I have a real, deep love for brownies and so it makes sense that their sister dessert, blondies , would also be a favorite. It’s basically a chocolate chip cookie into a brownie form.. what’s not to love? These salted blondies are also free from dairy, gluten, and refined sugar (if you use certain chocolate chips!) so they’re definitely healthier than the traditional and, in my opinion, taste ever better. They have a gooey, toffee-like flavor from the coconut sugar and a slight nuttiness from the almond flour. But the flaky salt on top just sends it right over the edge!

Can I substitute any ingredients?

I haven’t tested them with substitutions, but here are some potential swaps:

Flours– the almond flour + coconut flour mix is pretty specific as they have different absorption qualities that balance each other out.
Almond butter– feel free to swap cashew or peanut butter for a different flavor
Coconut oil– you may be able to swap another oil like avocado oil, but their properties are a bit different so I’m not sure if it will work! The coconut flavor is not really present at all, but if you’re sensitive to that, I suggest using “refined” coconut oil which has zero coconut taste from additional filtering.
Coconut sugar– Feel free to use brown sugar here if you prefer.
Chocolate chips– I love the Hu Kitchen brand for refined sugar free, but Enjoy Life is another good dairy-free brand (they use some cane sugar).

Prep Time 10

Cook Time 15

Servings 12

Ingredients

wet:

½ cup almond butter
¼ cup melted coconut oil
2 eggs
1 cup coconut sugar
2 tsp vanilla

dry:

½ tsp salt
1.5 cups almond flour (packed)
½ cup coconut flour
½ tsp baking soda
⅓ cup choc chips + more for on top
½ tsp flaky salt

Instructions

Heat oven to 350. Combine all wet ingredients into a large bowl and mix until smooth and creamy.
Combine all dry ingredients (except chocolate chips) into a separate bowl (or you can add to the one if you're feeling lazy!). Mix into the wet bowl and then fold in the chocolate chips, reserving a handful for the top.
Line an 8×8 pan with parchment paper and pour the batter in. It will be a thicker cookie-dough-like batter so be alarmed! Use your hands to press the dough evenly into the pan and top with chocolate chips, pressing those down a little as well.
Cook for 16-18 minutes, depending on your oven and doneness. I like mine on the under-done side so that they are a bit gooey inside. They should be starting to brown on the edges and begin to crack just slightly.
Remove from the oven and add a generous pinch of flaky salt. Let cool for 10-15 minutes and then slice / enjoy!

Notes

Storage:

Store blondies in an air tight container in the fridge for up to a week or freeze for up to one month. You can keep on the counter for a few days, but the fridge helps them last longer and I personally love them cold!