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Gluten free Almond Butter Blondies

April 28, 2016 By Richa 92 Comments

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Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondie. Soy-free Palm oil free Recipe. Pin this post.

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Gluten free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. GlutenFree Blondies Vegan Blonde Brownies. Peanut Butter Blondies. #vegan #glutenfree #Soyfree #Recipe | VeganRicha.com

I had a jar of almond butter to use up. What better to do with it than to make blondies! These Gooey, soft, chocolately nut butter bars are a perfect snack or dessert. I use a mix of almond, oat flours (no xanthan) for the recipe to make these gluten-free. Use a cup of any regular flour for regular blondies. These blondies are One bowl if you mix in the baking soda by sifting the dry ingredients into the wet bowl. They are also palm oil free if you use nut butters that do not contain palm oil. See this post for brands that are palm oil free. Many Vegan chocolate options (Enjoy life, Theo) are also palm oil free and use cocoa butter.

Whisk all the wet ingredient in a bowl until smooth, If the nut butter takes too long to mix in. Gently heat it before adding or heat the entire wet bowl in a microwave or oven. Whisk in the dry. Fold in some chocolate, press in a pan, bake and done.  

Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondies. Soy-free Recipe | VeganRicha.com

Video:

 

Jump to the Recipe

More Blondies and brownies from the blog

  • Vegan Pumpkin Brownies
  • Gluten-free Brownies and Brownie Mix. GF
  • Vegan Almond or Peanut Butter Blondies with Chocolate Chips
  • Vegan Brownie Mix in a Jar. Single Serve Brownie too. Vegan…
  • Coconut Flour Brownies  GF

Mix in hot non dairy milk, sugar, vanilla, maple, flax. 

Gluten free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. GlutenFree Blondies Vegan Blonde Brownies. Peanut Butter Blondies. #vegan #glutenfree #Soyfree #Recipe | VeganRicha.com

Gluten free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. GlutenFree Blondies Vegan Blonde Brownies. Peanut Butter Blondies. #vegan #glutenfree #Soyfree #Recipe | VeganRicha.com

Add in nut butter and mix until smooth.

Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondies. Soy-free Recipe | VeganRicha.com

Fold in the dry ingredients and mix. Fold in the chocolate chips and chunks. 

Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondies. Soy-free Recipe | VeganRicha.com

Drop and spread batter in parchment lined pan. 

Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondies. Soy-free Recipe | VeganRicha.com

Bake until tooth an inch form the edges comes out almost clean. Fudgy Almond Butter Blondies! Cool, slice, eat up. 

Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondies. Soy-free Recipe | VeganRicha.com
Recipe

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4.91 from 20 votes

Gluten free Almond Butter Blondies

Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondie. Soy-free Palm oil free Recipe. Makes 1 brownie pan
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 432kcal
Author: Vegan Richa

Ingredients

Wet:

  • 1/4 cup (61.49 ml) + 2 tbsp non dairy milk
  • 2 tbsp maple syrup
  • 1/2 cup (80 g) coconut sugar
  • 1 tbsp flax seed meal
  • 1.5 to 2 tsp vanilla
  • 3/4 cup (187.5 g) almond butter or peanut butter or other smooth nut butter

Dry:

  • 1/2 cup (60 g) oat flour use certified gf if needed, or use other flours of choice
  • 1/4 cup (28 g) almond flour
  • 2 tbsp coconut flour
  • 2 tbsp starch arrowroot or cornstarch
  • 1/4 tsp (0.25 tsp) salt
  • 1/4 tsp (0.25 tsp) baking soda
  • 1/4 tsp (0.25 tsp) or more cinnamon
  • 1/2 cup (90 g) or more vegan chocolate chunks and chips I add both

Instructions

  • Preheat the oven to 350 degrees F / 180ºc.
  • In a bowl, warm the non dairy milk until hot. Add the rest of the wet ingredients and mix well until smooth. It will take a minute or so for the nut butter to mix in. (Warm the nut butter before adding so it mixes in quicker).
  • In another bowl whisk all the dry ingredients. Add to wet and mix in. Fold in the chocolate chunks and chips
  • Drop the batter on parchment lined pan (8 by 8 inch brownie pan). Spread using oiled hands or spatula. Sprinkle some chocolate chips on top and press in (optional).
  • Bake for 22 to 24 minutes. (or until a toothpick an inch from the edges comes out almost clean). Cool for 15 mins then remove from the pan. Cool for another few minutes before slicing. Store on the counter for a few days.

