These Raspberry and White Chocolate Blondies are perfect if you’re looking for a quick and easy yet delicious, sweet treat or dessert. They’re fudgy and satisfying and are secretly healthy! They’re made with oat flour and are naturally gluten-free and packed with fiber.
If you’re anything like me, you want your sweet treats to feel indulgent but still sneak in some goodness – and these Raspberry and White Chocolate Blondies are exactly that. They’re golden and fudgy with bursts of juicy raspberries and creamy white chocolate in every bite, but secretly made with wholesome ingredients like oat flour and cashew butter. One bowl, one spoon, and zero fuss – just the way I like it.
This recipe came together on one of those afternoons where I needed something quick, comforting, and a little bit special. It’s amazing what magic happens when you stir together a few pantry staples, fold in some fruit, and pop it all in the oven. The raspberries add that perfect tart contrast to the sweet white chocolate, and the oat flour gives the blondies a soft, melt-in-your-mouth texture.
What I love most is how adaptable this recipe is. You can use tahini if you’re nut-free, swap in blueberries if that’s what you’ve got, and even make it vegan with a flax egg. Whether you’re baking for guests, snack-prepping for the week, or just needing a little mid-afternoon joy, this recipe ticks all the boxes.
They’re golden around the edges, gooey in the middle, and best served slightly warm with a cup of tea (or a sneaky scoop of vanilla ice cream). Trust me – you’re going to want to keep a stash of these in the fridge at all times. Let’s bake!
Why you’ll love these One-Bowl Raspberry and White Chocolate Blondies:
- Made with real, nourishing ingredients – These blondies skip the processed flours and refined sugars in favor of oat flour, natural sweeteners, and healthy fats.
- Naturally gluten-free – Perfect for gluten-sensitive tummies, thanks to fiber-rich oat flour that keeps you fuller for longer.
- Blood sugar–friendly swaps – Using maple syrup or honey as your sweetener offers a gentler rise in blood sugar compared to traditional white sugar.
- Wholesome fats for stable energy – Cashew butter (or tahini) adds creaminess and a dose of healthy fats that help balance out the sweetness.
- Boosted with berries – Raspberries are rich in antioxidants and fiber — a little tart, a lot beneficial.
What Makes These Blondies Healthy?
Oat Flour = Gentle Fiber + Whole Grains
Oat flour is a nourishing alternative to white flour – it’s naturally gluten-free, high in fiber, and kind to your digestive system. It helps support balanced blood sugar and keeps you fuller for longer, all while giving these blondies their soft, cakey texture.
No Refined Sugar = Natural Energy, No Crash
These blondies are sweetened with liquid sweeteners like maple syrup, honey, or agave. That means no processed sugar, no spikes and crashes – just a steady, natural sweetness that your body (and mood) will thank you for.
Healthy Fats from Cashew Butter or Tahini
Nut and seed butters are rich in heart-healthy fats, protein, and key nutrients like magnesium and zinc. They add creaminess, keep cravings in check, and help you stay satisfied for longer. Plus, they make the blondies super fudgy.
Antioxidant-Packed Raspberries
Raspberries aren’t just a fruity add-in – they’re full of antioxidants, vitamin C, and fiber. They help fight inflammation, boost your immune system, and add a naturally sweet-tart burst to each bite.
White Chocolate = Joy & Balance
Okay, not a health food – but a little white chocolate makes this recipe feel indulgent and joyful, which is part of a healthy relationship with food. And when paired with whole-food ingredients, it’s the perfect touch of sweetness.
Naturally Gluten-Free + Dairy-Free Friendly
No wheat, no butter, no weird stuff. These blondies are made with simple, whole-food ingredients that work for gluten-free diets and can easily be made dairy-free – perfect for nourishing your body without sacrificing taste.
Ingredients needed:
These are the ingredients you’ll need to make these Raspberry and White Chocolate Blondies. You can find the exact measurements in the recipe card at the bottom of this page.
Cashew Butter (or Tahini) – This is the creamy base that holds everything together. Cashew butter gives a soft, neutral flavor, while tahini adds an earthy, slightly bitter edge (perfect for a nut-free option). Both are packed with healthy fats and make the blondies rich and satisfying.
Liquid Sweetener – You’ll need a natural sweetener like maple syrup, agave, or honey. It keeps things refined sugar-free and gives the blondies that perfect sticky-sweet texture without the crash.
Egg – Just one egg binds everything together and gives the blondies structure. Want to go egg-free? Use a flax egg (1 tbsp ground flax + 2.5 tbsp water) for a plant-based option.
Vanilla Extract – A splash of vanilla rounds out the flavor and adds that nostalgic, home-baked warmth we all love.
Oat Flour – Oats, but make it baking-ready. Oat flour gives a soft, cakey texture and adds a gentle dose of fiber. It’s naturally gluten-free and super easy to make at home (just blend rolled oats until fine!).
Baking Powder – Just a little lift to keep your blondies from being too dense. It helps them bake up fluffy on the inside with golden edges.
