This gluten-free vegan blondie recipe is incredibly easy to prepare. They make the perfect sweet treat and have quickly become one of my favorite vegan recipes. The best part? You can have a batch of chewy, gluten-free vegan blondies on the table in only 25-35 minutes!
My obsession with vegan blondies started with a basic brownie recipe I found in high school. It involved maple syrup, chickpeas, and sweet potatoes. It was my first time making any sort of healthy vegan baked good, and to say the least, it wasn’t the best. This recipe is very different (and much better) than the chickpea blondies I cooked up over 10 years ago. And, my sweet tooth is still satisfied.
Of course these blondies are also kid-friendly. Because who doesn’t love a blondie or brownie?
Ingredients needed for these gluten-free and vegan blondies
- Dark brown sugar – Technically, you can use white sugar or coconut sugar in this recipe. But, I have found that the richness of dark brown sugar adds the best flavor.
- Peanut butter – For the best results, use peanut butter. I have tried making these brownies with both almond butter and cashew butter before, and the taste was not the same. I’ve never tried using sunflower butter as a nut-free alternative, but I am curious if it would. So, be sure to let me know if you try this variation.
- Coconut oil – Coconut oil replaces the melted butter that you may find in a classic blondies recipe. If you’re looking for substitutions, you could also use melted vegan butter.
- Oat flour – In my experience, almond flour results in a very different blondie. Oat flour produces the best blondie batter and a nice chewy texture. You could also use your favorite all purpose gluten-free flour blend that you like baking with. Just be sure it’s a 1:1 substitution as all flours behave a bit differently.
- Oat milk – You can use another non-dairy milk (almond or coconut milk), but I like the way the oat milk flavor compliments these blondies.
- Vanilla extract – Just a little bit of vanilla extract helps to balance out the flavor.
- Ground flax – Many vegans know that flax eggs are the perfect substitute in making tasty baked goods. Ground flax acts as the flax egg in this recipe.
- Sea salt – Salt helps bring out the important flavors.
- Baking powder – Baking powder is necessary to help the blondies rise and give them texture.
- Dairy-free chocolate chips – Chocolate chips are optional but highly recommended in this recipe!
The best part about this gluten-free blondies recipe is how versatile it is. You can add other ingredients to personalize it a bit more to your tastes. Here are some ideas for add-ins to level these blonde brownies up even further.
- Butterscotch chips – I’m so glad that vegan chocolate chips have come such a long way in recent years. Butterscotch is one of my favorite flavors to bake with.
- Vegan white chocolate chips – With the addition of white chocolate chips, these instantly become delicious white chocolate blondies.
- Dark chocolate – If you prefer using dark chocolate in recipes, they also compliment the peanut butter very well in this recipe.
- Cocoa powder – A little bit of cocoa powder goes a long way. But, this would technically result in “non-blondies”, right?
- Walnuts – Not everyone likes nuts in their baked goods. If you’re a fan, try mixing some chopped walnuts into the batter.
- Raisins – We all know that peanut butter and grape goes well together. Throw some raisins into these blondies if you want to add some unique texture and flavor.
How to make these vegan gluten-free blondies
Time needed: 30 minutes
These blondies are the perfect dessert, midnight snack, or “treat on the go”.
- Preheat oven and prepare baking dish.
Preheat oven to 350°F/175 C. Line an 8” x 8” square pan with parchment paper to help prevent sticking. You can also use a smaller pan if you’re making a half batch.
- Make the flax egg.
Combine your non-dairy milk and ground flax. Set aside for 5 minutes to form a gel. This is the flax (egg substitute).
- Begin making the blondie batter.
Beat together the sugar, peanut butter and oil until a smooth batter forms. Using a hand mixer speeds up the process, but you can do this by hand as well.
- Add in vanilla and milk.
One ingredient at a time, slowly add in the vanilla and the milk/flax mixture, stirring as you go.
- Add in dry ingredients.
Stir in the oat flour, baking powder, and salt. You can sift the oat flour if you have the time for an even smoother batter.
- Mix in any additional add-ins.
Add in your chocolate chips and any additional ingredients you may be using.
- Pour batter and bake.
Evenly pour the batter into your prepared pan and bake for 25-30 minutes, depending on your oven.
- Cool, slice, and serve.
After baking, allow the blondie to cool completely before slicing. I like making 2″ bars and storing them in an airtight container. You can also freeze them up to a month for later snacking.
This is an incredibly easy recipe for simple vegan blondies. You can also cut this recipe in half to make small batch blondies. I’ve even been known to whip up a batch of these late at night when I’m craving something sweet.
If you make these blondies with any other variations, be sure to leave a comment with how they turned out. I always encourage creativity in the kitchen!
These vegan gluten-free brownies are chewy and delicious.
- 1 cup dark brown sugar
- ¾ cup peanut butter
- ¼ cup coconut oil, melted
- ½ cup + 2 tbsp oat milk, or other non-dairy milk
- 1 tsp vanilla extract
- 2 tbsp. ground flax
- 1 ¼ cup oat flour
- 1 tsp baking powder
- ½ tsp sea salt
- ½ cup chocolate chips or chocolate chunks, optional
- Preheat oven to 350°F/175 C. Line an 8” x 8” square pan with parchment paper.
- In a small bowl, combine oat milk and ground flax. Set aside for 5 minutes to form a gel. This is the flax (egg substitute).
- In large mixing bowl combine brown sugar, peanut butter and coconut oil. Beat the ingredients using a hand mixer or stand mixer on low until a smooth batter forms.
- Add in vanilla extract and blend, then add in the milk mixture and blend.
- Stir in the oat flour, baking powder, and salt to the wet ingredients until well combined.
- Stir in the chocolate chips and any additional ingredients if using.
- Pour into prepared baking pan in an even layer and flatten into the corners. Use a rubber spatula to scrape the sides of the bowl.
- Bake for 25-30 minutes until golden brown around the edges and firm in the center. Bake longer for a more cake-like blondie and less time for something more fudge-like. The top of the blondies should be cooked as well. Baking time will vary based off the oven you have.
- Allow to cool completely before removing from pan and cutting into 2” blondie bars.
- Store in an airtight container or cover with plastic wrap. Store in the fridge for up to 5 days or in the freezer for up to 1 month. Bring to room temperature before eating.
Serving Size:1 grams
Amount Per Serving: Calories: 220Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 174mgCarbohydrates: 24gFiber: 2gSugar: 16gProtein: 5g