These Vegan Almond Butter Chocolate Chunk Blondies are incredible! Gluten-free, oil-free and just 8 ingredients! Made with oat flour and almond butter! Use sunbutter for nut-free!
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
Ingredients
- 1 3/4 cup (205g) superfine oat flour
- 1/4 cup (32g) tapioca starch/flour
- 1/2 teaspoon fine salt
- 1/2 cup (180g) pure maple syrup
- 1/4 cup + 2 tablespoons (80g) PACKED light brown sugar (other sugars will yield different results, so it's not recommended!)
- 1/2 cup (120g) unsweetened applesauce
- 1/2 cup (128g) creamy roasted almond butter OR SUNBUTTER FOR NUT-FREE
- 1 1/2 tablespoons vanilla extract
- 1/2 heaping cup dairy-free 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)
- I use this scale.
Instructions
- 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.
These look spectacular. I’m with your husband on choosing these over cake too. That brown sugar, melty chocolate, nuts thing is one of my favorite combinations and this baby has it all. I’m getting to love oat flour more and more too. I made a bread recipe last week with it (love being able to grind it fresh each time I need some) and the bread was soft and chewy. I haven’t had great luck with Gluten free combo flours but oat seems to work for me. And those chocolate chips!! Good Golly they’re attractive ;0
I love using brown sugar in baked goods as well (also make that fresh which is so nice to have it all soft and crumbly) and I love the nutrition in the molasses so this one, I’d love for any birthday. What a lucky man and sounds like you’re lucky too. I understand the hands thing as well…first thing I look at for some reason 😉
Pinning!!
Thank you so much Angela! He was VERY happy, haha! He is not big on desserts at all, so when he really likes one, I’m happy. I love, love to bake, so I really wanted to bake a cake, but I did that last year and he didn’t want any of it, lol!
Ahhh yes, I remember your homemade brown sugar now! I really need to try that when I run out of mine! Mine is still wonderful and soft, but I know after time, that stuff turns hard as a rock.
That is so funny you look at hands first too! Seriously, they have to be big and manly, bahahaha! 😉
Hands rule!!
♥
The older I get (now that I’m closer to 40 than my 30’s, bleh) I realize making healthier decisions, healthier substitutions is so powerful in your diet! I’m trying to get my oil consumption down and put in applesauce instead of other ingredients when it works. These look better than the traditional “blondies” and are so much better for ya, well done =)
Aww thanks so much Laura!! Yes, I learned just how bad oil is for us and how much inflammation it causes in the body, not to mention, it’s just straight fat, no longer a food. Oil elimination is one of the best things we’ve done and quite honestly, you don’t need it to cook with! I use parchment paper so nothing sticks for baking veggies and for cooking veggies in broth or water on the stovetop.
What could i use as an almond milk substitute?
Thanks
Hi Danielle! Are you sure you are referring to this recipe? There is no almond milk listed in this recipe.
I love those chocolate chunks and use them all the time! I mean, who doesn’t want more chocolate per square inch?! Really. These look fab and I’m with your hubby, I typically like these types of desserts more than cake too. Lucky hubby you have!
I know, RIGHT? The chocolate chunks definitely have their place in certain recipes and these are it! I like both cake and bars, but I am a big cake person since I love icing, lol! Thanks so much girl!
I am so making these and I can see why the husband wanted these for his birthday. They look so good I can hardly wait to taste them.
Thank you so much Suzanne! I hope you love them, let me know when you try them!
These look scrumptious. I’m wondering if I can use unsulphered molasses instead of brown sugar. Thanks!
Hi Babs! Unfortunately, I don’t think molasses will work since the brown sugar is a dry granular ingredient and really sweet, it helps to sweeten these bars. If you eliminated it and just used molasses, the bars would not be sweet enough and it would change the texture of the bars. I want you to enjoy them as good as they are, so let me know if you try them, thanks!
If you want to use white sugar plus molasses (if you don’t have brown sugar) you can try doing that, but I haven’t tested it so I don’t know how much molasses you would need to add, maybe 1 tsp or so, that’s a guess.
I’m glad I’m not the only one that noticed your husbands lovely hands, HAHA. These..look..unreal. SO moist yet so dense. I would struggle to not eat the entire batch.
