The Best Vegan Gluten-free Blondies
Easy to make, perfectly moist blondies that are packed with protein and iron. No one would ever guess they are vegan, oil-free and gluten-free!
Servings: 9 pieces
Calories: 283kcal
Equipment
- 1 8x8-inch baking pan
Ingredients
- 1½ cups all purpose flour or GF all-purpose
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup tahini or melted vegan butter
- ½ cup pure maple syrup
- ¼ cup coconut sugar or brown sugar
- ½ cup non-dairy milk or water
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
Instructions
- 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.
Notes
Nutrition Facts are an estimate and will vary depending on specific brands you choose.
Nutrition
Calories: 283kcal | Carbohydrates: 42g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 162mg | Potassium: 251mg | Fiber: 2g | Sugar: 17g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg