The Best Vegan Blondies (gluten-free, dairy-free, oil-free)
The Best Vegan (Gluten-free) Blondies- crisp, chewy edges and perfectly moist in the center, no one would ever guess these are vegan, gluten-free and oil-free. Each blondie packs 6g of protein and 2mg of iron!
I’m pretty smitten with this vegan blondie recipe y’all. It’s not every day that I land on a recipe for baked goods that are vegan, gluten-free, oil-free and still mind-blowing good.
These blonde brownies have it all.
- Chewy, slightly crisp edges with a remarkably moist center
- Sweet but not too sweet
- Protein and iron!
It’s about as feel good as dessert gets.
Vegan Gluten-free Blondie Ingredients + Possible Substitutions
- All-Purpose Flour– I usually turn to a combo of oat flour and almond flour for my gluten-free baking but I wanted something that anyone could make so I turned to my old all-purpose pal. I have tested the recipe with Jovial’s Einkorn Flour, King Arthur’s Organic Unbleached All Purpose Flour, and Bob’s Red Mill Gluten-free 1-to-1 Baking Flour which I think is the best gluten-free flour brand on the market.
- Cornstarch– We’re using cornstarch for two reasons. It acts as a thickener so it helps bind the blondies and it also gives them nice and crisp, chewy edges. Is it essential? For the best results, I think so. But technically you could skip it and not totally ruin the recipe. It just won’t be as good.
- Baking Powder- Our main leavening agent, baking powder helps the blondies rise so that they cook evenly.
- Salt- Fine sea salt helps balance out the sweetness of the blondies.
- Tahini- Our main fat source, tahini is ideal for giving the blondies a chewy texture while also packing them with protein and iron. I have only tested them with tahini (Soom is a great option but Trader Joe’s also makes a really good affordable tahini) but my suspicion is that melted vegan butter would be the best substitute if you can’t have tahini.
- Pure Maple Syrup- Maple syrup is ideal for adding moisture and sweetness. Possible substitutions would be agave nectar or honey that has a pourable consistency. If the honey is super thick it might not combine well in the batter.
- Coconut Sugar- Just a little bit of coconut sugar incorporates a subtle caramel flavor. You could sub white or brown sugar if you want though.
- Non-Dairy Milk- Milk adds moisture to the blondies. I tend to use soy milk for its high protein content but you can use any kind you like.
- Vanilla- A hint of vanilla for optimal blondie flavor.
- Dark Chocolate Chips- To keep the recipe vegan, be sure to use dark or dairy-free chocolate chips such as Enjoy Life.
How to Make Vegan Gluten-free Blondies
- Whisk together the flour, cornstarch, baking powder and salt.
- Combine the tahini, maple syrup, coconut sugar, milk and vanilla extract. Stir until smooth.
- Add the dry ingredients to the wet. Stir until a batter forms. Fold in chocolate chips.
- Transfer to a square 8×8-inch baking dish and bake for about 25 minutes. Allow to cool then slice and enjoy!
The Best Baking Pans
USA Pans are my absolute favorite. I’ve had them for years and the silicone coating holds up so well, plus they’re PTFE, PFOA and BPA free.
How Long Will they Keep?
When stored in an airtight container and refrigerated, the blondies will keep for up to 5 days (when using organic flour). You can also freeze them for several months. Just be sure to let them cool completely before storing so they don’t collect moisture and get freezer burn.
Looking for more vegan + gluten-free desserts?
- Healthy Vegan Zucchini Bread
- The Best Vegan Gluten-free Banana Bread
- The Best Vegan Gluten-free Chocolate Chip Cookies
- Flourless Vegan Tahini Brownies
- Vegan Almond Butter Banana Bread
- Flourless Vegan Black Bean Brownies
The Best Vegan Gluten-free Blondies
- Preheat the oven to 350°F and lightly grease and 8x8-inch baking dish.
- In a large bowl, combine the flour, cornstarch, baking soda and salt. Whisk together and set aside.
- In a separate large bowl, combine the tahini, maple syrup, coconut sugar, milk, and vanilla extract. Whisk until a smooth, caramel-like consistency is formed.
- Add the dry ingredients to the bowl with the wet and stir until all of the clumps are evenly incorporated and you have a smooth batter. Fold in the chocolate chips then transfer batter to the baking dish.
- Bake in the oven for 22-25 minutes, or until golden on edges and firm in the center. Baking for longer will give you crispier edges, but will make for a slightly less moist texture, so keep that in mind when deciding how long to bake them. Remove from oven and set aside to cool before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for several months.