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.
Recipe by Sprinkle of Green at