Gluten Free Blondies
If you love the flavor of chocolate chip cookies, and the texture of a brownie, you are going to LOVE these Gluten Free Blondies! They have a soft, gooey texture, and dark chocolate chips in every bite!
Equipment
- 8x8 Glass Baking Dish
- Hand mixer
- Baking Sheet
- Parchment Paper
Ingredients
Wet Ingredients
- 1+½ Cups Mashed Sweet Potato
- ⅓ Cup Coconut Sugar You can sub with Lakanto Golden Monkfruit or any granulated sugar.
- 1 Egg, Room Temperature
- ¼ Cup Coconut Oil, Melted
- 3 Teaspoons Vanilla Extract
Dry Ingredients
- ½ Cup Cassava Flour
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Chocolate Chips
- ¼ Cup Dark Chocolate Chips
Instructions
Making the cookie dough
- Start by adding the cassava flour, baking soda, and salt into a small mixing bowl. Whisk together until fully combined.
- In a separate mixing bowl add mashed sweet potato, coconut sugar, egg, melted coconut oil, and vanilla extract. Whisk together or use a hand mixer to blend.
- Next, pour the dry mixture and the chocolate chips into the wet mixture. Fold together until all of the flour is absorbed. (It should be a thick dough.)
Baking
- Grease you an 8x8 square baking dish with coconut oil or a nonstick spray. Pour the batter inside and use the back a spoon or spatula to spread it out. (Feel free to add extra chocolate chips on top!)
- Bake at 350° for 20-25 minutes. (I like mine a little undercooked so they're gooey inside.) It's best to let the blondies cool for at least 30 minutes before cutting into them. This will give them time to set!
Notes
Baking Sweet Potato
I recommend making your sweet potatoes ahead of time so they have plenty of time to cool. Place your sweet potatoes on a pan or parchment paper, and bake at 375 degrees for about 40-50 minutes. You’ll know they’re done when you can easily stick a fork in them. Baking is my favorite way to make them because it’s an easy way to meal prep extras for later! The second way you can make mashed sweet potato is by peeling the potatoes, chopping them into small chunks, and steaming them until they become tender! It usually takes a little less time to cook, but I’m not a huge fan of peeling potatoes.Mashing Sweet Potato Tips
- Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
- If you steamed them, you wont have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out how much you need!
- The texture of your sweet potato will thicken up as it cools. Once they’re at room temperature, I usually place mine in the refrigerator. (Overnight is even better!)
Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out, just add them to a small bowl with warm water. This will speed up the process!
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- When measuring the cassava flour, fill the measuring cup and use a butter knife to push the excess off.
How to store leftovers
You can store leftover Cookie Bars on the counter at room temperature for a few days, but to keep them fresh I would recommend keeping them in the refrigerator. (I personally love the texture when they're served chilled!) You can also store them in the freezer! Place them in an air tight bag or container. To defrost, leave them in the refrigerator or out on the counter.Nutrition
Serving: 1gCalories: 266kcalCarbohydrates: 44gProtein: 5gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 169mgPotassium: 854mgFiber: 6gSugar: 13gVitamin A: 32911IUVitamin C: 34mgCalcium: 93mgIron: 2mg
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