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You know when your body wants something sweet, but you just want none of the guilt? I have those moments all the time, and these Healthy No Bake Chocolate Chip Blondies is one of those healthy dessert recipes that comes to the rescue!

Healthy No-Bake Desserts
Growing up in Spain, salty things are what we had for snack regularly. However, I hate to admit that I’ve developed quite a sweet tooth through recipe development. I try all things, snack on all things, and therefore, eat all things!
When it comes to desserts, I like to keep things healthy AND tasty, so I made these no-bake blondies for a group of ladies in my boxing class and they all agreed they were great!
Thrilled with my newly found zero-guilt dessert recipe, I now make them from time to time and keep them in the fridge for up to 5 days. They usually don’t last that long since my husband and kids have discovered them as well.

Ingredients
What makes these no-bake blondies a healthy snack? The ingredients! Before making any swap, check what you need, what you can substitute, and what not:
- Mashed banana: if you don’t like it or don’t have any ripe bananas on hand, try mashed pumpkin instead. The pumpkin texture is “wetter” so you’ll need to add 1 to 2 teaspoons of additional coconut flour.
- Peanut butter: helps binding the ingredients. You can use a nut-free butter instead, just check the notes below.
- Honey or maple syrup: both add sweetness and bind everything together.
- Coconut flour: This recipe only works with coconut flour. Since coconut flour is not truly “flour” (it’s ground and dehydrated coconut meat), it absorbs 10 times its weight in liquid and it does not perform like any other “flour.”
- Mini chocolate chips: you can omit them or swap them for chopped raisins, dried fruit, or chopped nuts in the same amount.
Swaps for Peanut Butter
You can use any nut butter for this recipe. However, nut butters that have a runnier/thinner consistency tend to need more time to set or 1 to 2 teaspoons of additional coconut flour. For a nut-free alternative, use sunflower butter, pea butter, soy butter, or sesame butter.

How to Make No-Bake Blondies
Making these healthy no-bake blondies is a very simple process. Can you mix ingredients in a bowl with a spoon and then press them down into a container? Seriously, it’s that easy. Check out the steps:
- Prep
Line a loaf pan with parchment paper to remove the blondies easily. - Combine
Mash the banana in a bowl, and then add the peanut butter, honey, and vanilla. Once creamy, add the coconut flour and combine well. When the texture in the bowl has the consistency of playdough, and you pinch it, you know it’ll hold together. Finally, add the chocolate chips. - Refrigerate
Transfer the mixture to the loaf pan and press it with your hand to spread it evenly. The blondies will be firm enough after 1-2 hours in the fridge.
First time making blondies? Watch this short video to see how:
Storing Leftovers
I’ve always found that freezing coconut flour goods changed the texture so I would not recommend freezing these healthy blondies bars. The recipe doesn’t yield enough for an army so you probably won’t have many leftovers to freeze anyway! The good news is that they last in the fridge for up to a week.
To store leftovers in the fridge, wrap each square individually or place them in an airtight container and refrigerate them for a week.
These healthy no-bake blondies are a perfect treat if you follow my Family KickStart Program, a 30-day program created with a whole food and whole-family approach to eat real foods while eliminating processed foods and sugars.

No Bake Healthy Chocolate Chip Blondies

Watch how it’s made:
Ingredients
- ½ cup mashed banana
- ¼ cup peanut butter
- ¼ cup honey or maple syrup
- ½ teaspoon vanilla extract
- ⅔ cup coconut flour, sifted
- 2 tablespoons mini chocolate chips
Instructions
Prep:
- Line an 8×4 loaf pan with parchment paper.
Combine:
- In a large bowl, mash the banana, add peanut butter, honey, and vanilla. Once the mixture is cohesive and creamy, add in the coconut flour and combine well. The final step is to add in chocolate chips and combine.
Refrigerate:
- Spread mixture into a lined pan with your hands, pressing down and spreading evenly, to about ½ thick. Refrigerate for 1-2 hours until firm.
Serve & store:
- Picking up the parchment paper, remove from pan and cut into individual squares.
- You can wrap them individually or in an airtight container and refrigerate them for a week. While the blondies will change their texture, you can also wrapped them individually and freeze for up to a month.
Notes
- Make sure to measure the mashed banana since coconut flour is not a very forgiving ingredient.
- You can add up to ¼ cup vanilla protein powder for an extra protein boost (not included in nutrition facts).
Kyla says
Tried these this weekend and they were perfect! My whole book club loved this healthy dessert.
chef mama says
is this vanilla extract in the ingredient?
Laura Fuentes says
Yes! my apologies. Vanilla extract.