White Chocolate – This is the sweet, creamy swirl of indulgence in each bite. You can use chips or chopped chunks, and dairy-free white chocolate if needed!
Raspberries – The star ingredient! Raspberries add bright, juicy bursts of flavor and are full of antioxidants and vitamin C. Use fresh or frozen, both work beautifully.
Ingredient substitutions:
Cashew Butter → Almond Butter / Peanut Butter / Tahini
Cashew butter has a mild, creamy flavor, but almond or peanut butter will work too. Peanut butter gives a stronger, nuttier taste, while tahini keeps it nut-free and adds an earthy flavor. All options provide healthy fats and help with that gooey texture.
Liquid Sweetener → Maple Syrup / Agave / Honey / Date Syrup
Maple syrup adds a warm, rich sweetness; agave is neutral and vegan-friendly. Honey (if not vegan) brings a floral note. You can also use date syrup for an even lower glycemic option – just note that it’s a bit thicker.
Egg → Flax Egg / Chia Egg
To make it vegan, replace the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water, let sit 5–10 mins). You can also use a chia egg. The texture will be a bit softer but still delicious.
Oat Flour → Almond Flour / Gluten-Free Blend / Spelt Flour
Oat flour is naturally gluten-free and gives a soft texture. Almond flour adds moisture and a nutty flavor (use slightly more), or try a gluten-free flour blend. Spelt flour works if you’re not gluten-free, but start with slightly less and adjust the texture.
White Chocolate → Dark Chocolate / Dairy-Free Chips / Cacao Nibs
For a richer and less sweet option, use dark chocolate. Dairy-free white chocolate chips work great for allergen-friendly versions. Cacao nibs add crunch and antioxidants, but they’re less sweet.
Raspberries → Blueberries / Strawberries / Chopped Cherries
Fresh or frozen berries work. Blueberries are a great alternative – sweet and juicy. Strawberries or cherries (chopped) also give that fruity contrast and pair well with white chocolate.
Vanilla Extract → Almond Extract / Skip It
Vanilla adds warmth and depth, but a little almond extract can be a fun twist. If you don’t have either, you can skip it – the other ingredients carry the flavor well.
Equipment Needed:
- Mixing Bowl – Just one! You’ll combine everything in a medium mixing bowl – no need for a stand mixer or anything fancy.
- Whisk or Spoon – A whisk is great for combining the wet ingredients smoothly, but a sturdy spoon or silicone spatula works perfectly too.
- Measuring Cups & Spoons – For measuring your wet and dry ingredients accurately (especially baking powder and sweeteners).
- Kitchen Scale (Optional but Recommended) – For precise measurements, especially if you’re using oat flour and nut butter. It helps ensure consistent results.
- 8×8 inch Baking Tin – A square baking tin gives you that classic blondie shape and perfect bite-sized portions.
- Parchment Paper or Non-Stick Spray – For lining or greasing your tin to make removal (and cleanup!) super easy.
- Toothpick or Skewer – To check if the blondies are baked through (a few moist crumbs are what you want!).
- Cooling Rack (Optional) – Helps your blondies cool evenly and prevents soggy bottoms.
How to make White Chocolate and Raspberry Blondies:
These are the ingredients you’ll need to make this recipe. You can find the exact measurements in the recipe card at the bottom of this page.
Step One:
Preheat your oven to 180°C (350°F). Line an 8×8 inch square baking tin with parchment paper or lightly grease it.
Tip: Leave some parchment overhang for easy lifting later – no crumbling corners!
Step Two:
In a medium bowl, add your cashew butter (or tahini), liquid sweetener, egg, and vanilla extract. Whisk everything together until it’s smooth, creamy, and fully combined. The mixture should look glossy and slightly thick – this is your blondie base!
Step Three:
Add in the oat flour and baking powder. Stir until a thick batter forms – it should hold its shape but still be easy to spread.
Tip: If it feels too dry, you can add a tiny splash of milk (dairy or non-dairy). Just a tablespoon at a time!
Step Four:
Gently fold in the white chocolate and raspberries.
Tip: If using frozen raspberries, toss them in a little oat flour first to avoid excess moisture and color bleeding. Try not to overmix – broken berries are okay, but we want those juicy pockets!
Step Five:
Scoop the batter into your prepared tin and smooth the top with a spatula or spoon.
Optional: Press a few extra berries and chocolate pieces on top for a bakery-style finish.
Step Six:
Bake for 20–22 minutes, or until the edges are golden and a toothpick comes out with just a few moist crumbs.
Tip: Don’t overbake! They’ll firm up as they cool and stay beautifully fudgy inside.
Step Seven:
Let the blondies cool completely in the tin before slicing into squares. For clean cuts, chill them in the fridge for 15–20 minutes before slicing.
Tips & Notes:
Use a kitchen scale for best results – Especially for sticky ingredients like cashew butter or oat flour. Baking by weight = fewer dishes and more consistent results!
Don’t overmix the raspberries – A few bursts are fine, but overmixing will turn the batter pink and make it too wet. Gently fold them in just until combined.
Frozen berries work great – No need to thaw! Just toss them in a teaspoon of oat flour before folding in – this helps absorb extra moisture and prevents sinking or bleeding.
