If there’s one dessert that always brings a smile to my face, it’s a good blondie—especially when it’s fudgy, gooey, and packed with melty chocolate chips. These Vegan Chocolate Chip Blondies are everything you love about a classic blondie, but with a plant-based twist that makes them completely dairy- and egg-free. And guess what? They still manage to taste buttery, rich, and utterly indulgent.
The magic? It all started when I was tinkering with a brownie recipe and accidentally made a batch that was golden, chewy, and filled with sweet vanilla and brown sugar notes. No cocoa powder this time—just a soft, dreamy base with puddles of chocolate throughout. A happy accident turned into one of my favorite desserts ever. Trust me, you’re going to want to make these on repeat.
So grab your favorite mixing bowl (just one is all you need!) and let’s get baking. These blondies are destined to be your new go-to sweet treat.
Why You’ll Love Vegan Chocolate Chip Blondies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this Vegan Chocolate Chip Blondie recipe for you? Let’s see. Vegan Chocolate Chip Blondies are…
- Chewy, fudgy, and packed with gooey chocolate chips—every bite is a warm hug.
- Ridiculously easy to make—one bowl, no fancy equipment, no stress.
- Totally vegan, but no one will believe it—they taste just like the buttery classic.
- Perfectly portable—great for lunchboxes, potlucks, or midnight snacking.
- Customizable—toss in nuts, swirl in peanut butter, or sprinkle a little sea salt on top.
Quick Tip: Let them cool completely before slicing. It’s tough, I know, but it helps them firm up for the perfect chewy texture!
Ingredients in Vegan Chocolate Chip Blondies
Here’s the charm of these blondies—they use simple pantry staples, but the result is ooey-gooey magic. Let’s break it down:
All-Purpose Flour: The sturdy base that holds everything together while staying soft and chewy.
Brown Sugar: Adds rich, caramel notes that give these blondies their signature flavor.
Plant-Based Butter: The source of that buttery flavor—without any dairy.
Vanilla Extract: For that warm, sweet, cozy aroma that makes everything better.
Baking Powder: Helps lift the blondies just enough while keeping the center dense and fudgy.
Salt: Enhances all the other flavors—don’t skip it!
Dairy-Free Chocolate Chips: The melty pockets of joy that make each bite extra dreamy.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). This ensures the blondies bake evenly and develop that golden top with a soft middle.
Combine Ingredients: In a large bowl, combine the melted plant-based butter, brown sugar, and vanilla. Stir until smooth and glossy, then fold in the flour, baking powder, and salt. Once the dough starts coming together, mix in the chocolate chips.
Prepare Your Cooking Vessel: Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting later. No sticking, no mess!
Assemble the Dish: Pour the batter into your prepared pan and spread it evenly. Don’t forget to sprinkle a few extra chocolate chips on top for good measure.
Cook to Perfection: Bake for 22–26 minutes, or until the edges are golden and a toothpick comes out mostly clean (a few moist crumbs are okay—fudgy is the goal!).
Finishing Touches: Remove from the oven and let the blondies cool in the pan for at least 20 minutes before lifting out and slicing.
Serve and Enjoy: Cut into squares and dig in! Warm is amazing, but room temperature is where the texture really shines.
How to Make Vegan Chocolate Chip Blondies?
Fresh Salads: Okay, maybe not with the blondies, but serve them after a light salad for balance.
Crusty Bread: You won’t need it here—these blondies are the stars of the show.
Creamy Accompaniments: A scoop of vegan vanilla ice cream or coconut whipped cream takes these over the top.
Fruit Sides: Try a few fresh berries for a pop of brightness alongside the richness.
As a Standalone: Honestly, they don’t need anything. Just a cup of coffee or cold oat milk, and you’re golden.
Nutrition Information (Per Serving)
- Serving Size: 1 blondie square
- Calories: 240
- Sugar: 16g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
How to Serve Vegan Chocolate Chip Blondies?
These blondies shine in any setting:
- Warm with Ice Cream: Vanilla or salted caramel—pure heaven.
- At Room Temp with Coffee: The perfect afternoon treat.
- Stacked High on a Dessert Platter: Sprinkle with flaky sea salt for that gourmet touch.
- Gift-Wrapped in Parchment: Perfect as a homemade edible gift.
- Crumbled Over Yogurt or Oats: Dessert-for-breakfast magic!
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: Mix your dry ingredients the night before and store in a jar for quick blondie emergencies.
