Chocolate Chip Coconut Flour Blondies

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Treat yourself Tuesday is here – let there be chocolate! I posted these Coconut Flour Blondies a few weeks ago on Instagram and many of you asked for the recipe, but I hadn’t quite perfected it yet. Until now.

I’m still learning how to bake with coconut flour, which takes a bit more recipe testing because this flour absorbs way more liquid compared to gluten free flours. And I really wanted to make sure these were Midwest “bar” material, meaning portable and potluck worthy.

A few more pans were made – tweaks to how many bananas, number of eggs, and coconut oil were happily tested. And finally these Coconut Flour Blondies came out just perfect.

They’re quick and easy to make, using only one bowl and just a few ingredients. I found that adding just a little bit of oat flour was best for the texture. Super soft and chewy, it’s hard to resist just one of these coconutty, chocolate chip studded bars. No one would ever know they’re healthy-ish!

I could have tried using an unrefined sweetener like maple syrup or honey, but let’s be real – all blondies MUST have brown sugar.

Naturally gluten-free and dairy-free (if you use dairy-free chocolate chips) they’re a sweet treat that all can swoon over. Mixing the coconut oil and brown sugar creates such a fabulous aroma that will make you want to eat the batter by the spoonful. 

I love the flavor combination, there’s just something so right about bananas and chocolate together.  

The result is truly delicious. And who doesn’t need another way to use overripe bananas?

More Coconut Flour Recipes:

• Paleo Carrot Cake with Whipped Coconut Frosting
• Coconut Flour Banana Bread
• Easy Paleo Blueberry Pancakes

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Chocolate Chip Coconut Flour Blondies

Healthy chocolate chip blondie bars made with coconut flour and bananas. An easy recipe to make that tastes like chocolate chip cookies!

5 from 1 vote

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Prep Time :15 minutes minutes

Cook Time :25 minutes minutes

Yield: 12 bars

Author: Amanda Paa

SCALE:

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Ingredients

• 3 very ripe medium bananas mashed (mash should weigh 210 grams)
• 1/2 cup lightly packed brown sugar (110 grams)
• 2 large eggs
• 1/3 cup melted coconut oil, cooled
• 1/4 cup oat flour (25 grams)
• 1/3 cup coconut flour (45 grams)
• 1/2 teaspoon pure vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup + 2 tablespoons dark chocolate chocolate chunks, chopped (80 grams, use dairy free if needed)

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Instructions 

• Preheat oven to 350 degrees F.
• Line an 8×8-inch baking pan with parchment paper.
• Place the banana and brown sugar in the large bowl of a stand mixer. (Or you can use a hand blender.) Mix medium speed until the banana and sugar are creamy and mostly smooth. It doesn’t have to be 100% smooth, a little banana texture is okay. Add the eggs and mix until smooth.
• Add the coconut oil, coconut flour, oat flour, vanilla, baking powder and salt. Mix until smooth. Finally add 1/2 cup chocolate chunks and fold them in. Transfer the batter to the prepared pan and smooth out. Bake for 25 minutes, until just golden and set.
• The blondies should still be soft but just cooked through. Remove from the oven and let COOL COMPLETELY. This ensures they set up. Melt remaining 2 tablespoons of chocolate in the microwave, then drizzle on top of the bars. To store, keep in refrigerator for up to 4 days.