Carol Tedesco says
Hi Laura , I just discovered your site by accident as I was looking for a recipe for boiled eggs, yours looked the easiest. Thank you. So I also browsed through some of your recipes and I’m so excited to try your No bake Blondies. I need to get the coconut flower first though. I will definitely be using your site for other recipes , oh I also want to try the zucchini chips recipe. I love to cook and bake. My sister has celiac disease so I will be baking som e goodies for her too. I.m also trying to eat lean without processed foods lots of greens and fruit in my diet. Kind regards, Carol Tedesco
Laura Fuentes says
Hi Carol! Thank you for checking out my recipes! I hope you find them easy to make and boh you and your sister can enjoy. I definitely recommend these healthy blondies!
Bob says
Can I use prunes instead of bananas?
Laura Fuentes says
I have not tried these with prunes. Let me know how they turn out! Definitely high fiber!
Aerial says
I don’t have any bananas on the counter right now, but I have some over ripe ones in the freezer, will these work?
Thanks!
Laura Fuentes says
Yes. you can use the freezer ones but your blondies will look a lot more brown and you’ll need to add a teaspoon or two of additional coconut flour to absorb the liquid moisture from being frozen.
Patricia says
Did you use salted or unsalted peanut butter?
Laura Fuentes says
probably salted. Either will work!
Allyson says
Laura,
Can I use Almond Flour instead of coconut flour?
Laura Fuentes says
Unfortunately, no. Almond flour is not a substitute for this recipe with these measurements. You’ll have to modify the amounts in all the other ingredients.
krystal says
Do you recommend trying with pumpkin puree instead of mashed bananas?
Laura Fuentes says
You can absolutely use pumpkin puree instead!
Intrepid says
How did this turn out? I need a substitute for bananas in healthy recipes and I haaaaaaaaaate bananas for some reason.
Mark says
Works great with sunflower butter or any other nut butter alternative!
Mark says
Going to try this with sunflower butter, since I’m allergic to peanuts. Will reply later once I try it. I will have to mix the sunflower butter a lot though, since the oils tend to separate a lot.
Laura Fuentes says
Thank you, Mark! It should work out just fine. Keep me posted
Kelsey says
Mine have been in the fridge for 4 hours now and they are still extremely soft. I just threw them in the freezer. I did use regular flour as I didn’t have coconut flour. Would this effect that?
Laura Fuentes says
Hi Kelsey, unfortunately, traditional flour is not a substitute for coconut flour in this recipe. Coconut flour is 10x more absorbent than regular flour and cannot be substituted without changing the recipe entirely.
Eleanor says
Hi, can you taste the coconut in this?
Laura Fuentes says
It does have a coconut flavor but it’s not overbearing.
Katie says
Hey. I want to try this recipe but don’t have anything to measure the banana in cups. Do you know how much mashed banana I need to add in grams? Thanks!
Laura Fuentes says
1/2 cup of mashed banana is approx. 150g of banana. Enjoy!
ezabela khidhir says
Does it taste like peanut butter?
Laura Fuentes says
Unfortunately, you cannot. Coconut flour is 10x the absorbency of ap gf flour.
Kathie says
Can you add walnuts or pecan for some extra crunchiness???
Laura Fuentes says
Absolutely!!
Jackie says
What are the measurements if you want to add protein powder?
Laura Fuentes says
You can add 1/4 cup, max.
Kim says
This is such an amazing healthy treat. I can’t wait to make them again.
Jenny says
I just made my first batch of these bars. I had my 10 year old granddaughter, who eats gluten-free d/t psoriasis, lick the spoon. She said “YUM”. I also licked the spoon and found that I liked it too! Great recipe!
Laura Fuentes says
I’m so glad you liked them, Jenny! Thank you for trying my recipe.
Becca says
Is there a sub for banana perhaps pumkin!? Thank you
Laura Fuentes says
pumpkin will work for this! you’ll have pumpkin bars instead. Enjoy!
January says
My daughter loves these in her lunchbox & I feel great about sending them as a healthier treat!
Anne says
Can I use green banana flour instead the coconut flour?
Laura Fuentes says
Unfortunately, there is no substitute for coconut flour. Banana flour does not absorb as much liquid as coconut. Sorry! You’ll have to modify the recipe’s liquid measurements.
Sophie says
Great recipe concept! I found it made a difference the second time through to use a really ripe banana. I also upped the maple syrup to ⅓ cup instead of ¼ and doubled the mini chips.
Sarah says
Hoping to convince my daughter to eat these instead of the cookie dough she keeps making
Laura Fuentes says
good luck!
