• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » gluten free » Gluten Free Baking

    Gluten free Sweet Potato Blondies with Chocolate chips. Vegan Recipe

    Published: Nov 26, 2013 · Modified: Feb 20, 2018 by Richa 43 Comments

    Jump to Recipe   Print Recipe
    These Sweet Potato blondies are free of gluten, dairy, egg, soy and yeast. Perfect bites with mini chocolate chips.
     
    Jump to Recipe   
    Gluten free Sweet Potato Blondies | Vegan Richa

    Hubbs got home and I presented him with a few pieces of these. He eats one, says mmmmm, then asks me what they were. I said they are Sweet Potato blondies. He looks at me and says, they are more brunetties dont you think. 😉

    So lets just call them Sweet Potato Chocolate Chip bars. 🙂 These bars are gluten-free, made with brown rice flour and amaranth, with Sweet Potato puree and a generous amount of spices. I added some mini chocolate chips in these, because you know, mini chocolate chips make everything better. You can add nuts of choice. These blondies can also be made with Pumpkin. They store very well. Store in airtight container in the refrigerator for longer shelf life. 

    Serve these Gluten free Sweet Potato Blondies with Ice cream, salted caramel, whipped coconut cream.

    Gluten free Sweet Potato Blondies | Vegan Richa

    Every holiday season, I seem to feel alone and write on my personal blog, about how I have expectations from everyone around to adjust just a bit for things like food or other issues, and how I get disappointed. As Isa says, holidays are about inclusiveness. We should look at the friends and family around and try to include everyone in the celebration, even if leads to cooking up something new, changing the venue or anything else. 

    Since, I haven’t baked gf in a while, I decided that I need to brush up my gluten-free baking and come up with some gf options for the holidays. These moist, no gum, gluten-free blondies are easy to whip up and delicious.

    More Fall desserts..

    Sweet Potato Doughnuts
    Pumpkin Coconut Muffins
    Simple Spelt Sweet Potato Biscuits
    Pumpkin Pie Spice Nog Pancakes
    Pumpkin Pie Flan

    Gluten free Sweet Potato Blondies | Vegan Richa

    Quick short post today while I try to catch up on sleep(Chewie’s coughing fits keep us up), feel super awesome about meeting Isa chandra, worry about Chewie and worry about the thanksgiving potluck, and just about go through some mix and match of emotions.  

    The polls for Virtual Vegan Potluck favorite recipes are now open. If you liked my Caulfilower Broccoli Potato Masala Pie, please vote here.

    Steps:

    In a bowl, add all the ingredients under Wet.



    Mix it up. In another bowl, mix all dry ingredients.



    Combine dry with wet until well combined. Drop the batter onto parchment lined or greased pan.
    Spread and even it out using a spatula.



    Bake in preheated 360 degrees F for 40 minutes.



    Serve warm with caramel or ice cream.


    Recipe Card

    These Sweet Potato blondies are free of gluten, dairy, egg, soy and yeast. Perfect bites with mini chocolate chips. #glutenfree #veganricha #vegan
    Print Recipe
    5 from 1 vote

    Gluten free Sweet Potato Blondies with Chocolate chips. Vegan Recipe

    These Sweet Potato blondies are free of gluten, dairy, egg, soy and yeast. Perfect bites with mini chocolate chips.
    Prep Time15 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 8
    Calories: 288kcal
    Author: Vegan Richa

    Ingredients

    Dry

    • 1 cup (158 g) brown rice flour or white rice flour
    • 1/4 cup (30 g) amaranth flour or sorghum or millet other gf flour
    • 1 Tbsp cornstarch or arrowroot starch
    • 1.5 tsp pumpkin pie spice blend or add 1/2 tsp cinnamon & ginger, 1/4 tsp clove & nutmeg
    • 1/2 tsp (0.5 tsp) baking powder
    • a generous pinch of baking soda

    Wet

    • 1/2 cup (140 g) Sweet potato puree I used canned
    • 1/4 cup (62.5 ml) almond milk or other non dairy milk
    • 1 Tbsp flax seed meal
    • 1 Tbsp molasses
    • 1 tsp apple cider vinegar
    • 2/3 cup (157.73 g) ground raw sugar 1-2 Tbsp more for sweeter
    • 1/4 tsp (0.25 tsp) salt
    • 1/4 cup (56 ml) oil I use organic canola
    • 1 tsp vanilla extract
    • 1/3 cup (60 g) mini chocolate chips or add chopped walnuts/pecans

