These vegan blondies are a plant-based twist on the classic dense and chewy dessert bars. Tahini makes a great substitute for butter and adds a wonderful complex flavor. They’re also whole grain and lower in sugar than the traditional version.
Hello beautiful vegan blondies! I have to say, I’m usually partial to brownies, but these may have converted me thanks to tahini aka the MVP of my kitchen. Not only does it make a great plant-based substitute for butter, it adds the most amazing “what-is-that-flavor” flavor.
It’s unique, it’s nuanced, it’s perfect. And the texture! I could go on.
- flax egg (flax + liquid of choice). great for vegan baking or when you run out of eggs and can’t do another grocery store run.
- white whole wheat flour. my go-to, because why not sneak in some whole grains if it doesn’t negatively affect the taste?
- almond flour. just a bit. I did test these without it, but the texture wasn’t quite the same.
- brown sugar. the non-negotiable blondie ingredient.
- tahini. a great plant-based substitute for butter and just an all-around fantastic staple.
- vanilla extract, salt & baking powder
- optional mix-ins: sprinkles and/or chocolate chips
Mix the dry, mix the wet, then mix them together. Did I mention there were sprinkles though? And chocolate? Of course the mix-ins are totally optional, but fun and dare I say “fancy”. Love that pop of color.
Tip: to keep these vegan, be sure to use sprinkles that are free of confectioner’s glaze. And check the label on your chocolate chips.
These are probably the easiest thing you can bake right now. Like if you want to bake something RIGHT NOW, these come together fast, don’t require many ingredients (or a mixer), and bake in just 30 minutes. You’ll be reaping the benefits of your hard work in no time.
I’m a big fan of treats than can double as an early morning coffee snack (#momlife) and these fit the bill if you keep them plain. I’ve tried it and love both variations.
I scaled back the sugar by about half from traditional blondie recipes and the whole grains and heart-healthy fats from the tahini are a bonus. Don’t worry though, no quality was sacrificed in this process.
Regardless if you like to experiment with vegan baking, I think this is one recipe you’ll love to have in your treat rotation.
You might also like:
- Chickpea Cookie Dough Bites
- Espresso Banana Bread with Dark Chocolate
- Vegan Oatmeal Cookies with Vanilla and Almond Butter
These vegan blondies are a plant-based twist on the classic dense and chewy dessert bar. Sprinkles and bittersweet chocolate are optional add-ins to make them extra special!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 bars 1x
- Category: sweet treats
- Method: Oven
- Cuisine: American
- Diet: Vegan
- 1 Tablespoon ground flax (8 grams)
- 1/2 cup unsweetened soy milk (116 grams), divided
- 1 cup white whole wheat flour (134 grams)
- 1/4 cup almond flour (28 grams)
- 1/2 teaspoon baking powder (2 grams)
- 1/2 teaspoon salt (3 grams)
- 1/2 cup brown sugar, packed (105 grams)
- 1/2 cup tahini (115 grams)
- 1 teaspoon vanilla extract (5 grams)
- optional: 1/4 cup each vegan sprinkles and vegan chocolate chips (see notes), flaky sea salt
- Preheat oven to 350° F. Line a metal loaf pan with parchment paper and set aside.
- Make a flax egg: In a small dish or liquid measuring cup, mix flax and 1/4 cup of the soy milk. Let sit while you prep the rest of the ingredients.
- In a medium bowl, whisk flours, baking powder and salt.
- In a separate large bowl, mix brown sugar, tahini, and vanilla extract. Add the flax “egg” and mix well.
- Add dry ingredients to wet and stir until completely combined. Mix in remaining 1/4 cup of soy milk (dough will be thick, not pourable). Fold in sprinkles and chocolate chips if using.
- Transfer batter to the loaf pan and press it down, flattening/smoothing out the top (I used my hands).
- Bake for 30 minutes or until slightly brown around the edges and a paring knife comes out clean when inserted in the middle. Sprinkle with flaky salt. Let cool in pan for about 15 minutes before transferring to a wire rack. Cool completely before cutting into eight squares.
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- If you want to keep these vegan, you’ll need to use sprinkles that are free of confectioner’s glaze such as this brand.
- For vegan chocolate chips I like Enjoy Life Dark Chocolate Morsels and Equal Exchange.
- Serving Size: 2″ square
- Calories: 281 calories
- Fat: 13 grams
- Carbohydrates: 33 grams
- Fiber: 3 grams
- Protein: 7 grams
Keywords: sprinkles, bittersweet chocolate, birthday treats, birthday desserts, vegan desserts
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