Spice It Up: Add a pinch of cinnamon or espresso powder to deepen the flavor.
Dietary Adjustments: Swap flour for a gluten-free blend, or use coconut sugar for a lower glycemic option.
Storage Tips: Store in an airtight container at room temp for up to 4 days—or in the fridge for a week. They also freeze well for up to 2 months!
Double the Batch: Trust me—you’ll wish you had. Make two pans and freeze one for later!
Tips & Variations / Quick Tips:
- Don’t overmix the batter—gentle stirring keeps the blondies tender.
- A sprinkle of flaky sea salt on top adds the perfect contrast.
- Out of brown sugar? Mix white sugar with a touch of molasses as a quick fix.
- Try subbing half the chocolate chips with chopped walnuts or pecans for crunch.
- For extra gooeyness, slightly underbake and cool completely before slicing.
FAQ Section
Q1: Can I substitute the plant-based butter with coconut oil?
A1: Absolutely! Use refined coconut oil for a more neutral flavor, and make sure it’s melted but not hot.
Q2: Can I make this dish ahead of time?
A2: Yes! Bake the blondies a day in advance, let them cool completely, and store tightly wrapped at room temperature.
Q3: How do I store leftovers?
A3: Pop them into an airtight container and keep at room temp for 3–4 days. For longer storage, refrigerate or freeze.
Q4: Can I freeze this dish?
A4: Yes! Cut into squares, wrap individually in parchment, and store in a freezer-safe bag. Thaw at room temp or microwave for 10–15 seconds.
Q5: What’s the best way to reheat this dish?
A5: Microwave a square for 10–20 seconds, or warm it briefly in a 300°F oven for that just-baked feel.
Q6: Can I double the recipe?
A6: Definitely. Use a 9×13-inch pan and adjust the baking time to around 30–35 minutes. Keep an eye on the edges!
And there you have it, friend—your next sweet obsession. These Vegan Chocolate Chip Blondies are proof that plant-based baking can be just as rich, gooey, and satisfying as any traditional treat. Whether you’re sharing them or sneaking a bite straight from the pan (no judgment), I hope they bring joy to your day.
Vegan Chocolate Chip Blondies
Ingredients
- 2 tbsp Tropical Sun Linseed Flaxseed, ground
- 1 cup ground almond
- ½ cup Tropical Sun Coconut Flour – Organic
- ½ tsp Tropical Sun Baking Powder
- A pinch of sea salt
- ½ cup Tropical Sun Coconut Oil – Pure softened but not melted
- ⅓ cup sugar
- 1 tsp Tropical Sun Vanilla Essence
- 2 tbsp runny peanut butter the runnier the better
- 1 tbsp almond milk
- ½ cup vegan dark chocolate chips plus extra for sprinkling on top
Instructions
- Preheat Oven:
- Preheat the oven to Gas Mark 4/ 180°C/ Fan 160°C.
- Prepare Flaxseed Mixture:
- In a small bowl, mix the ground linseed (flaxseed) with 4 tbsp of water and leave it to rest for 5 minutes until it thickens and becomes gloopy.
- Mix Dry Ingredients:
- In a large bowl, mix together the ground almond, coconut flour, baking powder, and salt.
- Blend Wet Ingredients:
- In a separate bowl, combine the coconut oil and sugar. Use a hand blender to blend them until you get a creamy consistency.
- Combine Wet and Dry Mixtures:
- Add the coconut oil-sugar mixture into the linseed mixture, then add the vanilla essence, peanut butter, and almond milk. Mix thoroughly.
- Add Dry Ingredients to Wet:
- Slowly add the dry almond mixture into the wet ingredients and mix until well incorporated.
- Fold in Chocolate Chips:
- Gently fold in the vegan dark chocolate chips.
- Spread and Bake:
- Spread the mixture evenly into a baking tin lined with parchment paper. Sprinkle extra chocolate chips on top. Bake for 18-20 minutes, or until the edges start to turn golden brown.
- Cool and Serve:
- Once baked, remove from the oven and set aside to cool for 10 minutes. Transfer the blondies to a cooling rack. Let them cool completely before cutting into squares.
- Serve and Enjoy!
Notes
- Be sure to use runny peanut butter for better mixing and consistency.
- These blondies are best enjoyed once completely cooled to avoid a soft texture.
- Store leftovers in an airtight container for up to 3 days.