    Instructions

    • Preheat the oven to 360 degrees F / 160ºc. In a bowl, whisk all the dry ingredients.
    • In another bowl, add all the ingredients under wet and mix well. Let sit for 2 minutes.
    • Combine wet with dry and mix until well combined. Fold in the chocolate chips or nuts if using. Or add both.
    • The batter will be thick and stiff-ish and it will continue to get stiff if it sits. Once chocolate chips are mixed in, drop the batter on parchment lined or greased pan. Using a spatula flatten it out.
    • Bake for 40-50 minutes until a toothpick from the center comes out almost clean. You will know when it is ready as the house will start smelling delicious.
    • Remove pan from oven. Let cool for 10-15 minutes before removing from pan. The blondie crust softens and also gets easier to cut into squares as it cools. Cut into squares and serve with vanilla ice cream or salted caramel or whipped coconut cream, or all of them.
    • Variations: use Pumpkin instead of sweet potato puree. Add a Tablespoon more almond milk and oil.

    Notes

    nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Gluten free Sweet Potato Blondies with Chocolate chips. Vegan Recipe
    Amount Per Serving
    Calories 288 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g6%
    Sodium 118mg5%
    Potassium 230mg7%
    Carbohydrates 46g15%
    Fiber 2g8%
    Sugar 24g27%
    Protein 2g4%
    Vitamin A 3395IU68%
    Vitamin C 3.5mg4%
    Calcium 68mg7%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

     




    These blondies are being shared at Slightly Indulgent Tuesdays, allergy Free wednesdays, Rickis wellness weekend

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Stuffed Portobello Mushrooms with Herbed Chickpeas (Vegan)
    Vegan Pumpkin Mousse Cake with Vanilla Spelt Sponge »


    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

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

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Gabrielė

      May 14, 2022 at 8:06 am

      Hi there, thank you for this allergy friendly recipe 😊 🙌 I have done few changes, that likely lead to a very dry, crumbly and sweet result (chickpea flour, even 30g of it, was definitely a bad idea)… But the following day the cake was way better🤔👌 Please suggest if I can use more rice or starch for these 30g of gf flour?

      Reply
      • Richa

        May 14, 2022 at 10:15 am

        Chickpea flour doesn’t work unfortunately.

        Reply
    2. Amber

      May 05, 2022 at 7:15 pm

      May I omit the flax seed if I am fresh out? Does this need to be replaced? I have xanthan gum.

      Reply
      • Richa

        May 06, 2022 at 3:00 pm

        Yes try a half teaspoon xanthan

        Reply
    3. Artemis

      September 16, 2020 at 4:40 am

      Hi there, if I wanted to use less sugar, for example 100 gr. would I need to change any of the other dry ingredient ratios?

      Reply
    4. Debbie Belligham

      September 20, 2019 at 8:05 am

      Hi, can you tell me what sized baking tin you used. Mine came out very flat and am thinking it was the tin size. Thanks

      Reply
      • Richa

        September 20, 2019 at 10:39 am

        9 by 5 or smaller

        Reply
        • Debbie Bellingham

          September 20, 2019 at 11:44 am

          Inches or centimetres?

          Reply
          • Richa

            September 20, 2019 at 4:59 pm

            inches

            Reply
    5. Laura

      August 13, 2019 at 10:23 am

      Can I use white whole wheat flour or oat flour?

      Reply
      • Richa

        August 13, 2019 at 2:20 pm

        you can use oat flour along with some almond flour, or wheat flour with some almond flour. atleast a fourth amount of almond flour. With wheat flour, the texture will be more cakey

        Reply
    6. Carrie

      June 19, 2017 at 11:52 am

      What could I use to sub the oil?

      Reply
      • Richa

        June 19, 2017 at 10:26 pm

        more sweet potato puree

        Reply
    7. Juliana

      November 25, 2016 at 9:06 am

      I just made these and i think they’re interesting. Just some feedback: I’m not blown away with them, but I definitely don’t think they’ll go to waste. That said, it’s probably my pumpkin pie spice blend… the cloves taste overpowering. I think i would have liked these blondies more if I had added just cinnamon and nutmeg and perhaps, a 1/4 tsp or less of the cloves. Or perhaps if I had used 1/2 tsp of pumpkin pie spice and added a little more if necessary. The pumpkin pie spice is definitely convenient, but I’m not sure how the spice ratios vary between products and mine might be heavier on the cloves than others.

      I also made these with applesauce in place of the oil, and I baked them in a muffin tin (360 F/30min) because i don’t have a good selection of baking dishes. I do like the texture and the crunchiness on the outside… it’s very good.

