• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Eat With Clarity

  • About
  • Work With Me
  • Recipes
  • Ebook
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
go to homepage
Homepage link
  • About
  • Ebook
  • Recipes
  • Subscribe
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts » Vegan Chocolate Chip Blondies

    Vegan Chocolate Chip Blondies

    March 4, 2021 / by Claire Cary / 4 Comments

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    Easy, sweet and made in one bowl, these vegan blondies have juuust the right amount of chocolate in every bite. Plus, they’re also gluten free and ready to eat in just 30 minutes!

    Vegan blondies on parchment paper with one lying on the side.

    Blondies are a dessert I never really got into until last year, but not sure what I was thinking because they’re literally perfect. You guys have been such a big fan of all of my brownie and other bar recipes, so I finally bit the bullet and went for vegan blondies!

    They’re more or less a chocolate chip cookie in the shape of a brownie, so what’s not to love? Plus, if you put a scoop of vanilla ice cream on top…ugh SO GOOD.

    These vegan blondies are made in one bowl, gluten free, refined sugar free optional, gooey and chewy and all around SO delicious. They’re perfect for all types of eaters and I promise even the biggest dairy or gluten free food skeptics will approve of this recipe. All you need is 30 minutes and they’re all yours!

    one vegan blondie on the side with melted chocolate chips

    How to make this recipe

    Preheat the oven to 350 degrees Fahrenheit.

    In a small bowl, whisk together the ground flax and water. Set aside for about 10 minutes to thicken. If you aren’t vegan, just sub for regular eggs!

    Meanwhile, whisk together all wet ingredients until smooth, add in the flax mixture once thickened.

    Add in all dry ingredients, aside from the chocolate chips. The batter will be thick.

    Batter for the blondies in a glass bowl.

    Fold in the chocolate chips. I suggest using a wooden spoon for this to make it a bit easier.

    Add to an 8×8 baking pan lined with parchment paper. Spread evenly with a rubber spatula. Top with additional chocolate chips if desired.

    Bake for 22-28 minutes or until a toothpick comes out clean. I usually do 25 minutes, but all ovens are different. Bake for a shorter time if you like gooey centers, or a longer time if you like them more well done.

    Remove from the oven and let cool for 10 minutes in the pan. Carefully remove from the pan by lifting up the parchment paper. Let cool on a cooling rack, then slice into 16 squares.

    Batter in a baking pan before going in the oven.

    Almond butter baking tips

    If you’ve made any of my recipes in the past, you probably know I’m a big fan of using almond butter in a whole variety of baked goods!

    It’s creamy and fatty so it adds a lot of richness and moisture to a recipe without feely greasy from excess oil or butter.

    However (and this is a big however), not all almond butters are created equal! In fact, there are some really bad almond butters out there. My absolute favorite (and the one I always recommend) is the raw almond butter from Trader Joe’s. It’s creamy, silky, not gritty and pours really easily.

    It doesn’t require any stirring either! If you can’t access it, any nut butter will do, but it really helps if it’s runny and not too thick.

    one vegan blondie with a bite taken out

    FAQ’s

    What flour is best? This recipe calls for all purpose flour, but I used a gluten free all purpose flour. You can use GF or regular, but if you use GF, just be sure it has xanthan gum in the mix. As always, spoon and level to measure! Avoid scooping right from the bag.

    Do they keep? Yes! These vegan blondies will keep in an air tight container for 3-5 days. They will firm up a bit as they sit, but you can pop one in the microwave for about 10 seconds to soften it and get the chocolate chips nice and melty again.

    Can I use peanut butter? Definitely! You can use any nut or seed butter in place of the almond butter such as peanut butter, tahini etc. Whatever you use, I suggest a nice and runny one!

    Should I use butter or oil? In addition to the nut butter, these vegan blondies call for either melted vegan butter or coconut oil. You can use either, just make sure to use refined coconut oil if you go that route!

    vegan blondies with chocolate chips on top cut into squares

    More recipes for the chocolate lover!

