These sweet potato blondies are one of my favorite simple bakes because they're soft, chewy, and naturally sweet with just the right hint of caramel flavor from the sweet potatoes. They come together quickly with oat flour, tahini, and maple syrup, no mixer needed. After years of cooking for a busy family, I've learned that recipes like this, wholesome, fuss-free, and still a little indulgent, are the ones everyone comes back for again and again.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
If you've ever made sweet potato blondie bars and found them too dry or crumbly, this recipe solves that problem - just like these sweet potato oatmeal bars!
These blondies are perfect for fall baking, but honestly, I make them all year round.
They're a great alternative to sweet potato brownies or caramel pecan brownies when you want something lighter yet still indulgent. Enjoy them as an afternoon snack, dessert, or even a sweet breakfast treat!
Jump to:
- Why You'll Love This Gluten Free Blondies Recipe
- Ingredients For Gluten Free Blondies
- How to Make Sweet Potato Blondies
- Gluten Free Blondies Recipe Tips
- Doubling The Recipe
- Serving Gluten Free Blondies
- Storing Gluten Free Blondies
- More Gluten-Free Bar Recipes You'll Love
- More Favorites from Eat Fresh Glow
- 📖 Recipe
- 💬 Comments
Why You'll Love This Gluten Free Blondies Recipe
- Simple ingredients: No fancy ingredients here, just pantry staples like sweet potatoes, oat flour, almond flour, tahini or your favorite nut butter, and maple syrup.
- Soft & fudgy texture: The combination of tahini and sweet potato puree helps create a batter that's smooth, easy to mix, and bakes up into delicious blondies with just the right amount of chew. Similar to this moist sweet potato bread.
- Naturally sweetened: Sweet potatoes and pure maple syrup bring the perfect amount of sweetness, so there's no need for refined sugar.
- Naturally gluten-free & dairy-free: Made without wheat flour or butter, making them a great option for all kinds of dessert lovers. Use certified gluten-free oats or oat flour if needed.
- Customizable: Swap in almond butter, cashew butter, or sunflower seed butter for a different flavor variation!
Ingredients For Gluten Free Blondies
You'll need the following ingredients to make tahini sweet potato blondies:
- Mashed sweet potatoes: Use orange sweet potatoes, not Japanese sweet potatoes (which are drier and starchier). Bake them until soft, then mash well. Canned sweet potato can be more runny and may change the texture and add too much moisture to the recipe.
- Tahini: A creamy, nutty base that keeps the blondies moist and rich. You can substitute almond butter, cashew butter, or natural peanut butter.
- Maple syrup: Adds natural sweetness and a slight caramel flavor. You can swap for coconut sugar or brown sugar for a deeper sweetness.
- Melted coconut oil: Keeps the blondies soft. You can also use olive oil, avocado oil, or melted vegan butter.
- Vanilla extract: Enhances the overall flavor.
- Oat flour: Gives a soft, tender texture and keeps the blondies naturally gluten-free. If you don't have oat flour, you can blend rolled oats in a food processor until finely ground.
- Almond flour: Adds moisture and a light texture.
- Baking powder: Helps the blondies rise slightly.
- Ground cinnamon: Brings warmth and enhances the sweet potato flavor. Swap with ground nutmeg or pumpkin pie spice.
- Fine sea salt: Balances the sweetness and flavors.
- Mini chocolate chips: A must for rich, chocolatey bites in every square! Use vegan dark chocolate chips or even white chocolate for variety.
- Chopped pecans (Optional): Adds crunch and pairs beautifully with the sweet potato flavor.
See recipe card below for all ingredients and quantities.
How to Make Sweet Potato Blondies
Mix Wet Ingredients
In a large mixing bowl, whisk together the mashed sweet potatoes, tahini, maple syrup, melted coconut oil, and vanilla extract until smooth.
Sift Dry Ingredients
Into the large bowl of mixed wet ingredients, sift the oat flour, almond flour, baking powder, cinnamon, and salt until combined.
Mix & Fold
Stir until a smooth batter forms. Gently fold in the mini chocolate chips.
Transfer & Bake
Pour the batter into an 8x8-inch parchment lined baking pan and spread evenly. Sprinkle extra chocolate chips and chopped pecans on top if using. Bake in a 350°F heat oven for 25-30 minutes, or until the edges are set and a toothpick inserted in the center has a few moist crumbs.
Cool & Slice
Let the blondies cool in the pan for 15-20 minutes on a wire rack. Once cool, I recommend refrigerating for 1-hour before slice into squares with a sharp knife.
Gluten Free Blondies Recipe Tips
- Use room temperature ingredients: This helps the batter mix evenly and creates a smoother texture.