      I got inspired to make these because i had some left over brown rice flour and sorghum flour that has been sitting in my pantry for too long, and I was quite impressed that i had exactly enough to double this recipe. I would try making these again, considering the clove issue with my pumpkin pie spice blend, but probably with spelt or whole wheat pastry flour…. or even flour made from rolled oats. I do like that this blondie is gingerbready, but I also thought of a different variation that might interest you, or your readers: to perhaps omit the molasses, and use coconut milk, a bit of unsweetened shredded coconut, and coconut extract with some nutmeg and cinnamon. Something like that.

      Thank you!

      Reply
      • Juliana

        November 25, 2016 at 3:42 pm

        5 stars
        I came back to see if I could delete my original review, but doesn’t seem like it. I just want to say, that in the end, these are delicious. My mom loves them too. I’m not sure what was off with the cloves earlier, I’m thinking maybe I ate one before it cooled off enough, and the warmer temperature accentuated the cloves? As the day went on, and I ate one at room temp, I didn’t notice an overpowering clove flavor, and the spice tastes just right. These were really yummy, and they sure didn’t last long! I love the texture and the crusty outside, and I hope I can get that if I make these with whole wheat pastry flour, which is what I usually have on hand. Thank you again!

        Reply
    8. Vicky

      February 11, 2014 at 8:38 am

      Those look delicious Richa!

      Reply
    9. Sunday Morning Banana Pancakes

      December 16, 2013 at 6:26 pm

      So pretty! And Hubbs is right they are totally brunetties (you need to coin that term!) – I think we are definitely more sensitive to food needs and lifestyles because we live it everyday…..some people are just not programmed to think in those terms (especially older people) – for us it is just second nature 🙂

      Reply
    10. Rajashree

      December 15, 2013 at 5:25 pm

      tried these with pumpkin – was wonderful! Thank you SO MUCH for sharing this.. :))) Happy holidays to you and your loved ones!

      Reply
    11. Leslie Austin

      December 05, 2013 at 7:21 pm

      Just made the pumpkin version = Awesome! Love pumpkin and chocolate together.

      Reply
    12. veganmiam.com

      November 29, 2013 at 11:08 pm

      Sweet potato blondies, please, I want some with some dulce de leche! It’s so cool that you’ve met Isa and how is Chewie?

      Reply
    13. Maggie Muggins

      November 28, 2013 at 3:22 pm

      I totally agree with Isa and I always try to accommodate any dietary need my friends/family have, the holidays shouldn’t make anyone feel excluded. I really need to brush up on gluten free baking, it’s definitely not my forte. Beautiful blondes/bars/brunetties, they look soft and delicious!

      Reply
    14. Hannah

      November 28, 2013 at 2:08 am

      Oh man, do these look amazing! So moist, packed full of chocolate chip goodness, and of course making the most of those glorious sweet potatoes. I haven’t seen many sweet potato treats this year, so I’m happy that you’ve filled the gab with something so spectacular.

      Reply
    15. christine

      November 27, 2013 at 2:17 pm

      I have some left over roasted butternut squash which I think will do beautifully for these – thank you:) Hope Chewie improves

      Reply
      • Richa

        November 27, 2013 at 8:23 pm

        yum. butternut will work beautifully as well.

        Reply
    16. luminousvegans

      November 27, 2013 at 4:38 am

      Your husband’s comment totally made me giggle! Whatever you call them, they look so tasty! I have never used sweet potato in a dessert but this seems like the perfect way to start.

      Reply
      • Richa

        November 27, 2013 at 8:23 pm

        I know right. they are kind of very brunnetty:)

        Reply
    17. Aimee B.

      November 27, 2013 at 12:28 am

      Wow, these look awesome! Can these be made with all-purpose flour too? And if so, is it the same measurements? Thanks! 🙂

      Reply
      • Richa

        November 27, 2013 at 8:23 pm

        I havent made these with regular flour. they should workout fine though. use enough flour to get a thick muffin batter type consistency and bake.

        Reply
      • Aimee B.

        November 27, 2013 at 8:33 pm

        Thank you. 🙂

        Reply
    18. Caitlin

      November 26, 2013 at 7:21 pm

      haha! brunettes! husbands can be so funny! these look seriously delicious, lady!

      Reply
      • Richa

        November 27, 2013 at 8:22 pm

        Thank you Caitlin!

        Reply
    19. Torviewtoronto

      November 26, 2013 at 2:07 am

      looks fabulous delicious pictures

      Reply

    Primary Sidebar

    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.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    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

    Copyright © 2021 Vegan Richa