Okay, friends—let’s talk blondies. Not just any blondies, but vegan chocolate chip blondies that are gooey, golden, and packed with melty chocolate goodness in every single bite. These are the kind of treat that makes you do a happy dance in your kitchen (trust me, you’ll see).
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They’re rich and chewy, yet somehow light and not overly sweet—basically, the kind of dessert you’ll end up making again and again. Whether you’re fully plant-based or just looking to sneak in more dairy-free goodies, this one’s a game-changer. The best part? You probably already have everything you need in your pantry!
Now, grab your mixing bowl and let’s bake some magic.
Why You’ll Love Vegan Chocolate Chip Blondies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout treat at gatherings. Imagine the smell of vanilla and chocolate wafting through your home after a long day—yes, please.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No fancy vegan substitutes here—just simple, wholesome staples that work together beautifully.
Quick and Easy: Straightforward steps that even beginners can follow. No complicated baking science, just easy, reliable goodness.
Customizable: Easy to tweak with different add-ins like nuts, coconut, or even a swirl of peanut butter (yes, it’s as dreamy as it sounds).
Crowd-Pleasing: A guaranteed hit with both vegans and non-vegans. Everyone loves a soft, chewy, chocolate-studded blondie.
Ingredients in Vegan Chocolate Chip Blondies
Here’s where the magic starts. These blondies are made with humble ingredients, but they bake up into something truly special.
All-Purpose Flour: The base that gives structure and chew.
Brown Sugar: Adds deep, caramel-like sweetness and that signature chewy texture.
Baking Powder: Just enough lift to keep things light and soft.
Salt: A pinch to balance the sweetness and elevate all the flavors.
Nut Butter: Acts as the binder and adds richness. Almond or cashew butter works great, but peanut butter brings a nostalgic flavor.
Plant-Based Milk: Helps everything come together without adding dairy.
Vanilla Extract: A little warmth and depth that brings all the flavors to life.
Vegan Chocolate Chips: Because what’s a blondie without melty pools of chocolate?
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). This gives the blondies a head start toward golden perfection.
Combine Ingredients: In a large mixing bowl, whisk together the nut butter, brown sugar, vanilla, and plant-based milk until smooth and creamy.
Add Dry Ingredients: Stir in the flour, baking powder, and salt until just combined—don’t overmix. Then gently fold in the vegan chocolate chips.
Prepare Your Cooking Vessel: Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
Assemble the Dish: Pour the batter into the prepared pan and spread it evenly. Sprinkle a few extra chocolate chips on top if you’re feeling fancy.
Cook to Perfection: Bake for 22–25 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean.
Finishing Touches: Let the blondies cool in the pan for at least 15 minutes. They’ll firm up beautifully as they cool.
Serve and Enjoy: Slice, serve, and watch them disappear! These are best slightly warm or at room temperature.
Nutrition Facts
Servings: 9
Calories per serving: 210 (approx.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
How to Serve Vegan Chocolate Chip Blondies
These blondies are amazing as-is, but here’s how to take them to the next level:
With a Scoop of Vegan Ice Cream: Vanilla or salted caramel takes these to dessert heaven.
Drizzled with Nut Butter: Warm almond or peanut butter over the top? Yes, please.
Topped with Fresh Berries: Adds a bright, fresh note that balances the richness.
Paired with Coffee or Tea: Makes the perfect mid-afternoon treat or cozy dessert.
Packed in Lunchboxes: A sweet surprise that’s school- or office-friendly.
Additional Tips
Prep Ahead: Make the batter in advance and refrigerate for up to 24 hours before baking.
Spice It Up: Add cinnamon, nutmeg, or a touch of espresso powder for extra depth.
Dietary Adjustments: Use gluten-free flour for a gluten-free version.
Storage Tips: Store in an airtight container at room temperature for up to 4 days. Refrigerate for up to a week.
