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Gluten-Free Blondie Cookie Recipe

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Artisanal Gluten-Free Cooking Blondie Cookie Recipe

Artisanal Gluten-Free Cooking Blondie Cookies

© 2010 Teri Lee Gruss, licensed to About.com, Inc.

You've heard of "Blondie" brownies and now Kelli and Peter Bronski, authors of Artisanal Gluten-Free Cooking share their buttery good recipe for gluten-free Blondie Cookies. This is a multi-tasking gluten-free recipe - use the cookies to make crumb crusts for your favorite pie fillings.

This recipe calls for "Artisan Gluten-Free Flour Blend," a unique blend developed by Kelli and Peter. The recipe appears in their book, Artisanal Gluten-Free Cooking and is made without white rice flour and tapioca starch.

Recipe reprinted with permission, 2010 © Kelli Bronski and Peter Bronski

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 20 / 24 cookies


  • 8 tablespoons (1 stick) salted butter, softened
  • 1/4 cup + 2 tablespoons granulated sugar
  • 1/4 cup + 2 tablespoons packed brown sugar
  • 1/2 teaspoon GF vanilla extract
  • 1 egg
  • 1 1/4 cups + 2 tablespoons Artisan GF Flour Mix (page 15 of "Artisanal Gluten-Free Cooking" - see note)
  • 1 1/4 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • NOTE: If you prefer, substitute your favorite gluten-free all purpose baking mix in place of the Artisan GF Flour Mix called for in this recipe)


  1. Preheat oven to 375 F.
  2. Cream together the butter, granulated sugar, brown sugar and vanilla in a mixer, about 2 minutes. Add the egg, mixing until incorporated.
  3. Add the flour, xanthan gum, baking soda and salt and mix until well blended.
  4. Using a cookie scoop or a teaspoon, drop dough balls onto a cookie sheet 2 inches apart.
  5. Bake for 10 to 15 minutes, until golden brown. Let the cookies rest for 5 minutes on the cookie sheet. Transfer to a wire rack to cool.

Variation - These cookies can be made into blondie bars by spreading the batter into an ungreased 9x9-inch and baking for 15 to 20 minutes, until golden brown on top.

From the authors: "The taste and texture of this cookie works great for crusts." Crust the cookies in a food processor or in a plastic bag with a rolling pin and substitute for gluten-free graham crackers in recipes.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

User Reviews

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 5 out of 5
great gluten free bars, Member jjah123

These bars are wonderful--no one missed the gluten in these! Just be careful not to overbake--if they are slightly undercooked they have a great cookie dough taste and consistency. Our whole family loved them.

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