Video

Notes

To make regular blondies, use 1 cup of spelt, wheat or all purpose flour (to replace the oat, almond, coconut flours and starch)
Note: Nut Butters vary in moisture. Flours also vary in terms of absorption. If you change something in the recipe, add 3/4 cup total flour(dry) to the wet mix and mix in and fold in more flour 1-2 tbsp at a time until the consistency is a stiff batter.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Gluten free Almond Butter Blondies
Amount Per Serving (1 g)
Calories 432 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g31%
Sodium 190mg8%
Potassium 312mg9%
Carbohydrates 43g14%
Fiber 6g25%
Sugar 21g23%
Protein 10g20%
Vitamin A 20IU0%
Calcium 167mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondies. Soy-free Recipe | VeganRicha.com

Filed Under: dessert, gluten free, Gluten Free Baking, holiday, popular, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Susan says

    April 28, 2016 at 4:25 pm

    Looks good! Nice job on the video.

    Reply
    • Richa says

      April 28, 2016 at 6:01 pm

      Thank you susan

      Reply
      • Tiffany says

        September 17, 2016 at 11:46 pm

        5 stars
        Wow, absolutely perfect recipe. These Blondie’s turned out great! Anyone reading this recipe should have full confidence in the final outcome.

        Reply
  2. Ranjana says

    April 28, 2016 at 4:34 pm

    Thanks for this delish recipe! When you say substitute 1 cup flour to make non gf blondies, does that 1 cup replace oat, coconut and almond flour?
    Thanks so much!

    Reply
    • Richa says

      April 28, 2016 at 6:00 pm

      Yes it replaces the oat + almond + coconut + starch. Add baking soda and cinnamon to the flour and mix in the wet.

      Reply
      • Ranjana says

        May 3, 2016 at 9:41 am

        tried with the changes – amazing! thanks!!

        Reply
        • Richa says

          May 3, 2016 at 10:06 am

          Great!

          Reply
  3. jess says

    April 28, 2016 at 5:25 pm

    so sure that they taste good! x

    jess x | wellwellgirls.blogspot.com

    Reply
  4. Mae says

    April 28, 2016 at 10:54 pm

    Richa, I feel like you could make a cookbook just out of brownie and blondie recipes, lol! I LOVE the use of nut butter in blondies. I also love the video idea!! One suggestion I would make is change the color of the font to something darker because white is hard to read. Thanks for another awesome gluten-free recipe!

    Reply
    • Richa says

      April 29, 2016 at 10:22 am

      Thanks Mae. I think I have about 10-15 recipes. For a book it would need at least 75 and while making the book I might have to do bake sales every week from home 🙂
      Thanks. Yes, I did play around with the colors and black wasn’t very readable for some spots. I think a fatter and larger font and changing the location depending on the background will help. Gotta take some lessons from the video pros!

      Reply
  5. Luci says

    April 29, 2016 at 4:04 am

    My mouth is watering at the photos, they’re fantastic! And the cravings only got worse as I got through the post. They sound amazing, well done!

    Reply
  6. Tony says

    April 29, 2016 at 12:35 pm

    Hi Richa,

    Just trying out the recipe this evening and the batter is very dry, are the wet ingredients listed above correct? I used 1 cup of plain flour instead of the other flours, but otherwise followed everything as detailed.

    Thanks,

    Tony

    Reply
    • Richa says

      April 29, 2016 at 12:41 pm

      It depends on your nut butter and the flour. if the nut butter isn’t warm enough, it will make the wet mixture thick already and make the mixture more dough like. You can press the doughy mixture into the pan and they should bake up just fine.

      You can also add in 1 -2 tbsp more warm non dairy milk and mix it in really well (but this can be tricky), so i suggest baking as is if the mixture is not crumbly.

      Reply
      • Tony says

        April 29, 2016 at 12:43 pm

        Thanks for the quick response, will give that a go!

        Reply
        • Tony says

          April 29, 2016 at 2:24 pm

          Success! Super tasty, I don’t think they will last very long 🙂

          Thanks again!

