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These paleo blondies fold cacao nibs and dairy-free white chocolate chips into a chewy coconut-flour base sweetened with honey. The batter comes together in one bowl, and a 13x9 pan means plenty of squares to share. Bake until a toothpick shows just a few moist crumbs, then resist cutting until they've cooled.
Pro Tips
- Coconut flour is thirsty: fold it in gently with a rubber spatula and give the thick batter a minute to hydrate before scraping it into the pan.
- Don't wait for a clean toothpick — pull the blondies at 22 to 25 minutes, when the tester shows a few moist crumbs; they finish setting during the two-hour cool.
- Rotate the pan halfway through baking so the edges and center brown evenly in the 350°F oven.
- Use the foil sling to lift the cooled slab out before cutting — you get clean squares instead of mangled first pieces.
- Store cut blondies in an airtight container; the honey keeps them soft and chewy for days.
Frequently Asked Questions
Can I leave out the dairy-free white chocolate chips?
Yes — use extra cacao nibs instead. The blondies stay fudgy, just with more bittersweet crunch against the honey-sweet base.
Why is my blondie batter so thick?
That's the coconut flour doing its job. It absorbs far more liquid than wheat flour, so a thick, scoopable batter is exactly right here.
Do the blondies need to cool before cutting?
Give them about two hours on a wire rack. They're fragile while warm and slice into clean squares only once fully cooled.
Are these blondies dairy-free as well as paleo?
Yes — honey and coconut oil make the base, and the white chocolate chips are the dairy-free kind, so the whole pan fits a dairy-free paleo kitchen.
Recipe Card
Ingredients
Method
- 1.
- Adjust oven rack to middle position and preheat oven to 350°F. Make a foil sling for a 13x9 baking pan by folding two long sheets of aluminum foil; the first sheet should be thirteen inches wide and the second sheet should be nine inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.
- Grease foil with coconut oil.
- 2.
- Whisk honey, melted coconut oil, and salt together in a large bowl.
- Whisk in eggs and vanilla until no lumps remain and mixture is thick, smooth, and shiny. Gently stir in flour with a rubber spatula until combined.
- 3. Scrape batter into prepared pan, smooth top, and sprinkle with white and cacao nibs.
- Bake until a toothpick inserted into center comes out with few moist crumbs attached (22 to 25 minutes), rotating pan halfway through baking.
- 4.
- Place the pan atop a wire rack and let the blondies cool completely (about two hours).
- Remove the bars from the pan using the foil, cut into squares, and serve.
