Oat Flour – You can make your own oat flour by pulsing gluten free rolled oats in a blender or food processor until ground to a fine powder/flour.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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