Cristin says
Love this recipe! They’re so yummy! When adding the protein powder do you need to remove any of the coconut flour?
Laura Fuentes says
When I add the protein powder they turn out a bit more dense but not enough that will make you change the coconut flour amount. I’m so glad you enjoyed them Cristin!
Taysom Garside says
I work for my university’s wellness center where we help students learn to eat healthier. I was wondering if if would be okay with you if I used your photo as an example to the students of a healthy treat they can make? We will make sure to give you photo credit and leave the water mark on it so people know it is your photo.
Laura Fuentes says
Sure thing. Thanks Taysom!
Michelle says
Hello, I made this recipe exactly as it is written and the bars won’t set. Is there anything I can do to salvage them? Any tips would be appreciated. Thank you!!
Laura Fuentes says
Michelle, I’m sorry you’re having trouble with the bars. This is a coconut flour issue. Add a little more, that should do it!
sara says
Can you substitute oat flour instead of coconut flour? Thanks!
Laura Fuentes says
Unfortunately, no. The oat flour does not absorb the 10:1 ratio like coconut flour. sorry! You’d have to add more to the recipe.
Alex K Levine says
How many grams of coconut flour is needed? I prefer to weigh ingredients when possible to make sure I have the right amount. Thanks!
Laura Fuentes says
80 grams approximately.
Erin says
Planning on making these tomorrow . Do I need to have over-ripe bananas? Or will normal, yellow bananas work fine
Stacy Russell says
These look so good. I can’t wait to make them. I am always looking for quick no bake snack ideas and we love anything with chocolate chips. 🙂 I found this on Pinterest and it had been saved over 100k times. Figured I better check it out.
Laura Fuentes says
Thanks for trying them Stacy!
Alexis says
I tried this recipe and it came out kind of bland and chalky, what do you suggest?!
Laura Fuentes says
It’s far from bland. were any substitutions made? What brand of coconut flour did you use? and what type of nut butter was used?
LL says
I tried this with almond flour and it never formed up. I also wasn’t measuring how much almond flour I was using, though. However, the taste was just fine! I’m just going to use it as a dip!
Laura Fuentes says
That is because almond flour is not recommended for this recipe. The recipe uses coconut flour which is essential to absorb the moisture. Glad you were able to use it as a dip! I bet that fruit tasted amazing.
Jess says
If I don’t have mashed bananas, what can I use as a substitute?
Thanks!
Laura Fuentes says
pumpkin!
Susan says
Hey there. My son is allergic to all nuts but this recipe sounds and looks amazing. Could I use soybutter?? I saw the other comments on nutbutter. Soybutter is pretty running though.
Laura Fuentes says
Absolutely. Use soy butter for this recipe. There’s also Sesame Butter (Amazon) and I love it. not as runny. Enjoy!
Laura says
Tried to make these yesterday but sadly they still haven’t set! Not sure where Iv gone wrong!
Laura Fuentes says
were any substitutions made?
laura says
No substitutions were made- it still hasn’t set ♀️
Paula Rollo says
I am sorry but I really don’t know. I make these bars every week almost and they set every time.
Amy Carnrick says
Great idea. Can’t wait to try. Thanks!
Ander says
What are the nutrition facts Laura?
Laura Fuentes says
Hi Ander, the recipe has been updated to include the nutritional data. Enjoy!
Delia says
OOooh! These look both yummy and doable! I will make as directed because they sound so yummy but will also try with sunflower butter because if I could get my daughter to eat them I could send them to day care where no nuts are allowed.
I was happy to see how easy this recipe looks because I saw a different snack bar recipe somewhere else recently and was horrified by the mass quantities of stuff (peanut butter and coconut milk – Whoa! high calorie and fat) for just 18 servings. It sounded delicious but like I should use it to fuel me as I run from coast to coast (haha! if only I would do such a Forrest Gump thing. hint: I would not.) So I was pleasantly surprised to see these as I can easily see myself making these. And I have coconut flour already! yay!
Keep up the good work! (I love your non-dairy, gluten free and vegetarian recipes).
Delia
Laura Fuentes says
I hope you enjoy these Delia!
Carmen says
How many carbs do these have?
Laura Fuentes says
Hi Carmen, you can easily calculate the nutritional information for this recipe on any fitness/nutritional app.
BobbyJoeTheDolphin says
What do you do if you don’t have any chocolate chips? I did not plan ahead when making this.
Laura Fuentes says
you can make blondies without them, no biggie. add chopped raisins?
Holly says
How many calories are in a serving of this? Looks yummy!
