1/2 cup coconut sugar
1/2 cup Square Root maple cinnamon nutnola butter
1/4 cup melted and cooled coconut oil
2 teaspoons vanilla extract
1 ½ cups fine almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips, dairy free if desired
Fancy Maldon Salt, for sprinkling on top
Preheat oven to 350 degrees F. Line a 8×8 inch baking pan with parchment paper and spray with nonstick cooking spray to prevent sticking. Set aside.
In a large bowl, mix together the eggs, coconut sugar, nutnola butter, coconut oil and vanilla until smooth.
Next add the dry ingredients: almond flour, coconut flour, baking soda and salt. Mix until a cookie dough consistency forms, then fold in the chocolate chips.
Add batter to the prepared pan and spread evenly. Bake for 18-23 minutes until edges are just slightly golden. We want to slightly underbake these so they stay gooey. Once done baking, immediately sprinkle with Maldon salt; remove blondies from pan after 15 minutes. Cut into 16 bars and serve!