          Reply
          • Richa says

            April 29, 2016 at 3:06 pm

            Awesome!! Warm the nut butter, add a bit less flour (3/4 cup + 2tbsp) and mix in. Add more if needed depending on the consistency. that way you can control the consistency and the mixture will spread easier.

  7. Cassie Tran says

    April 29, 2016 at 10:06 pm

    So glad you make YouTube videos now 😀 unfortunately, I am empty handed with almond butter. Okay, that’s a lie, but my family would be so unhappy if I used up our almond butter jars! XD Anyways, these look to die for, and I would love to try them out once I get a huge almond butter jar to myself!

    Reply
  8. Laurel says

    April 30, 2016 at 11:42 am

    5 stars
    Hi, Richa! So, I needed a travel bar for tomorrow and your recipe popped up. WooHoo. I can’t do oats but while I was reaching for the almond flour and deciding what to replace them with I came across an unopened bag of pumpkin flour I’d been meaning to try.
    1/2C of pumpkin flour, 1 Tbsp of cinnamon and a bit of coconut to go along with the chocolate chunks later I have exactly what I needed for my road trip. I even reduced the coconut sugar to 1/4C. They are yummy. I was afraid of the pumpkin flour but it works well. The only thing that didn’t was my arm! HaHa.
    Next time? Food processor.
    Thanks for the lovely Gluten Free recipe.

    Reply
  9. Jill says

    April 30, 2016 at 5:30 pm

    5 stars
    Hi Richa,
    I made these today with peanut butter to serve tomorrow at a party. First time I ever made blondies. Thanks to you, they are delicious!!! I love the video. The first batch baked at 22 minutes was a little gooey, and the second batch at 24 minutes was less gooey. So since some people like more gooey and some less, everybody will be pleased. I liked both!

    Reply
  10. Mariana says

    May 12, 2016 at 7:23 pm

    5 stars
    Oh my goddd I made these today and they turned out soo gooey and delicious!! Loved this recipe thank you for sharing! 🙂

    Reply
    • Richa says

      May 12, 2016 at 10:28 pm

      yay!

      Reply
  11. Cornelia says

    May 20, 2016 at 12:21 pm

    I used liquid coconut sugar and the did not really “bake” at all – it was still just “batter” with just a little bit of crust. (Tiny little bit.) So I come to the conclusion I should have used the “dry” version of coconut sugar 😀

    Reply
    • Richa says

      May 20, 2016 at 12:51 pm

      I think the liquid is called nectar. Sugar anything is dry. I am sure it is still tasty. think extra fudgy and serve with ice cream 🙂

      Reply
  12. Becky says

    May 29, 2016 at 4:42 pm

    I’m not vegan- these are fantastic! It was my birthday cake and one of the best in a long while

    Reply
  13. Betsy says

    May 31, 2016 at 12:53 pm

    They are not fully vegan if they contain chocolate chunks, are they?

    Reply
    • Richa says

      May 31, 2016 at 12:56 pm

      Betsy, There are several vegan chocolate chunk and chip brands like enjoy life, Theo etc. Its a vegan blog, everything is vegan 🙂

      Reply
      • Betsy says

        May 31, 2016 at 2:10 pm

        Oh okay, great! I’ll look for those. I’m not vegan, but I hope to make these for a picnic where several people cannot have anything dairy or remotely related to dairy.

        Reply
        • Betsy says

          July 12, 2016 at 4:34 pm

          These were a big hit! Made them with almond butter the first time and peanut butter the second time. Yum!

          Reply
  14. Stephanie Greco says

    July 3, 2016 at 3:02 pm

    Hi! This recipe looks great but I was wondering if you used sweetened or unsweetened non dairy milk? If I was to use sweetened should I cut back on the sugar?? Thanks!!

    Reply
    • Richa says

      July 3, 2016 at 4:42 pm

      any will do. there isnt enough non dairy milk to make much difference either way.

      Reply
  15. Patty says

    July 11, 2016 at 1:11 pm

    4 stars
    Thank you for a wonderful recipe Richa! I Made these yesterday (using regular unbleached flour as the sub) and they are so good! They were amazing right out of the oven, after cooling but I like them even better cool on day 2.

