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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
Course: Dessert, Snack
Keyword: Dessert, Gluten-Free, Healthy Dessert, Oil-Free, Vegan
Author: Allison

Ingredients

  • 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%)

Instructions

  • 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.