Blog

Sign Up For Free Updates

Paleo Chocolate Chip Blondies

Paleo Chocolate Chip Blondies

Paleo Chocolate Chip Blondies

I loved these Paleo Blondies from The Nourished Kitchen Guide to Grain-free & Dairy-free Baking, Sweets and Treats.  They were extremely easy to make.  I wasn’t sure about adding unsweetened coconut to the paleo blondies but it really adds a nice touch to the recipe.  I threw the ingredients together in 5 minutes and let it bake.  I did disregard one set of directions; I didn’t wait for the paleo blondies to completely cool before eating one.  I don’t know about you but I can never wait to taste test stuff.  The paleo blondies reminded me of chocolate chip cookie bars.

Paleo Chocolate Chip Blondies

Paleo Chocolate Chip Blondies

I also took this as an opportunity to try a moody type of photography.  I hope you like the look.

Paleo Chocolate Chip Blondies

Yield: Yields about 16 squares

Ingredients

  • 1 1/2 cups blanched almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp unrefined sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup melted coconut oil
  • 1/4 cup honey
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350 F. Place parchment paper on the bottom of an 8-by-8 pan.
  2. Whisk flour, salt, baking soda and cinnamon together. Beat in coconut oil, honey, beaten egg and vanilla. Fold in coconut and chocolate chips.
  3. Spread the batter into your prepared pan and bake 15 to 20 minutes or until a toothpick inserted into the center of the Blondies comes out clean. Allow to cool completely before serving.
http://ditchthewheat.com/paleo-chocolate-chip-blondies/

Paleo Chocolate Chip Blondies

Paleo Chocolate Chip Blondies

This recipe is from Jenny’s new book, The Nourished Kitchen Guide to Grain-free & Dairy-free Baking, Sweets and Treats. They tasted good!!!! You can purchase the book here.

The cookbook contains grain free and dairy free dessert like recipes as well as over 90 recipes for breads, biscuits, muffins, scones, cookies, cakes, cupcakes, brownies, blondies (the one featured here), crisps, cobblers and loads of other treats.  The cookbook is on sale now for $18 until February 28th.  After that the price rises to $27.  You should grab it now and save $9 before the sale ends.

Enjoy,

8 Responses to Paleo Chocolate Chip Blondies

  1. Anonymous March 2 at 2:55 pm #

    These came out dry and awful. There definitely did not have enough liquid to make a ‘batter’.

    • CAROLditchthewheat March 2 at 3:24 pm #

      You must have skipped an ingredient, used a granular sugar instead of honey or used less than what it called for because the batter was very “wet” and the finished bar was anything but dry. For the main wet ingredients you needed: 1/4 cup melted coconut oil, 1/4 cup honey

  2. Capitol Cherry March 10 at 1:18 am #

    I made them and they are AWESOME! They came out perfectly and were super easy and fast to put together. I used a little less shredded coconut and I did not have the right size pan, but they still came out great! The poster above must have left out an ingredient because it was a perfect batter and I am not a real talented baker (to put it nicely :P).

    • CAROLditchthewheat March 10 at 9:51 am #

      Thanks!

  3. Katie March 11 at 12:42 pm #

    I thought I had already commented on these… They are so good! First time I made them I added extra coconut and used 1 c almond meal (from trader joes) and 1/4 c coconut flour with an extra egg, and milk chocolate chips. Everyone loved them. Today I’m using coconut nectar instead of honey, same flour combination and dark chocolate chips, no cinnamon. Can’t wait to see how they come out.

  4. Tina April 12 at 4:11 pm #

    Can’t wait to try these! The only paleo baked goods I’ve tried haven’t come out very well!
    Also, it’s important to note that “blanched almond flour” is very different than “almond meal”. The correct ingredients do make a difference in the outcome.

  5. Michelle April 17 at 7:58 pm #

    Omg I made these tonight and they are heavenly! I dont care for coconut so I did chocolate chips and pecan pcs but man oh man such moist fluffy goodness!

  6. Jennifer September 6 at 10:23 pm #

    I doubled the recipe and baked in a 9×13″ pan for 25 minutes. I also used white chocolate chips instead of dark and added 1/2 cup of macadamia nuts. They smell good and look golden brown. I’ll see how they are taste tomorrow!

Leave a Reply

* Copy This Password *

* Type Or Paste Password Here *

CommentLuv badge