DessertApril-May 2010

Gluten-Free Coconut Chocolate Chip Blondies


Coconut Chocolate Chip Blondies


Coconut flour gives these gluten-free blondies a dense texture and nutty flavor. Soaked dates stand in for brown sugar, adding a sweet taste without refined sugar. They blend in so well, you won’t even notice. Like most coconut flour desserts, these bars taste even better after 24 hours in a covered container.

½ cup soft, pitted dates
- Warm water, to cover dates
½ cup sifted coconut flour
¼ cup gluten-free All-Purpose Flour Blend
½ teaspoon baking soda
½ teaspoon guar gum or xanthan gum
¼ teaspoon salt
½ cup extra-virgin coconut oil or palm shortening or olive oil
2 eggs
¼ cup + 2 tablespoons honey or agave nectar
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips

1. Place dates in a shallow bowl. Pour warm water over them to just cover. Let stand for 1 to 4 hours. Then scoop the dates out with a slotted spoon, leaving the liquid behind.

2. Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment paper, greasing the top of the paper and bottom and sides of the pan.

3. Lightly spoon flours into a measuring cup and level with a knife. Place flours, baking soda, guar gum and salt in a bowl, whisking to combine. Set aside.

4. Combine soaked dates, oil or shortening, eggs, honey, and vanilla in the bowl of a food processor fitted with a metal blade. Mix until smooth. Add dry ingredients and blend only enough to combine. Scrape batter into a bowl and fold in chocolate chips. Batter will be stiff like cookie dough. (If you don’t have a food processor, purée dates, honey, eggs, and vanilla in blender until smooth. Pour mixture into a bowl. Stir in dry ingredients and then chocolate chips.)

5. Spread batter into prepared pan and bake for 24 to 30 minutes on middle rack of preheated oven until a toothpick inserted into the center comes out clean or with only a few crumbs. Allow blondies to cool in the pan for about 10 minutes. Then turn onto a rack to cool completely before cutting. Store in a covered container until used.

Each serving contains 187 calories, 12g total fat, 9g saturated fat, 0g trans fat, 26mg cholesterol, 84mg sodium, 22g carbohydrate, 3g fiber, 2g protein.



For Egg-Free Blondies, replace 2 eggs with ¼ cup Ener-G egg replacer mixed with ¼ cup hot water. Whisk until smooth and gooey. Add to the wet ingredients in step 4 and proceed with recipe as instructed.

For Raisin Blondies, replace 1 cup chocolate chips with 1 cup raisins or use ½ cup raisins or dried cranberries + ½ cup coarsely chopped, lightly toasted green pumpkin seeds or almonds, walnuts or pecans, if tolerated.

Comments (9)

Hi Kiya - Just click on the link and at the bottom of the substitutions page it brings you to, there is a recipe for a mix you can make yourself - not available at stores.

Posted by: Moderator | January 20, 2016 9:32 PM    Report this comment

Where can you find the gluten free all purpose flour blend? Walmart? Sobeys?

Posted by: | January 18, 2016 2:38 PM    Report this comment

On cake like brownies, Elons, before being gf when I made brownies if I used 2 eggs they were cake like but if I used 3 eggs they came out denser like fudgy brownies. But this being gf and I've not made them yet (plan to today), I don't know if 3 eggs would mess up the recipe or not. Try Beth Hillson's blog she might be able to answer better than I can. She is/was food editor for gluten free and more

Posted by: katniss | October 6, 2015 5:04 PM    Report this comment

We made these with ground chia/water mix instead of the eggs. They were delish!!!! The gluten eaters absolutely loved them, too, even knowing the ingredients.

Posted by: Sngbns | October 4, 2015 11:53 AM    Report this comment

My brownies turned out like a cake! Any suggestions??

Posted by: Elons | September 29, 2015 8:59 PM    Report this comment

How many grams of sugar?

Posted by: subrosa39 | September 29, 2015 3:27 PM    Report this comment

The sugar-date thing is a little confusing. Does one add one of the two in the recipe plus the honey?

Posted by: Jonnani | September 29, 2015 12:08 PM    Report this comment

It looks like it is 1 to 1 for date to sugar substitution. So 1/2 cup date puree is equivalent to 1/2 cup brown sugar.

Posted by: motherof3 | September 29, 2015 11:26 AM    Report this comment

Dates equal how much brown sugar if one were to substitute them out??

Posted by: mmklenk | September 29, 2015 10:52 AM    Report this comment

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