Coconut Flour Blondies
Moist and chewy gluten and dairy free blondies that have a subtle coconut aftertaste and are made with wholesome simple ingredients.
Dairy Free, gluten free
dairy free, Gluten free blondies, healthy dessert
large pasture raised eggs
unsweetened almond or coconut milk beverage
coconut oil melted
gluten free vanilla extract
organic coconut flour
fine sea salt
ground organic cinnamon
dairy fee chocolate chips or chunks
Preheat oven to 350F. Line a 9x4 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).
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