These delicious gluten free strawberry white chocolate blondies are the perfect treat for Valentines Day, Mothers Day, or any spring or summer treat! They are dairy free and vegan, have real strawberry pieces in them, and are easy to make.
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Even with the rising popularity of grocery delivery and online grocery shopping, I still love going into physical stores to shop for groceries and see what’s new on the shelves, especially in the allergy-friendly sections of the store. For me, that’s often when recipe inspiration strikes, like with this recipe for strawberry white chocolate blondies.
At one of my recent trips to the store, I saw the boxed mix from Miss Jones for the strawberry white chocolate blondies and loved the idea, but realized it had dairy and called for eggs.
I decided to create my own version that is dairy-free and egg-free, and that uses real strawberry pieces. After many test batches, we perfected the recipe and topped ours with a strawberry glaze (the Miss Jones version has just a pink glaze).
These are perfect for upcoming Valentine’s Day, or for spring and summer desserts, and they are delicious with or without the glaze as well.
Why we love this recipe
One thing I love about these blondies is that they also just happen to be free of xanthan gum and pea protein, so they are great if you are sensitive to those things!
We didn’t actually plan for that with our recipe, but none of our ingredients (as written) include those things, so this recipe works out really well for people with extra sensitive tummies.
Our blondies are also still wonderfully fudgy in the middle, just like our brownies. So they are less like a dense cake and more like actual blondies with a fudgy center, especially when made in the 8×8 pan.
How to make gluten free and vegan white chocolate strawberry blondies
Our white chocolate strawberry blondies are pretty easy to make! Here are the steps to make our bars. This is just an overview; the full recipe card is at the end of the post.
- Preheat your oven and line an 8×8-inch pan with parchment paper.
- Stir together the dry ingredients (sorghum flour, sugar, ground golden flaxseed, egg replacer, salt).
- Add the mini white chocolate chips.
- Measure out the freeze-dried strawberries, add them to a sandwich bag, and break the strawberries up into smaller pieces, ideally about 1/4 inch to 1/2 inch sized pieces. Stir the strawberry pieces and any powder from the bag into the dry ingredients.
- In a small bowl, mix together the oatmilk (or other dairy free milk), oil, and vanilla.
- Stir that into the dry ingredients until a very thick batter/dough forms.
- Spread into the pan evenly and bake at 350 F for 30 to 35 minutes.
- Remove from the oven and allow these to cool completely before cutting.
- If you want to add strawberry glaze on top of the completely cooled blondies, mix together the powdered sugar, strawberry powder, and oat milk to make a thick strawberry glaze. Drizzle this over the cut blondies and allow the glaze to set (this takes a few minutes) before serving or storing. Since it’s thick, using a small plastic bag with the corner snipped off works really well for this glaze.
- Store in an airtight container or bag for up to 3-4 days.
If you’re not a fan of white chocolate, you can replace the white chocolate chips with mini semi-sweet or dark chips instead!
These blondies taste delicious with or without the strawberry glaze on top, so either works great! You can also add sprinkles on top of the glaze while it’s still wet.
We used golden flaxseed in this recipe to keep the light color of our blondies, but you can use regular ground flaxseed if you need to. The color of your blondies will be darker than if you use golden flaxseed meal.
A note about the freeze-dried strawberries
The freeze-dried strawberries in this recipe rehydrate a bit and have the texture of dried strawberries in these blondies, so you won’t encounter any crunchy strawberries in these blondies.
Using freeze-dried strawberries seems to result in a more tender/softer strawberry piece than using just regular dried strawberries. Plus, you’ll need the freeze-dried strawberries on hand for the strawberry glaze as well.
For both parts of this recipe (the blondies and glaze), you’ll need about 1-2 ounces of freeze-dried strawberries.
Making these blondies in a brownie pan
Making these blondie bars in a brownie pan is great if you want smaller individual servings and want every blondie bar to be uniform.
If you’d like to bake these blondies in a brownie pan vs an 8×8-inch baking pan, here are the directions to do that. The ingredients are the same, but the baking time is different.
- Line your brownie pan with parchment paper strips that are cut to fit inside the pan. I use 4 paper strips, each strip fits across and into 3 wells.
- Add the batter/dough into each well evenly.
- Bake for 18 minutes at 350 F.
- Remove from the oven and immediately take a very thin and small spatula or knife and gently run it along with blondies on the sides that don’t have parchment paper. This makes it easier to get them out of the pan later.
