After sharing my Coconut Flour 101 (a few months back) I’ve been wanting to give you guys some easy, delicious ways to use it in your kitchen and I am happy to share that I’ve got a keeper.
I’m calling these Gluten-Free Chocolate Chunk Blondies but they could also be called Gluten Free Chocolate Chunk Cookie Bars. I really couldn’t decide between the two names and the Libra in me was going insane trying to decide, so I finally just pulled the band-aid off and went with blondies.
This recipe is not intended to be low-calorie or reduced fat, it’s simply a real food treat made with high-quality ingredients an lots of love with the sole purpose of delivering pleasure to your taste-buds.
This is the kind of treat, I feel good about indulging in and am more than happy to share with my kids.
Coconut flour is very high in fiber and super-absorbent, so a little goes a long way. It tends to make baked goods very light and soft so it’s in your best interest to allow these blondies to cool completely before you cut into them because they are very delicate when they’re still warm.
As always, I prefer fresh chopped chunks of chocolate over chocolate chips simply because the end result is more decadent. I always opt for a bar of dark chocolate (Trader Joe’s 72% Dark is my favorite) but I urge you to use whatever turns you on.
If you want to watch the step-by-step, be sure to watch the video below! And if you have any questions at all, please leave them in the comments.
OTHER COCONUT FLOUR RECIPES:
WATCH VIDEO HERE:
Gluten-Free Chocolate Chunk Blondies
Ingredients
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 2 tsp. vanilla extract
- 2 eggs lightly beaten
- 1/4 cup unsweetened almond milk
- 1/2 cup coconut flour
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 3 ounces dark chocolate chopped
Instructions
- Pre-heat oven to 350.
- In a medium bowl combine coconut oil, honey, vanilla extract, eggs and almond milk.
- In a separate bowl combine coconut flour, baking soda and salt. Whisk until well combined.
- Pour the dry ingredients into the wet and stir until just combined. Gently stir in the chocolate chunks.
- Transfer the batter to an 8×9 baking dish that has been light coated with coconut oil, butter or cooking spray. Bake for 22 minutes or until golden brown and cooked through the center.
- Allow to blondies to cool and enjoy!
- Makes 9 blondies.
Comments
christie says
Looks delish! Would like to try it. Do you think almond flour would work instead of coconut flour (I don’t have it on hand)? thanks
Jenny says
Could I sub the honey with Stevia to lower the carbs? If so, would it be a 1:1 substitution? Thank you! I love your videos!
Dani says
Jenny – I have gotten this question a lot! But unfortunately, I have no experience doing this so I can’t answer for sure. I imagine it’s possible, but the measurements would be different.
Amy says
Just made these and they turned out great! What is the best way to store them?
Dani says
I usually store them in an airtight container and leave them right on the counter. They don’t last very long in my house so that works for us – if you want to make them last even longer, store them in the fridge.
Sarah says
Made these today and they are delicious!! Thank you Dani for such a great recipe 🙂
Dani says
You are very welcome! So glad you enjoyed them.
Sally says
Loved em!
To help with the stevia question I used half honey and half stevia in the raw. I did however need to increase the milk (I used coconut) to approx 1 cup.
I would love to see more coconut flour recipes. With the drought conditions in California I’ve been trying to cut down on my almond consumption. Coconut flour buns or biscuits, something I can make a sandwich with 🙂 ppplease!
Xavier Hart says
I made these yesterday and wow! Love them big time!! They were a little crumbly yet super moist. Will be making this again for sure. Thanks Dani 🙂
Dani says
You are so very welcome – so glad you liked them!
Katelyn says
These look great – I just bought some almond flour to make gluten free treats for a new GF co worker. I wonder if you could add 1/2C of oats to make it a bit more dense and chewy, or if that would ruin it. Will have to try and report back 🙂Â
Dani says
I bet that would be delicious. If you decide to do it, I would LOVE to hear back how it goes!!
alyse says
When I made this the coconut oil solidified and they didn’t come out moist, How do I get the oil to stay oily in the mix? I loved them by the way!
Taylor says
Hi, all the ingredients should be at room temperature. If your too lazy to wait, you can always stick the bowl into the microwave for a couple of seconds until the consistency turns back into a liquid.Â
Taylor says
I made these and they were gone in my house before I can cut them. These are just perfection! I truly recommend making these!!
Dani says
I’m so happy you enjoyed them! 🙂
Santiago marquez says
Hi Dani, is the Nutritional facts for ALL the mix together? Or per 9 pieces? I saw this & my jaw dropped!
NUTRITION
Calories: 1653kcal | Carbohydrates: 145g | Protein: 27g | Fat: 108g | Saturated Fat: 79g | Cholesterol: 330mg | Sodium: 1983mg | Potassium: 774mg | Fiber: 30g | Sugar: 96g | Vitamin A: 475IU | Calcium: 186mg | Iron: 13.6mg
Dani says
Hi Santiago! That was for the whole pan – I just adjusted it. Here is the info per square (when cut into 16 pieces!) – Serving: 1square | Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 124mg | Potassium: 48mg | Fiber: 2g | Sugar: 6g | Vitamin A: 30IU | Calcium: 12mg | Iron: 1mg
Course: bars + brownies, DESSERT, DIETCuisine: American, gluten free, vegetarian
Cindy says
Hi, this recipe looks great! I’d like to make them in a mini muffin pan – do you know how much, or if, the baking temperature and time would change? Thanks!
Dani Spies says
Hi Cindy! If you make them in a muffin pan the oven temperature would stay the same. As for cooking time, I would check on them once they begin to become fragrant – this is always a good indication that whatever is baking is almost done.