These Vegan & Gluten-free Blondies are the real deal and made in less than 30 minutes. Soft & chewy, oozing with chocolate chips, you just may win the hearts of brownie lovers too.
These chocolate chip filled blondies are everything a dessert bar should be. Crispy on the edges, deliciously thick & chewy in the center and OH SO satisfying. If it’s vegan and includes chocolate, then I’ll be indulging a little. How about you?
This blondie recipe has been made over and over again, until perfected. I just couldn’t share it until I was completely happy with the results and ya’ll….the wait it over! Take 1 bite of these brown sugar blondies and it’ll taste like you are eating layers of warm cookie dough stuffed with chocolate!
Itβs an incredibly easy recipe made with simple allergy-friendly ingredients that you can adjust to fit your restrictions. You canβt really mess it up and the great part is, because it’s vegan, it doesnβt contain eggs! So grab your spoon and dig right in, because itβs 100% approved for raw cookie dough eating.
Vegan & Gluten-Free Blondie Substitutions:
- Kween Granola Butter. I was introduced to Kween on Instagram and just loved the flavor and texture. It basically tastes like spreadable granola with hints of cinnamon. I love having options and sharing them with you all. But, if you do not have Kween’s Granola Butter on hand, you can absolutely use your favorite nut-free spread like SunButter. And if you don’t have a nut allergy, then use what you love.
- Gluten-free Flour. I really love using this blend when creating baked goods that are also GF because you can easily swap it out with the same amount of All-Purpose Flour. If you use another GF flour, just make sure to see if Xanthan Gum needs to be added.
- Dairy-free Milk. Honestly, I tested this recipe with a few vegan milks and my favorite have been Good Karma Flax Milk or Oatly’s Oat Milk. Both are rich and creamy but subtle in flavor. If you prefer Coconut Milk (NOT from a can), Soy or Almond, those would work as well.
Vegan Blondies in less than 30 minutes
Optional Blondie Mix-ins
Although I’m all about the chocolate chips, here’s a few other ideas you may want to try.
- Vegan Marshmallows
- Candied Sprinkles
- Dried Cranberries (a.k.a Craisins) & white chocolate chips
- Caramel candies or chopped up candy pieces
- Gluten-free Pretzels
- Or throw it all in there and have a Blonde Party!
They do says Blonde’s have more fun.
These Vegan & Gluten-free Blondies are the real deal. Gluten-free, vegan, nut-free AND ready in less than 30 minutes. I am so in love with this dessert and I know it’ll quickly become a favorite of yours too! I meanβ¦look at that chocolatey center!
Brown Sugar Blondies (Vegan + Gluten-free)
These Vegan & Gluten-free Blondies are the real deal and made in less than 30 minutes. Soft & chewy, oozing with chocolate chips, you just may win the hearts of brownie lovers too.Β
Ingredients
- 1 cup flour (Bob's 1-1 Gluten-free or All Purpose Flour)
- 3/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoon vegan butter
- 3/4 cup light brown sugar (or coconut sugar)
- 3 tablespoons dairy-free milkΒ
- 2 tablespoons nut-free spread (like Kween Granola or SunButter)
- 1 tablespoon pure vanilla extract
- 1 tablespoon run extract or coffee extract (optional)
- 1/3 cup semi-sweet chocolate chips (dairy-free)Β Β
Instructions
- Preheat oven to 350°. Line an 8-inch pan with parchment paper, long enough so edges overhang.
- In a medium bowl, whisk together flour, baking powder, cinnamon, salt and baking soda until combined.
- Using a stand mixer (or hand-held), beat the butter, brown sugar, milk, nut-free spread, and extracts until combined. Slowly beat in the flour mixture.
- Once the flour is incorporated, stir in chocolate chips. Batter will be thick.
- Even pat the batter into the prepared pan. Bake 25 minutes or until edges are lightly browned. Once cooled, lift parchment handles to remove blondies from pan. Cut into squares and serve.
