gluten free blondies

<em>These Cashew Butter Vegan Blondies are rich, fluffy, and made with only 7 wholesome ingredients! vegan, gluten-free, and oil free.</em>

Cashew Butter Vegan Blondies

(157 g) raw cane sugar

(200 g) cashew butter

non-dairy milk (homemade

vanilla extract

(80 g) oats, blended to make oat flour

(100 g) sorghum flour; flour

baking powder

salt

(85 g) macadamia nuts; see notes for subs

Preheat the oven to 350F and line a 8&#215;8&#8243; baking pan with parchment paper

Mix the sugar, nut butter, milk, and vanilla together in a small bowl, then set aside. Add the flours, baking powder, and salt to a large bowl and mix well, then stir in the wet ingredients. Fold in the macadamia nuts once an even batter forms, saving a few to press into the top of the batter.

Use a spatula to transfer the batter into the baking pan, smoothing out the top. Top with remaining macadamia nuts, then place in the middle rack of the oven for 28-30 minutes, until the blondies have risen and are slightly golden on top.

Remove the blondies from the oven and let sit in the baking tray for 5 to 10 minutes, then use the parchment paper to transfer them to a baking rack to cool completely. Slice and serve as desired; leftovers will keep at room temperature, covered, for up to 5 days.

This recipe is fantastic! I reduced the sugar by 1/3 and used chocolate chips instead of macadamia nuts. Absolutely delicious, thank you!

Can I use frozen blue berries instead of raspberries?

These were absolutely delicious!! I have never baked with cashew butter or even have tried it and LOVED the flavor profile!! I didn’t have any gf flour beside oats so I used 1/2 cup of regular all purpose and used 1/4 cup of flax meal. The texture was nice and soft. Definitely going to make these again! ????

Perfect!! easy!! delicious!!! Such a fantastic recipe thank you!

Tahini chocolate chip blondies with a secret healthier twist: sweet potatoes! Undetectably vegan and gluten-free, and made in just 1 bowl!

Tahini Sweet Potato Blondies

potatoes

maple syrup

tahini

Tbsp melted coconut oil

tsp vanilla extract

Minimalist Baker Gluten-Free Flour Blend*

almond flour ((we

tsp baking powder

tsp sea salt

semi-sweet chocolate chips

To make the sweet potato purée, halve a Japanese sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Measure out 2/3 cup. Remove any excess sweet potato from the bowl and save for another recipe or enjoy as a snack!

Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper.

Return the sweet potato to the mixing bowl and add the maple syrup, tahini, coconut oil, and vanilla extract. Whisk well to combine.

Add the gluten-free flour blend, almond flour, baking powder, and sea salt and stir to combine until no flour pockets remain. Fold in the chocolate chips.

Transfer batter to your parchment-lined baking pan and spread into an even layer using a spoon or rubber spatula.

Bake the blondies on the center rack for 30-35 minutes — they should look golden brown and a toothpick inserted into the center should come out mostly clean. Allow the blondies to cool in the pan for 30 minutes.

Transfer the blondies to a cutting board and slice. Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 5-7 days, or in the freezer for up to 1 month.

These White Bean Vegan Blondies are so good you&#039;ll be making them on repeat...they&#039;re the healthy dessert that&#039;s loaded with secret ingredients like white beans, tahini and whole grain oats. Plus, they come together in just 20 minutes with pantry ingredients!

White Bean Vegan Blondies

beans

old fashioned oats

tsp baking soda

chocolate chips

Preheat oven to 350 and line an 8X8 square baking pan with unbleached parchment paper.

Place 1 cup whole grain old fashioned oats into bowl of food processor and grind into oat flour.

Add remaining ingredients, except for chocolate chips and process until smooth.

Stir in the chocolate chips by hand.

Spread batter into prepared pan, until evenly distributed. Use a spatula to push batter into corners.

Sprinkle additional chocolate chips and flakey sea salt on top if desired.

Bake in preheated 350 degree oven for 17 minutes.

Let cool in pan for about 15 minutes and then carefully pull up on parchment paper to transfer to wire rack to finish cooling.

Cut into squares.

Chickpea blondies that are gooey, chewy, and packed with protein? Yup, it’s happening! These flourless, gluten-free bars are studded with white chocolate chunks (and so ridiculously tasty that you’ll forget they’re made from legumes!). With dozens of 5-star reviews, this recipe is a total crowd-pleaser!

White Chocolate Chickpea Blondies (No Peanut Butter)

chickpeas* (drained and rinsed, 425 g)

almond butter (60 g)

Tbsp vegetable oil oil

½ tsp vanilla extract (5 mL)

eggs

white sugar (65 g)

brown sugar (65 g)

½ tsp baking powder

½ tsp baking soda

chocolate

Blend

Blend: Preheat oven to 350°F (176°C). In a food processor, puree all ingredients except chocolate into a smooth batter.

