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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?
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Joy
March 1, 2022
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
March 1, 2022
yay, so glad you liked the bars!
Tracy
February 2, 2022
Hi Amanda,
Do you know if these will freeze?
Thanks
Amanda Paa
February 2, 2022
yes, they freeze well!
MaidMirawyn
January 2, 2016
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
January 2, 2016
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. :)
Jayne
October 2, 2015
These look amazing and gluten free too! looking forward to giving them a go. Great site!
Amy
June 27, 2015
We can’t do oats. Would a nut floor work? Or perhaps sorghum or quinoa?
Thank you.
Amanda Paa
June 27, 2015
Hi Amy! Sorghum flour will work, just make sure to use the same weight measurement as the oat flour (15 grams).
Leesa
June 3, 2015
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
June 3, 2015
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!
Jenn
April 14, 2015
These looks amazing!! I would swap the eggs for flax eggs, but YUM! Will be trying these for sure. Pinned!
Amanda Paa
April 15, 2015
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.
Karen
February 28, 2015
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
February 28, 2015
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
March 4, 2015
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
January 2, 2016
I second DIYing the oat flour! Food processor, spice grinder, blender, immersion blender; I’ve tried them all, and they all work.
Leslie
February 23, 2015
We have banana allergies here, so do you think pumpkin or unsweetened apple butter or applesauce would work? Thanks. Leslie
Amanda Paa
February 23, 2015
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.
Elaine Paa
September 17, 2014
Need the recipe —–Grandma
Amanda Paa
September 17, 2014
hi grandma! i posted the recipe on my friend’s blog, Nuance & Bubbles. The link is right above the last photo.