Step 1

Preheat oven to 350°F/175 C. Line an 8” x 8” square pan with parchment paper.

Step 2

In a small bowl, combine oat milk and ground flax. Set aside for 5 minutes to form a gel. This is the flax (egg substitute).

Step 3

In large mixing bowl combine brown sugar, peanut butter and coconut oil. Beat the ingredients using a hand mixer or stand mixer on low until a smooth batter forms.

Step 4

Add in vanilla extract and blend, then add in the milk mixture and blend.

Step 5

Stir in the oat flour, baking powder, and salt to the wet ingredients until well combined.

Step 6

Stir in the chocolate chips and any additional ingredients if using.

Step 7

Pour into prepared baking pan in an even layer and flatten into the corners. Use a rubber spatula to scrape the sides of the bowl.

Step 8

Bake for 25-30 minutes until golden brown around the edges and firm in the center. Bake longer for a more cake-like blondie and less time for something more fudge-like. The top of the blondies should be cooked as well. Baking time will vary based off the oven you have.

Step 9

Allow to cool completely before removing from pan and cutting into 2” blondie bars.

Step 10

Store in an airtight container or cover with plastic wrap. Store in the fridge for up to 5 days or in the freezer for up to 1 month. Bring to room temperature before eating.