These easy grain-free honey blondies are made with almond and coconut flours and sweetened with honey and coconut sugar. Soft, gooey, and a crowd-pleaser.
With summer on the horizon and backyard gatherings approaching, these blondies are a perfect, simple way to celebrate the season.
Full disclosure: the change from spring to summer always leaves me a little out of sync. The end of the school year is exhausting, and the open-ended days of summer make me a bit uneasy (Type A, here). So for those transitional days, I reach for sweet, easy recipes like this one.
These honey blondies come together quickly using whole, simple ingredients I love: almond flour and coconut flour provide a protein- and fiber-rich base, the egg binds and lifts, and honey plus coconut sugar caramelize into a luscious, gooey finish.
A sprinkling of chopped pecans on top gives these blondies a praline-like crunch. If you don’t have pecans or prefer to skip nuts, they’re delicious without them.
Note: honey browns faster than many other sweeteners, so keep an eye on the blondies during the final minutes of baking to avoid over-browning. The edges and top should be golden while the center remains slightly set for the best gooey texture.
If you make this recipe, I’d love to see! Tag your photos on Instagram with #saltedplains.
More Gluten-Free Dessert Bar Recipes
Gluten-Free Tahini Millionaire Bars
Healthy Almond Butter Bars
Samoas Cookie Bars
📖 Recipe
Grain-Free Honey Blondies (Dairy-Free, Refined Sugar-Free)
Easy, gooey grain-free blondies that are free of refined sugar and dairy and will please a crowd.
Ingredients
- 8 tablespoons coconut oil, melted
- ½ cup honey
- ¼ cup coconut sugar
- 1 large egg, room temperature
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- ¾ cup packed almond flour + 2 tablespoons
- ¼ cup packed coconut flour
- ⅔ cup dairy-free chocolate chips (such as Enjoy Life)
- ⅓ cup chopped raw pecans (optional)
Instructions
- Melt the coconut oil and set it aside to cool slightly. Preheat the oven to 350°F (175°C). Grease a 9×9-inch square baking pan and line the bottom and sides with parchment paper.
- In a large bowl, whisk together honey, coconut sugar, egg, salt, vanilla, and the cooled coconut oil until smooth.
- Add the almond flour and coconut flour, stirring with a spatula until incorporated. Fold in the chocolate chips.
- Spread the sticky batter into the prepared pan and smooth the top with a spatula. Sprinkle with chopped pecans if using. Bake for 23–24 minutes, until the edges and top are golden and the center is just set. Watch closely toward the end to prevent over-browning.
- Cool the pan on a wire rack until the blondies are completely cool, then lift out with the parchment and cut into squares.
Notes
This recipe was inspired by classic gooey honey blondies and adapted from earlier dessert bar recipes. If honey browns quickly in your oven, reduce the baking time slightly or tent the blondies with foil for the last few minutes.
Nutrition (per bar)
Calories: 195 | Carbohydrates: 18 g | Protein: 2 g | Fat: 14 g | Saturated Fat: 8 g | Fiber: 2 g | Sugar: 14 g