As much as I love chocolate chip cookies, it’s easier to put a whole batch of dough in a pan and bake chocolate chip cookie bars. These blondies have a wonderful vanilla flavor, which deceives the palate and makes these bars satisfying without too much sugar. I use a combination of applesauce and coconut oil to give them just the right cake-like texture. These blondies freeze well, and they’re a delicious treat in a school lunchbox.
My 7-year-old daughter recently got her first “real” camera, and she snapped a picture of these bars after I left the room. She cropped the picture herself on the computer, and she said she likes how well you can see the crumbs up close. It looks like I have a budding food photographer on my hands.
2 cups gluten-free flour or white whole wheat flour
2 tsp. baking powder
1 tsp. salt
½ cup applesauce
½ cup softened coconut oil
1 cup maple syrup
2 tsp. vanilla extract
1 cup chocolate chips
- Preheat the oven to 350 degrees and grease a 9×13 inch pan.
- In a small bowl, mix together the dry ingredients. Set aside.
- In the bowl of a stand mixer, mix the applesauce, coconut oil, and maple syrup. Add the eggs and vanilla extract and continue mixing until well combined.
- Add the dry ingredients to the wet ingredients and mix until all the flour is incorporated.
- Stir in the chocolate chips by hand.
- Transfer the batter to the baking dish and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
- Cool the bars on a wire rack.
This recipe costs $8.06 to make, or $.45 per serving (serves 18). These chocolate chip blondies are a healthier, kid-friendly dessert that your family will love.