I made this Vegan Walnut Blondies for my family’s Sunday brunch last month. The walnuts gave them crisp golden edges, and my dad loved them.
Easy Vegan Walnut Blondies with Crisp Golden Edges
These blondies feature a rich, buttery texture complemented by crunchy walnuts, making for an irresistible vegan dessert. Baking time is around 25 minutes, and this recipe yields about 12 blondies.
Ingredients
- 1 cup almond butter or other nut butter
- 1/2 cup maple syrup or agave syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 1/2 cup dairy-free chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, combine almond butter, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts and chocolate chips if using.
- Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the blondies to cool in the pan for about 10 minutes before transferring them to a cooling rack. Cut into squares and enjoy!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 blondies
- Calories: 180kcal
- Fat: 9g
- Protein: 4g
- Carbohydrates: 24g
I store the blondies in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The stay crisp, and I let blondies come to room temperature before serving.