Bake

Bake: Lightly grease an 8 x 8 inches tin, then pour in batter. Bake for 25 to 30 minutes, or until sides are firm and beginning to brown (a toothpick may still come out sticky). Allow to cool before cutting.

These are so fantastic! I have made them twice now - and will be making again this evening! So good- with a chewy middle- and a crispy bottom. Even my young niece and nephews loved them and thought they were delicious!

https://www.youtube.com/watch?v=908UzNNF8Uw

Gooey, chewy, and loaded with protein, these chickpea blondies are the dessert you didn’t know you needed! Flourless, gluten-free, and studded with white chocolate chunks, they’re so delicious you’ll forget they’re made from legumes. With dozens of 5-star reviews, this is a sweet treat that always wins over a crowd.

Grab the full written recipe here: https://www.liveeatlearn.com/chickpea-blondies/

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Gluten-Free Chickpea Blondies (No Peanut Butter!)

Healthier blondies that are moist and tender in the center with a bit of a crackly crust on the top. High in protein, fiber, iron and folate! Gluten free, dairy free and oil free! You might want to make a double batch because these dreamy Cinnamon Chickpea Blondies are so delectable, you won&#39;t be able to stop eating them!

Cinnamon Chickpea Blondies

(15 ounces) chickpeas (drained

cashew butter

old fashioned rolled oats (certified gluten free if desired)

coconut sugar (or organic brown sugar)

cinnamon

baking soda

walnuts (optional)

Cinnamon Sugar mixture (optional

Preheat oven to 350°F.

Lightly spritz an 8x8 baking dish with oil or line with parchment paper.

Combine all ingredients, except walnuts, in the bowl of a food processor and puree until smooth.

Pour the batter into the prepared baking dish.

Add the walnuts, if using, and stir gently, then smooth the batter out.

Sprinkle with cinnamon sugar mixture, if using.

Bake for 30 minutes until the sides start to pull away from the baking dish and the top is firm.

The blondies will continue to firm up while cooling.

Cut into equal size squares and serve.

These were surprisingly good! I omitted the coconut sugar (trying to cut back on sugar in general!), but found that the maple syrup still gave them a nice, subtle sweetness. I added extra pumpkin pie spice, and used PB as I didn't have cashew butter. I find that heating each square before eating makes them taste even better! Biggest problem was blending them, I had to add a bit of liquid to get my blender to move. 
Thanks for the recipe!

I have been making these occasionally for almost three years and they deserve a comment
OMG!  Delicious and moist and chewy. They come together so quickly 
I am not a fan of chocolate and have missed Blondies. These more than satisfy
Thank you for the recipe

Used natural peanut butter, cut the brown sugar down to 1/4 c., skipped the sugar on top, and used flaxseed meal in place of the oats (to make it grain-free).  Next time I will try adding cinnamon chips or mini chocolate chips.  We really enjoyed them.

Made these tonight. They were fabulous! We reduced cinnamon to 1 Tbsp. and used natural peanut butter because that’s what we had on hand, but no other modifications.

Thanks for the response on the cinnamon. I only added 1 teaspoon to the batter and thought they were good! I used natural peanut butter since that was what I had. Yummy :)

Oh, man!! These are soooooo good and our house smells amazing right now! I just tried a warm bite and geez, these are wonderful! My husband was shocked that it's a chickpea dessert, lol! I used peanut butter, a maple/agave blend, brown sugar, and omitted the salt. These are a definite keeper! Looking forward to trying another bite once they are fully cooled. :)

I've been making these regularly for nearly 2 years now, and they're a big hit every single time with everyone (including non-vegan). I always half the sugar and skip the sugar on top (just a question of taste), and use agave instead of maple syrup. The batter I end up with is thicker than the one in your video, so it's a bit of a workout to scrape it all out of the blender, but they're so yummy it's all worth it :)  Thank you!

I have been making these for years for healthy snacks for my kids. Even my picky husband likes them. As long as you process the beans smooth, you will never know they are there. I leave out the cinnamon and and chocolate chips sometimes to mix it up.

https://content.jwplatform.com/videos/ejzPH02S.mp4

These Cinnamon Chickpea Blondies are moist, tender, and fudgy flourless blondies with a crackly top. Gluten free and vegan, but so delicious no one will ever know. I dare you to eat just one!

These soft and chewy brown butter vegan blondies are loaded with chocolate chunks and make just 8 perfect blondies- all ready in under 30 minutes! No hand mixer required!

Small Batch Brown Butter Vegan Blondies

(80 g) salted vegan butter

(110 g) light brown sugar

(50 g) granulated sugar

tbsp dairy free yogurt

(125 g) all purpose flour

vegan chocolate chips chocolate bar

Prep

Preheat the oven to 350F, and line a 9&#215;4 loaf pan with parchment paper. You can also use an 8&#215;5 pan, but your blondies may need longer to bake.

