Vegan S’mores Blondies
Vegan S’more Blondies- made with a combo of oat and almond flour, these vegan blondies are made in just one bowl. Not only are they nutritious but they also have the best fudgy texture!
Are you team brownie or team blondie? I’m definitely on team brownie but I can appreciate a good blondie every now and then. :)
If you’re not into blondies, I have a vegan s’more brownie recipe that is *actually* one of the best things you will ever put in your mouth. For those of you that are on team blondie, I think you’ll appreciate the recipe I’m sharing today because it is not only super easy to make but the fudgy texture is off the charts.
Vegan S’mores Blondie Ingredients
If you’ve made these almond butter cookie bars then you’ll probably recognize the similarities between this recipe and that one. I tweaked it just a bit but here’s what you need to make them.
- Almond Butter- Using almond butter minimizes the amount of oil needed in the recipe while simultaneously increasing the protein and iron. The recipe is written assuming you are using an oil-free almond butter which should be naturally drippy in consistency. If you don’t have almond butter, natural peanut butter or cashew butter would make a good substitute.
- Coconut Sugar- This is what I always have on hand because I love the lower glycemic index and caramel flavor. But technically, white sugar or brown sugar will work the same.
- Pure Maple Syrup- Maple syrup helps with moisture while also adding a bit more sweetness. You can substitute honey (if you’re not vegan) or brown rice syrup with similar results.
- Coconut Oil- I haven’t tested these without the oil as I feel like it is essential for the texture. That said, if you are up for experimenting, add a few extra tablespoons of nut butter in its place.
- Almond Milk- Any plant milk will work here so long as it is neutral in flavor.
- Vanilla Extract- Because we always need vanilla. :)
- Almond Flour- I have a love/hate relationship with almond flour. I love it because it is so versatile and does magical things for gluten-free baking. I hate it because so many people are allergic to almonds or can’t have them for different reasons, and almond flour is virtually impossible to substitute. The closest replacement I have found is hazelnut flour but the texture tends to be much grittier.
- Oat Flour- Oat flour is packed with nutrition and naturally gluten-free so long as you are sourcing from a certified gluten-free facility.
- Baking Powder- This helps the blondies rise so it’s a must.
- Salt- I like a good amount of salt in my desserts so if you are used to eating lower sodium foods you may want to reduce it to 1/4 teaspoon.
- Chocolate Chips- Make sure to use dairy-free chocolate chips to keep the recipe vegan.
- Marshmallows- Most marshmallows are made with gelatin so be sure to look for vegan marshmallows!
- Graham Crackers- Graham crackers can be hard to find vegan and gluten-free so I listed this ingredient as optional. That said, they do make the blondies taste more like a true s’mores so be sure to include them if that is important to you. You can either break them into little pieces and fold into the dough or crumble them over top and press them in.
Looking for more vegan and gluten-free desserts?
- The Best Vegan and Gluten-free Chocolate Chip Cookies
- Vegan and Gluten-free Sugar Cookies
- Healthy Vegan Monster Cookies
- Flourless Vegan Black Bean Brownies
- Chewy Ginger Molasses Cookies
- Dreamy Vegan Snickerdoodles
- Vegan Silk Chocolate Pie
- Healthy No Bake Carrot Cake Bars
- Easy Chocolate Avocado Pudding
- Fudgy Grain-free Vegan Chocolate Cupcakes
Vegan S'mores Blondies
- ¼ cup almond butter, texture should be runny
- ¼ cup coconut sugar
- 2 tablespoons pure maple syrup , could also use honey or brown rice syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk, or other plant milk
- 1 cup almond flour
- ¾ cup oat flour
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup dairy-free chocolate chips
- ½ cup vegan marshmallows
- ¼ cup graham cracker crumbles for topping , optional
- Preheat the oven to 350°F then line an 8x8" baking dish with parchment paper. I like to cut the paper into two overlapping rectangles for ease of handling.
- In a large bowl, combine almond butter, coconut sugar, pure maple syrup, coconut oil, milk and vanilla extract. Whisk together until smooth.
- To the bowl, add the almond flour, oat flour, baking powder and salt. Fold together until a thick dough forms. Fold in the chocolate chips and marshmallows. If using graham crackers, you can break them into little pieces and fold them into the dough now or crumble them over top (in next step).
- Transfer the dough to the baking dish then use a spatula (or your hands) to press the dough evenly across the baking dish. Lastly, crumble graham crackers over top and press them into the dough.
- Bake for 15 minutes, until they are light golden and pillowy on top. You can also broil them for a few minutes at the end to "toast" the marshmallows if you prefer. Just keep a close eye to make sure they don't overcook!
- Remove from the oven and set aside to cool completely before cutting into 16 squares and serving. Leftovers can be stored in an airtight container for up to 1 week.