Double the Batch: Make a double batch and freeze the extras—they thaw beautifully!
FAQ Section
Q1: Can I use oat flour or almond flour instead of all-purpose flour?
A1: Oat flour can work for a softer texture. Almond flour may make them more crumbly—use with caution and test in small batches.
Q2: What’s the best nut butter to use?
A2: Almond butter gives a neutral flavor, peanut butter adds classic cookie vibes. Cashew butter works great too.
Q3: Can I reduce the sugar?
A3: Yes, you can reduce the sugar by 1–2 tablespoons, but it may slightly affect texture and sweetness.
Q4: Can I use coconut oil instead of nut butter?
A4: It’s not recommended here—nut butter helps bind the blondies without eggs or dairy.
Q5: Do I need to chill the dough?
A5: Nope! These are ready to bake right away. Super convenient.
Q6: Can I make them gluten-free?
A6: Yes, use a 1:1 gluten-free flour blend for best results.
Q7: What’s the best way to freeze them?
A7: Cut into squares, wrap in parchment, and store in a freezer bag. Thaw at room temp or reheat gently.
Q8: Can I add mix-ins?
A8: Absolutely! Try chopped nuts, dried cranberries, shredded coconut, or even a swirl of tahini or Biscoff.
Q9: How do I keep them soft?
A9: Store in an airtight container and don’t overbake—slightly underbaked blondies stay gooey and soft.
Q10: Can I make these in muffin tins?
A10: Yes! Just reduce baking time to about 15–18 minutes and keep an eye on them.
Ready to wow your tastebuds? These vegan chocolate chip blondies are everything you want in a dessert—soft, melty, and totally irresistible. Go ahead, make a batch and see for yourself… just don’t be surprised when they disappear in record time!
Print
Vegan Chocolate Chip Blondies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Description
These vegan almond flour blondies are rich and indulgent with a soft, chewy texture. Packed with healthy fats from coconut oil and flaxseeds, plus a touch of peanut butter and dark chocolate, they make the perfect guilt-free treat.
Ingredients
- 2 tbsp Tropical Sun Linseed (Flaxseed), ground
- 1 cup ground almond
- 1/2 cup Tropical Sun Coconut Flour – Organic
- 1/2 tsp Tropical Sun Baking Powder
- A pinch of sea salt
- 1/2 cup Tropical Sun Coconut Oil – Pure, softened (but not melted)
- 1/3 cup of sugar
- 1 tsp of Tropical Sun Vanilla Essence
- 2 tbsp runny peanut butter (the runnier the better)
- 1 tbsp of almond milk
- 1/2 cup vegan dark chocolate chips + extra for sprinkling on top
Instructions
- Preheat the oven to Gas Mark 4 / 180°C / Fan 160°C.
- In a small bowl, mix the ground linseed with 4 tablespoons of water and leave to rest for 5 minutes until it thickens up and becomes gloopy.
- In a large bowl, combine the ground almond, coconut flour, baking powder, and salt.
- In a separate bowl, whisk together the coconut oil and sugar. Use a hand blender to blitz until a creamy consistency is achieved.
- Add the coconut oil-sugar mixture to the linseed mixture, along with the vanilla essence, peanut butter, and almond milk. Mix thoroughly.
- Incorporate the almond flour mixture into the wet ingredients until well combined.
- Fold in the chocolate chips.
- Spread the mixture in a parchment paper-lined baking tin, ensuring an even spread. Sprinkle with additional chocolate chips on top.
- Bake for 18-20 minutes, until the edges start to turn golden brown.
- Remove from the oven and let cool for 10 minutes before transferring to a cooling rack.
- Allow the blondies to cool completely before cutting them into squares.
- Serve and enjoy!
Notes
- For a different flavor, feel free to swap peanut butter for almond or cashew butter.
- If you prefer a sweeter dessert, increase the amount of sugar to taste.
- These blondies are best stored in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 9g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg