Gluten Free Blondies – Easy to Make Vegan Dessert Recipe

There’s something really comforting about a soft, chewy blondie fresh out of the oven. I started making these Gluten Free Blondies on a rainy weekend when I wanted a dessert that felt cozy but still a little lighter than traditional bakery-style bars. After testing this recipe a few times in my kitchen, I finally landed on a version that tastes buttery and rich without using dairy, eggs, or regular flour. Honestly, nobody in my family even realized they were completely vegan the first time I served them.

These chewy vegan blondies are packed with brown sugar flavor, melty dairy-free chocolate chips, and a soft center that almost tastes like cookie dough. Plus, they’re super simple to make with pantry staples you can easily find in most grocery stores across the USA like Target, Walmart, Whole Foods, or Trader Joe’s.

This recipe is perfect if you’re looking for:

Easy vegan desserts
Gluten free dessert bars
Dairy free blondies
Eggless dessert recipes
Healthy-ish sweet treats
Homemade blondies from scratch

The best part is you don’t need fancy baking skills. If you can stir ingredients in a bowl, you can make these.

How I Came Across This Recipe

I actually started experimenting with gluten free blondies after one of my friends couldn’t eat wheat or dairy anymore. Most gluten free desserts we tried from stores were either dry, gritty, or way too sweet. So I wanted to create something that tasted like a real bakery blondie — soft in the middle with slightly crisp edges.

One evening I swapped regular flour for oat flour and almond flour, used flaxseed instead of eggs, and added a little extra vanilla. The first batch was honestly kinda bad and fell apart completely. But after adjusting the moisture and baking time, these blondies turned into one of those recipes I now make all the time for movie nights and holiday trays.

And weirdly enough, they taste even better the next day.

Why This Recipe Is So Good

These vegan gluten free blondies work because they stay moist without needing butter or eggs. The combination of almond flour and oat flour gives them a soft texture instead of that dry crumbly texture many gluten free desserts have.

Here’s why I love them:

Completely gluten free and dairy free
Naturally eggless
Rich caramel-like flavor from brown sugar
Soft and chewy center
Easy one-bowl dessert recipe
Great for beginner bakers
Freezer friendly
Perfect for meal prep desserts

They also don’t feel “healthy” in a boring way. They still taste indulgent and satisfying.

Best Time, Mood, Season, and Occasion for This Recipe

These blondies are amazing during:

Fall and winter baking season
Holiday dessert trays
Weekend baking afternoons
Cozy movie nights
Potlucks and family gatherings
After-school snacks
Late-night sweet cravings

Mood wise, I usually make them when I want comfort food but don’t wanna spend hours in the kitchen.

They also pair really good with hot coffee or oat milk.

Ingredients You’ll Need

For the Blondie Batter

1 cup almond flour
1 cup gluten free oat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup melted coconut oil
3/4 cup brown sugar
1/4 cup maple syrup
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
2 teaspoons vanilla extract
1/3 cup unsweetened almond milk
3/4 cup dairy free chocolate chips

Optional Add-Ins

Chopped walnuts
Pecans
White vegan chocolate chips
Shredded coconut
Cinnamon

Ingredient Tips

Almond Flour

This keeps the blondies soft and moist. Don’t use almond meal because it can make the texture grainy.

Oat Flour

I usually blend certified gluten free oats in my blender for a few seconds instead of buying oat flour. It saves money honestly.

Flax Egg

The flax egg helps bind everything together naturally. Let it sit for 5 minutes before adding it into the batter or it won’t thicken properly.

Brown Sugar

Brown sugar gives that classic warm blondie flavor. Light brown sugar works best, but dark brown sugar gives deeper caramel flavor.

Dairy Free Chocolate Chips

Semi-sweet vegan chocolate chips are perfect here because they balance the sweetness really nicely.

Kitchen Tools Needed

Mixing bowls
Whisk
Silicone spatula
8×8 baking pan
Parchment paper
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F. Line an 8×8 baking pan with parchment paper so the blondies don’t stick.

Step 2: Make the Flax Egg

In a small bowl, combine the ground flaxseed and water. Stir and let it sit for about 5 minutes until thickened.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together:

Almond flour
Oat flour
Baking powder
Salt

Make sure there are no clumps left.

Step 4: Combine the Wet Ingredients

In another bowl, whisk together:

Melted coconut oil
Brown sugar
Maple syrup
Vanilla extract
Almond milk
Flax egg

The mixture should look glossy and smooth.

Step 5: Add Wet Ingredients to Dry

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until combined.

Don’t overmix or the blondies can get too dense.

Step 6: Fold in Chocolate Chips

Add the dairy free chocolate chips and fold them into the batter evenly.

At this point the batter will be thick, thats totally normal.

Step 7: Transfer to the Pan

Spread the batter evenly into the prepared baking pan. Smooth the top with a spatula.

You can sprinkle extra chocolate chips on top if you want bakery-style blondies.

Step 8: Bake

Bake for 24–28 minutes.

The edges should look lightly golden while the center still looks slightly soft.

Step 9: Cool Completely

This step is important honestly. Let the blondies cool in the pan for at least 30 minutes before slicing.

If you cut them too early they may fall apart a little bit.

Step 10: Slice and Serve

Cut into 9 large bars or 12 smaller squares.

I personally like eating them slightly warm with coffee. Soo good.

My Personal Thoughts While Making These

One thing I noticed while testing this recipe is that gluten free batter can sometimes look thicker than regular blondie batter. The first time I made them I thought I messed something up, but once baked they turned perfectly chewy.

I also learned not to overbake these. Vegan blondies continue setting as they cool, so pulling them out while the center still looks slightly soft makes a huge difference.

Sometimes I even add flaky sea salt on top because it balances the sweetness really well.

Storage Tips

Store at room temperature for 3 days in an airtight container
Refrigerate for up to 1 week
Freeze for up to 2 months

I actually think the texture gets fudgier after chilling overnight.

Cost to Make

Approximate prices based on average U.S grocery stores:

Almond flour: $4.50
Oat flour: $1.50
Coconut oil: $1.20
Brown sugar: $0.80
Maple syrup: $1.50
Chocolate chips: $3.00
Other ingredients: $2.00

Estimated total cost: around $14–$15 for one batch

That’s usually cheaper than buying gluten free vegan bakery bars.

Nutrition Facts (Per Serving)

Based on 12 servings.

Calories: 210
Protein: 4g
Carbohydrates: 24g
Fiber: 3g
Sugar: 14g
Fat: 12g
Saturated Fat: 5g
Sodium: 120mg

Frequently Asked Questions

Can I make these blondies nut free?

Yes. Replace almond flour with more oat flour, though the texture may be slightly less soft.

Can I use regular flour?

If you don’t need them gluten free, all-purpose flour works too. You may need slightly less liquid.

Why are my blondies crumbly?

Usually this happens from overbaking or not letting them cool fully before slicing.

Can I reduce the sugar?

You can slightly reduce it, but blondies need sugar for moisture and texture.

What chocolate chips are vegan?

Brands like Enjoy Life and Lily’s have good dairy free chocolate chips available in the USA.

Can I make these ahead of time?

Yes. They actually taste even better the next day after the flavors settle.

Are these healthy?

They’re definitely healthier than traditional blondies because they’re dairy free and gluten free, but they still feel like a real dessert which is the best part honestly.