Gluten-free Apple Blondies

Soft, chewy, and flavor packed gluten-free apple blondies with maple glaze. These cookie bars have the perfect texture and are bursting with fall flavors, like baked apples, cinnamon, and nutmeg. Easy to make and are the perfect fall treat.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings bars

Calories 228kcal

Author Sara

Equipment

2 mixing bowls
1 hand-held mixer
1 8x8 baking dish

Ingredients

Ingredients for the Blondies

½ cup unsalted butter
¾ cup coconut sugar
1 egg, plus 1 egg yolk, room temperature
1 tsp. pure vanilla extract
1 ⅓ cup gluten-free flour
½ tsp. baking powder
¼ tsp. fine sea salt
½ tsp. ground cinnamon
⅛ tsp. ground nutmeg
1 cup chopped green apple, skin removed

Ingredients for the Maple Glaze

¼ cup, plus 2 tablespoons, powdered sugar
1 tbsp. pure maple syrup
½ tsp. pure vanilla extract
½-1 tbsp. water or milk

Instructions

Preheat oven to 350-degrees F.
Line an 8x8 inch baking dish with parchment paper. Allow extra paper to hang over 2 of the sides (if needed, you can spray the bottom with a little non-stick spray so the paper sticks). This will allow for easy removal of the bars. Set aside.
In a large microwave safe bowl, melt the butter in 30-second increments. Allow to cool to room temperature and then add the coconut sugar to the melted butter. Using a hand-held mixer, mix on medium-low speed until a thick caramel like texture has formed (this should take about 2 minutes).
Add the egg, egg yolk, and vanilla. Mix until smooth.
In a separate bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and nutmeg. Add ½ of the flour mix at a time to the sugar/butter mix. Using your mixer, mix on low speed until just combined. Do not overmix.
Fold in the green apple, reserving a few pieces to sprinkle over the top before baking.
Spread blondie batter into prepared pan. Batter may be sticky, so wet your hands, or a back of a spoon, to easily spread the batter out. Sprinkle, and lightly push down, the batter with leftover apples.
Bake for 25-28 minutes, or until a toothpick entered in the center comes out the clean the edges are just beginning to lightly brown.
While blondies are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, maple syrup, vanilla, and milk/water. If needed, you can add additional powdered sugar to thicken, or additional maple syrup to thin. You want the glaze to be thick, but pourable.
Drizzle glaze over cooled blondies. Allow to set before removing from pan. Using the parchment paper, gently remove the bars from the pan. Cut into squares and transfer to a serving tray (alternatively, you can serve them directly from the pan).
Enjoy!

Notes

Mix until the flour has just been incorporated. This will help create a chewy, dense texture... just the way blondies and cookie bars should be. And don't let these bake beyond just done - this also ensures a chewy, gooey center!
If you'd like a fully refined sugar-free dessert, you can use coconut powdered sugar to make the glaze.
Make sure the glaze is thick. If the glaze is too thin, the bars will absorb it over time. The glaze should be thin enough to pour, but thick enough that it doesn't spread too much when poured.
Is using a 9x9 pan, reduce baking time by a few minutes. Also, know bars will be thinner if using a 9x9 pan. You can also double the recipe and use a 9x13 pan.

Nutrition