Flourless blondies so gooey you can’t even tell they’re healthy! Made with cashew butter, coconut flour, and dark chocolate chips, this is the only blondie recipe you’ll ever want to make again.
Enjoy these flourless blondies year-round! They’re gooey, chewy, and everything you’ve ever wanted in a dessert bar recipe.
One thing I love about most flourless desserts we do on Fit Foodie Finds is that they are nut butter-based with a little bit of coconut flour. This creates an extremely gooey texture and delicious flavor. We also chose to go flourless for this dessert because it minimizes the number of processed ingredients used.
The other essential flourless ingredient we use is eggs. These guys not only add protein to this blondie recipe but they also help make them slightly cakey.
All in all, we went flourless so that we could use whole ingredients, with the best nutrition possible!
Other Ingredients Needed
- brown sugar (or coconut sugar)
- baking soda
- chocolate chips
- sea salt
Once you’ve got your batter mixed up, it’s time to transfer it into a square pan for baking.
Spray Pan: we recommend ALWAYs spraying your baking pan with cooking spray before transferring the batter. Alternatively, you can use parchment paper.
Pan Size vs. Bake Time: this recipe calls for an 8-inch x 8-inch pan. If you use a pan with different dimensions, you’ll have to adjust your baking time. For example, if you use a 9-inch x 9-inch pan, you need to bake your blondies for slightly less time.
Let Cool: Our #1 rule for baked goods is to always let them cool completely before slicing! I can’t tell you how many times I’ve made this mistake, but if you slice too early, they will get crumbly and not be as pretty!
How do you know when blondies are done?
You know when your blondies bars are done when they start to turn golden brown on the edges.
Toothpick test: You can also do a toothpick test in the center of your blondies. Insert the toothpick into the blondies and immediately remove it. If the batter is not wet or sticking, your blondies are done!
How do I store blondies?
Store blondies in an airtight container in the refrigerator for best results. They should last up to 5 days. You can also store them in a cool, dark place on your countertop.
Can I freeze blondies?
Blondies are a great dessert to freeze! Place your sliced blondies on a baking sheet and then place in the freezer. Freeze for 30 minutes before transferring into a freezer-safe, gallon-size bag. Remove as much air as possible and seal. Freeze for up to 3 months.
More Dessert Bars
- Oatmeal Peanut Butter Cookie Bars
- Healthy Carmelita Bars
- Strawberry Oatmeal Bars
- Banana Oatmeal Bars
Flourless Blondie Recipe
- 1 cup all-natural creamy cashew butter we use Trader Joe's salted*
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅔ cups light brown sugar or coconut sugar
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- pinch of salt
- 1/2 cup dark chocolate chips + more for topping
- coarse seas salt for topping
- Preheat oven to 350ºF and spray an 8-inch x 8-inch baking dish with nonstick cooking spray.
- Place all ingredients into a large mixing bowl and use a wooden spoon to mix. The consistency should be a little thinner than chocolate chip cookie dough.
- Transfer batter into your baking pan and use a spatula to spread it out so that it's even.
- Sprinkle on more chocolate chips if desired.
- Bake at 350ºF for 16-19 minutes or until the sides begin to brown.
- Let cool for at least 20 minutes and then sprinkle on sea salt, if desired, and slice into squares.
Tips & Notes
- cashew butter: make sure that your cashew butter is drippy. Option to sub for almond butter.
- This recipe along with the photos was updated on September 28, 2019.
This was SO GOOD and I did not expect them to be so amazing. I feel like i’m cheating but literally no flour and this freedom is amazing. I added white chocolate chips and m&Ms along with the chocolate chips, so amazing, thanks yall!
Great recipe.Love your Blonde. It took longer cooking time for me,about 25 minutes & they’re delicious. Thank you.
These look amazing! Thanks for sharing!
Hi! Would I be able to make these with oat flour? If so, what would be an accurate sub for the coconut flour? Thank you so much!
Hey Lisa! We haven’t tested this with a grain flour, so unfortunately I can’t say! I wouldn’t want you to waste ingredients, though.
Can i use baking powder instead of baking soda?
Dont have them in town
Hi Nadine! I haven’t tried these with baking powder, but I think you’ll need to use at least double the amount listed in the recipe!
Can i use baking powder instead of baking soda?
Dont have them in town
I’m confused! I read the recipe then read the comments and people are talking about flour. I don’t see flour in the flourless bloodies???
I think they are referring to the “coconut flour,” which is technically grain-free!
Soooooo good! I followed the recipe exactly as-is and used Ghirardelli 60% dark chocolate chips.
Yum yum yum!
love these sm they were so delicious and the texture was great. i used 4x the amount of almond flour instead of coconut flour. I know that sounds like a lot more but the coconut flour has more leavener. I would make again and again!
So glad your modifications worked!
i think i’ll try with all natural pb, will that work?
and what if i don’t have coconut flour? what can i sub it for? (gluten options are okay be me… will spelt flour dp the trick?) ground nuts or maybe cocoa powder?
yes, natural peanut butter will work the same. Also if you have almond flour, you can use that and use 4x the amount, and the texture is still great.
To easy!!! Tastes great!!!
Wow! These where so easy and came out amazing !!!
I really want to start experimenting with gluten free since I have a sneaking suspicion gluten irritates my skin. I will have to give these a try!
Oh and the trick for people giving you crap about baking/cooking a certain way…don’t tell them till they’ve had a bite and say “yummmm!” It’s fun to tell them what it’s made out of and watch their jaw drop. 😉
I, too, love the versatility of garbanzo bean flour. I’ve even made hummus with it in a pinch! Garfava flour and white bean flour are great, as well. Your blondes look so wonderful!
Everything you make always look so delicious. Also, your pics are always amazing!
Aw you are a dollface!
these look so amazing!!! they look dense and delicious!!
These look so yummy! I have brown rice flour and garbanzo bean flour and I’ve been wondering what to do with them…. now I know! 😉
WOOT! Let me know how they turn out 😛
I’ve never worked with these flours before, but these blondies certainly sound fantastic! Yup…my friends are annoying when I make gluten free stuff, but I mean…gluten free doesn’t mean it tastes bad!
BAM. There is a giant misconception and I am out to change that!! 🙂
All the time! And then they eat whatever I’ve baked and the commentary stops 😉
LOL. Girl I feel yah! They don’t know what they’re talking about 🙂