    I did go a little nuts with the chocolate chips and put more than a half cup in which I won’t do next time. I think Ill even put less than a half cup, just because I want to taste more of the blondie batter part of it (too good!)

    Reply
  16. Shadi says

    August 24, 2016 at 3:41 pm

    5 stars
    They turned out perfect! Should I refrigerate leftovers or are they okay out of the fridge for the next day or so until they’re finished? (It’s taking me a lot of self-control not to finish it all now)

    Reply
    • Richa says

      August 24, 2016 at 4:03 pm

      they will stay fine on the counter for upto 3 days.

      Reply
  17. Maria says

    August 25, 2016 at 6:26 am

    I want to use stevia instead of coconut sugar will it still turn out ? Do you know how many calories each peice would have?

    Reply
    • Richa says

      August 25, 2016 at 11:21 am

      I would use half and half as the sugar adds moisture and bulk to the recipe. Without all of it, the blondies might be too crumbly or cake like.

      Reply
  18. Audrey says

    September 2, 2016 at 11:36 am

    5 stars
    Wow! Excellent! I used sweet coconut instead of coconut sugar (which I didn’t have) and almond milk dor the non-dairy milk! I used 1 cup of normal flour and baked it for 23 minutes, perfect!
    Double recipe gave me one rounded (10″ diameter) and one bread mold, blondie being a little more than 1″ thick!
    Excellent recipe, I keep sharing your website with my non-vegetarian friend to show and convince them vegan food is EXTRA! 😀
    Thank you!!

    Reply
  19. Natalie says

    November 5, 2016 at 11:34 pm

    4 stars
    Just made this…so easy and quick to whip up. I make my own ABC spread (almonds, brazil nuts, cashews) so I used this instead. I also used some GF baking flour instead of white flour (still using the almond and coconut flours). Everyone young and old loved it. It’s going on my menu for my daughters party in 2 weeks. Thanks!

    Reply
  20. Mel says

    May 13, 2017 at 4:05 am

    Hi I’m going to try this. Looks delicious and all the reviews are so positive!
    My only question is im going to use 1 cup of regular flour. So I DO NOT put these ingredients in?
    ½ cup oat flour (use certified gf if needed, or use other flours of choice)
    ¼ cup almond flour
    2 tbsp coconut flour
    2 tbsp starch (arrowroot or cornstarch)

    Reply
    • Richa says

      May 13, 2017 at 11:51 am

      yes. sub the dry flours and starches. Start with 3/4 cup flour and mix in. Add more a tbsp at a time till you have a stiffish mixture but not dry and too stiff. Depending on your flour and nut butter, you might need a tbsp or so less than 1 cup.

      Reply
  21. Lavina says

    May 28, 2017 at 8:18 pm

    5 stars
    I surprised my cousins who are GF and who also never have any desserts at family gatherings, and they all LOVED it! Others were amazed that GF desserts can actually taste THIS good and delicious!

    Thank you for being the star of our gatherings repeatedly and bringing so much happiness in our lives. Keep doing what you do xx

    Reply
    • Richa says

      May 29, 2017 at 7:04 pm

      yay!

      Reply
  22. Samantha says

    July 11, 2017 at 6:51 pm

    5 stars
    I made these for the staff and volunteers at our local Humane Society and got very good comments! I tried a few before I took them over – of course – and loved them. I have another batch in the oven now for my husband’s potluck lunch tomorrow. Thanks for such a great recipe. I rarely make things twice, so you’ve definitely come up with a winner here!

    Reply
    • Richa says

      July 11, 2017 at 7:24 pm

      Thats amazing! So glad they turned out good and everyone loved them!

      Reply
  23. SusanM says

    July 16, 2017 at 4:25 pm

    Made these yesterday with my son’s vegan girlfriend in mind, they were delicious. A little crumbly though, I’m thinking of adding a little bit of coconut oil next time to see if that holds them together more. Thank you for sharing this recipe!

    Reply
    • Richa says

      July 16, 2017 at 5:32 pm

      yes a bitof oil will help or bake them a minute less.

      Reply
  24. my my says

    July 31, 2017 at 9:27 pm

    Hi! I just made these as my SO and I wanted dessert by didn’t want to levee the house. They baked up quick and tasty! I do wonder what the purpose of warming the milk is though? Mine came out VERY crumbly, so I may try it with room temperature milk next time. Thanks for a great recipe!

