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AIP Coconut Blondies Recipe

Louise | June 10
AIP Coconut Blondies Recipe #aip

Forget brownies – these delicious ooey gooey blondies are where it’s at. Make this AIP coconut blondies recipe to treat yourself and your friends to a little coconut delight!

Gelatin as an Egg Substitute

If you’ve ever made brownies, either from scratch or using a mix, you know that eggs are a staple. That becomes a problem when you’re following an autoimmune diet.

If you’re avoiding eggs, you’re not alone. Many people are allergic or sensitive to eggs. And sometimes you just want to bake something but you realize your egg supply has run out.

No worries. Gelatin happens to be an excellent egg substitute, and it works great in this blondie recipe.

Make sure you use unflavored gelatin – the flavored variety is bound to include some sort of sugar. For extra credit, get your hands on some grass-fed gelatin (ordering online may be your best bet).

Just like the gelatin you may have made in the past, you’ll mix it with a bit of hot water to get your egg substitute.

If you’re not on the autoimmune diet, chia or flax seeds can make a fake egg as well.

More AIP Desserts

If you’re hungry for more AIP-friendly dessert ideas, you’re in luck. Here is a list of some of my favorites.

AIP Coconut Blondies Recipe #aip

AIP Coconut Blondies Recipe #aip

AIP Coconut Blondies Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 9 servings 1x
  • Category: Snack, Dessert
  • Cuisine: American



  1. Preheat the oven to 350 F (175 C).
  2. In a large mixing bowl, mix together the coconut flour, cassava flour, baking powder, and salt.
  3. In a separate bowl, combine the coconut oil, honey, vanilla extract, and coconut cream.  You may need to warm these ingredients to combine them well.
  4. Prepare the gelatin by sprinkling the powder over the hot water in a small bowl. Wait a minute or two, then stir well to dissolve and mix. Whisk the gelatin ‘egg’ into the honey mixture, then add the honey mix into the coconut flour mix and add the shredded coconut, mixing well to combine. If it feels stiff, add 1 tablespoon boiling hot water and mix again with a wooden spoon.
  5. Pour the mixture into a greased baking dish (approx. 6-in x 6-in) and place in the oven for 10-15 minutes, rotating the dish halfway through.
  6. Remove from the oven, allow to cool completely, and then refrigerate before slicing into 9 squares.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 114
  • Sugar: 6 g
  • Fat: 7 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 2 g
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