Dark Chocolate Blondies (grain-free, no refined sugar)
Blondies that are a snap to whip up using almond flour instead of wheat flour, honey instead of refined sugar, and a minimal amount of coconut oil or butter make for a delicious dessert that we can feel good about!
Yield: 8 servings


  • 1 1/2 cups (170 grams) blanched almond flour or natural almond meal (150 grams), see notes
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher or sea salt
  • 3/4 cup (140 grams) dark or semi-sweet chocolate chips or chunks
  • 1/4 cup (55 grams) coconut oil or butter, melted
  • 2 large eggs, lightly beaten
  • 1/4 cup (80 grams) honey (may substitute pure maple syrup)
  • 1 teaspoon (5 milliliters) vanilla extract


  1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan (I like to also line with parchment paper for easy removal). An 8-inch square baking dish works well, too.
  2. In a mixing bowl, whisk together the dry ingredients, including the chips. In a medium bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients, and mix until completely incorporated.
  3. Transfer the batter to the prepared pan, spreading in an even layer. (As an option, you may sprinkle with an extra pinch of coarse or flaky sea salt and add a few more chips.)
  4. Bake 14-16 minutes or until the center is just set. When using butter instead of coconut oil, the blondies will brown more quickly. Check a few minutes early, as all ovens vary. Lightly drape with foil if the top is sufficiently golden but the center is not yet cooked through.
  5. Allow to cool and enjoy. I store the blondies in the refrigerator because we like the slightly firmer texture and crunch of the chocolate chips when cold. They may absolutely be served at room temperature as well. Wrapping and storing in the refrigerator will preserve freshness for at least a week. The blondies freeze well, too.


  • If using a kitchen scale to weigh the ingredients, note that the natural almond meal (the variety with skins) weighs slightly less than the blanched almond flour. Cup for cup measurements are the same. Note the similar difference between honey and maple syrup.

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