Classic Vegan Blondies
If you’re looking for the best vegan blondies, you’re in the right place! These eggless blondies have the perfect fudgy texture, crispy edges, and a rich, brown sugar flavor that makes them absolutely irresistible. Made with simple ingredients, this vegan blondies recipe comes together in just 35 minutes—no animal products needed!
Whether you’re a pro at vegan desserts or it’s your first time baking blondies, this easy recipe ensures perfect blondies every time. You can even swap out ingredients like almond butter, sunflower seed butter, or cashew butter for different flavors. Plus, these blondie bars are great for meal prep—just store them in a sealed container and enjoy throughout the week!
Why You’ll Love Classic Vegan Blondies
- Perfect texture – Crisp edges with a gooey, fudgy blondie center.
- Easy recipe – No stand mixer or food processor required!
- Dairy-free & egg-free – Uses a flax egg as an egg replacer.
- Customizable – Add-ins like chocolate chunks, vegan white chocolate chips, or nuts make them even better.
- Gluten-free option – Swap all-purpose flour for oat flour or almond flour.
What You Need To Make Classic Vegan Blondies
To make these vegan peanut butter blondies, you’ll need:
- Plant-based butter – A swap for regular butter, giving that rich taste.
- Dark brown sugar & coconut sugar – For deep brown sugar flavor.
- Almond milk or coconut milk – A dairy-free alternative for binding.
- Vanilla extract – Enhances the sweetness with a warm, classic flavor.
- All-purpose flour – Or try oat flour, almond flour, or garbanzo beans for gluten-free blondies.
- Baking powder & salt – Essential for lift and balance.
- Dark chocolate chips or vegan white chocolate chips – Because who doesn’t love a little extra chocolate?
Find the full recipe, with exact ingredient measurements, at the bottom of this post.
How To Make Classic Vegan Blondies
- Preheat & Prep – Set your oven to 350°F (175°C). Line a square pan with parchment paper.
- Mix Wet Ingredients – In a large bowl, whisk melted plant-based butter, coconut sugar, brown sugar, pure maple syrup, flax egg, and vanilla extract.
- Combine Dry Ingredients – Sift in oat flour, baking powder, and salt. Stir gently with a wooden spoon—don’t overmix!
- Fold in Chocolate – Add chocolate chunks and dark chocolate chips to the blondie batter.
- Bake – Spread batter evenly in the square pan and bake for 32-36 minutes. The top should be golden brown, and a toothpick should come out clean.
- Cool & Serve – Let them cool on a cooling rack before slicing into blondie bars for the best results.
Commonly Asked Questions
Can I make these gluten-free?
Yes! Swap out the all-purpose flour for oat flour, almond flour, or white beans to make gluten-free blondies.
What can I use instead of vegan butter?
Try sunflower seed butter, cashew butter, or almond butter for a richer flavor. Coconut oil also works!
Do I have to use a flax egg?
No, you can use another egg replacer like pureed white beans, applesauce, or chia seeds.
How should I store these blondies?
Keep them in a sealed container at room temperature for up to 3 days, or refrigerate for a week.
Can I add cocoa powder for a chocolate version?
Yes! Add cocoa powder for a twist on this vegan blondie recipe, or check out our brownie recipe for an extra chocolatey option!
Vegan Blondies
Ingredients
- ½ cup vegan butter melted
- ¾ cup dark brown sugar packed
- ¼ cup organic cane sugar
- ¼ cup unsweetened non-dairy milk
- 1 tbsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup dairy-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together melted vegan butter, brown sugar, cane sugar, non-dairy milk, and vanilla until smooth.
- Sift in flour, baking powder, and salt. Stir until just combined (don’t overmix). Fold in chocolate chips. Spread the batter evenly into the prepared pan.
- Bake for 32-36 minutes, until golden and set. A toothpick should come out clean when done baking.
- Cool completely before cutting into 12 pieces.