Let them cool fully before slicing – They’re super soft when warm, so for clean cuts and best texture, let them cool completely (or pop them in the fridge for 20 mins first).
Store in the fridge for fudgier texture – These blondies actually get better after a day in the fridge. They firm up and become even more fudgy and rich.
Customize them – Add a pinch of sea salt on top before baking for that salty-sweet vibe, or drizzle with melted white chocolate once cooled. Want extra crunch? Add chopped nuts like macadamia or almonds.
Make it vegan – Swap the egg for a flax egg and use dairy-free white chocolate to make these totally plant-based.
How to Store These Blondies:
Room Temperature: Store the blondies in an airtight container at room temperature for up to 2 days. Keep them in a cool spot away from direct sunlight. After that, they’ll stay fresher in the fridge.
Fridge: These blondies actually get even fudgier in the fridge! Store in an airtight container for up to 5–6 days. Pop one out and let it sit for a few minutes before eating, or enjoy it cold – they’re delicious either way.
Freezer: Want to make a batch last longer? Freeze them! Slice into squares and store in a freezer-safe bag or container with parchment paper between layers. They’ll keep for up to 2 months.
To thaw: let sit at room temp for about 30 minutes, or microwave for 15–20 seconds for a warm, gooey bite.
Meal Prep Tip: Make a double batch and freeze half! They’re perfect for lunchboxes, tea-time snacks, or sneaky late-night treats.
Frequently Asked Questions:
Can I make these blondies vegan?
Yes! Simply replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, mixed and rested for 10 minutes). Use dairy-free white chocolate, and you’re good to go.
Can I use frozen raspberries?
Absolutely. No need to thaw – just toss them in a little oat flour before folding into the batter. This helps prevent extra moisture and bleeding.
Can I substitute the oat flour?
You can try almond flour (use a bit more, as it’s heavier) or a gluten-free flour blend. Regular flour also works if you’re not gluten-free, but reduce the amount slightly and check texture as you go.
How do I know when they’re done baking?
The edges should look golden and set, and a toothpick inserted in the center should come out with a few moist crumbs (not wet batter). Don’t overbake – they’ll firm up as they cool.
Why are mine too soft or gooey?
They might just need more time to cool. These blondies are meant to be fudgy! If they seem underbaked, chill them in the fridge for 20–30 minutes before slicing.
Can I double the recipe?
Yes! Use a 9×13 inch pan and increase baking time to around 25–28 minutes. Check for doneness with a toothpick.
more healthy baking recipes for you:
- Blueberry Cottage Cheese Muffins
- Tiramisu Brownies
- 4-Ingredient Banana Bread
- Gluten-Free Blackberry Muffins
- Yogurt Plum Cake
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also, let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
One-Bowl Raspberry and White Chocolate Blondies
Equipment
- Whisk or Spoon
- Measuring Cups & Spoons
- Kitchen Scale (optional but recommended)
- 8×8 inch Baking Tin (approximately 20 cm x 20 cm)
- Toothpick or Skewer
- Cooling Rack (Optional)
Ingredients
- 80 g Cashew Butter or Tahini – ⅓ cup
- 100 g Liquid Sweetener – ⅓ cup
- 1 Egg
- 1 tbsp Vanilla Extract
- 120 g Oat Flour (or blended oats) – 1 ¼ cups
- 1/2 tsp Baking Powder
- 60 g White chocolate – ⅓ cup
- 70 g Raspberries – ½ cup
Instructions
- Preheat the oven to180°C (350°F). Line a small square baking tin (about 8×8 inches) with parchment paper or lightly grease it.
- In a medium bowl, whisk together the cashew butter (or tahini), liquid sweetener, egg, and vanilla extract until smooth and well combined.
- Add the oat flour and baking powder to the bowl and stir until you have a thick, smooth batter.
- Gently fold in the white chocolate and raspberries, being careful not to break up the raspberries too much.
- Transfer the batter into the prepared tin and smooth out the top. Bake for 20–22 minutes or until the edges are golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Allow the blondies to cool completely in the tin before slicing into 9 squares.
Video
Notes
- Don’t overmix the raspberries: A few gentle folds are enough. Overmixing will break them up too much, turning the batter pink and overly wet. Fold them in just until evenly distributed.
- Frozen berries work perfectly: No need to thaw! Just toss them in a teaspoon of oat flour before folding in. This helps soak up excess moisture and prevents the berries from sinking or bleeding.
- Cool completely before slicing: These blondies are super soft when warm. For clean slices and the best texture, let them cool fully – or chill in the fridge for 20 minutes first.
- Store in the fridge for maximum fudginess: The texture actually improves after a day in the fridge. They become firmer, richer, and even more fudgy.
- Customize to your taste: Add a sprinkle of flaky sea salt on top before baking for a sweet-salty finish, or drizzle with melted white chocolate after cooling. For crunch, fold in chopped nuts like macadamias or almonds.
Nutrition
Let me know in the comments below if you make these White Chocolate and Raspberry Blondies!
