Chocolate Chip Coconut Flour Blondies

Last updated: July 28, 2021
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4 cut Chocolate Chip Coconut Flour Blondies with chocolate drizzled on top

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:

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

SCALE:

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)

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

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September 16, 2014

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17 comments

  1. 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!

  2. 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!

    • 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!

    • 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.

  3. 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.

    • 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.

    • 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!

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

    • 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.