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!
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. No chickpeas or banana, though I do love my chickpea blondies!
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!
How to make vegan blondies
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.
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.
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.
You can also 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!
Frequently asked questions
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 freeze them?
Yes! Let them cool completely, then slice and store in a freeze safe bag for up to 2 months. Reheat in the oven (right from frozen) until warm through the center.
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!
More recipes for the chocolate lover!
Vegan Chocolate Chip Blondies
by: claire cary
- 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
- 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.