This recipe mimics that classic American toffee-flavored blondie—but ours is made entirely with vegan and gluten-free ingredients. Think rich, golden sweetness, a whisper of caramel, a touch of chew, and that perfect melt-in-your-mouth finish. It’s one of our favorites at the bakery.
Preheat your oven at 350F
Ingredients
Wet Ingredients
• 98g coconut oil, melted
• 294g coconut sugar
• 19g chia meal
• 103g water (for chia)
• 12g vanilla extract
• 15g maple syrup
Dry Ingredients
• 3g Himalayan salt
• 83g almond flour
• 40g brown rice flour
• 151g oat flour
Toppings (optional)
• Chocolate chips
• Chopped pecans or walnuts
Directions
1. Prep your chia mix: In a small container, combine chia meal and water. Stir or whisk until it forms a pudding-like texture. Set aside. Make sure this is done immediately before creaming the sugar and the oil.
2. Cream the sugar and oil: In a mixing bowl, combine the melted coconut oil and coconut sugar. Whisk at high speed for 1–2 minutes. It will look sandy—this is normal.
3. Add the chia pudding and vanilla + maple: Pour in the chia mixture and whisk at medium speed for about 2 minutes.
4. Switch to paddle: Stop mixing. Change the whisk to a paddle attachment.
5. Add dry ingredients: In a separate bowl, whisk together the salt, almond flour, brown rice flour, and oat flour. Slowly add this to your wet mix and paddle on low speed for 1–2 minutes, or until just combined. Scrape the sides with a spatula to ensure everything is mixed.
6. Bake: Line an 8x8” square baking pan with parchment paper. Pour in the batter and smooth the top. Sprinkle with chocolate chips and nuts if desired.
7. Oven time: Bake at 350°F (175°C) for 55 minutes. Use a toothpick to test the center—if it comes out clean, they’re ready.
8. Cool + cut: Let the blondie cool completely before cutting into squares.
