Flourless Blondies

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.

2 blondies bars stacked

Enjoy these flourless blondies year-round! They’re gooey, chewy, and everything you’ve ever wanted in a dessert bar recipe.

Why Flourless?

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
  • vanilla
  • chocolate chips
  • sea salt

Once you’ve got your batter mixed up, it’s time to transfer it into a square pan for baking.

Baking Tips

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!

blondies in pan

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.

blondie with chocolate chips

More Dessert Bars


Flourless Blondie Recipe

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!

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
Author: Lee Funke
Yield: 12 1x
Category: Dessert
Method: Oven
Cuisine: American


Wet Ingredients

  • 1 cup all-natural creamy cashew butter (we use Trader Joe’s salted)*
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 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


  1. Preheat oven to 350ºF and spray an 8-inch x 8-inch baking dish with nonstick cooking spray.
  2. 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.
  3. Transfer batter into your baking pan and use a spatula to spread it out so that it’s even.
  4. Sprinkle on more chocolate chips if desired.
  5. Bake at 350ºF for 16-19 minutes or until the sides begin to brown.
  6. Let cool for at least 20 minutes and then sprinkle on sea salt, if desired, and slice into squares.


  • 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.


  • Serving Size: 1/12
  • Calories: 233
  • Sugar: 17
  • Fat: 15
  • Carbohydrates: 24
  • Fiber: 1
  • Protein: 4
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