Chocolate Chip Coconut Flour Blondies

By Amanda Paa – Updated July 28, 2021
5 from 1 vote
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

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.

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, 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.

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?

More Coconut Flour Recipes:

Save This Recipe Form

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Coconut Chocolate Chip Blondies

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
Prep Time :15 minutes
Cook Time :25 minutes
Yield: 12 bars
Author: Amanda Paa



  • 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)


  • 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.
Coconut Flour Blondies | gluten-free, dairy-free

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

September 16, 2014


Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Joy

    5 stars
    mmm i made these and they were so good that my mom inhaled 5 pieces the moment she got home! super quick and easy to whip up too!

    • Amanda Paa

      yay, so glad you liked the bars!

  2. Tracy

    Hi Amanda,
    Do you know if these will freeze?

    • Amanda Paa

      yes, they freeze well!

  3. 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!

    • amandapaa

      Oh, this is so great! I’m glad you enjoyed the recipe and were able to share with your friends. Yay for gluten-free treats. :)

  4. Jayne

    These look amazing and gluten free too! looking forward to giving them a go. Great site!

  5. Amy

    We can’t do oats. Would a nut floor work? Or perhaps sorghum or quinoa?
    Thank you.

    • Amanda Paa

      Hi Amy! Sorghum flour will work, just make sure to use the same weight measurement as the oat flour (15 grams).

  6. 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!

    • Amanda Paa

      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!

  7. Jenn

    These looks amazing!! I would swap the eggs for flax eggs, but YUM! Will be trying these for sure. Pinned!

    • Amanda Paa

      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.

  8. 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.

    • Amanda Paa

      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!

    • 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.

      • MaidMirawyn

        I second DIYing the oat flour! Food processor, spice grinder, blender, immersion blender; I’ve tried them all, and they all work.

  9. Leslie

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

    • Amanda Paa

      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.

  10. Elaine Paa

    Need the recipe —–Grandma

    • Amanda Paa

      hi grandma! i posted the recipe on my friend’s blog, Nuance & Bubbles. The link is right above the last photo.