These White Chocolate Funfetti Blondies are a gluten-free dessert lover’s dream! Coconut flour is used in place of all-purpose flour, and cashew butter is mixed in with the batter, giving these white chocolate brownies a deliciously chewy texture. They’re perfect for birthday parties, potlucks, or as a sweet treat to yourself.
Funfetti has always been my go-to when it comes to cake! The sprinkles make it not only colorful but also add a fun texture and flavor to any dessert. And we thought… wouldn’t funfetti taste amazing with blondies?! So, Linley set out to create a gluten-free version that would be just as delicious and easy to make. To all my gluten-free dessert lovers out there, this one is for you! They’re chewy, nutty and just so dang fun.
To make these white chocolate funfetti blondies, it’s as simple as any of our brownie recipes. Make the batter, transfer it to the pan, add your sprinkles, and bake! Nothing complicated here, friends!
White Chocolate Funfetti Blondies – What You’ll Need
All-natural creamy cashew butter: We use Trader Joe’s salted creamy cashew butter for this recipe. It has the perfect consistency and flavor for these blondies.
Eggs: They help bind the ingredients together and give the blondies structure.
Light brown sugar: This adds a beautiful caramel flavor to the blondies that you just can’t get with regular sugar.
Coconut flour: This gluten-free flour is the star of these blondies! It gives them that chewy texture and adds a subtle coconut flavor.
White chocolate chips: These give the blondies a creamy and sweet flavor that pairs perfectly with the funfetti sprinkles.
Sprinkles: Use your favorite colorful sprinkles for this recipe! They add a fun and festive touch to the blondies.
8×8-inch baking dish: Make sure you use an 8×8-inch baking dish for the perfect thickness and texture of the blondies.
Other Ways to Make This Great Recipe
Missing something in your kitchen or have your own ideas for this recipe? You can always replace the cashew butter with almond butterif needed. Just note that it’ll change the flavor of the bars.
Don’t have brown sugar? Use coconut sugar instead! And if you would like very thick bars, double the recipe and bake for an additional 10 minutes. You’ll have a deliciously thick and chewy blondie bar.
Tips for the BEST White Chocolate Funfetti Blondies
Since these are flourless blondies, make sure to let them fully cool before slicing, or they may fall apart. They’ll be easier to cut into squares and serve once they’ve had time to cool.
If you want a gooey, undercooked center (which is my personal favorite), bake for a few minutes less than recommended. Just keep in mind that the blondies will continue to cook as they cool down, so do not overbake them.
Sprinkles are fun, but optional. If you don’t have any sprinkles, these blondies will still taste delicious without them. You can also substitute with chopped nuts for a different flavor and texture.
How to Store
Store leftover blondies in an airtight container at room temperature for up to 3 days.
You can also freeze these blondies for up to 3 months by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag.
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White Chocolate Funfetti Blondies
These white chocolate funfetti brownies are a gluten-free treat that everyone will love, with coconut flour and cashew butter as the main attractions. They’re easy to make, deliciously chewy, and are perfect for any occasion.
Preheat oven to 350ºF and line an 8×8-inch baking dish with parchment paper.
Add the wet ingredients to a large bowl and mix until well combined. Add the dry ingredients to the wet ingredients and mix again.
Transfer the batter to the baking pan and spread the mixture evenly in the pan.
Add sprinkles to the top of the batter.
Bake at 350ºF for 16-19 minutes or until the sides begin to brown.
Let cool for at least 1 hour, and then sprinkle on sea salt, if desired, and slice into squares.
Tips & Notes
The cashew butter can be replaced with almond butter if desired. It will change the flavor of the bars. The brown sugar can be replaced with coconut sugar.
If you would like very thick bars, double the recipe and bake for an additional 10 minutes.
Since these are flourless blondies, make sure to let them fully cool before slicing, or they may fall apart.
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