Heartbeet Kitchen
Chocolate Chip Coconut Flour Blondies
September 16, 2014 in Dairy-Free · Gluten-Free · Sweets · 19 Comments

Chocolate Chip Coconut Flour Blondies

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

I’m still learning how to bake with coconut flour and the first version ended up a little more crumbly than I would have liked (because it absorbs way more liquid compared to grain flours). They tasted amazing, the whole pan was gone in two days, but I wanted to make sure they were Midwest “bar” material, meaning portable and potluck worthy.

Coconut Chocolate Chip Blondies

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, chocolaty 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.

Chocolate Chip Coconut Flour Blondies #glutenfree

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.  

Coconut Flour Blondies | gluten-free, dairy-free

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

I’m sharing the recipe below and over on Valerie’s beautiful and inspiring blog, Nuance and Bubbles. Valerie is originally from Toronto and now lives in Puerto Rico – I have to say the scenes of her everyday life make me a little jealous (which you’ll get to see a little of when she guest posts here next week).

She and I met through Twitter, when she was getting ready to make my Hip Green Dip and let me know that she was waiting for the “avocado truck” to roll past her house. Hello….awesome. But more importantly, her and I connected over all things that nourish a strong woman. When I went to her blog and saw the inspiring space she had created I knew I had found something special. I think you’ll find the same, and such wonderful creativity too, like funky travel, style and lifestyle scenes.

Coconut Flour Chocolate Chip Blondies (gluten-free, dairy free)

Makes an 8×8 inch pan
Adapted from this recipe

I know it’ll be hard to resist taking a bite of these bars when they’re just warm out of the oven, but they do benefit from cooling completely. You’ll get a fudgey texture that holds together perfectly. Enjoy!

3 very ripe medium bananas, mashed (mash should weigh 210 grams)
1/2 cup lightly packed brown sugar (110 grams)
2 large eggs (130 grams)
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)

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 allow to cool. 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.

Coconut Flour Blondies | gluten-free, dairy-free

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19 thoughts on “Chocolate Chip Coconut Flour Blondies

  1. Leslie

    We have banana allergies here, so do you think pumpkin or unsweetened apple butter or applesauce would work? Thanks. Leslie

    Reply
    1. Amanda Paa Post author

      hi leslie! i’ve never made it with any of the options you mentioned, but if i were to try one, i think i would try a mix of apple butter & applesauce. i don’t think the pumpkin would be sweet enough, and i think applesauce alone might be too runny. worth a shot to try! let me know if you do.

      Reply
  2. Karen

    would any other flour than oat flour be a good substitute? It’s very expensive to have all these different flours. Every recipe I see wants a different kind.

    Reply
    1. Amanda Paa Post author

      hi karen! the coconut flour is very important to this recipe because it is so absorbent so i wouldn’t suggest substituting it for another. i know having different flours can be expensive, but i feel like it is worth having really delicious gluten-free goods. if you do buy different flours, store them in the refrigerator or freezer and they will last for 10 months. have a great weekend!

      Reply
    2. Meghan

      You can make your own oat flour by putting some GF rolled oats in the food processor. Just pulse until the oats reach flour consistency.

      Reply
    1. Amanda Paa Post author

      They are one of my favorite sweet treats Jenn! It should work just fine to use the flax eggs, although I haven’t tested it the recipe that way. I’m curious so if you do make them, let me know your results.

      Reply
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  5. Leesa

    These were delicious! I used 1/4 cup of honey instead of the sugar, and found even that a bit sweet (mind you, my 6 year-old didn’t find that too sweet!). :) Thanks for the recipe!

    Reply
    1. Amanda Paa Post author

      Terrific! Great to know that honey worked as a natural sweetener. I wasn’t sure how that would be with the liquid/dry ratio. Thanks for sharing how it turned out!

      Reply
  6. MaidMirawyn

    Thank you!

    I have a recently discovered wheat intolerance, and my best friend is allergic to casein, the milk protein. Yummy dessert you would want to eat too much of are hard to do.

    But these were delicious! Everyone loved them, except the one friend who I didn’t know isn’t a fan of coconut. (About time she told me! I’ve served coconut-containing desserts several times, and she was too polite to say anything. For THIRTEEN YEARS!)

    I made my own oat flour out of old-fashioned oats in my blender; I never buy those. Way cheaper!

    Reply

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