LOL! You crack me up! Yeah, he has some nice hands, that’s for sure! Thanks Brittany…these really are so moist and decadent…perfect for the birthday boy!
OH, MY!!! These look SO perfect! I’m pinning this recipe for later…don’t have all the ingredients, so I hope to make them next week! You’re amazing!!!
Aww thanks Mandy! You will love them girl!! xo
Hi! These look great! I have a question about the flour though. I’m not concerned with gluten so I only have all purpose flour. Would the outcome be vastly different if I subbed that flour for the oat flour and tapioca starch? Thanks!
Hi Adriane! Thank you! I know these are gluten-free, but I chose these ingredients not just because they are gluten-free, but because I just like the results in baking moreso than regular flour, so you don’t technically have to be gluten-free to want to devour them, haha! I don’t ever (very rarely) use all purpose flour so I honestly couldn’t tell you that it would work, without testing it. The oat flour and tapioca give moisture and great hold to these bars, so I would recommend those for the best results. You can make your own oat flour at home by just grinding up oats into a fine powder for 2 minutes and tapioca is just around $3. I use it in a ton of recipes, so you would definitely get use out of it. However, if you want to try the all purpose flour, I would suggest omitting the tapioca starch and just use 1 3/4 cup all purpose flour (since it’s finer ground) and I think that should work. Let me know if you try it!
These look like a delightful mid-week treat. I had a bit of a blondie fail this weekend, so maybe I’ll use these to tide me over before I attempt to create the recipe again . . .
Oh these will definitely help pass the time quite well, haha! Let me know if you try them, they are so easy and fast to make!
I was going to ask you about the hands in your Pottery Barn shot! I’m with you – hands are IT! Kel has beautiful hands – nice and rugged :-). I noticed them right away.
Haha! Glad to see I’m not the only one with a male hand fetish, LOL!! 😉
This look SO GOOD! I can’t wait to try them.
Thank you Ashlee! I hope you love them!
Oh my!!! I am a huge Chocolate chip cookie lover, so these look just like a “gift from heaven” to me!! I’m doing a fun diet cleanse detox thing right now, but as soon as it’s over I want to try these! I think I have all of the ingredients already. Yum!
I love what you said about your husband’s hands, because my husband’s hands have always been one of my favorite things too!! Too funny. 😉
Haha, that’s so funny about the hands. Fleetingly I thought “Brandi has really manly hands” but quickly realised they must be your hubby ‘s! Anyway, these blondies look killer! I’ve been thinking of trying your almond pulp ones as I have a rather large amount of pulp to use up. How do they compare?
Oh Emma, you are hilarious! I’m dying laughing over here!! Those are definitely NOT my hands, thank God! Lol!
Oh gosh, they are both delicious. The almond pulp ones have probably 20+ rave reviews, so I don’t think you can go wrong there. But these are slightly easier and faster and fudgier, whereas the almond pulp bars are more like a granola bar because they have whole oats in them, versus these being like a brownie texture. They are both delicious, just depends on what you’re craving.
Great. Thanks for the info. I really must find some time this weekend to do some baking! I think I’m going to go with the almond pulp ones this time just because it makes sense to use some of my pulp up but these ones are going on the list too 🙂
Awesome! Can’t wait to hear what you think!! xo
Brandi, happy belated to your husband!!! Wow!!! these blondies look fabulous!!! gimme gimme!!!
Thank you so much sweet Alice!! xoxo
Oh Wow. These look incredible! I just ordered a 6pack of the Enjoy Life Chocolate chunks! This will be on my list of things to make with them 🙂
Awesome, thank you so much! Let me know if you try them!
Easiest and I bet the tastiest, they look so indulgent!
Cheers
Choc Chip Uru
Thank you Uru!
Okay, these blondies look out of this world delicious, Brandi!!! The simplicity of your delicious recipes always gets me! And Chocolate Chunks > over chips every time for me! Can’t wait to try these!
Happy 45th to your hubby!
Aww you’re so sweet Ceara, thank you so much! I don’t like fussy recipes, so simple is my middle name, haha! 🙂
If it wasn’t 9:15 at night, I would make these RIGHT NOW. Thanks for sharing! It’s so hard to find oil-free dessert recipes.
