These Vegan Almond Butter Chocolate Chunk Blondies are incredible! Gluten-free, oil-free and just 8 ingredients! Made with oat flour and almond butter!
VEGAN ALMOND BUTTER CHOCOLATE CHUNK BLONDIES
My husband had a birthday last week. So, to celebrate, I created these Vegan Almond Butter Chocolate Chunk Blondies. He turned 45. Wow! For those asking who's sexy hands were used for last week's post, that would be his. LOL. Yes, his hands were love at first sight for me, haha. Seriously, no joke, my close friends know this. Anyways, for his dessert, I made him these chocolate chunk blondies. He is not a fan of cake. I know, totally weird, but as much as I wanted to bake him a cake, he wouldn't want to eat it. He instead, wanted these.
Can you blame him? Look at them. These are sweet, dense, fudgy and so delicious. He actually likes these gluten-free chocolate chip blondies stored in the freezer and to eat them straight out of the freezer, firm and cold. I like them both warm and cold, doesn't matter to me, I'll eat them. The chocolate chunks make these taste more gourmet and fill up the bars more than just chocolate chips, so do yourself a favor and get the chunks.
EASY TO MAKE CHOCOLATE CHIP BLONDIES
They really are so easy to make. No sugar and butter to cream, no eggs to crack, no beaters needed. All you need is about 10 minutes to add 8 easy ingredients into a bowl and throw in a pan and bake for 25 minutes. Bonus for them being vegan, gluten-free and oil-free. How's that for easy?
BROWN SUGAR GIVES MOISTURE TO THESE BLONDIES
I added light brown sugar to the mix and that made them perfect. The light brown sugar has molasses in it and it gives the bars that wonderful texture, chew and moisture. The molasses also helps bind them more than just regular sugar. The combo of both maple syrup and brown sugar is so amazing in these.
To try to keep these vegan almond butter chocolate chunk blondies from being too high in fat, I used some applesauce in place of oil and used some almond butter. They turned out moist and delicious, but also the applesauce is crucial for binding in these bars. I'm not a fan of the taste/texture of using all applesauce in baked goods and I refuse to eat something that is fat-free if I don't enjoy it.
If you are allergic to nuts, these can also be made nut-free by using sunbutter instead of almond butter if you don't mind a sunbutter taste.
I really hope you love these Vegan Almond Butter Chocolate Chunk Blondies, leave feedback below after you make them!
More Vegan Blondies and Brownies to try:
- Fudgy Coconut Butter Brownies
- Double Chocolate Sunflower Brownies
- Fudgy Vegan Low-Fat White Bean Brownies
- Zucchini Fudgy Brownies
- Sweet Potato Caramel Chocolate Chip Blondies
Vegan Almond Butter Chocolate Chunk Blondies
- 1 3/4 cup oat flour 205 g (Use certified gluten-free oat flour if necessary, I use Bob's Red Mill)
- 1/4 cup tapioca starch/flour 30 g
- 1/2 teaspoon fine sea salt
- 1/2 cup 180 g pure maple syrup
- 1/4 cup + 2 tablespoons 80 g PACKED light brown sugar (other sugars will yield different results, so it's not recommended!)
- 1/2 cup 138 g unsweetened applesauce
- 1/2 cup 130 g creamy roasted almond butter (warmed to smooth consistency prior to measuring, use sunbutter for nut-free)
- 1 1/2 tablespoons vanilla extract
- 1/2 heaping cup semi-sweet chocolate chunks OR use 3/4 cup chocolate chips, you'll need more since they are smaller, plus extra to put on top (120 g)
- If you grind your own oat flour it is best to use quick cooking oats, as this will make them as smooth as storebought flour, otherwise the flour won't be as smooth, therefore the bars as smooth. Also, make sure to processor them for a good couple of minutes to get the flour really fine. This recipe only uses 8 ingredients, so each one is crucial to the result. I often provide other subs that I have tested, but for these I don't recommend any subs, or it could totally alter the result. I have found the combo of oats and tapioca to work best here, so use those for best results.
- Preheat the oven to 350 degrees and spray an 8X8 glass or stoneware dish with nonstick baking spray or grease and flour. You could use parchment paper, but I find them to not bake as tightly this way and prefer them without parchment. Make sure your pan is 8X8, otherwise the bars will be thinner if your pan is larger than that. The bars should be 1 inch high after baked.
- In a large bowl, combine the oat flour, tapioca starch and salt and whisk well. When measuring the flours, use a scale for accurate results. Otherwise, make sure to scoop up the flours with your measuring cup and lightly pat down and level off with your finger.
- In a separate medium bowl, combine the syrup, brown sugar, applesauce, almond butter and vanilla and whisk until completely smooth. Stir in the chocolate chips.
- Pour the liquids over the dry ingredients and stir for a good couple of minutes until really thick and well mixed. Pour the batter into the prepared pan and smooth out flat and even and out to the corners with the back of a spoon. The batter will be thick. Place extra chocolate chips on top.
- Bake for 25-30 minutes until firm, golden and a toothpick basically comes out clean. I removed mine at 27 minutes and they were perfect. Cool at least 30 minutes before slicing, as they will firm up a lot while cooling and will fall apart if cut while they are too warm. Store any way you like, room temperature or the fridge. My husband loves them really firm and cold from the freezer.
*Vegan, gluten-free, oil-free, nut-free option