    Reply
    • Richa says

      July 31, 2017 at 10:12 pm

      Awesome! i think the pan and oven temp etc can change the texture. Bake for a few minutes less for less crumbly.

      Reply
  25. Mae says

    October 19, 2017 at 9:58 pm

    These sound amazing! Do you have an adjustment for using a 9×9 pan? Maybe just reduce baking by a few minutes? Thanks!

    Reply
    • Richa says

      October 20, 2017 at 3:37 pm

      yes check a few minutes early

      Reply
  26. Crystal says

    October 23, 2017 at 6:48 pm

    Goodness!! Why were these so delicious!!! The warm chocolate chips on top…OMG YES!

    Reply
  27. Jules says

    October 24, 2017 at 2:28 pm

    5 stars
    Wowza! I couldn’t wait for them to cool but the ooey goodness is amazing! Thanks for sharing a wonderful recipe! I did use white wheat flour, and added 1/4 cup each of dessicated coconut & walnuts bc..yum????

    Reply
  28. Lyndy Bliss says

    October 24, 2017 at 6:48 pm

    These look fantastic! I don’t eat coconut – can I substitute cane sugar/evaporated cane juice for the coconut sugar? Can I substitute rice flour for the coconut flour? And have you tried making these with rice flour in place of the oat flour? Thanks!

    Reply
    • Richa says

      October 25, 2017 at 10:19 am

      Yes any sugar will work. I would some almond flour + rice flour to sub the oat flour

      Reply
  29. Laurel says

    December 24, 2017 at 2:27 pm

    5 stars
    Hi Richa. I just made these again as I wanted a quick Christmas dessert and I love them. This time I added some shredded coconut, my own gluten free flour, divided the batter in half placing one in a lined bread pan. Meanwhile I added about 3 1/2-4 Tbsp cocoa powder (I don’t measure much), 2 Tbsp molasses, about 1 1/2 Tbsp light olive oil (I just poured), cinnamon, ginger, cloves and some chopped candied ginger and 1 tsp baking powder to the remaining batter. I then poured the amended mixture into another bread pan, baked for 25 minutes and achieved a light, fluffy chocolate gingerbread which I topped with a confectioner’s sugar and fresh squeezed orange juice drizzle Delicious! Merry Christmas and thank you for all your hard work. xoxoxx

    Reply
    • Richa says

      December 29, 2017 at 12:07 am

      thats amazing!

      Reply
  30. Daniela says

    February 3, 2018 at 4:21 pm

    If I only use oat fluor, do I have to change anything else or can I leave the rest of the recipe the same?

    Reply
    • Daniela says

      February 3, 2018 at 4:24 pm

      flour*; they look sooo delicious btw, I’m dying to try them!

      Reply
    • Richa says

      February 3, 2018 at 7:02 pm

      Use 3/4 to 1 cup oat flour and 2 tbsp starch. Add 3/4 cup and add more a tbsp at a time till you get a thick muffin like batter and proceed.

      Reply
  31. Kaylie | Healthy Hacks says

    May 15, 2018 at 6:28 pm

    I love how dense and fudgy they look! Gotta give this recipe a try!

    Reply
  32. Melanie says

    May 25, 2018 at 2:37 pm

    Hey Richa these look amazing! I don’t have any starch or flaxseed at the moment. Can I replace the starch with regular flour and replace the flaxseed with chia or an egg? Thanks 😊

    Reply
    • Richa says

      May 25, 2018 at 3:07 pm

      yes for flour and yes for chia seed egg

      Reply
  33. Livvy says

    September 10, 2018 at 11:07 am

    5 stars
    Thank you so much for this recipe!!! It was such a huge success, and one of the best gluten free brownie recipes I’ve tried in a long time!

    Livvy

    Reply
  34. Emaleigh says

    September 13, 2018 at 2:40 pm

    5 stars
    Just made them! So good! cant wait to make them again! So easy.

