Raspberry White Chocolate Blondies {gluten free friendly}

plate of raspberry white chocolate blondies

These Raspberry White Chocolate Blondies are the perfect cookie bar dessert with a twist – using tahini (or cashew butter), whole grain flour and fresh raspberries.


  • 4 TBSP unsalted butter, softened
  • 1/3 cup + 1 TBSP tahini, creamy cashew butter, peanut butter or almond butter
  • 3/4 cup brown sugar or coconut sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup 1-to-1 gluten-free all-purpose baking flour or whole wheat white flour
  • 1/4 tsp salt
  • 6oz fresh raspberries, washed and well dried
  • 4oz white chocolate bar, chopped


  1. Preheat oven to 350ºF and line 8×8 baking pan with parchment paper; set aside.
  2. In large bowl beat together softened butter with nut butter or tahini and sugar until smooth, about 1 minute. Add egg and vanilla, mixing together until fully combined. Stir in flour and salt until just combined. Gently fold in chopped white chocolate and raspberries.
  3. Transfer batter to prepared pan and bake for 40-45 minutes total, covering top with foil at 20 minutes to prevent too much browning. Check bars with toothpick in a couple of spots –toothpick should come out with crumbs but batter should not be wet. Allow blondies to cool completely in pan, at room temperature for 2 hours or in fridge for 1 hour.
  4. Once bars have cooled, lift parchment paper to remove from pan. Use large sharp knife to cut bars into 16 squares. Sprinkle with confectioners sugar for a styled touch if you’d like.


Bars best stored covered in fridge.


Keywords: tahini desserts, cookie exchange recipes, holiday desserts