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!

Comments Rating 4.33 (3 reviews)

17 Responses

  1. I made these for thanksgiving tomorrow and they didnt cook. I followed directions but even after the 2 hour sit time, most of the dough is still squishy and raw in the middle. Trying to figure out how to salvage at this point. Hopefully cooking further doesnt burn it.

    1. Danya,
      So sorry to hear that. They must have been a little underbaked. Since ovens vary, your bake time may have been too short. You may be able to enjoy the ones at the edges, as those will be more cooked. Hope you still have a lovely Thanksgiving!

      1. Hi! I was able to salvage but i ended up having to bake it again after it cooled off for an additional 20-30 minutes. I also tried a higher temp and a convection bake. They taste really good so i want to be able to make them again.

      2. Danya and other reviewers, an update on this recipe:
        Sorry about this mishap; we have rebaked the blondies using 350 F (instead of 325F) and a 30 minute bake time was accurate. This was likely a typo in the oven temperature our first time around. Apologies and Happy Baking!!

  2. I baked these for a super bowl party with friends and they LOVED them. I did want to share that I baked them for about 50 minutes by the time they were actually cooked through. I was really worried they’d be dry because of this, but they were surprisingly moist!!! I am adding these to my recipe box for future events. It was awesome to be able to make something that I could eat and that others also found delicious. Thanks for the awesome recipe! I love your website!

    1. Wow, Becca that is great feedback!
      Not sure why it took so long for baking, but ovens do vary, so we are super glad you patiently waited it out. They are amazingly moist, we AGREE. Have a great day!

  3. I also had a problem with the underbaking. Could you please clarify the amount of flour? They weren’t fully baked until around 50 minutes.

    1. Thanks Lori!
      The amount of flour is 1 cup, per the recipe.
      Ovens do vary, and that is why the instructions also describe how to test whether they are done by the appearance. We are sorry you had this trouble! To help our future readers we increased the bake temperature slightly to 350 F, and added a longer range of bake time in the recipe. Much appreciated 🙂

    1. Hi Kathy,
      Almond flour is essentially crushed almonds or almond meal. For FODMAP levels, 1/4 cup is one serving. Since almond flour contains natural oils, it will bake up differently than the low-FODMAP flour we suggest. If you are wanting to add it, we suggest only replacing 25% of the flour we suggest with the almond flour. The texture and result you get will be different than our results. We have not tried this, so let us know if it works! Have a great day 🙂

  4. Chocolate heaven!

    I am alerting you to another possible typo in your recipe. Have followed your instructions thoroughly till the last step…it just isn’t possible to wait 2 hours for this choc chip blondie to cool ?! I lasted 35 minutes before I heard it calling for me.

    Other than your proposed cooling time, it’s all good and yummy! Thanks for curing my chocolate fever?!

    1. Haha. You had us worried for a minute!
      Yes we know these are incredibly hard to resist. Thanks for your comments!

  5. Chocolate sunk to the bottom!

    For some reason, all of the mini chocolate chips sunk to the bottom of the bars. Not s catastrophe for sure,but I am wondering what might have caused this to happen.

    1. Hi Jackie,
      We did not suggest ‘mini’ chocolate chips for these blondies, as this substitution was not tested by our kitchen. You may wish to lightly dust your chips in your flour to help them not sink in recipes for the future. You may also have slightly overmixed your batter so it was a bit less dense, perhaps. Sorry this happened!

  6. crazy good blondies

    I wish I found this recipe sooner! I LOOOOVE these blondies. I used a combination of dark chocolate and butterscotch chips. I took them to a grill out and didn’t tell anyone they were GF (let alone Low Fodmap). They disappeared so fast I couldn’t have a second. Planning to make again this weekend. Thank you!

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