Typically, I prefer brownies over blondies, but this healthy chocolate chip blondie is the exception by far. It’s the perfect balance of chocolate and vanilla and is made with healthy ingredients. It’s soft, moist, and delicious. It also contains more fiber and protein, and less fat and sugar, than many other blondie recipes.
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What to expect from a “Healthy” Blondie
This healthy chocolate chip blondie recipe has no butter, added oil (except for what is included in almond butter), or coconut oil. The majority of the fat content in this recipe is from almond butter, greek yogurt, and the flour (almond and coconut). Due to this, the texture is not ultra-buttery rich that you might expect with a “typical” blondie, and is more similar to a chocolate chip cookie. Nutritionally, compared to classic blondies such as Mrs. Fields Butterscoth Blondie this healthy blondie recipe is significantly lower in fat and sugar while having more protein and fiber.
There is also an extremely light coconut taste because of the coconut flour, but it is very mild. I am not a fan of coconut, but the hint of it is very agreeable. If you do like coconut feel free to add mix-ins like coconut chips, which would enhance the flavor.
This healthy blondie is extremely soft and moist. My husband, who is completely fine with eating “non-healthy” desserts and is my go-to taste tester, thoroughly enjoyed this healthy version.
Another reason to love this healthy chocolate chip blondie recipe: it’s easy
You don’t need much for this healthy chocolate chip blondie recipe! A large mixing bowl and a baking sheet are really all you need. These are my favorite affordable OXO mixing bowls and 9 inch x 13 inch Calphalon baking sheet.
This recipe is so simple to make, just mix all the wet ingredients and then add the dry ingredients. Keep an eye on the texture, it should represent a slightly sticky cookie batter.
When you are spreading the batter on the baking sheet it might not seem like it will fill the baking sheet. I highly recommend pressing the batter down with your hands. Since the batter is sticky, wet your hands slightly and push down evenly.
Interested in other healthy chocolate chip baking recipes? Check out my recipe for healthy chocolate chip cookies made with peanut butter, oats, and almond flour.
Healthy Blondie Ingredients and Swaps
This healthy (or healthier) chocolate chip blondie includes a few key ingredients.
This recipe does not contain dairy butter or coconut oil, which are the typical ingredients in many blondies. Instead, it contains Greek yogurt and almond butter. My favorite almond butter is Justin’s Classic Almond Butter, which only contains almonds and palm oil (no sugar added). The combination of greek yogurt and almond butter helps minimize unhealthy saturated fats and increase the amount of protein.
The recipe also calls for almond flour and coconut flour, which makes this blondie higher in protein and fiber than your typical blondie. Anthony’s Almond Flour and Anthony’s Coconut Flour is extremely affordable and great quality.
What would a blondie be without any sweetness? To keep the sugar as unrefined as possible, coconut sugar and honey are my go-to favorites. My favorite affordable coconut sugar is from Madhava. If you do not have coconut sugar, you can substitute with brown sugar.
Healthy Chocolate Chip Blondies
- 1/3 cup 2% plain greek yogurt
- 1/2 cup almond butter use natural no sugar added
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut sugar substitute brown sugar
- 3 tbsp honey
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 cup dark chocolate chips
- 1/2 tsp salt
- Preheat oven to 350 degrees. Spray a 9"x13" baking pan with baking spray or oil.
- Add all wet ingredients (greek yogurt, almond butter, eggs, vanilla extract, sugar, honey) and mix well. Combine the dry ingredients (almond flour, coconut flour, baking soda, salt) with the wet ingredients.
- Blondie batter should be slightly sticky but firm. Fold in chocolate chips and mix well.
- Spread out the batter on a baking sheet, Use your hand or back of a spoon to press in and make surface even – it might be a bit thin to fill out the sheet. If the batter is sticking to your hands or spoon, wet your hands or spoon as needed.
- Bake for 16-19 minutes. Once the edges start to brown, remove from oven and let sit for 5-10 minutes. Once cooled, slice into 20 squares.
Let me know your thoughts on how this turned out for you!