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Gluten Free Chocolate Cherry Blondies For Two


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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 the Nutty Butterscotch Blondies on the blog.

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.
Small batch of blondies cut into squares on a wire rack

Ingredient List

  • Fresh Cherries
  • Macadamia Nuts
  • Chocolate Chips
  • Gluten Free Rolled Oats  
  • Blanched Almond Flour
  • Arrowroot Starch/Flour
  • Baking Powder
  • Salt
  • Light Brown Sugar 
  • Granulated Sugar
  • Unsalted Butter
  • Egg Yolk
  • Vanilla Extract

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! 🙂
Gluten free blondie squares with chocolate, cherries, and macadamia nuts

Recipe FAQ

Do these gluten free blondies taste like regular blondies?

I say yes. I do my best with my gluten free recipes to achieve the same texture and result as my regular recipes.

Will a 1:1 gluten free blend work instead of the almond and oat flour?

Probably not. The texture and ratios would likely need to be adjusted, as I find 1:1 gluten free flour to be much drier than the almond flour blend I use.

Is there another baking pan I can use instead of the 6-inch cake pan?

Yes! A 9 x 5-inch loaf pan will also work.

How many blondies will this small batch recipe make?

It all depends on how big or small you cut the blondies. I got 9 smaller blondies (as pictured), but you can do 4 large blondies, or 6 regular size, rectangle blondies.

Close up of the inside of a cherry macadamia blondie

More Small Batch Brownies and Bars

Gluten free cherry blondies cut into squares on a wire rack

Gluten Free Chocolate Cherry Blondies

GF
5 from 2 reviews
The Chocolate Cherry Blondies are gluten free and small batch. The blondies 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!
Servings9 Servings
Prep15 minutes
Cook25 minutes
Total40 minutes

EQUIPMENT

  • 6-Inch Cake Pan

INGREDIENTS

  • ½ cup gluten free oat flour
  • ¼ cup blanched almond flour
  • ¼ cup arrowroot flour
  • ¼ teaspoon baking powder
  • teaspoon salt
  • 5 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 1 large egg yolk
  • ½ 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, 1/4 teaspoon baking powder, 1/8 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.
    5 tablespoons light brown sugar, 2 tablespoons granulated sugar, 3 tablespoons unsalted butter, melted, 1 large egg yolk, 1/2 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!
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RECIPE 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.
Course: Dessert
Cuisine: American
Author: Erin Cernich

NUTRITION ESTIMATES

Calories: 187kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 49mg | Potassium: 74mg | Fiber: 1g | Sugar: 13g | Vitamin A: 146IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.

about the author ...

I'm Erin and I'm all about desserts - and a little bit of butter!

I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!

5 from 2 votes (2 ratings without comment)

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