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Nov 15, 2015 By Stacie Hassing

Grain-free Chocolate Chip Squash Blondies

Dairy-Free
Gluten-free
Grain-Free
Paleo
Vegetarian
Jump to Recipe

These bars, made with winter squash, are ooey, gooey, delicious and make for a perfect sensible treat!

Grain-free Chocolate Chip Squash Blondies | gluten-free desserts | dairy-free desserts | paleo desserts | vegetarian desserts | desserts using fresh squash | healthy blondie recipes || The Real Food Dietitians #glutenfreedesserts #healthydesserts

Chocolate Chip Squash Blondies are grain-free, nut-free, dairy-free dessert bars are a great way to get more vegetables into your diet while still enjoying the occasional treat. Feel free to use any variety of winter squash or substitute canned pumpkin puree or mashed sweet potato if that’s what you’ve got on hand.

Winter squash are a great source of vitamin A and they’re high in fiber. Lower in carbs than white potatoes, they keep blood sugars stable so you can stay fuller longer. And they pair wonderfully with savory herbs, garlic and onions and sweet spices like cinnamon, nutmeg and ginger so you can use them at just about any meal (and dessert too!).

Grain-free Chocolate Chip Squash Blondies | gluten-free desserts | dairy-free desserts | paleo desserts | vegetarian desserts | desserts using fresh squash | healthy blondie recipes || The Real Food Dietitians #glutenfreedesserts #healthydesserts

 

Grain-free Chocolate Chip Squash Blondies

And did we mention chocolate?

There’s just something about the combination of sweet squash, spicy cinnamon and chocolate that’s totally irresistible so you may want to make a double batch and freeze some for later. (Trust us on this one!) We like to use mini-chips to they stay evenly distributed throughout the batter rather than sinking to the bottom (but who are we kidding, would that really be a deal breaker?!)

Grain-free Chocolate Chip Squash Blondies | gluten-free desserts | dairy-free desserts | paleo desserts | vegetarian desserts | desserts using fresh squash | healthy blondie recipes || The Real Food Dietitians #glutenfreedesserts #healthydesserts

Now lets get to the Chocolate Chip Squash Blondies recipe!

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Let's Get Cookin'

Chocolate Chip Squash Blondies

These bars are ooey, gooey and delicious! Instead of chocolate chips, you could add dried cranberries, cherries or raisins. Instead of butternut squash, substitute pumpkin puree or mashed sweet potato.

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 12 bars 1x
  • Category: Dessert
  • Cuisine: Gluten-free, Dairy-free, Paleo, Vegetarian, Freezer-friendly
Print Recipe
★★★★★ 5 from 2 reviews

Ingredients

  • 1/3 cup coconut flour (such as: Bob’s Red Mill)
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. sea salt
  • 3 large whole eggs (at room temperature)
  • ½ cup butternut squash puree or pumpkin puree
  • 1 tsp. vanilla
  • ¼ cup honey
  • ¼ cup coconut oil or butter, melted
  • 1/3 cup mini chocolate chips (such as: Enjoy Life Chocolate Chips)
  • ¼ cup walnuts or pecans (omit for Nut-free)

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. In a medium bowl, combine coconut flour, baking soda, cinnamon and salt.
  3. In a smaller bowl, whisk eggs. Then mix in squash, vanilla, honey and oil until well combined.
  4. Add liquid ingredients to dry ingredients and mix just until combined.
  5. Stir in chocolate chips and walnuts.
  6. Transfer batter to 9×9 square baking dish.
  7. Bake for 16-18 minutes or until golden brown.
  8. Allow bars to cool slightly before cutting into 12 bars.

Nutrition

  • Serving Size: 1/12th of pan
  • Calories: 146
  • Sugar: 7g
  • Sodium: 80mg
  • Fat: 9g
  • Carbohydrates: 13g
  • Protein: 3g

What’s your favorite way to use winter squash? We’d love to hear about it in the comments below (or simply tell us what you thought of this recipe!)

Pin now to make later!

Grain-free Chocolate Chip Squash Blondies | gluten-free desserts | dairy-free desserts | paleo desserts | vegetarian desserts | desserts using fresh squash | healthy blondie recipes || The Real Food Dietitians #glutenfreedesserts #healthydesserts

 

This post may contain affiliate links which won’t change your price but will share some commission.

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. Heather says

    March 31, 2016 at 2:17 pm

    I made these and love them! I am making a double batch next time!! yummy!!!

    ★★★★★

    Reply
    • Stacie Hassing says

      March 31, 2016 at 6:29 pm

      So great to hear Heather! You can also sub sweet potatoes or pumpkin too if you’d like. Thanks for sharing. Enjoy!

      Reply
  2. Rima says

    October 18, 2016 at 10:22 am

    Hi,
    Do you think I can use all purpose gluten free flour instead of the coconut?
    Thanks,
    Rima

    Reply
    • Jessica Beacom says

      October 18, 2016 at 12:41 pm

      Hi Rima,

      Due to the nature of coconut flour (it absorbs ALOT of water) there isn’t a way to substitute all-purpose gluten-free flour without a significant amount of trial and error.

      Perhaps this recipe for Gluten-free Blueberry Muffins would be of interest to you as it’s made using all-purpose gluten-free flour? You can substitute chocolate chips for blueberries and could easily replace the liquid called for in the recipe with squash or pumpkin puree – then bake in a 9×9-inch baking pan rather than a muffin pan.

      Hope that helps!

      Reply
  3. Bethany says

    September 17, 2017 at 3:34 pm

    I just made these. They have the consistency of bread, kind of like banana bread, not like brownies at all. Not sure if I did anything different but they definitely don’t look firm like the picture you have.

    Reply
    • Stacie Hassing says

      September 19, 2017 at 3:00 pm

      Hmmmmmm….not sure what happened there! I’ve made this recipe several times and I haven’t had them turn out the way you described. Sometimes different brands of coconut flour can result in a different texture. Sorry about that!

      Reply
  4. Ana says

    October 15, 2017 at 7:48 am

    I made this yesterday and my family of 4 ate in minutes. Today I am making it again, and is a double batch!!
    Thank you so much for sharing.
    The only thing I did differently it was to add all spices, ginger powder and nutmeg.

    Reply
    • Stacie Hassing says

      October 15, 2017 at 3:06 pm

      So great to hear your family loved the Squash Blondies!

      Reply
  5. Loisann says

    March 16, 2018 at 9:31 pm

    Thanks for the yummy recipe! My kids, husband and I really enjoyed these. I’m sure to make them again soon. 🙂

    ★★★★★

    Reply
    • Stacie Hassing says

      March 20, 2018 at 6:47 pm

      That’s awesome! So great to hear!

      Reply
  6. Abbie says

    December 4, 2018 at 12:00 am

    Can flax “eggs” be subbed for the chicken eggs? If not, what substitute could be used?

    Reply
    • Jessica Beacom says

      December 4, 2018 at 1:28 pm

      Hi Abbie,

      Do the unique properties of coconut flour (which is the predominant flour in this recipe) flax eggs will not provide enough structure due to their lack of protein. Unfortunately, we’ve not tested the recipe with other egg substitutes. However, aquafaba (the liquid from a can of chickpeas) MIGHT work – but again, I haven’t tried it. If you try the recipe with something other than eggs – we’d love to hear the results – both good and bad!

      Reply

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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