Soft, chewy, and full of fall flavor, these gluten-free apple blondies are topped with a maple glaze for a perfect seasonal treat. Tender blondie bars studded with baked apple, cinnamon, and nutmeg — easy to make and ideal for cozy gatherings or an afternoon snack.
If you want a simple fall dessert, these gluten-free apple blondies are a winner. They use straightforward ingredients and finish with a sweet maple glaze. Warm spices and chunks of apple make every bite comforting and delicious.
Why You’ll Love These Apple Blondies
- Chewy texture: Dense, tender blondies pair beautifully with tart apple pieces.
- Better-for-you: Made with a gluten-free flour blend and lightly sweetened with coconut sugar.
- Easy: Only about 10 minutes of active prep before baking.
- Apple pie flavor: Cinnamon, nutmeg, and baked apple notes create a familiar, cozy taste.
What Are Blondies?
Blondies are dessert bars similar to brownies but without chocolate. They feature a caramel-like flavor from butter and brown-style sugar (this version uses coconut sugar). Blondies are dense, chewy, and tender — perfect for anyone who prefers something sweet and buttery over a traditional brownie.
Ingredients for Apple Blondies
Full ingredient amounts are in the recipe card below. Key notes and swaps are listed here:
- Green apple – Tart Granny Smith works best, but any crisp apple is fine.
- Gluten-free flour – Use an all-purpose gluten-free blend. Regular flour works if you don’t need GF.
- Coconut sugar – A natural alternative to brown sugar; brown sugar can be substituted.
- Butter – Unsalted butter is recommended. Grass-fed or high-quality butter adds flavor.
- Pure maple syrup – Use real maple syrup for best taste and clean ingredients.
Step-by-Step Instructions
Step 1: Melt the butter and let it cool slightly. Beat melted butter with coconut sugar until it becomes thick and caramel-like.
Step 2: Add the egg, egg yolk, and vanilla to the butter-sugar mixture and mix until combined.
Step 3: Whisk together the dry ingredients (gluten-free flour, baking powder, salt, cinnamon, nutmeg) in a separate bowl.
Step 4: Add the dry mix to the wet ingredients in two additions, mixing on low until just combined — do not overmix.
Step 5: Fold in the chopped apple, reserving a few pieces for the top if desired.
Step 6: Press the batter into an 8×8-inch pan lined with parchment. Bake at 350°F for 25–28 minutes, until the edges are lightly browned and a toothpick near the center comes out mostly clean.
Step 7: While the bars cool, whisk the powdered sugar, maple syrup, vanilla, and a little water or milk until the glaze is thick but pourable.
Step 8: Drizzle the glaze over cooled blondies. Let the glaze set, then lift the bars from the pan with the parchment and cut into squares.
⭐ Pro Tips ⭐
- Line the pan: Spray the pan lightly, then line with parchment that hangs over two sides to remove bars easily.
- Add nuts: Fold in ½ cup chopped walnuts or pecans with the apples for crunch.
- Don’t overmix or overbake: Mix just until incorporated and remove from the oven when just set for a chewy center.
- Refined sugar-free glaze: Use powdered coconut sugar for a refined sugar-free glaze alternative.
- Glaze consistency: The glaze should be pourable but thick so it doesn’t soak into the bars.
Recipe FAQs
Granny Smith is recommended for its tartness, which balances the sweetness. Other crisp varieties like Honeycrisp also work well.
Yes. A 9×9 pan will yield slightly thinner bars and may reduce bake time by 3–5 minutes. You can double the recipe for a 9×13 pan.
No, the glaze is optional but recommended. For a refined sugar-free option, use powdered coconut sugar in the glaze.
A plant-based butter substitute should work, though results may vary. If you try it, adjust as needed and note texture differences.
How to Store These Blondies
Storing: Keep the bars at room temperature up to 3 days, or refrigerated up to 5 days. Note the glaze may absorb into the bars over time — they’re best the day they’re made.
Freezing: Freeze up to 3 months. For best results, freeze without the glaze and add the glaze after thawing.
More Apple Recipes to Try!
-
Apple Arugula Salad with Toasted Pecans
-
Air Fryer Apples
-
Apple Cinnamon Baked Oatmeal
-
Gluten-free Apple Cinnamon Oat Muffins
If you try this recipe, please leave a rating or comment — and share a photo if you like!
Eat Clean. Be Well!
-Sara
Gluten-free Apple Blondies
Equipment
- 2 mixing bowls
- 1 hand-held mixer
- 1 8×8 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°F. Line an 8×8-inch pan with parchment, letting extra hang over two sides.
- Melt butter and let cool slightly. Add coconut sugar and beat until thick and caramel-like (about 2 minutes).
- Add the egg, egg yolk, and vanilla and mix until smooth.
- Whisk together flour, baking powder, salt, cinnamon, and nutmeg. Add to wet mixture in two additions and mix on low until just combined; do not overmix.
- Fold in chopped apple, reserving a few pieces for the top if desired.
- Spread batter into prepared pan (wet hands or the back of a spoon helps). Top with reserved apple pieces and lightly press.
- Bake 25–28 minutes, until edges are lightly browned and a toothpick near the center comes out mostly clean.
- While bars cool, whisk powdered sugar, maple syrup, vanilla, and water/milk until the glaze is thick but pourable. Adjust thickness as needed.
- Drizzle glaze over cooled blondies. Let set, then lift from pan using parchment and cut into squares. Enjoy.
Notes
- Mix until the flour is just incorporated to preserve a chewy, dense texture. Avoid overbaking for a gooey center.
- Use powdered coconut sugar for a refined sugar-free glaze option.
- If using a 9×9 pan, reduce baking time slightly; bars will be thinner. Double the recipe for a 9×13 pan.
Nutrition
Carbohydrates: 31 g |
Protein: 3 g |
Fat: 11 g |
Fiber: 2 g |
Sugar: 15 g