These gluten-free and oil-free vegan oatmeal raisin blondies are made with tahini, oat flour, coconut sugar, and cinnamon, and are a hybrid of oatmeal raisin cookies and brownies. They’re easy to love and make the perfect snack or dessert.
Do I have a treat for you today! These oatmeal raisin tahini blondies are gluten-free, oil-free, crispy around the edges and soft in the middle, and the perfect solution when you can’t decide between cookies and cake! Oh, and you only need one bowl to make them!
These blondies are adapted from my Oat Flour Almond Butter Brownies. I simply omitted the cocoa, replaced the chocolate chips with raisins, added cinnamon, and omitted the coconut oil in favour of applesauce. I have nothing against good quality oils, but when you can replace the oil with an entirely whole food source of fat, such as tahini, all the better.
ingredients you’ll need
- Ground flax
- Tahini
- Coconut sugar
- Maple syrup
- Applesauce
- Plant milk
- Vanilla extract
- Baking powder
- Cinnamon
- Sea salt
- Oat flour
- Raisins
- Rolled Oats
how to make vegan oatmeal raisin blondies
Making these blondies is very easy. Start by whisking ground flax and water in a large mixing bowl to make a flax egg. Wait for it to thicken before adding tahini, coconut sugar, maple syrup, applesauce, milk, and vanilla extract. Whisk it all together, then add the baking powder, cinnamon, salt, and oat flour, whisking after each addition. Finally, fold in the oats and raisins.
Line a 8×8 or 9×9 inch square baking dish with parchment paper, and scoop the batter into the pan. Bake at 350 degrees F for 20 minutes, and allow it to cool completely before slicing. I recommend storing blondies in the refrigerator since they are quite moist.
They taste great on their own, but are out of this world with a scoop of vegan ice cream or a tall glass of non-dairy milk.
more healthy dessert ideas
- Vegan Peanut Butter S’mores Cookies
- Vegan Maple Vanilla Cupcakes with Chocolate Date Icing
- Vegan Cashew Butter Freezer Fudge
I hope you love these vegan oatmeal raisin blondies! If you make them, leave a comment and rating below, and tag a photo @upbeet.kitchen and #upbeetkitchen on Instagram!
Enjoy!
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Vegan Oatmeal Raisin Blondies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9–12 blondies 1x
- Diet: Vegan
Description
These gluten-free and oil-free vegan oatmeal raisin blondies are made with tahini, oat flour, coconut sugar, and cinnamon, and are a hybrid of oatmeal raisin cookies and brownies. They’re easy to love and make the perfect snack or dessert.
Ingredients
- 1 tbsp ground flax + 2.5 tbsp water
- 3/4 cup tahini
- 3/4 cup coconut sugar
- 2 tbsp pure maple syrup
- 3 tbsp non-dairy milk
- 2 tbsp applesauce
- 1 tsp natural vanilla extract
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp fine sea salt
- 1 1/2 cups oat flour
- 1/2 cup raisins
- 1/3 cup rolled oats
Instructions
- Preheat the oven to 350 degrees F and line a 8×8 or 9×9 inch square baking dish with parchment paper.
- In a large mixing bowl, whisk together the flax and water. Let it thicken for a couple of minutes.
- Next, add the tahini, coconut sugar, maple syrup, milk, applesauce, and vanilla to the bowl. Whisk to combine.
- One by one, add the baking powder, cinnamon, salt, and oat flour, whisking after each addition.
- Stir in the raisins and rolled oats.
- Scoop the batter into the prepared pan. Bake for 20 minutes.
- Let the square cool completely before lifting out of the pan and slicing.
Notes
Since they are quite moist, I recommend storing the blondies in an airtight container in the refrigerator.
- Category: Dessert, Snack
- Method: Bake
Keywords: vegan oatmeal raisin blondies, vegan gluten free blondies, vegan tahini blondies
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