- Allow these to cool considerably before trying to remove from the pan otherwise they will try to fall apart. We let ours cool 40 minutes before we try to remove them.
- Loosen the non-parchment sides of the blondies again and gently lift the parchment paper to remove the blondies and allow to finish cooling on a wire rack before glazing and storing.
Check out our allergy friendly fudge brownie and apple blondie recipes!
Gluten Free White Chocolate Strawberry Blondies (Vegan)
Ingredients
Blondies
- 1 ½ cup Authentic Foods superfine sorghum flour
- 1 cup unbleached cane sugar
- ¼ cup + 2 Tablespoons golden flaxseed meal (aka ground golden flaxseed)
- 3 Tablespoons Bob's Red Mill egg replacer
- ¼ to ½ teaspoon salt (I used generous 1/4 tsp, so between 1/4 teaspoon and 1/2 teaspoon)
- ⅓ cup Enjoy Life mini white chocolate chips (OR use regular mini chocolate chips if you are not a fan of white chocolate)
- 1 cup freeze-dried strawberries (you'll need about 1-2 ounces of freeze-dried strawberries for this recipe)
- ½ cup + 2 Tablespoons gluten free oat milk (or other dairy free milk. I used Oatly)
- ¼ cup light tasting olive oil
- 2 teaspoons vanilla
Strawberry glaze
- ½ cup powdered sugar
- 1 Tablespoon freeze dried strawberry powder
- 1 Tablespoon + 1/2 teaspoon gluten free oatmilk (or other dairy free milk)
Equipment
- 1 individual brownie pan, optional
Instructions
- Preheat your oven and line an 8×8-inch pan with parchment paper.
- Stir together the dry ingredients (sorghum flour, sugar, ground golden flaxseed, egg replacer, and salt).1 ½ cup Authentic Foods superfine sorghum flour, 1 cup unbleached cane sugar, 1/4 cup + 2 Tablespoons golden flaxseed meal, 3 Tablespoons Bob's Red Mill egg replacer, 1/4 to 1/2 teaspoon salt
- Add the mini white chocolate chips and stir in.1/3 cup Enjoy Life mini white chocolate chips
- Measure out the freeze-dried strawberries, add them to a sandwich bag, and break the strawberries up into smaller pieces, ideally about 1/4 inch to 1/2 inch sized pieces. Stir the strawberry pieces and any powder from the bag into the dry ingredients.1 cup freeze-dried strawberries
- In a small bowl, mix together the oatmilk (or other dairy free milk), oil, and vanilla.1/2 cup + 2 Tablespoons gluten free oat milk, 1/4 cup light tasting olive oil, 2 teaspoons vanilla
- Stir the liquid ingredients into the dry ingredients until a very thick batter/dough forms. It will take a bit of mixing to get everything mixed well together and will be quite thick.
- Spread the batter into the pan evenly and bake at 350 F for 30 to 35 minutes.
- Remove from the oven and allow these to cool completely before cutting and glazing.
- Store in an airtight container or bag for up to 3-4 days.
Strawberry glaze
- To make the strawberry glaze, put more freeze dried strawberries into a plastic bag and crush them into a fine powder.
- Measure out the 1 Tablespoon of strawberry powder and mix it in a small bowl with the powdered sugar and oatmilk, and mix until it forms a thick strawberry glaze.1/2 cup powdered sugar, 1 Tablespoon freeze dried strawberry powder, 1 Tablespoon + 1/2 teaspoon gluten free oatmilk
- Add this to a small plastic bag with the corner snipped and squeeze over the cut blondies. Allow the glaze to set (this takes a few minutes) before serving or storing.
Baking these in an individual brownie pan
- Line your brownie pan with parchment paper strips that are cut to fit inside the pan. I cut 4 strips, one strip fits across and into 3 wells.
- Add the blondie batter/dough into each well evenly.
- Bake for 18 minutes at 350 F.
- Remove from the oven and immediately take a very thin and small spatula or knife and gently run it along with blondies on the sides that don’t have parchment paper. This makes it easier to get them out of the pan later.
- Allow these to cool considerably before trying to remove from the pan otherwise they will try to fall apart. We let ours cool 40 minutes before we try to remove them.
- Loosen the non-parchment sides of the blondies again and gently lift the parchment paper to remove the blondies and allow to finish cooling on a wire rack before glazing and storing.
Nutrition
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Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.
Another delicious treat! I shared with friends who loved the flavor and texture of these bars!! It’s a must keep recipe! They were blown away that they were gluten free and dairy free!
Thank you so much, I’m so glad you loved them! <3