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Tessa Fisher
Course Dessert
Servings 16


  • 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


  • Melt your coconut oil. Set aside to cool for a few minutes. Preheat oven to 350 degrees Fahrenheit. Grease a 9x9 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.


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