- Let cool before slicing: The blondies firm up as they cool, so don't rush cutting them too soon. I recommend refrigerating for 1-hour before slicing.
- Customize your toppings: Try chopped almonds, shredded coconut, or a drizzle of melted chocolate for extra flavor.
Can I use canned sweet potato puree instead of fresh?
Yes! Just make sure it's plain (not the canned pie filling with added sugar and spices). Canned puree may be slightly softer, so if your batter looks too wet, add a tablespoon of extra oat flour.
Doubling The Recipe
Yes, you can double the recipe and bake it in a 9x13-inch pan. You may need to add a few extra minutes to the baking time. I suggest checking on them every few minutes after the original recipe's time. They're ready when the edges look set, and a toothpick test shows a moist crumb.
Serving Gluten Free Blondies
- On a dessert platter: Arrange the sweet potato blondies on a dessert platter with other brownie treats like no-bake black bean brownies, avocado brownies, and almond flour brownies. It's a great way to offer a variety of flavors and textures for your guests.
- With a cup of coffee or tea: Enjoy as an afternoon snack.
- As a gift: Pack these blondies in a parchment lined decorative tin or box, as a thoughtful homemade gift. They're perfect for holidays, special occasions, or simply to show someone you care.
- With a drizzle: Top with nut butter or caramel sauce with dates for extra richness.
Storing Gluten Free Blondies
- Refrigerator: Store blondies in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap individual blondie squares in plastic wrap and store in a freezer-safe bag for up to 3 months.
More Gluten-Free Bar Recipes You'll Love
More Favorites from Eat Fresh Glow
📖 Recipe
Sweet Potato Blondies
Equipment
- 1 8-inch square baking pan lined with parchment paper
- 1 large mixing bowl
Ingredients
- ⅔ cup (187 grams) mashed sweet potatoes* (orange sweet potatoes)
- ⅓ cup (107 grams) pure maple syrup
- ½ cup (120 grams) tahini or almond butter
- 2 tablespoons coconut oil
- 2 teaspoons pure vanilla extract
- ⅔ cup (80 grams) oat flour** or rolled oats mixed into a flour in a high-speed blender
- ⅓ cup (37 grams) fine blanched almond flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ⅓ cup (60 grams) mini dark chocolate chips (I use EnjoyLife)
- ⅓ cup (36 grams) chopped pecans for topping (optional)
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. Use room temperature ingredients.
- In a large mixing bowl, whisk together the mashed sweet potatoes, tahini, maple syrup, melted coconut oil, and vanilla extract until smooth.⅔ cup mashed sweet potatoes*, ½ cup tahini, 2 tablespoons coconut oil, 2 teaspoons pure vanilla extract, ⅓ cup pure maple syrup
- Into the large bowl of mixed wet ingredients, sift the oat flour, almond flour, baking powder, cinnamon, and salt until combined.⅔ cup oat flour**, ⅓ cup fine blanched almond flour, 1 teaspoon baking powder, ¼ teaspoon fine sea salt
- Stir until a smooth batter forms. Gently fold in the mini chocolate chips.⅓ cup mini dark chocolate chips
- Pour the batter into the prepared baking pan and spread evenly. Sprinkle extra chocolate chips and chopped pecans on top if using. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.⅓ cup chopped pecans for topping (optional)
- Let the blondies cool in the pan for 15-20 minutes on a wire rack. Once cool, I recommend refrigerating for 1-hour before slice into squares with a sharp knife.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- *How to make mashed sweet potato: Preheat oven to 400°F. Place sweet potatoes on parchment lined baking sheet and poke some holes with a knife for venting. Bake for 40-60 minutes (depending on size of potatoes) until softened. Remove from oven, cool, remove skins, and mash.
- **Use certified gluten-free oats or oat flour if needed.
- Let Cool Before Slicing: The blondies firm up as they cool, so don't rush cutting them too soon. I recommend refrigerating for 1-hour before slicing.
- Customize Your Toppings: Try chopped almonds, shredded coconut, or a drizzle of melted chocolate for extra flavor.
- Refrigerator: Store blondies in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap individual blondie squares in plastic wrap and store in a freezer-safe bag for up to 3 months.
Alyssa says
PLEASE note: all oats are NOT Gluten-Free. They are only Gluten-Free If they are labeled as Gluten Free. If there is No gluten free label on the package, they are NOT gluten free.
Jacqui Wilson says
Thank you for the reminder that not all oats are gluten free. I added a note in recipe card to use certified gluten-free oat or oat flour if needed.
Jacqui Wilson says
I'm so excited to bring you these sweet potato blondies! If you try them, I'd love to know what you think!