Vegan Blondies

5 from 2 votes

These vegan blondies are easy to make, with a chewy texture, classic chocolate chip cookie flavor, and no eggs or dairy. Party guests love this popular vegan bar recipe!

Cook Time20

Total Time20

Course: Dessert

Cuisine: American

Keyword: chocolate chips, vegan

Servings: blondies

Author: Katie Higgins

Ingredients

1 cup flour (120g) (For flourless, make Chickpea Blondies)
1/2 cup brown sugar (60g)
1/3 cup white sugar (64g)
1/2 tsp baking powder
1/4 tsp salt (increase to 1/2 tsp if using oil or unsalted vegan butter)
1/8 tsp baking soda
1/2 cup vegan butter or oil (100g)
1 tbsp nondairy milk or water (15g), only if needed
1/2 tsp pure vanilla extract
1/2 cup dairy free chocolate chips (80g) (optional)

Instructions

1. Preheat your oven to 350° Fahrenheit (177° Celsius).
2. Line the bottom of an 8 inch square baking pan with parchment paper, or grease well. Set aside.
3. Stir flour, sugars, baking powder, salt, baking soda, and optional chocolate chips in a large bowl until very well mixed.
4. Melt vegan butter or oil. Stir into the dry ingredients, along with the vanilla extract. Do not overmix.
5. Batter should resemble cookie dough. Only if too dry, slowly stir in up to a tablespoon of nondairy milk or water.
6. Spread evenly into the prepared pan. Sprinkle more chocolate chips on top if desired.
7. Bake 20 minutes for gooey blondies or 23 minutes for crispy edges. Let cool completely before slicing, as their texture will firm up considerably during the cooling process.
8. Once cooled, store any leftovers covered on the counter for up to two days or refrigerated in an airtight container for up to five days. For longer storage, slice and freeze for up to three months. Thaw or reheat before enjoying.
View Nutrition Facts

Video

Notes

Also try these favorite Vegan Chocolate Chip Cookies and Black Bean Brownies.

Nutrition