    • Vegan Brownies
    • Chocolate Cupcakes
    • Double Chocolate Chip Cookies
    • Chocolate Milkshake

    Follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this recipe and let us know how it turns out!

    Vegan Chocolate Chip Blondies

    Easy, sweet and made in one bowl, these vegan blondies have juuust the right amount of chocolate in every bite. Plus, they're also gluten free!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 16 blondies
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric

    Wet:

    • ¾ cup runny almond butter* (I like Trader Joe's Raw Almond Butter)
    • ⅓ cup melted vegan butter or refined coconut oil (for the best flavor I like butter!)
    • 2 tsp vanilla extract
    • 2 tbsp ground flax seeds
    • 5 tbsp water
    • ⅓ cup maple syrup
    • ½ cup light brown sugar (can sub coconut )

    Dry:

    • 1 ¼ cup all purpose flour (I used gluten free)
    • ¼ tsp salt
    • ½ tsp baking powder
    • ¾ cup chocolate chips (or more to taste)

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit.
    • In a small bowl, whisk together the ground flax and water. Set aside for 10 minutes to thicken.
    • Meanwhile, whisk together all wet ingredients until smooth, add in the flax mixture once thickened.
    • Add in all dry ingredients, aside from the chocolate chips. The batter will be thick.
    • Fold in the chocolate chips.
    • Add to an 8×8 baking pan lined with parchment paper. Spread evenly with a rubber spatula. Top with additional chocolate chips if desired.
    • Bake for 22-30 minutes or until a toothpick comes out clean. I usually do 25 minutes, but all ovens are different. Bake for a shorter time if you prefer a gooier center, or longer if you like them more well done.
    • Remove from the oven and let cool for 10 minutes in the pan. Carefully remove from the pan by lifting up the parchment paper (slicing around the edges first as needed). Let cool on a cooling rack, then slice into 16 squares.

    Notes

    If you aren’t vegan, you can use 2 eggs in place of the flax seed mixture. The blondies will be a bit fluffier/less dense if you go this route, but still delicious!
    you can sub the almond butter for another nut/seed butter of choice, such as tahini or peanut butter.

    Nutrition

    Serving: 1blondie | Calories: 209kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Fiber: 2g | Sugar: 14g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: blondies, gluten free blondies, vegan blondies

    Reader Interactions

    Comments

    1. Teresa

      February 04, 2021 at 11:00 pm

      5 stars
      Delicious and super easy recipe to follow. Used eggs instead of flax seed but worked great! My only complaint is we didn’t have any ice cream to eat with them!

      Reply
      • Claire Cary

        February 06, 2021 at 8:41 pm

        Ice cream with blondies is a must! Next time 🙂

        Reply
        • Nichole

          March 09, 2021 at 9:16 pm

          5 stars
          I have recently been diagnosed with several food allergies, all of which make baking near impossible with so many substitutions. Last week all I wanted was a chocolate chip cookie. I tried another vegan recipe I found on the internet, they were terrible. I only made one pan and threw the rest of the dough away. I decided to give this blondie recipe a try and I’m in tears! Finally a vegan chocolate chip blondie/cookie recipe that actually tastes and “feels” like the real cookie. THANK YOU for the recipe.❤️

          Reply
          • Claire Cary

            March 10, 2021 at 3:51 pm

            ohmygosh yay! That just made my day. I have food allergies too so I totally get the struggled, that’s why I started this blog! So glad you enjoyed these and can’t wait to see what else you make!

            Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Eat With Clarity! After my Celiac Disease diagnosis, I made it my mission to create gluten-free recipes that are just as good as the real thing! With plenty of vegan & paleo options, there is something here for everyone. More about me here!

    Popular Recipes

    Footer

    Affiliate Disclaimer · Privacy Policy · Contact

    COPYRIGHT © 2020 · EAT WITH CLARITY, LLC. ALL RIGHTS RESERVED.