Let’s be real: Even the cleanest of clean eaters can’t resist a buttery blondie now and again (besides, research shows naturally thin people never deprive themselves of the occasional treat). This recipe nixes refined all-purpose flour for a more healthful blend of brown rice and coconut flours, and the final product packs a ton of satisfying flavor into each 250-calorie square. Makes 12 blondies 6 Tbsp unsalted butter ¼ c coconut oil, melted 1 c organic light brown sugar 2 tsp vanilla extract 2 eggs 1 c brown rice flour ½ c coconut flour 1 tsp gluten-free baking powder ¼ tsp sea salt ⅛ c white chocolate chips ⅛ c miniature gluten-free dark chocolate chips

  1. Heat the oven to 350°F.2. In a medium-large bowl, combine butter, oil, and sugar and blend until creamy. Add vanilla and eggs and stir until combined. Set aside.3. In a medium bowl, whisk together flour, baking powder, and salt. Once combined, add dry mixture to wet mixture and fold in chocolate chips. MORE: Gluten-Free, Dairy-Free Cranberry Oat Cookies
  2. Pour into a nonstick 9x9" pan and bake until top is golden-brown and a toothpick inserted in center of pan comes out clean, 20–24 minutes. Let cool and serve. NUTRITION (per serving) 250 cal, 3 g pro, 30 g carb, 2 g fiber, 21 g sugars, 14 g fat, 9 g sat fat, 105 mg sodium