One Bowl Chocolate & Cranberry Almond Flour Blondies (Gluten Free, Vegan)

Prep: 15 minutesCook: 18 minutesTotal: 33 minutes
Yield: 6Category: Baking
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These delicious Chocolate & Cranberry Blondies are super fudgy in consistency and are bursting with lovely flavours. The combination of chocolate, cranberry and optional orange zest in these tasty blondies make them the perfect bake all year round, but especially in the run up to Christmas!

These little delights have all the flavour of my Orange, Cranberry & Chocolate Cookies but with the the gooey consistency of brownies. They are actually based on my Chocolate Chip Almond Flour Blondies which have been pretty popular due to how easy they are to make! My blondies are made with nutrient dense ingredients but the fudgy texture makes them seem incredibly indulgent. The best part? My blondies can be made in one bowl meaning there is hardly any washing up!

This recipe is really simple to follow and only seems time consuming because you will need to wait for the flax egg to set and the coconut oil to cool before using. It does not have to be room temperature but give it at least ten minutes so you don’t accidentally fry the other ingredients in the mixing bowl.

I personally like to use a dairy free chocolate bar I have chopped up myself rather than shop bought chocolate chips or buttons in this recipe. This is simply because I like thick chunks of melted chocolate running through the bake as opposed to smaller pieces, however, you can use whatever you want. I like these best made with dark chocolate chunks as I love the pairing of dark chocolate with cranberry, however, this combination might be too bitter for some. If you have more of a sweet tooth I would opt to make these blondies with a milk chocolate style or white chocolate instead.

I like to add a little sprinkle of grated orange zest into the batter to give these blondies some extra depth, however, if citrus flavours are not really your thing you can omit this ingredient. I have made these blondies using almond flour and ground almonds so you could use ground almonds instead if you are unable to find any flour.

I find that baking these for 18 minutes creates the perfect consistency for these almond flour blondies. Any longer and mine start to become a little bit cakey but ovens do vary. You can bake these for a little longer if desired, however, I do think it is a shame to lose that lovely fudgy consistency. Remember blondies will firm up more once they start to cool which is another reason not to leave them in the oven much longer than 18 minutes.

Using a tray 8″ x 8″ in size works perfectly but you are welcome to experiment with different trays and moulds should you want to. Make sure that you store these fudgy blondies in an airtight container. They are best eaten fresh on the same day they are baked, however, they will last for up to four days, (althought they never make it that long in my house). The longer they are left the more they will dry out so on day four you might want to try heating one up in the microwave for thirty seconds and topping with a scoop of vanilla ice cream.

If you like my Chocolate & Cranberry Blondies you may also like my Orange & Cranberry Loaf, which you can find here, or my White Chocolate, Cranberry & Ginger Tiffin which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 100g 1/2 cup + 2 tbsp gluten free plain flour
  • 100ml 1/4 cup + 3 tbsp coconut oil (melted)
  • 80g 3/4 cup + 2 tbsp almond flour
  • 75ml 1/4 cup maple syrup
  • 75g 1/4 cup + 3 tbsp dairy free dark chocolate
  • 30g 1/4 cup cranberries
  • zest 1/2 orange
  • 1 tbsp flax seed
  • 3 tbsp cold water
  • splash vanilla extract
  • pinch sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum


  1. Add the flax seed and water to a small jug and mix well. Set aside for 15 minutes until a gel like substance forms
  2. Place the flour, almond flour, baking powder, xanthan gum and sea salt in a large mixing bowl
  3. Once the flax egg is ready add to the bowl containing the dry ingredients along with the almond milk and maple syrup. Pour in the coconut oil (melted and cooled) and mix well until a wet dough forms
  4. Add the chocolate chips or chunks to the bowl along with the cranberries and grated orange zest, holding a few pieces back to scatter across the top once baked. Stir through the mixture so they are evenly distributed throughout
  5. Pour the mixture into a lined 8" x 8" brownie tin ensuring the mixture reaches into each corner and is smooth on top
  6. Place in a preheated oven and bake for 18 minutes at 180 degrees Celsius
  7. Remove from the oven and scatter the remaining chocolate and cranberries across the top of the bake. Allow to cool fully before slicing


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