Haha! Thank you! Yes, I agree….nearly everything has oil in it and I have found, it just isn’t necessary! 🙂
These are excellent, and they really are exceptionally easy as advertised! Definitely my go-to recipe now for “boredom baking” which afflicts me on random lazy afternoons. (Much healthier than the oatmeal cookies I usually make when such an urge strikes.) I haven’t had the patience yet to try them out of the freezer – I was barely able to contain myself for the 30-minute wait once they were out of the oven. This is a vegan dessert I am excited to share with my non-vegan friends (if I don’t change my mind and keep them all for myself).
Wonderful Brittan!! I’m so glad you loved them so much and found them so easy. Thank you so much for making them and leaving feedback, I really appreciate it! 🙂
My daughter is allergic to oat, I read the other post about subbing all purpose so I will try that but is there another sub for the oat that you would suggest?
Hi Jen! The only other suggestion would be to sub the oat flour with sorghum flour, that is the closest thing. BUT, sorghum leaves a somewhat strong taste, so I’m not a fan of using a large amount as the only flour, but some people do and don’t mind it. You can try that…otherwise, regular flour is the best option. Just please know that those are subs and will not produce the same result as the original recipe. I find regular flour to be drying in the end result. Please let me know if you try with the subs 🙂
Hi Jen! I would suggest just eliminating the tapioca and replacing the oat flour with all purpose flour. All purpose is much more absorbent since it is finely ground, so you wouldn’t need to replace both the oat and tapioca. It also has gluten in it, so you can skip the tapioca. Just eliminate the tapioca all together and just use 1 3/4 cup regular all purpose flour. The texture is going to be different than the recipe as I wrote it, but I think it should still work. Let me know if you try it!
OMG! I almost licked my computer screen! Ha! These look SO good! I’m hoping to make these next week 🙂
Thank you so much Mandy! You’d love these I bet and so would Willow! xo
I just made them. Finally cooled off enough to eat. They tasted great if a bit too sweet for me but for a vegan gluten free recipe, this is the best thing I have made so far. Thanks for posting it
Thank you for the wonderful compliment! I’m so glad they are the best gluten-free dessert you’ve ever made! You can use less brown sugar next time if you like to your own taste preference. Thank you for making them and leaving feedback
My boyfriend made these for me one night after a rough day at work. They are awesome! He is baking the 2nd batch now. Winner!
Awesome Tiffany!! I’m so happy to hear that!
Your comment*
My whole family LOVED these! I made the nut-free version with Sunbutter and it worked perfectly. Thanks for a fantastic recipe, Brandi!
We made these for my birthday last week and everyone raved about them! Willow was in heaven…because, well, there was chocolate chunks! This was my first time eating a vegan blondie…when I worked at Ruby Tuesday, my favorite dessert was their blondie with a scoop of vanilla ice cream an hot caramel sauce. The first bite took me back 🙂 Next time I’ll make your caramel sauce to go with these! Amazing recipe, Brandi!
Awww thank you so much Mandy for sharing that memory! I’m so glad these bars were a hit and gave you a happy memory, and more importantly, that Willow loved them!! 🙂
Brandi these were great! Easy peasy and delicious! I cut mine into 16 squares and wrapped them individually and froze them. Now every night I have one right out of the freezer with my cup of tea. I made a second batch to bring to the pot luck the craft show promoter is having tomorrow night after the show! I may or may not share!
Awesome Diana! Thank you so much for the wonderful feedback! I’m so happy you loved them and they were such a hit!
I made these with Sucanat (organic brown sugar) and they came out gummy. I’m guessing you used the more traditional C&H sugar? You weren’t kidding about not substituting!!
Hi Marlene! Yes, I listed I use light brown sugar which has less molasses in it than sucanat, which can have a slightly different texture result in baking. These are blondies, so they should have a moist, dense texture, but not gummy. Maybe yours needed a bit longer to cook. Yeah, haha, since I make my recipes so simple with such few ingredients, subbing sometimes can affect the result. I will list often subs I’ve tried or different versions. There have been many successful reviews (above) from others and I know a couple of people has success subbing flour, but the only sugar I’ve tried is the regular light brown sugar.
I’ve made these several times, now, and they are yummy! They quickly became my favorite mid-morning snack.
Awesome Laura! Thank you so much for letting me know, I really appreciate it! So glad to hear!
Could you sub coconut sugar for the brown sugar?
