Chocolate Chip Cashew Butter Blondies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
Soft and chewy cashew butter blondies, made with coconut oil and packed with chocolate chips! Made all in one bowl—no dough chilling required!
  • ⅓ cup Melted Coconut Oil
  • ¾ cup Light Brown Sugar, tightly packed
  • 1 Large Egg
  • 2 teaspoons Vanilla Extract
  • ½ cup Salted Cashew Butter
  • 1 cup All Purpose Flour OR Better Batter Gluten Free Flour
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 1 cup Semi-Sweet Chocolate Chips (dairy-free, if needed)
  1. Directions
  2. Preheat oven to 350 degrees F. Prepare an 8x8-inch baking pan by lining with foil, leaving some overhang on the ends. Spray with nonstick cooking spray. Set aside.
  3. In a large mixing bowl, whisk together melted Coconut Oil and Brown Sugar until moistened. Add Egg and Vanilla Extract, and continue to whisk until well combined. Using a large spoon or rubber spatula, add Cashew Butter, and mix well.
  4. Add Flour, Baking Powder, and Salt, and stir ingredients well until just combined. Do not overmix. Fold in Chocolate Chips.
  5. Evenly spread dough into prepared baking pan. Bake for about 26-28 minutes, until top is golden brown.
  6. Allow blondies to cool on a wire rack for at least 2 hours before cutting into bars.
  7. Makes 16 bar cookies.
  8. Store cookies in a tightly sealed container at room temperature for up to 1 week, or in the freezer (using a ziplock freezer bag) for up to 3 months.
Recipe by SunnySideUps | Living Life Sunny Side Ups at