Ingredients
Scale
- 8 tablespoons coconut oil (melted)
- ½ cup honey
- ¼ cup coconut sugar
- 1 egg (room temperature)
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- ¾ cup packed almond flour + 2 tablespoons
- ¼ cup packed coconut flour
- 2/3 cup dairy-free chocolate chips
- 1/3 cup chopped raw pecans
Instructions
- Melt your coconut oil. Set aside to cool for a few minutes. Preheat oven to 350 degrees Fahrenheit. Grease a 9×9 square baking pan and line bottom and sides with parchment paper.
- In a large bowl, add honey, coconut sugar, egg, salt, vanilla extract, and coconut oil. Whisk together until smooth. Add almond flour and coconut flour, stirring with a spatula until incorporated. Fold in chocolate chips.
- Spread the blondie batter into prepared pan, smoothing top with spatula. Batter will be sticky. Sprinkle top with chopped pecans. Bake for 23-24 minutes. Sides and top should be golden and center just set. Honey browns quickly, so watch during the last few minutes of baking to avoid over browning.
- Place baking pan on a wire rack and allow blondies to cool completely before cutting into squares.
Notes
Inspired by Ovenly’s gooey honey blondies. Adapted from my German Chocolate Cookie Bars and Super Simple Gluten-Free Chocolate Chip Cookies.
- Category: Dessert