These gooey, chewy, and chocolatey vegan blondies are about to turn your world upside down. This gluten free dessert is easily a one-bowl recipe, which is always amazing because that means minimal dishes. But besides the little number of dishes, these vegan gluten free blondies are also super simple to make. These vegan bars use minimal ingredients and are the perfect recipe to do a little weekend baking with. All you need are 8 ingredients, a bowl, an 8×8 pan, and obviously an oven! The rest is patience while they bake, and patience while they cool. Then these vegan blondies are ready for you to enjoy!
Why You’ll Love These Gluten Free Blondies
- This recipe is a one-bowl dessert. This means you only need to dirty one big mixing bowl and a few measuring spoons/cups to make this recipe. Oh, and a baking pan, obviously. But I love that it won’t look like a bomb went off in your kitchen once you are done baking these vegan bars.
- These vegan chocolate chip blondies are gooey and chewy. Enough said.
- Talk about a recipe that uses minimal ingredients. And no flour is used in this recipe. The main ingredient is cashew butter, which could be subbed with sunflower seed butter to make it nut-free! Although the taste will be altered just slightly.
How To Make Vegan Blondies
To make these easy vegan blondies, you need 8 ingredients. Start with preparing the flax egg. After the flax egg has a yolky consistency, add in the cashew butter, coconut sugar, baking powder, cinnamon, vanilla extract, and a pinch of sea salt. The mixture will be very sticky, but use that elbow grease to thoroughly mix it all together. Then fold in the chocolate chips.
Next, add the blondie mixture to a lined/greased baking pan. This is the hardest part of the recipe. Because the batter is so sticky, use a spatula to wiggle and spread the batter evenly in the pan. You might doubt it will spread at first, but I promise it will. Don’t be afraid to get your fingers in there. Once the batter is evenly distributed in the pan, top it will a pinch more of sea salt and a few chocolate chips for good measure. Bake these healthy blondies for 17 minutes.
The last step is the most important. The cooling time. This is so important in gluten free and vegan baking. Let these vegan bars cool for at least 20 minutes in the pan and then gently remove them (without cutting them) to a cooling rack to cool completely.
The cooling time is the hardest (hello patience) but the most important to ensure these vegan gluten free blondies are fully baked and have that gooey and chewy texture. So don’t rush it!
For More Gluten Free Desserts, Try These
I mean, if I didn’t get you at gooey and chewy, then you are a lost cause. Sorry. That’s just a fact. These chocolate chip blondies are just what your weekend of vegan baking is calling for. They are one bowl, with minimal ingredients and the perfect balance between salty and sweet. The cooling time is super important for this vegan blondie recipe, but once you’ve found your patience and you finally bite into these chewy vegan blondies, you will be so happy you waited. Let me know what you think of the recipe below in the comments! Happy vegan baking, friends.
Vegan Chocolate Chip Blondies
Ingredients
- 1 flax egg
- 1 cup cashew butter
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- pinch of sea salt and more for the top
- 1/4 cup vegan chocolate chips
Instructions
- Preheat the oven to 350ºF. Line an 8×8 square pan with parchment paper.
- Prepare the flax egg by adding 1 tbsp of flax meal with 3 tbsp water in a large mixing bowl. Stir to combine and then let sit for 5 minutes until a yolky consistency has formed.
- Once the flax egg has set, add the rest of the ingredients (cashew butter, coconut sugar, cinnamon, vanilla, sea salt and baking powder) to the same bowl. Use a KitchenAid stand mixer to mix the batter, or mix it by hand.
- The batter should be wet but thick. Add in the chocolate chips.
- Scoop the batter into the prepared pan. Use the back of a measuring cup, spatula and/or your fingers to spread the batter evenly from corner to corner. You do have to work it a little bit, but it will get there. Sprinkle some more sea salt on top.
- Place in the oven for 17 minutes. The top should look golden brown after 17 minutes but the blondies will still be quite soft- they will firm up in the cooling process. It's important to let the blondies cool in the pan for roughly 20 minutes. Then you can move them to a cooling rack and let them cool completely. Once cooled, cut them into squares.
- Store in an airtight container for a week. Enjoy!
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