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Coconut Flour Blondies (vegan, nut-free, grain-free, Paleo)

coconut blondie baked pan

I’ve received a lot of requests for more coconut flour recipes since publishing my coconut flour cupcakes, and because I am loving baking with it, I’m happy to oblige.

Two additional requests have accompanied the coconut flour requests: egg-free and nut-free recipes. The egg-free request is tricky: coconut flour does not work like other flours–it absorbs far more liquid than grain flours–so simple substitutions (e.g., flax eggs in place of a regular eggs) can literally fall flat. But I’m finding that with some experimenting, some incredible treats can be made, treats that are healthy, incredibly easy, and free of grains, gluten, excess sugar and even eggs.

For example, my Banana Blondies. Quick and easy to make (blend, spread, bake), packed with wholesome ingredients, incredibly delicious, and kid approved (double thumbs up from the Nickster),  they are just what we all need on hand to feel energized, satisfied and happy in the days and weeks ahead. And because they are Paleo, grain-free, gluten-free, nut-free, and vegan, you can share them with almost everyone on your list.

Did I mention that you can eat the batter? I schmeared my sleeve from wrist to elbow reaching to the bottom of the blender for the final scrapings of coconutty-butterscotchy-gooey goodness. It was worth it.

A quick note about texture: even if you love a warm, gooey blondie, these benefit from cooling completely before removing from the pan and cutting. They have a fudge-y texture that is amped up by a few chocolate chips. But honestly, these are so good you don’t even need the chocolate (yes, I said that). Enjoy!

coconut blondie flour

coconut blondie  bananas

coconut blondie  blender

coconut blondie batter in pan

coconut blondie  ch chips

coconut blondie  single one

Coconut Flour Blondies (vegan, nut-free, grain-free, Paleo)

Coconut Flour Blondies (vegan, nut-free, grain-free, Paleo)

Yield: 16
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes


  • 2 large bananas (very ripe!), peeled
  • 1/2 cup tahini (well-stirred) or smooth sunflower seed butter
  • 1/3 cup pure maple syrup (or honey, if not vegan)
  • 1/3 cup coconut flour
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons semisweet miniature vegan chocolate chips (e.g., Sunspire)


  1. Preheat oven to 350F. Line an 8x8-inch baking pan with parchment or foil.
  2. Place all of the ingredients except the chocolate chips into a blender or food processor. Process, using on/off pulses, until mixtures starts to blend into batter (pulse to avoid overloading the machine). Process on High for 15-30 seconds until smooth.
  3. Spread batter into prepared pan, smoothing top. Sprinkle with chocolate chips, if using.
  4. Bake in preheated oven for 24 to 28 minutes or until golden brown and surface feel dry. Transfer to a cooling rack and cool completely in pan.


(1) You can use another liquid sweetener like agave nectar or coconut nectar in place of the maple syrup.

(2) Any other creamy nut or seed butter can be used in place of the tahini--it's up to you and your dietary needs.

(3) Store the bars in an airtight container in the refrigerator for up to 1 week.

Nutrition Information
Serving Size 1 square
Amount Per Serving Calories 98Total Fat 5gSaturated Fat 1.1gCholesterol 0mgSodium 48mgCarbohydrates 12.6gFiber 1.9gSugar 7.4gProtein 1.7g

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Diana Wirick

Tuesday 16th of March 2021

I made these last night with peanut butter and coconut nectar. Peanut butter, bananas and chocolate are a classic combo. So yummy and gooey, without the overwhelming sweetness of sugary desserts.


Tuesday 16th of March 2021

I am so glad they were a hit, Diana!!!

paleo pumpkin spice blondies

Monday 28th of November 2016

[…] Inspired by this recipe. […]


Tuesday 14th of June 2016

Wow, need to try these! But do they taste a lot of the bananas? I think banana is great to bake with but am not really looking for a banana cake.. Or do they just add sweetness? Would Sweet potato work instead if the banana flavor is superstrong?


Thursday 16th of June 2016

Hi Sofia! I would suggest unsweetened applesauce in place of the banana. You will probably need to add a bit of sweetener, too (not much) since the bananas add a lot of the sweetness. Sweet potato would really change the consistency and texture. It could be good, but it would be a very different recipe (I cannot predict how they would taste).

Laura E

Saturday 15th of August 2015

Just baked your blondies and found them incredibly delicious. Polished off half the batch waiting for them to cool. To me these taste so similar to an old favorite that I haven't had in years, Tollhouse Pie. Wow, really really good. Used chopped 70% venezuelan chocolate on top (i'm in venezuela), and a mix of homemade tahini and coconut butter. This recipe appealed to me as I have an intolerance to eggs and have lots of coconut flour around as byproduct of making coconut milk. Will use less honey next time I make these lovelies... Excellent recipe... Great job Thank you


Sunday 16th of August 2015

Hi Laura, Thank you thank you! I am so happy you loved them. I have a cupcake/muffin recipe that uses chickpea flour with the coconut flour, too (no eggs)--it can be varied endlessly :) Thanks so much for taking the time to post! Here is the link to those cupcakes: Freedom Cupcakes


Sunday 5th of July 2015

Does anyone know if there is anyway to sub out the baking powder? I've made this recipe a few times before but I might be put on a specific diet that prohibits the use of Baking powder. I would love to be able to continue to enjoy this recipe so any help would be appreciated.


Sunday 16th of August 2015

Does it include all leaveners? You can make your own baking powder with cream of tartar and baking soda (you can google for proportions). But without eggs in the recipe, I am not sure of other alternatives that would add lift.

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