Healthy One-Bowl Flourless Chocolate Chip Blondies

Yields: 16 blondies

These dessert bars taste like a combination of buttery chocolate chip cookies and fudgy brownies! They’re so easy to make and perfect for quick weekday treats, summertime picnics, or anytime you’re craving something sweet. Leftovers will keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!

1 ½ tbsp coconut oil or unsalted butter, melted
2 large egg whites, room temperature
1 tbsp (15mL) vanilla extract
2 tbsp (30mL) unsweetened cashew milk, room temperature
¼ tsp salt
½ cup + 2 tbsp (120g) coconut sugar
1 ½ cups (180g) oat flour (gluten-free if necessary and measured like this)
¼ tsp baking powder
3 ½ tbsp (49g) miniature chocolate chips, divided

Preheat the oven to 300°F, and coat an 8”-square pan with nonstick cooking spray.
In a large bowl, whisk together the coconut oil or butter, egg whites, vanilla, cashew milk, and salt. Stir in the coconut sugar. Pour in the oat flour, and sprinkle the baking powder over the oat flour (to prevent it from clumping!). Stir in the oat flour and baking powder until just incorporated. Stir in 3 tablespoons of miniature chocolate chips.
Spread the mixture into the prepared pan. Gently press the remaining miniature chocolate chips on top. Bake at 300°F for 11-14 minutes. Cool completely to room temperature in the pan, and let the bars rest for at least 6 hours once at room temperature for the best taste and texture before slicing and serving.

Notes: Any milk may be substituted for the unsweetened cashew milk.

Brown or granulated sugar may be substituted for the coconut sugar, but the blondies will no longer be clean eating friendly. Honey, pure maple syrup, and agave cannot be substituted for the coconut sugar because they add too much liquid to the blondie dough.

This is my favorite store-bought oat flour (and this for a gluten-free version!) because they’re so fine and powdery. If you prefer to make your own oat flour at home, then I show you how here!

White whole wheat flour, whole wheat pastry flour, regular whole wheat flour, and all-purpose flour may all be substituted for the oat flour. For a non-oat-flour gluten-free option, use a good quality store-bought gluten-free flour blend, like this.

Remember to measure the oat flour using this method or a kitchen scale. (← That’s the one I own!) Too much oat flour will make your blondies dry and crumbly.

The blondies are done when the edges look firm but the center still looks glossy and underdone! The heat from the pan continues to cook the center while they cool. If the edges of the blondies pull away from the edges of your baking pan within 10 minutes of pulling them out of the oven, then you’ve baked them for long enough!

If you’re too impatient to wait for 6 hours once your blondies are at room temperature, then you can stick the pan in the oven for 1-2 hours once they’ve reached room temperature to speed up the process!

VEGAN OPTION: Substitute 1 tablespoon (8g) of Ener-G and ¼ cup (60mL) of water for the two egg whites.

{gluten free, dairy free, vegan option, clean eating, low fat}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2019/05/22/healthy-one-bowl-practically-flourless-chocolate-chip-blondies/