I will never forget the first recipe I made from the Better Homes and Gardens Cookbook. It was actually the first thing I baked, from start to finish, completely on my own. Blondies. I remember them being like a brownie, but without the chocolate. A blond brownie, with a deep brown sugar flavor. Same texture as a brownie. Chewy, crisp edges and soft in the middle. These were also full of crunchy walnuts. It was a simple mix, pour, bake and slice recipe. My favorite kind!
That pan of blondies was where it all started for me. A beginning of a journey, a journey where I discovered my true love for baking. I was confident that I could bake yummy goodies for my family and friends to enjoy. I was hooked.
With Father’s Day coming up, I was thinking about my dad when I made these maple walnut blondies. He has always been a fan of desserts with nuts. German chocolate cake, pecan pie, carrot cake. I know he would be quite content with this walnut-filled dessert, especially when ice cream is also involved. I love my dad and his love for desserts. He’s like me, when dinner is over his first thought is, “I need something sweet!”
No one will miss the gluten, dairy or eggs in these maple and brown-sugary cookie bars. The best way to eat a warm, chewy blondie is with an enormous scoop of vanilla ice cream right on top. Make it a scoop of So Delicious Dairy Free coconut milk vanilla ice cream. Even better!
- 1 3/4 cups, plus 2 tablespoons Sarah's gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup brown sugar
- 1/3 cup refined coconut oil
- 1/4 cup pure maple syrup, room temperature
- 3 tablespoons So Delicious unsweetened coconut or almond milk, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup, plus additional 1/4 cup chopped walnuts
- Preheat oven to 350 degrees. Spray 9x13 shallow baking dish with nonstick cooking spray or line with parchment paper.
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- In large mixing bowl of stand mixer, cream together brown sugar and coconut oil, 2-3 minutes.
- Add maple syrup, coconut milk and pure vanilla extract. Mix until blended. Add flour mixture and 3/4 cup of chopped walnuts. Continuing mixing until combined.
- Press dough into even layer in prepared baking dish. Top with additional 1/4 cup chopped walnuts and press slightly into dough.
- Bake blondies 22-24 minutes, until golden brown. Allow to cool in pan on cooling rack.
- Slice into squares and store in airtight container. Serve with dairy free vanilla ice cream {optional}.
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Strength and Sunshine says
June 15, 2016 at 6:52 amThese sound delicious and comforting, Sarah! Love the crunch of walnuts!
Sarah says
June 16, 2016 at 9:40 pmme too!
Charlotte Moore says
June 15, 2016 at 8:27 amThese look absolutely delicious. I cook GF and some DF for some family and I bet they would love these. I sure wish I had a sample right now. HA!!
Sarah says
June 16, 2016 at 9:39 pmThank you!
Kelly says
June 15, 2016 at 6:53 pmOh my goodness! My daughter has been gfree for five years, and she has never had a blondie in her life. She will be thrilled to try this recipe with me. The BH&G recipe was a childhood favorite of mine, too. Thanks!
Sarah says
June 16, 2016 at 9:43 pmLet me know if you enjoy them, Kelly!
Charlotte Moore says
June 16, 2016 at 4:24 amI left a comment yesterday but it is not here. These look delicious. I decided to make them this morning. Can’t wait to see how they taste. We are not GF but have some family that are.
Sarah says
June 16, 2016 at 9:43 pmI hope you enjoy them, Charlotte!
jules shepard says
June 16, 2016 at 8:10 amLove me some blondies! And with nuts — perfection!
~jules
Sarah says
June 16, 2016 at 9:38 pmSame here, Jules!
Brianna Hobbs says
June 16, 2016 at 1:40 pmI love blondies, and I always have. I love the walnuts and maple!
Sarah says
June 16, 2016 at 9:37 pmMe too!!
Marla says
June 16, 2016 at 8:25 pmThese are wonderful! Thanks for the recipe, it’s a keeper. I subbed part spelt flour and used flax milk and they were delicious!
Sarah says
June 16, 2016 at 9:37 pmThank you, Maria!
Cheryl says
July 17, 2016 at 12:20 pmHi! I’m gluten free due to breastfeeding my daughter who has a gluten sensitivity, but we aren’t dairy free. Would it be ok to substitute regular milk for the coconut milk?? I just don’t want to but a container and have it go to waste :/
Sarah says
July 18, 2016 at 1:14 pmYes, regular milk will work in this recipe!
Ruth says
January 26, 2017 at 6:38 amMade these for a group function but subbed coconut sugar for the brown sugar. They are very tasty but don’t hold together very well. I’m guessing it’s because of my substitution. If I were to try again with the coconut sugar I’d probably add an egg or equivalent. I might just have to make them with the brown sugar though. 🙂 Thanks!