These treats get big flavor from a combination of rich coconut flour, coconut oil and high-protein teff flour. We studded the blondies with white chocolate chips, but they’re also terrific with chopped pecans or walnuts. If you swap in nuts, increase the brown sugar to 1 cup.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F.
Line an 8-inch-square baking dish with foil, letting it overhang on 2 sides by 2 inches so you can easily lift blondies out of the pan.
Lightly oil the foil with coconut oil.
Melt coconut oil in a medium saucepan over medium heat.
Add brown sugar and cook, stirring, for 3 minutes.
Remove from the heat and let cool until barely warm, about 10 minutes.
In a medium bowl, whisk together teff flour, coconut flour, baking powder and salt.
Add eggs 1 at a time to cooled brown sugar mixture, stirring well after each addition.
Stir in vanilla and then flour mixture.
Fold in chocolate chips.
Pour batter into the prepared pan and smooth the top.
Bake until a toothpick inserted into the center comes out with a few moist crumbs clinging to it, about 30 minutes.
Transfer the pan to a wire rack and let blondies cool completely.
Grasp the overhanging foil and lift blondies out of the pan.
Place on a cutting board, peel away the foil and cut into 16 squares.
Blondies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.
Nutritional Info
Serving Size
1 cookie
Calories
190
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.