Laura Fuentes says
Hi Holly, we don’t count calories on our recipes (at the moment) but you can plug it into any calorie counter and you’ll have it!
Melissa says
Do you think these would freeze well?
Laura Fuentes says
I’ve always found that freezing coconut flour goodies changes the texture.
Malinda says
Made these yesterday and love them! Thanks!
Laura Fuentes says
I’m so glad! thanks for trying my recipe!
lisa franklin says
on the healthy chocolate blondies:
love this! i did very little honey – just a few drizzles – and added more banana and lots more peanut butter
Felisha says
Allergic to coconut. Is there a substitute
Laura Fuentes says
This recipe does not have a substitute for coconut. Sorry!
Rebecca says
One of my kids is allergic to banana. Oftentimes you can substitute applesauce for banana. Do you think applesauce would work?
Laura Fuentes says
I’ve never tried it for this recipe. sorry!
Jodi says
This was a great recipe! My kids & I loved it and it was very easy. I was also very excited because I’ve had this bag of coconut four in my cabinet for months and was so confused about how to use it! Perfect 🙂
Julie says
Laura, you mentioned you could halve the honey by removing a tablespoon or two of coconut flour. Would I do that to the recipe as written above or is the recipe written with that modification already? These look great! Will try them soon. Thanks!
Danielle says
`Hi Laura,
I only use pea protein, will that work? And if i add it do I still use the same mount of coconut flour or will it make the bars too dry?
Laura Fuentes says
there is no substitute for coconut flour in this recipe. Sorry!
Autumn says
Could you substitute AP flour for coconut flour? I know it wouldn’t be as healthy, but it’s usually what is on-hand.
Laura Fuentes says
Unfortunately no. coconut flour is not really a “flour” and it absorbs a lot more than regular flour.
Jacquie says
Can you you subsitute Almond flour for the coconut flour and app;e sauce for the bannana and Agava for the honey
Laura Fuentes says
Unfortunately no. coconut flour is not really a “flour” and it absorbs a lot more than regular flour.
Sandy says
My daughter is allergic to coconut. Is there another option for flour? Also, with flour I was under the understanding that flour needed to be heated/cooked to make sure to kill any bacteria before consuming. Is this not true?
Laura Fuentes says
this recipe was developed to be used with coconut flour only. sorry!
Nina says
Hi Laura,
sounds and looks amazing! Would it be possible to substitute almond butter for peanut butter?
Thank you!
Laura Fuentes says
Absolutely!
Natalie says
What can I substitute for peanut butter? (We are allergic to soy too)
Laura Fuentes says
there is a no-nut butter made with sunflower seeds and another with yellow peas. I hope this helps!
Lauren says
Do you think almond or cashew butter would work? My kids can’t have peanuts.
Laura Fuentes says
absolutely!
Hm says
Why coconut flour? Can I use a different flour?
Laura Fuentes says
Unfortunately no. coconut flour is not really a “flour” and it absorbs a lot more than regular flour. This recipe was designed to be lower carb and GI than using traditional grain flours.
RW says
What can I use if I do not have coconut flour? I have wheat flour and flaxseed meal.
Laura Fuentes says
Unfortunately those won’t work. coconut flour is not really a “flour” and it absorbs a lot more than regular flour.
Molly says
Why coconut flour? Can you use whole wheat flour?
Laura Fuentes says
Unfortunately no. coconut flour is not really a “flour” and it absorbs a lot more than regular flour.
Heidi says
If I don’t have coconut flour, can I use another type of flour?
Laura Fuentes says
Unfortunately no. The recipe was developed with coconut flour and not tested with traditional flour.
Eileen says
If coconut flour is not an option, is there anything else you would recommend as a substitution, and how would it affect the measurements of the other ingredients?
Thanks!
Laura Fuentes says
If coconut flour is not an option, I suggest you look at another recipe that uses traditional flour. I have not tested it with other substitutes. sorry!
Jen says
I used wheat flour, they were good
Laura Fuentes says
🙂
Faiza says
Wouldnt raw unroasted/uncooked wheat flour cause stomach ache?
Lisa says
Have you tried using almond butter or cashew butter instead of peanut butter?
Laura Fuentes says
Yes, and both work wonderfully!
Emilia says
These look great! I’m always looking for healthy and sweet snacks. Thanks for sharing!
Molly says
When you add the vanilla protien powder do you need to make an adjustment to the amount of coconut flour you add?
Thank you!
Laura Fuentes says
No. I just add 1/4 cup of vanilla protein powder to the recipe as written. Now, if my bananas are on the small side, I might add a tablespoon of water. You’ll feel the texture. I hope it helps!