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My vegan & oil-free Coconut Flour Sweet Potato Blondies taste like autumn with each bite! With warm spices and nutritious ingredients, these gluten-free, grain-free blondies will both empower and satisfy you!
Your Monday needs these blondies.
In addition to being hands-down delicious, these coconut flour-sweet potato blondies are loaded with superfood nutrition that will make you happy inside and out, and ready to tackle anything Monday throws your way!
Here is more reason to give these blondies a go:
Are you wondering what (on earth) you can make for upcoming holiday gatherings that will charm and delight eaters from the following categories in one fell swoop?
- Vegans
- Paleo adherents
- Dieters
- Thanksgiving traditionalists
- Everyone and anyone who is avoiding gluten, grains, dairy, refined oil and refined sugar
These blondies are the answer! Better yet, they also happen to be inexpensive and easy-to-prepare, too.
Before you get too excited, it is imperative that you judge the deliciousness of these blondies for yourself, so make a batch asap.
For example, today. You demand quality assurance.
It’s fine if you are a household of 1 or 2 because, these blondies are more than dessert: they can be eaten as uber-nutritious energy bar snacks (did that Saturday & Sunday) and breakfast bars (did that this morning), too!
Table of Contents
- Recipe Benefits
- Ingredients
- How to Make Coconut Flour Sweet Potato Blondies
- Step One: Prepare the Sweet Potato
- Step Two: Add the Remaining Wet Ingredients
- Step Three: Add the Dry Ingredients
- Step Four: Spread Batter in Pan
- Step Five: Bake
- Pan Size Information
- Taste and Texture
- Storage
- Related Posts:
- Coconut Flour Sweet Potato Blondies {oil-free, vegan} Recipe
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
- Oil-free
- Quick & easy to make
- High in fiber
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- mashed, cooked sweet potato
- nut or seed butter (e.g., almond butter, peanut butter, pepita butter, or my DIY sunflower seed butter)
- nondairy milk
- maple syrup
- vanilla extract
- coconut flour
- baking powder
- ground cinnamon
- salt
- Optional: 3/4 cup pecan halves, coarsely chopped
How to Make Coconut Flour Sweet Potato Blondies
Note that the complete directions are also in the recipe card below.
Step One: Prepare the Sweet Potato
I microwaved the sweet potato (one very large sweet potato yielded just over 1.5 mashed cups), but you could also bake the potato ahead of time. I’ve given tips for either method in the recipe notes.
Once tender, cool the potato entirely, scrape it out of the skin, and mash until smooth.
Step Two: Add the Remaining Wet Ingredients
Next, mix in the remaining wet ingredients (nut butter, milk, vanilla).
Step Three: Add the Dry Ingredients
Next in is the coconut flour, baking powder, salt and cinnamon. The resulting batter should be quite thick, but not stiff (think thick, but light and fluffy). If it is too thick, add a little bit more of the milk.
Step Four: Spread Batter in Pan
Spread the batter in the prepared pan, sprinkle with pecans, if you so choose.
Step Five: Bake
Bake until the center is slightly puffed and the edges of the blondies are pulling away from the sides of the pan.
Cool your blondies, cut into squares, and eat!
Pan Size Information
A quick note about the pan size: for thick blondies, I recommend using a 9×5-inch loaf pan, or, if you have it, a 7-inch (17.5 cm) square baking pan, like I used here. If you choose an 8-inch (20 cm) pan, cut back on the minimum baking time by 5 minutes.
Taste and Texture
These coconut flour blondies are different from blondies made with grain flours. They are much softer, akin to the filling for sweet potato pie. They are velvety in texture with subtle sweetness and spices.
Storage
Store the coconut flour sweet potato blondies in an airtight container in the refrigerator for one week or the freezer for up to six months.
Give them a try, and let me know what you think!
Happy baking!