Brown the butter: 

In a small saucepan, heat the vegan butter on medium heat, melting it down completely. Keep stirring, and reduce the heat to medium low so as not to accidentally burn the butter. Keep stirring until light brown flecks appear in the butter and it has a nutty aroma. Then remove from heat.

Make the blondie batter: 

In a large bowl, pour in the vegan brown butter, brown sugar, sugar, dairy free yogurt, vanilla extract, and sea salt. Whisk just until combined. Then add in the flour, and use a silicone spatula to fold the flour into the wet ingredients, being careful not to over mix.

Fold in the chocolate chips: 

Pour in the chopped chocolate and chocolate chips, and fold to evenly distribute throughout the dough.

Bake: 

Press the dough into the prepared pan, and bake in the oven for 25-28 minutes, or until the edges are lightly golden.

Cool: 

Allow your blondies to cool for 5-10 minutes before slicing.

Slice and enjoy! 

Slice into 8 squares and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days.

Delicious and easy! Even my husband loved them and ate half a batch before they cooled! Used less sugar as I just don’t like overly sweet things. Highly recommend making these!

Ok I just had to tell you my story about these blondies - First time I made them was for my parents, and my dad who is not GF or vegan was VERY skeptical...and then he ended up eating seconds and thirds! This has now become the go to dessert my mom bakes because it's finally something they both can enjoy! Also - I just made a batch for myself (yes it's a Thursday morning, but why not!) and I subbed vanilla extract for maple syrup and put them in a cupcake tin!

I tested some blondie recipes today to see which was best and these were the clear winner. Highly recommend these!

These taste so good but mine crumbled it was impossible to cut. I used gf flour and maybe my applesauce was still cold or I didn’t let the coconut oil cool enough before mixing?

These were fantastic! Good texture and taste without being too heavy. My first gluten-free baking success!

Super easy to make and I had everything on hand. I used bobs 1:1, which always has a grainy texture, so maybe I need to try a different route, but these are gf and vegan and tasted great, so I was happy! I used a 9x9, baked a little longer to try and get crispy edges, served with some ice cream. Pazookie status 👌 thank you!

Made these yesterday and they were a huge hit with everyone, not just GF crowd.  I used Bob's 1-1 and  6 TBSP Miyoko's European-Style Cultured Vegan Butter for vegan and GF version. I added a drizzle of maple syrup and a splash of molasses to the batter and used allergy free white chocolate chips.  Wonderful.  Will keep this recipe on hand for my GF friends in the future.  Perfect last minute take along for any gathering since all the ingredients are available in my kitchen at any time.  Love it!

These blondies were amazing! I love finding vegan and gluten free recipes that work and taste amazing. I used coconut oil and apple sauce and they worked a treat. My housemate, who isn't vegan or gluten free, also loved them! Took them to the office and they were gone in seconds. Will definitely be trying other recipes out :) 
Thanks so much x

I used earth balance organic whipped vegan butter. I used coconut sugar and in my high speed blender I ground up very fine my oats into oat flour and then sifted.
They taste amazing but are the exact consistency of a cake that falls apart so not great for finger food. I followed the recipe instructions exactly so not sure why the texture was not right. was going to bring for a pot luck but will give it to my neighbors for the holidays instead.

it was my 1st time trying blondies &amp; gotta say they're so good! i found it too buttery for my liking however so the times after my 1st bake i've decreased the butter to 90-100~ grams &amp; 70g unsweetened apple sauce. for sugars i tend to use 70g brown sugar &amp; 35g stevia. it's the perfect sweetness! they've come out moist each time i made them this way!

the last time i baked these i used 120g brown sugar &amp; same butter / apple sauce amount as mentioned but they weren't as moist. i will increase the butter next time i use real sugar ^^ all in all , another adored recipe!! &lt;3

These were such a surprising hit on a snow day in Georgia!

Omg. Wow. So i did the king arthur gf flour and did coconut sugar instead of brown sugar and maple instead of the granulated……. TO DIE FOR!!!! This wont last long in my house. Going to triple the batch to make for a bday dessert for someone. Ugh, just wow

Top 6 gluten free blondies recipes from across the web

The most viewed gluten free blondies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cashew Butter Vegan Blondies

Tahini Sweet Potato Blondies

White Bean Vegan Blondies

White Chocolate Chickpea Blondies (...

Cinnamon Chickpea Blondies

Small Batch Brown Butter Vegan Blon...

Top 6 gluten free blondies recipes from across the web

The most viewed gluten free blondies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cashew Butter Vegan Blondies

Tahini Sweet Potato Blondies

White Bean Vegan Blondies

White Chocolate Chickpea Blondies (...

Cinnamon Chickpea Blondies

Small Batch Brown Butter Vegan Blon...

The most viewed gluten free blondies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine