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  • Author: Tessa Fisher
  • Yield: 16 1x


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Place baking pan on a wire rack and allow blondies to cool completely before cutting into squares.


Inspired by Ovenly’s gooey honey blondies. Adapted from my German Chocolate Cookie Bars and Super Simple Gluten-Free Chocolate Chip Cookies.

  • Category: Dessert
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