Almond & Choc Chip Vegan Blondies


If you’re after gooey, rich vegan blondies, you’ve come to the right place! Trust me, you won’t miss egg and butter in these crispy on the outside and soft on the inside blondies. 

They’re super simple to put together, and you only need one bowl! So if you’re not too confident in the kitchen, these will still be very easy to make. The best part of blondies is that the variations are endless!

When blondies popped up on my radar, I knew I had to give these a go. How can you resist a caramel-like slice that resembles a brownie?

Vegan blondie broken in half

Blondies vs brownies, what’s the difference?

The difference between a brownie and a blondie is the ingredients used. A blondie is the same consistency of a brownie in that it’s slightly underbaked and gooey, however, doesn’t use chocolate.

It’s more of a caramel/vanilla base instead of chocolate which is achieved by using brown sugar instead of white. 

If you’re after a healthy vegan brownie recipe that is gluten and sugar-free check out our chocolate brownies.

Flat-lay of blondies

Can you freeze blondies?

Yes, you can! Make sure you let them cool completely, cut them and store them in your freezer in an airtight container. 

Don’t freeze the dough, bake them first then freeze. 

Tips for making this vegan blondie recipe

  • Humidity can play a role in the consistency of your dough. Don’t worry, they’ll still bake wonderfully!
  • I used light brown sugar in this recipe, but the traditional way to bake blondies is using dark brown sugar. So this is entirely up to you. I’ve tried it with coconut sugar as this is my sugar of choice, but they didn’t deliver that same wonderfully gooey caramel-like consistency.
  • You can bake it to your liking. If you prefer blondies that are a little more chewy and crispier on the outside, bake them for an additional 5 minutes. If you like them more soft and gooey and have a little crisp on the outside, then stick to the recipe below. 
  • If you’d prefer to use other nuts, go for it! Some great options are walnuts, pecans and whole almonds for added crunch. Another lovely combination is vegan white choc chips with macadamia nuts! I used flaked almonds for a little crunch, texture and complimenting flavour to the almond extract. 

Flat-lay of blondies with chunk eaten

These vegan blondies are:

  • Chewy
  • Gooey
  • Lightly crispy on the outside
  • Caramely
  • Decadent
  • Buttery
  • Sweet
  • Rich
  • Addictive!

Blondie broken in half

You won’t regret making these blondies. Once you see how easy they are to whip up, you’ll be making them all the time! A word of warning though, they’re addictive, and if you’re like me, you might have to freeze them just to stop yourself eating the whole batch!

If you try this recipe, let me know. Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Almond & Choc Chip Vegan Blondies

Almond & Choc Chip Vegan Blondies

Yield: 9 large or 16 smaller blondies

Prep Time: 15 minutes

Bake Time: 20 minutes

Total Time: 35 minutes

These gooey, rich, fudgy almond and choc chip blondies are a perfect treat that can be whipped up super quick and easy!


Wet ingredients:

  • 1 flax egg*
  • 220g light brown sugar
  • 150g neutral oil (I used sunflower oil)
  • 2 tbsp milk (I used soy milk)
  • 1.5 tsp vanilla extract
  • 1⁄4 tsp almond extract (optional but adds a beautiful flavour)
  • 1⁄2 tsp salt

Dry ingredients:

  • 260g all-purpose flour
  • 1⁄4 tsp baking soda
  • 1⁄2 tsp baking powder

Add ons:

  • 100g dark chocolate chopped or dark chocolate chips
  • 10g flaked almonds


  1. Make the flax egg and set aside.
  2. Preheat oven to 180C (350F). 
  3. Line an 8×8 inch square pan with parchment paper and grease it lightly. 
  4. In a large bowl, combine all the wet ingredients (add the flax egg at the end). Ensure that all the ingredients are fully combined. If not fully blended the oil can separate mid-baking. This step is best done in a stand mixer or with an electric hand mixer to ensure the ingredients mix together well. This also helps to dissolve the brown sugar that contributes to the crust.
  5. Add the dry ingredients and use a spatula to fold them in until all the ingredients are just combined. Do not overmix.
  6. Add the chocolate chips and fold them in. 
  7. Transfer the dough to the greased and lined baking pan and use a spatula to spread it in an even layer.
  8. Sprinkle the almonds on top.
  9. Bake for about 20-22 mins. It will be slightly under-baked in the middle as you pull it out of the oven but it will cook a little more as it cools and remains fudgy. 
  10. Cool completely before cutting.


* 1 flax egg = 1 tbsp ground flaxseeds (flax meal) + 2 ½ tbsp water, mixed together and set aside for 10 minutes. It will turn into a gel-like consistency. For more, click here to learn how to make a flax egg.

Did you make this recipe?

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Inside the blondie

Other recipes you’ll love:

  1. Fluffy Vegan Chocolate Mousse
  2. Vegan Chocolate Brownies (Candida Diet Friendly)
  3. Classic Vegan Chocolate Cake
  4. Vegan Chocolate and Pear Loaf Cake
  5. No-Bake Choc Coconut Slice (Vegan)

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