These gluten-free peppermint blondies taste like peppermint bark on top of the richest, chewiest blondies. They’re grain free, dairy free, and easy to make with just one bowl.
I’m sneaking in with one more recipe before Christmas! The other day I had the idea to make a peppermint version of my olive oil blondies, and I had to make it happen right away. The olive oil blondies have been my go-to party/potluck dessert for several years now. They’re always a hit and I always get lots of requests for the recipe. And no one has ever been able to taste the olive oil! (Although if you prefer, you can make them with avocado oil instead).
So anyway, the idea of gluten-free peppermint blondies struck me and I could not resist trying it out. I’m still pregnant but have stopped working (at my day job at least), so I’m kind of sitting around waiting for baby and feeling hungry for all the holiday treats. (Her official due date is this Sunday the 23rd, but I have a feeling she may be late. For those of you interested in pregnancy posts, I will have a third trimester recap coming soon! I’m mostly feeling very tired and a bit impatient but doing well otherwise.)
I hardly changed my base blondie recipe because I love it so much. I added peppermint extract, and didn’t stir any chocolate chips into the batter because I wanted to drizzle chocolate on top instead. I also added a mock white chocolate drizzle. I always thought I hated white chocolate because commercial white chocolate is full of milk and soooo much sugar, without much chocolate flavor. However, in making my matcha white chocolate latte, I discovered a version of white chocolate that I love: pure cacao butter and honey flavored with a little vanilla (or in this case, peppermint) extract. So these blondies are drizzled with a generous amount of minty cacao butter and honey, and it’s SO good with the chocolate, candy cane pieces, and blondies.
The white chocolate drizzle is a bit finicky because it melts into a clear and very thin liquid, instead of a drizzle-able glaze like chocolate chips or white chocolate. So after melting the ingredients together, you have to let it cool for a bit, stirring every few minutes, until it becomes translucent and thick enough to drizzle. It still won’t drizzle as nicely as the melted chocolate chips, which is why I like to put the chocolate on top.
That’s by far the hardest part of this recipe, though–waiting for the white chocolate drizzle to cool. The peppermint blondies themselves come together so easily in one bowl with a fork. Just beat together oil, eggs, extracts, and a little molasses, then add the dry ingredients and stir again. Done! I just know you will love these and hope you get a chance to try them before Christmas (or try the classic version anytime!).
And if you’re turned off by the paltry amount of actual chocolate in these blondies, my friend Julia recently shared a peppermint brownie recipe that looks amazing (and it’s grain free and vegan!). I can’t wait to give that one a try, too.
- 4 large eggs
- ¾ cup extra virgin olive oil (I use California Olive Ranch) or avocado oil (I use Primal Kitchen)
- 1 tablespoon molasses (blackstrap or regular will work)
- 2 teaspoons vanilla extract (I use Rodelle)
- 1 teaspoon peppermint extract
- 1¾ cups raw sugar
- ½ teaspoon flaky sea salt
- ½ cup tapioca flour
- 3 cups lightly packed almond flour
- ½ teaspoon baking soda
- ⅓ cup cacao butter chunks
- 2 teaspoons honey
- ⅛ teaspoon peppermint extract
- ½ cup semisweet or bittersweet chocolate chips, melted
- 4 candy canes, crushed (I put them in a ziptop bag and bang with a mallet)
- To make the blondies, preheat the oven to 350°. Line a 9 x 13 glass baking dish with parchment paper and grease the paper lightly with olive oil.
- Beat the eggs, olive oil, molasses, vanilla extract, and peppermint extract with a fork in a large bowl. Add the sugar and salt and beat again until smooth, then mix in the tapioca flour, almond flour, and baking soda.
- Transfer the batter to the prepared pan and bake for 35-40 minutes, turning the pan around once about halfway through, or until just set in the middle. Cool completely in the pan before adding toppings.
- To make the white chocolate drizzle, melt the cacao butter over medium low heat and stir in the honey and peppermint extract. Transfer to a bowl and let cool, stirring every few minutes, until translucent and somewhat thickened. Drizzle over the cooled blondies.
- Drizzle the melted chocolate over the blondies (I transferred mine to a ziptop bag and snipped off a corner so I could pipe neater lines) and sprinkle on the crushed candy canes. Let the drizzles set for about 20 minutes, then transfer the blondies to a cutting board, slice, and serve.
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