One of the best goodies I’ve made that I can eat right here and I love the taste and texture. I have a simple, little secret to tell you—I made the dough of My Favorite Grain Free Chocolate Chip Cookies. I wanted to add nuts, because for years now, I haven’t been putting nuts in cookies, even though I totally think they should be there, because people around here at my house don’t like them. Then it dawned on me that I can put all the nuts I want into my own goodies because I am generally the only one around here who will eat them. So good, healthy, grain free, refined sugar free chocolate chip cookies, with walnuts, needed to happen. After making the dough, I didn’t feel standing around baking the cookies.
So I hurried and threw the dough into a baking pan and baked them. Hello? Easiest thing ever—and these blondies were born. I know, takes a lot of brain power for that one. I love the texture and I love having nuts in my own treats. So win—win. I wasn’t sure how they’d actually bake, but I decided after 20 minutes to call it good and I let them cool completely. I thought they’d sink down after taking them out of the oven, but they stayed nice firm. Not sure I’ll ever make chocolate chip cookies for me again, because this was sure easy and I have 16 blondies to enjoy over the next little while, you know, if I wouldn’t eat three or four of them a day. ; ) No, I think the most I’ve had the first day was three. They were great stored in an airtight container for a few days. Now the rest have been in the fridge and are still great.
These have a perfect soft, chewy texture that you want in a blondie and work the same magic that having a cookie would have in the cravings department.
Chocolate Chip Walnut Blondies, Grain Free, Refined Sugar Free, by Katrina Smith, Baking and Boys!
1 cup almond flour
¼ cup coconut flour
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons coconut oil
½ cup coconut sugar
¼ cup raw honey
6 tablespoons almond butter
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract (optional)
1 large egg
1 cup Enjoy Life mini chocolate chips, or chocolate of your choice (ingredients in the chocolate—evaporated cane juice, natural chocolate liquor (non-alcoholic), non-dairy cocoa butter—dairy, soy, nut and gluten free)
1/2 cup lightly toasted, chopped walnuts (or nut of your choice)
Preheat oven to 350 degrees F. Line a 9x9 inch baking pan with nonstick foil, lightly oil with coconut oil (probably don’t have to have the foil, but I like using it). In a medium sized bowl, combine the almond flour, coconut flour, baking soda and salt. Set aside. In the bowl of a mixer, combine the coconut oil, coconut sugar, honey and almond butter. Beat until well combined. Add the egg, vanilla and almond extract and beat well. Add the dry ingredients and mix just until combined. Stir in the chocolate chips and walnuts with a spatula. Spread all of the batter evenly into the baking pan and bake for 20 minutes. Check the center of the bars with a toothpick that comes out mostly clean, but a little bit of crumb/chocolate is okay. Let cool on wire rack completely. Remove the bars from the pan using the foil edges and cut on a cutting board into 16 squares. Store the ones not eaten immediately in an airtight container.
Deliciousness! Can’t wait to try them with pecans. Also going to try them with peanut butter instead of almond butter and put some peanuts in them. Oh the endless possibilities!