    Reply
  35. Jessica says

    September 29, 2018 at 1:18 pm

    5 stars
    This is the best blondie recipe I’ve ever made/had. I brought them as the allergen-friendly (soy-free, gluten-free) treat for teacher/staff appreciation day at my son’s school yesterday and had to try just one to make sure they turned out before taking them. My boyfriend and I split one and were so sad we had to give the rest away! They were so appreciated by the couple of staff that are normally left out, and they asked for the recipe, so I gave them the link. My kids were so jealous that of course I had to make more, which are in the oven now!

    I have hundreds of saved recipes in different categorized folders on my phone, but very few make it to my “favorites” folder. This recipe definitely makes the cut. Thank you!

    Reply
    • Richa says

      September 29, 2018 at 2:22 pm

      Awesome! So glad that everybody could enjoy it.

      Reply
  36. Lani Byrd says

    October 9, 2018 at 6:59 am

    Not sure if I did something wrong… my batter was not thick at all…smells really good in oven so have my fingers crossed!!

    Reply
  37. Mimi says

    January 13, 2019 at 4:18 am

    Hi. What can I substitute for the coconut flour?

    Reply
    • Richa says

      January 13, 2019 at 10:18 am

      almond flour

      Reply
  38. Aaesha says

    April 29, 2019 at 6:20 pm

    The recipe seems amazing. Regardinf the calories is it 432 per square? Or the whole recipe?

    Thanks.

    Reply
    • Richa says

      April 29, 2019 at 6:42 pm

      the serving should have been 16 squares.But its missing a 1 and its calculating for 6 serves. 432 is for 2.5 squares 🙂

      Reply
  39. Will says

    May 10, 2019 at 1:36 pm

    Hi Richa, and thank you very much for all of the wonderful recipes. Is it possible to omit the oat flour and coconut flour, and just use almond flour? If so, would it be a 1:1 substitution? Thanks again for your time.

    Reply
    • Richa says

      May 10, 2019 at 1:45 pm

      Yes use just almond flour + starch. You will prob need a couple of tbsp more almond flour as coconut flour absorbs much more moisture compared to almond. Just add enough to make a stiff batter.

      Reply
      • Will says

        May 10, 2019 at 1:47 pm

        You are the absolute best. Thanks for the ludicrously quick reply.

        Reply
  40. Dennis says

    December 14, 2019 at 4:22 pm

    5 stars
    I love this! Thanks! I make them around the holidays like chocolate chip cookies. I use a falafel maker to scoop out the dough mix on parchment paper. The parchment paper is better than a silicone baking mat for this.

    Reply
  41. Elizabeth Moxen says

    March 10, 2020 at 1:20 pm

    5 stars
    This was so good! For some reason, I notice every time I bake with regular flour my consistency is off so I’ve started using more gluten-free flours only to make the texture right. This recipe is perfect! The combination of all of the different flours really works super well together. I’ve been looking for a really good oil-free cookie recipe for so long and these fill that void. Thank you for creating this!

    Reply
  42. Annette says

    March 23, 2020 at 1:36 pm

    these are super good, I have to hide them from my husband :))

    Reply
  43. Jeffy C says

    April 1, 2020 at 7:38 pm

    I’m gonna give these a whirl with Bobs red mill AP GF 1 to 1 and sunbutter, thoughts?

    Reply
    • Richa says

      April 2, 2020 at 11:43 am

      it might be a bit crumbly. Also add 2 tsp lemon juice to the batter as sunbutter on baking can become green

      Reply
  44. karry says

    May 30, 2020 at 11:02 am

    5 stars
    Loved this recipe. It was easy to make and delicious. I liked where the ingredients said 1/4 tsp or more cinnamon. Of course more! It was like Richa read my mind. Always a bit more cinnamon.
    The blondies are excellent for a few days on the counter so perfect for a grab and go.
    My favorite part about them is that the almond butter makes them a bit more decadent. I will try them with peanut butter too at some point.

    Reply
    • Ross says

      July 10, 2020 at 3:23 am

      Just tried them, amazing recipe Richa 🙂

      Reply
      • Vegan Richa Support says

        July 10, 2020 at 8:53 pm

        thanks!!

        Reply
  45. Denise says

    August 20, 2020 at 7:46 am

    5 stars
    So moist and delicious!

    Reply
    • Vegan Richa Support says

      August 21, 2020 at 8:48 am

      Awesome! So glad you enjoyed these!

      Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

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All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

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