Healthy Chocolate Chip Blondies
Prep time
Cook time
Total time
These Healthy Chocolate Chip blondies are the perfect amount of super chewy, crispy on the outside as well as thick, goeey and slightly soft in the middle to balance them out. They make an awesome dessert or mid-afternoon snack.
Recipe type: Dessert
Cuisine: American
Serves: 20
  1. Pre-heat oven to 350F/180C. Line a square pan (8 x 8 inches/20 x 20 cm) with parchment paper. Mix together the ground flax seed and water in a large mixing bowl and leave to thicken for 5 minutes until it forms a "gel-egg-like" mixture. While the flax egg is thickening, melt the coconut butter in the microwave or over the stove-top, *making sure to not burn the coconut butter!!*
  2. Once the flax egg is thickened, add the melted coconut butter, coconut sugar, vanilla extract and molasses to the mixing bowl. Stir together.
  3. Whisk in the baking soda, sea salt and tapioca starch to the wet mixture. Add in ⅓ cup of the chocolate chips at this point (it's easier to add them in now than to add them in at the very end when the dough is thick).
  4. Add the oat flour and almond meal to the wet mixture. The dough will be thick but as you stir it altogether it will get easier to stir. Add a drop of water (1/2 tbsp) if the dough is too thick to stir (I added a ½ tbsp to the batter).
  5. Press the dough into the pan with the palms of your hands or a pastry roller. Smooth it out with the back of a spoon/pastry roller and lightly press 2 tbsp of chocolate chips on top. Bake for 15 - 19 minutes (my blondies took 17 minutes to bake but the amount of time will depend on your oven). They are ready when they are golden brown on top. Leave to cool in the pan for 5 minutes before moving to a cooling rack. Leave to cool for 20 minutes before slicing into the blondies to serve. Enjoy!
1) Make sure all ingredients used are gluten-free or vegan if necessary.
2) Make your own almond meal and oat flour by grinding up whole almonds/oats in the blender until a fine flour-like consistency is formed.
3) Use ½ cup of coconut sugar if you have less of a "sweet-tooth" and an entire ¾ if you have more of a "sweet-tooth".
4) Replace coconut sugar with cane sugar BUT you will lose the delicious "caramel" undertones of the coconut sugar and the rich color of these blondies.
5) Replace tapioca starch with corn starch.
6) I used mini chocolate chips in this recipe, but chocolate chunks or normal sized chocolate chips will also work well.

Nut-Free Version: Substitute the almond meal with an additional ½ cup (60 grams) oat flour. So you'll be using a total of 1½ cups (178 grams oat flour) and leave out the almond meal altogether.

Inspired by my: Healthy Chocolate Chip Banana Bread Bars and Chocolate Chunk Cookies
Recipe by Ceara's Kitchen at