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!
This post contains affiliate links, which means I earn a small commission if you buy any products through those links. I only link to products I absolutely love and use myself. Thank you for making Eat With Clarity possible!
Blondies are a dessert I never really got into until this year. 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 blondies.
They’re more or less a chocolate chip cookie in the shape of a brownie, so what’s not to love?
These vegan blondies are made in one bowl, gluten free, 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!
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 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. 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 short time (about 20 min) if you prefer a gooier center.
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.
The best flour to use
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 well?
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.
More recipes for the chocolate lover!
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
Ingredients
Wet:
- 3/4 cup runny almond butter (I like Trader Joe's Raw Almond Butter)
- 1/4 cup oil (I used avocado, vegetable works too)
- 2 tsp vanilla extract
- 2 tbsp ground flax seeds + 5 tbsp water
- 2 tbsp non-dairy milk (I used almond)
- 1/4 cup maple syrup
- 1/2 cup light brown sugar
Dry:
- 1 1/4 cup all purpose flour (I used gluten free)
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 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 22-28 minutes or until a toothpick comes out clean. I usually do 25 minutes, but all ovens are different. Bake for a short time (about 20 min) if you prefer a gooier center.
- 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.
Leave a Reply