There are so many variations of blondies out there. I’ve tried making a few versions but most I’ve made contained nut flour or nut butter. Knowing a few people that have nut allergies, I’ve been eager to develop a tasty blondie recipe minus the nuts, dairy, AND gluten –challenge accepted!
Earlier this month I experimented with a 1-for-1 gluten free baking flour and the blondies turned out alright but not as soft as I would have liked them to be; they were also a little on the gummy side (not sure if I over mixed the batter?).
Enjoying the flavour of coconut and knowing that it’s mostly aye-ok in the allergen friendly baking community, I began using it in my nut/dairy/gluten free blondie baking trials. After a few small tweaks here and there, I was super pleased with the final outcome and could not wait to share the recipe with you.
These chocolate chip coconut flour blondies are…
- Rich in flavour
- Super moist
- Packed with fibre and good fats
- Contain a healthy source of protein
- Free from top allergens like gluten, dairy, nuts, soy
- Contain simple, wholesome ingredients
I feel like there’s literally nothing NOT to love about these blondies. Got extra coconut flour laying around in your pantry? These coconut flour blondies are waiting for you!
Note: These coconut flour blondies contain eggs (they are not vegan). I have not tried making them with an egg substitutes (i.e. flax egg). I feel omitting the eggs might cause them not to turn out the same because the eggs are an important binding ingredient in this recipe. I do encourage my vegan friends to adapt the recipe and share your thoughts with me in the comment section below –you never know, they might just turn out to be fabulous!
Coconut Flour Blondies
- 2 large pasture raised eggs
- 1/3 cup maple syrup
- 1/3 cup unsweetened almond or coconut milk beverage
- 1/3 cup coconut oil melted
- 2 tsp gluten free vanilla extract
- 2/3 cup organic coconut flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/4 tsp ground organic cinnamon
- 1/2 cup dairy fee chocolate chips or chunks
- Preheat oven to 350F. Line a 9×4 baking pan with parchment paper.
- In a small bowl, combine dry ingredients accept chocolate. Set aside.
- In a large bowl, whisk together all wet ingredients. Add melted coconut oil last, whisking quickly to keep oil from solidifying.
- With a spatula, fold dry mixture into wet mixture until well combined. Then fold in chocolate chips/chunks.
- Place batter into baking pan and pat down evenly using spatula. Bake for 22-23minutes. Do not overbake.
- Let cool for 20 minutes before cutting. Serve and enjoy!
- Measure liquids according to recipe. Do not substitute eggs, this recipe does not work well with substitutions.
- When removing from oven, it may look undercooked, but as long as edges ate turned slightly golden then it’s cooked.
- 20 minute resting period is important. It might be tempting to dig in but it’s worth waiting for it to harden slightly and become easier to cut.
- Texture is moist and slightly cakey. Does not resemble that of a cookie (more on the softer/delicate side).
- Last 3-4 days at room temperature in an air tight container or 2 months in the freezer. I don’t recommend storing in the fridge (they will slightly dry out and harden).
Do you love baking with coconut flour? Did you try this recipe? I’d love to hear from you! Connect with me in the comment section below or on social media.
Helping you put Wellness 1st,