Vegan Chocolate Chip Blondies
by: claire cary
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!
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16
Ingredients
Wet:
- ¾ cup runny almond butter*
- ⅓ cup melted vegan butter or refined coconut oil for the best flavor I like butter!
- 2 teaspoons vanilla extract
- 2 tablespoons ground flax seeds
- 5 tablespoons water
- ⅓ cup maple syrup
- ½ cup light brown sugar can sub coconut
Dry:
- 1 ¼ cup gluten free all purpose flour can sub regular
- ¼ teaspoon salt
- ½ teaspoon 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 8x8 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.
Serving: 1blondie / Calories: 209kcal / Carbohydrates: 24g / Protein: 4g / Fat: 11g / Saturated Fat: 2g / Cholesterol: 1mg / Fiber: 2g / Sugar: 14g