Notes
Using the ingredients listed, this recipe is Top 8 Free & Gluten-free.Β See post for substitutions.Β
I made these for my family and then another batch for our neighbors to say thank you for helping us- their boys ate them up in one sitting!! Delicious!!!
Wendy that was super sweet of you to make as a thank you treat. So glad you are loving them.
Made this the first time as is, but while the cinnamon was good, it took the flavor in a different direction than what we were looking for. Second time around made them without cinnamon. Great! Just what we were looking for!!
I might play with the recipe a little more to make them a tad moister, but definitely a keeper!
Glad you tweaked it to your liking. I found that the choice of nut-butter (or nut-free butter) + flour combo can really change the texture/moisture of the recipe. Are you also doing GF? What nut butter did you use?
Hi, these blondies sound delicious and I am going to make them. I don’t have any food allergies so I was wondering if I could use peanut butter in place of the nut free butters you recommend. If I do use it, though, will it result in tasting peanut buttery? I like the taste of peanut butter but don’t want the blondies to taste of it. Otherwise, would you recommend tahini and would that be more neutral than peanut butter? Thanks!
Hi Elaine, You can sub PB for the SunButter in this recipe! I’m not sure how much peanut butter taste it will have, but the amount shouldn’t be too strong. However, tahini is milder as is almond butter and either could be used as well. Just make sure the spread is mixed, so there isn’t any extra oil resting on top.
I chose this recipe because itβs plant based and I LOVE brown sugar. These were fantastic! We finished them in a day. Iβll have to make another batch tomorrow. Btw- I used tahini and it was undetectable.
Ya girl!! I love that you used tahini interchangeably with the SunButter.Great to know it also worked.
Delicious but didn’t rise into cakes, just like a sticky chewy mess. Not sure what I did wrong!
Hmmm? Did you make any changes or substitutions?
I just made these and they turned out great! Super easy to whip up and the ingredients were all things I already had on hand. I baked them for about 23 minutes and they came out soft and perfectly done. Will definitely be making these again sometime. Thanks so much for sharing!!
Awesome Lakin! It’s always nice to be able to make things quickly, with ingredients you already have….sometimes a little dangerous though
Can I use any other fat instead of vegan butter, like coconut oil for example?
I haven’t tried using coconut oil but I would assume if its solid form, not liquified, that it would work. I do recommend starting with 4 tablespoons instead of 6 and see how the consistency is. It does liquify quicker so just watch them in the oven in case they are done sooner. Let me know what you did and how it turned out.
Coconut oil totally worked they came out amazing! I have another batch in the oven right now using ginger instead of cinnamon. But the first time I used blueberries instead of chocolate chips and, thought the liquid quantity might be a bit too much but they were absolutely fine and delicious!
Ginger sounds like a fab idea! And I think you called it- blueberries will release their liquid so you may need to cut about a tablespoon off of the recommendation OR toss with a little flour to try to decrease the amount they juice-up.
I used coconut oil. All the same measurements as the recipe says, I applied. I didn’t have nut butter so I used 1/4 cup coconut flour, and the rest rice flour. And instead of vegan butter I just used coconut oil. I melted it beforehand, so that it had a nice consistency. It worked great. I also used soy milk as the dairy-free milk.
I made a chocolate icing using dark chocolate, a bit of soy milk, and icing sugar. Honestly this is the best recipe I’ve come across, my family devoured it, and I cannot wait to make more. And not to mention how easy it is!
Sounds like your a wiz in the kitchen too with your substitutions! So glad you all enjoyed it.
can i use stork spread instead? as none of my local supermarkets sell block of vegan butter
Hmm, I’ve never heard of stork brand but you can also use regular dairy butter if you don’t have restriction to it. I just found Country Crock has a plant-based butter in sticks that I’ve been playing with in my baked goods and it’s been working out lovely. I found it at WalMart.