Fudgy Vegan Blondies are moist, gooey, packed with white chocolate, and oh-so-easy to make. They are perfectly sweet with coconut sugar and fudgy vanilla flavor.
¼cupshredded dried coconut or chopped walnutsoptional
Instructions
Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8 baking dish with parchment paper and then spray non-stick cooking spray or grease with coconut oil or vegan butter.
In a large mixing bowl, stir the flaxseed meal and water together. Let rest for 5 minutes.
Whisk the melted butter, sugar, and vanilla extract into the flax egg until combined.
Add the flour, cornstarch, baking powder, baking soda, and salt to the mixing bowl. Stir into the wet ingredients until just combined and no streaks of flour remain. Gently fold in the white chocolate chips and dried coconut or chopped walnuts, if using.
Spread the vegan blondie batter into the prepared baking pan and bake for 18 - 22 minutes, or until a toothpick or fork inserted into the center of the pan comes out clean.
Cool the pan of blondies on a wire cooling rack. Cut into squares or rectangles and serve.
Notes
Storage directions
To store: Leftovers keep covered in an airtight container for 4-5 days.
To freeze: Vegan blondies can be frozen in a freezer-safe container for up to 3 months. Store all together in a container or wrap them individually for easy lunches or treats. Thaw at room temperature and enjoy.
Gluten-Free: to make this recipe gluten-free, substitute gluten-free 1-to-1 flour for the all-purpose flour. Let the batter rest for 30 minutes before pouring it into the pan and baking. Let the baked blondies cool completely before enjoying them.
Traditional Sugar: If you aren’t concerned about consuming traditional sugar, you can also use ¾ cup packed down brown sugar and ¼ cup granulated white sugar in place of the 1 cup of raw or coconut sugar.
To make a half batch of the bars, cut the recipe ingredient measurements in half and follow the directions as listed, baking the blondie bars in a prepared loaf pan for 12 minutes, or until a toothpick inserted into the center comes out clean.
Let your flaxseed and water sit for 5 minutes after mixing so the flaxseed hydrates and helps bind batter together.