I made this Vegan Cinnamon Blondies for my coworker’s going-away party last month. The cinnamon gave them a spiced center, and my mom loved them.
The blondies feature a rich, spiced center that’s infused with cinnamon, creating a warm and inviting flavor. It’s a straightforward recipe that yields moist, chewy blondies that are great for sharing or enjoying at home.
Delicious Vegan Cinnamon Blondies
These vegan cinnamon blondies combine ingredients like almond flour, maple syrup, and coconut oil to create a sweet, spiced dessert. The recipe takes about 30 minutes from start to finish and serves 12 small pieces.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup chopped nuts or vegan chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, cinnamon, salt, and baking soda until well combined.
- Combine Wet Ingredients: In another bowl, mix the maple syrup, melted coconut oil, and vanilla extract. Stir until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. If using, fold in the nuts or vegan chocolate chips.
- Bake the Blondies: Spread the batter evenly in the prepared baking pan. Bake for 20-25 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the blondies to cool in the pan before lifting them out using the parchment paper. Cut into squares and enjoy!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 pieces
- Calories: 150kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 20g
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 spiced, and I let blondies come to room temperature before serving.
