Chocolate Chunk Cashew Butter Blondies
These chocolate chunk cashew butter blondies are rich, fudgey, and decadent, while also being gluten-free and vegan! There's nothing better on a cold winter day than one of these blondies and a steaming cup of Earl Grey tea.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 1 flax egg (1 tbsp flax plus 3 tbsp water)
- 1/2 cup cashew butter (other nut and seed butters probably work)
- 1 cup coconut sugar
- 2 tbsp melted coconut oil or butter
- 1/3 cup unsweetened dairy-free milk
- 1 tsp pure vanilla extract
- 1 1/4 cups oat flour (use certified gluten-free if necessary)
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup chopped dark chocolate (I used 70%)
Preheat oven to 350 F (180 C) and line a 8x8-inch square baking dish with parchment paper. Note that I have not attempted to make this recipe in a 9x9-inch dish, so do so at your own risk!
Whisk together ground flax and water in a large mixing bowl. Let stand for five minutes to thicken.
Add cashew butter, coconut sugar, melted oil or butter, milk, and vanilla and cream together using electric mixer or a large spoon and a strong arm. :)
In a medium bowl, whisk together the dry ingredients. Pour dry ingredients over the wet ingredients and stir vigorously to combine.
Spoon the prepared dough into your pan. Wet your hands and press the dough into the corners of the pan. You want a flat, even layer.
Bake for 20 minutes, or until firm to the touch and golden.
Cool in the pan for 20 minutes before lifting out. Cool on a rack for an additional 10 minutes before transferring to the refrigerator and allowing it to cool fully before slicing into 9-12 squares.
Blondies will keep in a covered container in the refrigerator for at least one week.