Do you ever make a recipe that you just want to eat and eat? That’s these White Chocolate Strawberry Blondies. They’re gooey, melt, rich, and sweet while using applesauce and almond butter for butter and also gluten-free. As I write about these blondies, I’m literally salivating thinking about eating one. They’re very tasty and the perfect spring or summer treat, packed with fresh strawberries and white chocolate chips.
Ingredients (makes 16 blondies).
- 1/2 c oat flour
- 1/2 c coconut flour *
- 3/4 c turbinado sugar
- 1/4 t salt
- 1/2 t baking powder
- 1 t vanilla
- 2 T creamy almond butter
- 2/3 c unsweetened applesauce
- 2 egg whites
- 1/2 c white chocolate chips
- 5 medium strawberries, sliced
* NOTE: The original recipes calls for 1 c flour to 1/2 c butter + 1 egg. I used coconut flour because that’s what I have in my pantry during this pandemic. Coconut flour is traditionally drier than regular flour, so you need to add more “wet” ingredients or liquid. I added 2 T almond + 1 egg white + 2 T extra applesauce to balance.
- Preheat oven to 350°F and line baking pan with parchment paper or grease well.
- In a large bowl, combine flour though baking powder and mix well.
- Add in vanilla, almond butter, applesauce, and egg whites and stir until a batter forms.
- Fold in white chocolate chips and 4 chopped strawberries, reserving 1 strawberry to top (optional).
- Transfer batter to lined or greased pan and top with strawberries.
- Bake 38-42 min to until golden and firm and a toothpick comes out clean. Let cool on a wire rack for 5-10 min before slicing.
Adapted from The Kitchn‘s “Strawberry Blondies.”
Nutrition for 1 blondie (1 of 16).
106 calories • 3.4 g fat (28%) • 17.6 g carbs (65%) • 2 g protein (7%) • 2 g fiber • 13.7 g sugar • 55 mg sodium
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.