Coconut Flour Chocolate Chunk Vegan Blondies

Coconut Flour Chocolate Chunk Blondies (vegan & gluten free) from

At first I didn’t really get blondies. Are they brownies? Are they cookies?

It just didn’t make sense until I learned to love blondies for what they are – a rich, sweet dessert with a gooey centre like a cookie but the soft fudge-ness of a brownie. Fudge-ness, is that even a word, because I feel like it should be.

Essentially, it is the best of both worlds, and that is exactly how I feel about these vegan coconut flour blondies.

These blondies are filled with chocolate chunks and walnuts, which give it a wonderful crunch, and the mashed bananas give it an ever so subtle but very delicious hint of banana. It’s decadent, there is no doubt about that, but it also won’t weigh you down after gobbling up a slice (or three).

Coconut Flour Chocolate Chunk Blondies (vegan & gluten free) from       Coconut Flour Chocolate Chunk Blondies (vegan & gluten free) from

Coconut Flour Chocolate Chunk Blondies (vegan & gluten free) from
Coconut Flour Chocolate Chunk Blondies
Prep time
Cook time
Total time
Serves: 12
  • 40g (1/2 cup) coconut flour
  • 1 tablespoon tapioca starch
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ripe bananas
  • 1 tablespoon chia seeds plus 3 tablespoons water, set for 10 minutes
  • 6 tablespoons nut or seed butter (I used almond)
  • 4 tablespoons coconut sugar
  • 60ml (1/4 cup) coconut oil, melted
  • 80ml (1/3 cup) maple syrup
  • 1 teaspoon vanilla extract or powder
  • 50g (1/2 cup) chopped walnuts
  • 100g (3/4 cup) dark chocolate, chopped into chunks
  1. Preheat your oven to 175ºC/350ºF and grease or line a square baking tin.
  2. In a small bowl, whisk together your flours, baking soda and salt and set aside.
  3. In a separate large bowl, peel and mash your banana until smooth. Stir in the chia, nut or seed butter, coconut oil, coconut sugar, and maple syrup until combined.
  4. Slowly add the flour mixture to wet mixture, stirring until combined. Fold in walnuts and chocolate.
  5. Pour batter onto the baking pan and smooth out the top.
  6. Bake for 23-25 minutes, being careful not to overbake!
  7. Remove the oven, let cool, then slice into squares.
NUT FREE: use a seed butter like sunflower butter or hulled tahini.

If you don't have or can't find coconut sugar, you can substitute for rapadura, demerera, raw cane or muscavado sugar, though the last 3 are more refined.