Peppermint Chocolate Chip Blondies (gluten free)

Peppermint Chocolate Chip Blondies

These 7-ingredient gluten free peppermint chocolate chip blondies are a decadent holiday dessert without the dairy, butter, or refined sugar! Made in under 30 minutes.




  1. Preheat oven to 350 degrees
  2. In a large bowl, combine the almond butter, eggs, vanilla, coconut sugar, and baking soda. Mix well. The batter should be much thicker than cake batter but not as thick as cookie dough (this will largely depend on how thick the almond butter is). If the batter is too thick, add 1-3 tablespoons almond milk (or milk of choice) to thin it out a bit
  3. Fold in the 1/2 cup chocolate chips and crushed peppermint pieces
  4. Line an 8×8 baking pan with parchment paper and transfer the mixture
  5. Use a spatula to gently spread evenly
  6. Bake f0r 20-22 minutes or until the center is set by testing it with a toothpick. Let cool
  7. Once bars have cooled, add 1/4 cup chocolate chips to a microwave-safe dish and microwave for 10 second intervals, stirring in between until chocolate has melted
  8. Drizzle the chocolate over the top of the bars and add remaining crushed peppermint and optional crushed pretzels to top to serve


If using a 9×9 pan, the bars will be much thinner than pictured and may require less baking time. Do not add peppermint or pretzels over the top before baking – save until the end when the bars are cooled.

You can sub the almond butter for all-natural peanut butter, cashew butter, or pecan butter, but it must be on the ‘thinner’ side. Thick nut butters will not yield as great of a result. Make sure you mix the nut butter of choice well, to incorporate all the natural oil found at the top. I let mine sit upside down for 10-15 minutes before opening and stirring.