The Best Low-FODMAP Chocolate Chip Blondie Recipe (Cookie Bar); Gluten-free, Dairy-free

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What is a blondie? Well, its kind of like a brownie, without the chocolate in the base dough. As a result, many call it a  ‘vanilla brownie’.  But I think it tastes more like ‘butterscotch’ than ‘vanilla’. The brown sugar in the low-FODMAP recipe gives it that lovely rich taste.

You may have also seen this labeled a (low-FODMAP) ‘chocolate chip cookie bar’.  Regardless of the name, these low-FODMAP Chocolate Chip Blondies are sure to be a favorite in your house!

I love the chewy texture, crisp caramelized edges, rich butterscotch dough and decadent chocolate chunks in these low-FODMAP Blondies.  While I used low-FODMAP chocolate chunks, you can add pecans, coconut, or any low-FODMAP stir-in.

Low-FODMAP Chocolate Chip Blondies are the ideal party dessert- kids go nuts over these delicious treats.  Plus they don’t need any frosting so they have less sugar than a brownie.

I think I may like these better than my Ooey Gooey low-FODMAP brownies!

Can you pick your favorite?  Maybe you prefer a low-FOMAP Strawberry Oat Bar, or a low-FODMAP Dream Bar?

Check out my blog for more ideas… we have over 400 more low-FODMAP recipes!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Chocolate Chip Blondie Recipe; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 16

Equipment: 8 by 8 inch pan

Bake: 350 degrees F

Prep time: 15 minutes
Bake time: 30 minutes


  • Vegetable shortening for greasing pan, and strips of aluminum foil for lining pan
  • 1/4 cup white sugar
  • 3/4 cup light brown sugar
  • 8 tablespoons butter or low-FODMAP vegan spread (for dairy-free version); softened and chopped into chunks
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup Authentic Foods GF Classical Blend flour
    • You can also try another all-purpose low-FODMAP flour, but we could not vouch for the same result
    • See my low-FODMAP flour bake off blog for my favorite LF,GF flour choices!
  • 3/4 tsp baking soda
  • 1/2 tsp xanthan gum (if not included in your low-FODMAP flour choice)
  • 1/4 tsp salt
  • Choice of stir ins (select for 1 cup total)
    • 1/2 cup coarsely chopped pecans
    • 1/2 cup semi-sweet chocolate chips or chocolate chunks
      • I prefer chunks for a little more depth to my chocolate flavor
    • 1/2 cup shredded coconut
    • 1/2 cup macadamia nuts
    • 1/2 cup walnuts
    • 1/2 cup peanuts


  • Preheat oven to 350 F
  • Grease baking pan with shortening and line with aluminum foil or parchment, grease foil
  • Place butter or vegan spread and the 2 types sugar in bowl of mixer and beat well on medium speed to combine (works best with a stand mixer fitted with flat paddle)
  • Add eggs and vanilla, beat at medium until fluffy (about 5 minutes)
  • Add low-FODMAP flour, baking soda, xanthan gum and salt
  • Mix at medium speed until well combined, scraping down sides of bowl as needed
  • Add stir-ins and mix together by hand, batter will be quite sticky
  • Spread into your prepared baking pan using a spatula
  • Bake 30 minutes or longer, until edges are brown and the center is still slightly moist appearing
    • A toothpick should come out mostly dry with a few moist crumbs clinging to it from the center; they will continue to bake after removing
  • Let cool for 2 hours (if possible) then remove using the aluminum handles or parchment edges

These are soft, chewy and low-FODMAP blondie heaven…stack em up to impress your friends!

  • Grab one and take a bite…

  • Try to stop at just one low-FODMAP Chocolate Chip Blondie!

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Comments Rating 4.33 (3 reviews)

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