Coconut Chocolate Chip Blondies

Coconut flour gives these blondies a dense texture and nutty flavor. Soaked dates stand in for brown sugar, adding a sweet taste without refined sugar. They blend in so well, you won’t even notice. Like most coconut flour desserts, these bars taste even better after 24 hours in a covered container.

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Coconut Chocolate Chip Blondies

Postby chelesirois » Sat Apr 17, 2010 7:05 am

Made these last night and they were out-of-this-world delicious! However, they fell apart when I transferred them out of the pan and they were rather crumbly. Had to eat with a spoon! Any suggestions?

FYI, I did not sift the coconut flour (used Bob's Red Mill), and I used the following ingredients:
- Namaste Perfect Flour blend (and still used guar gum)
- Spectrum Palm Shortening
- Enjoy life mini chocolate chips (I made a batch with no chips and that one seemed to hold together a bit better)
- Frontier vanilla flavoring (instead of extract)
I greased the pan with Spectrum palm shortening and did not use parchment paper

Thanks!
Michele
> chelesirois
 
Joined: Sat Apr 17, 2010 6:59 am


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