Vegan Coconut Flour Blondies (Oil-Free, GF)

You have hit the jackpot: vegan coconut flour blondies that are also oil-free, grain-free, gluten-free and Paleo! They are made in minutes and taste sublime.

Vegan Coconut Flour Blondies

I’ve received a lot of requests for morecoconut flourrecipes since publishing mycoconut flour cupcakes,and because I am loving baking with it, I’m happy to oblige with another coconut flour dessert.

After some (very satisfying) testing, I am pleased to offer myVegan Coconut Flour Blondies. Quick and straightforward to make (blend, spread, bake), packed with wholesome ingredients, incredibly satisfying, and kid approved they are just what we all need on hand to feel energized, satisfied and happy.

Did I mention that you can eat the batter? I smeared my sleeve from wrist to elbow reaching to the bottom of the blender for the final scrapings of coconutty-butterscotchy-gooey goodness.100% worth it.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Paleo
• Grain-free
• Gluten-free
• Oil-free (no coconut oil or
• Nut-free
• Straightforward to make (you do not even need a mixing bowl!)
• No egg substitutes (e.g., no flax eggs or chia eggs)
• No mixer (hand mixer or stand mixer) required

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• coconut flour
• very ripe bananas
• tahini (see notes for options)
• maple syrup (see notes for options)
• vanilla extract
• baking powder, (certified GF, as needed)
• baking soda
• salt
• Optional 3 to 4 tablespoons miniature dark chocolate chips

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Step One: Preheat the oven and Prepare Pan

Preheat oven to 350F (180C). Line an 8×8-inch (20×20 cm) baking pan or baking dish with parchment paper or foil.

Step Two: Blend the Batter

Place all of the ingredients (both wet ingredients and dry ingredients)except the chocolate chipsinto a blender or food processor. Process, using on/off pulses, until mixtures starts to blend into batter (pulse to avoid overloading the machine). Process on High for 15-30 seconds until smooth.

Step Three: Spread Batter in Pan

Spread the batter mixture into the prepared pan, smoothing top.

Sprinkle with chocolate chips, if using (alternatively, you can stir in the chocolate chips).

Step Four: Bake

Bake the vegan blondies in preheated oven for 24 to 28 minutes or until golden brown and surface feels dry. Transfer to a cooling rack and cool completely in pan before cutting.

Taste and Texture of the Coconut Flour Blondies

A quick note about texture: even if you love a warm, gooey blondie, these benefit from cooling completely before removing from the pan and cutting. They have a fudge-y texture that is amped up by a few chocolate chips.

But honestly, these are so good you don’t even need the chocolate (yes, I said that). Enjoy!

FAQ

• How should I store the vegan coconut flour blondies?Store the blondies in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.
• What can I use in place of tahini?Any other creamy nut butter or seed butter can be used in place of the tahini. For example, peanut butter, almond butter, cashew butter, sunflower seed butter or pumpkin seed butter.
• What can I use in place of maple syrup?Swap another liquid sweetener, such as agave nectar, brown rice syrup, date syrup, or coconut nectar in place of the maple syrup. You could also use 1/4 cup coconut sugar plus 3 tablespoons water or nondairy milk in place of the syrup.
• Can I use a different flour from coconut flour?No, not for this particular recipe.
• What can I use in place of the chocolate chips?You could also top the blondies batter with fresh blueberry, fresh raspberries, or coconut flakes / shredded coconut (gently press these options into the batter).