Related Posts:
- Keto Vegan Peanut Butter Blondies {4-ingredients, Oil-Free}
- Vegan Gingerbread Chickpea Blondies {oil-free, flourless, grain-free}
- Vegan Peanut Butter Chickpea Blondies (oil-free, grain-free)
- 3-Ingredient Black Bean Chili {vegan, oil-free, high protein}
- Stuffed Breakfast Sweet Potatoes {Vegan, 4 ingredients)
- Vegan Supper Stuffed Sweet Potatoes {5 ingredients, easy}
Coconut Flour Sweet Potato Blondies {oil-free, vegan}
Ingredients
- 1 1/2 cups mashed, cooked sweet potato
- 1/3 cup nut butter or seed butter , (e.g., almond butter, peanut butter, pepita butter, or my DIY sunflower seed butter)
- 1/3 cup nondairy milk (more, if needed), (e.g., almond milk, soy milk, hemp milk)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons coconut flour
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Optional: 3/4 cup pecan halves, coarsely chopped
Instructions
- Preheat the oven to 350F (180C). Line a 7-inch (17.5 cm) square pan, or a 9×5-inch (22.5 x 12.5 cm) loaf pan, with parchment paper; spray or grease exposed sides.
- In a large bowl, stir the sweet potatoes, nut butter, milk, syrup, and vanilla until completely blended and smooth.
- In a small bowl or cup, stir together the coconut flour, baking powder, cinnamon and salt; add to the sweet potato mixture, stirring until blended. The batter will be thick, but if it seems dry, add a tablespoon or two more milk.
- Spread batter evenly in prepared pan, smoothing the top. Sprinkle with pecans, if using.
- Bake in the preheated oven for 35 to 40 minutes until puffed and surface of blondies appears dry.
- Transfer to a cooling rack and cool completely in pan.
- Use the parchment overhang to lift blondies from pan onto a cutting board. Cut into 12 blondies.
These are so moist and satisfying! I store them individually wrapped in the freezer and let each one defrost for about 15 mins at room temperature. Great treat on a hot evening!
Hi Camilla,
Are there any substitutions you could recommend to take the place of the nut/seed butter? We have sunflower seed butter that’s ok with our allergies and all, but I find the flavor too strong, and would rather taste more of the sweet potato if possible. Do you think flaxseed, chickpeas, or chickpea flour could work? Or maybe even just extra sweet potato, since I’m using a nice fatty coconut milk as well? Would love to hear your thoughts.
L
Hi there! I suggest using coconut butter (I have an easy DIY coconut butter recipe, made with unsweetened coconut). he nut/seed butter here adds some structure (fiber) to the blondies, as well as fat. The coconut milk option could work, but I d not think you would end up with bars (more like fudge–not a bad thing, but different. Would definitely need to keep chilled to cut into pieces). Can your family do flax meal or chia seed meal? Adding a few tablespoons, along with the coconut milk, could work.
Hi Camilla,
I love that you bake with veggies and I will definitely try these but here comes a pain in the neck question… (Sorry about that!) if I was to replace the coconut flour (not a big fan of the texture it gives baked goods) with oat flour, how much would you suggest I use? I am aware of that I will have to use quite a bit more oat flour but I wouldn’t want the blondies to be hard.
Thanks in advance!!
Veronica
Hi Veronica! No problem re: the coconut flour, I think oat flour could work fine here since these are moist blondies. I suggest using 3 times the amount of oat flour to replace the coconut flour. 🙂
Hello,I am organising a vegan baking event which will follow this recipe and wonder if I can use one of your images for the event page? We will share our images after the event.
Hi Chris,
Yes, that is fine 🙂 Sounds neat.
Loved the flavour! BUT mine did not get hard, had to use a spoon. Never got the firm look yours had.
Oh no! am so sorry to hear that they did not set up, Jerri! Coconut flour is so fussy, there is (unfortunately) quite a bit of variability between brands. If you give these another go, I would add about a tablespoon more coconut flour; the batter should be fairly stiff before baking.
These look so good and like such a simple recipe!! Pinning 🙂
Thanks, Kaci! 🙂 Let me know what you think if you give them a try!