Hi Britt! You can try it, but I would add a couple of teaspoons of molasses to the liquids because brown sugar has moisture in it from molasses and helps these bars be moist and hold. Coconut sugar is very dry and less concentrated, so it will alter the result a bit, so just add some molasses. Let me know how it turns out!
What can I use to substitute applesauce? 🙂
Hi Angie! I haven’t tried this with any other subs, but my best guess would be pureed pineapples. Just puree some fresh pineapple until completely smooth and then measure 1/2 cup. Please let me know how it turns out!
I love how quick these are to prepare, and to bake! I’ll be sure to try these both warm and chilled. 🙂
Thank you so much, I hope you love them!
I saw these on Instagram and immediately went out and bought the ingredients. Made them last night and wow! So delicious. The only problem now is trying to keep myself from eating the entire pan at once!
So awesome to hear Erin! I’m so happy you loved these so much, thank you very much for the feedback!!
Wow!! These look AWESOME!! However, I am seriously allergic to oats, and am wondering if quinoa flour would work as a good sub for that rather major ingredient?:-) Thank you for a very yummy-looking recipe!!
Hi Mary! Oh, I don’t know about that, quinoa has a very strong flavor and different texture. I personally don’t like the flavor it leaves in baked goods, and also the oats help to bind the bars. I guess if you try it, let me know how it turns out!
Ok, thanks for the info! I do use ‘sweet’ white sorghum flour quite a bit in baking, so maybe that would work instead. Either way, I am very much looking forward to trying this recipe out:-). Thanks again and Merry Christmas to both you and your family!!
Hi Brandi!
Just wanted to say I tried this recipe out for fun because I am testing the waters in terms of trying out more vegan recipes and this was a hit! It is very good and I really like the grittiness that the oat flour gives! Thank you so much for this recipe! I had a lot of fun searching for tapioca flour and oat flour because my local supermarket did not carry it. Surprisingly, it carried the exact brand of vegan chocolate you used and I’m so excited about that!! Hope you have a good day!
So wonderful to hear Amanda! I’m so very happy it was such a hit, thank you for the feedback!!
Hi! This recipe looks amazing… I went to the market and got absolutely everything and apparently I left the syrup! Is it okay to use agave instead??
Thank you! 🙂
Hi Jennifer! Yes, definitely agave will work! Be sure to come back and let me know what you think!
Oh my your husband is right! I just made these and I prefer them right out of the freezer too! Tastes like frozen cookie dough, but without any evil ingredients!
So Almond butter does not contain almonds?
Almonds are an allergen no?Tree Nut.
Not trying to be a smart-ass, just wondered because my son is allergic to tree nuts, peanuts, and eggs so we do not touch Almond butter, Almond Mile, Almonds…
Hi Shelly, any recipe with a listed nut-free option is listed under the Nut-free tag since it can be made without nuts. I figured this would be helpful to people who want to make the same desserts but without nuts, which is why there is a listed “nut-free option” listed on the recipe. Hope that helps.
I made these for an event that included vegans, non-vegans and someone with tree nut allergies. I subbed out almond butter for sunflower seed butter. Everyone loved them and were amazed to learn that they were vegan. They were rich, with a consistency somewhere between cookie dough and fudge. I cut them in small squares, and although I forgot to count, I think I probably got close to 24. They held up well all evening on a buffet table. Planning to freeze the leftovers.
Just made these. Wanted something sweet and for the most part clean. Didn’t have eggs or coconut sugar which are staple ingredients for the most part. So glad I found this recipe and made these with the stuff I already had in my pantry. I put coconut oil for the non stick spray and used parchment paper over my glass pan to avoid extra dishes lol and they slid off so easily , like butter. These turned out amazing Yum. Will be making them again. Can’t wait for my 1.5 year old son to try these.
Do I have to use a liquid sweetener or can I use erythritol
Hi, yes, it needs to be a liquid sweetener since that’s part of what gives the moisture. They’d be rather dry without it. You could use agave if preferred over syrup.
These turned out so beautifully! I followed the recipe to a T (except I used parchment paper since I had NO confidence in my pan to release them nicely). This is a keeper for me!
So happy you loved these Melissa, thank you!
Will the texture be affected if I omit the no chocolate chips? (there’s a chocolate allergy in the family)