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After many tries and fails and many conversations with my friend Alissa, I finally got them right. Slightly chewy and soft blondies. I used grass fed butter, but you can use vegan butter and most likely coconut oil (I will try and update it after I do). These can also be made as cookies and come out delicious, I used a brownie pan, which I absolutely recommend if you plan on making these often.
Ingredients
1/2 cup Butter, melted (you can use vegan butter or coconut oil)
1/2 cup Coconut sugar
1/3 cup Maple syrup
1 Egg
1tsp Vanilla
1 cup Almond flour
1/2 cup Tapioca starch
1/2 cup Arrowroot starch
2 tbsp Golden flax meal (Ground flax seeds)
1/4 tsp Salt
1/2 tsp Baking soda
3 oz Dark chocolate chips (I used a 72% chocolate bar)
Step by Step
Measure out all the dry ingredients into a bowl, almond flour, tapioca starch, arrowroot starch, flax seed meal, salt and baking soda (don't forget to sift), whisk together.
In a separate bowl combine melted butter with sugar, maple syrup, egg and vanilla, whisk together.
Combine wet ingredients to dry and mix well.
This should be the consistency of the batter. This batter is greatly improved by leaving it overnight in the fridge, if you are planning on making them as cookies they MUST be left in the fridge for at least 4 hours before baking.
Add chocolate chips or chocolate hunks. This is optional, my kids prefer these without chocolate so they also come out great without any added chocolate. Place in the fridge for at least 4 hours.
I used this wonderful silicone brownie pan, they can of course be made in paper cups or as cookies, or even in a normal pan. Fill only halfway, it is extremely important to not overfill them, they should make 24 2x2 inch squares. Bake at 350F for 15 minutes. Allow to cool and remove from pan. Enjoy!
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