Blondies, for those of you out there that don’t know what blondies are; they are a rich, dense vanilla flavored brownies. Add the vegan chocolate chips and they will quickly become your new favorite dessert bar. Typically blondies are made with loads of butter and sugar but we have reworked this recipe so that you can enjoy them knowing that they are gluten free, (optionally refined sugar free) and oil free but still full of rich, dreamy goodness.
This recipe is brought to you in part by our sponsors:
Ingredients
2 1/2. cups rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons flax meal
2 cups pitted dates
2 cups soy milk (or plant milk of your choice)
1/2 cup peanut butter
1 1/2 teaspoons vanilla
optional: 1 1/2 cups vegan chocolate chips
Instructions
- Preheat oven to 350°F.
- Grind oats lightly into a flour in the blender. (Don't grind too fine, it should still be grainy)
- Pour into a mixing bowl.
- Stir in the baking soda, baking powder and flax meal.
- Blend the soymilk, dates and peanut butter in a blender until smooth.
- Add blender mixture to the flour mixture along with the vanilla and stir until well mixed.
- Stir in the chocolate chips if using.
- Pour into a lightly oiled or parchment paper lined 9" x 9" brownie pan.
- Bake for 30 - 35 minutes.
11 comments
I never received the cookbook that preordered. How can I get one?
Hello Lyn,
We apologize for the delay with getting your cookbook. There have been some delays with shipping at Amazon. We will be posting any and all updates here
https://plantbasedcookingshow.com/cookbook/
If you preordered it, it is still on its way. Thank you for your support and have a wonderful Holiday Season. =)
Jill
Love this recipe – the places I post would not be accessible to you so no way to share a photo sorry. Instead of the 9″ pan I used two 6 squares silicone pans filling each square around half full. Had enough batter left to also make 16 mini-bites in a mini muffin pan. That’s a win for me enough to enjoy and plenty to freeze for later. I used the 6 squares pan for the pumpkin spice bread as well. Gives me perfect individual servings with the nice crusty edges all the way around. Glad you make your recipes so easy to make and versatile. Thanks!
If I substitute honey for the dates as the sweetener, how much do you think I should use? Unfortunately, I can’t eat dates. Thanks so much for sharing what sounds like a yummy dessert – I can’t wait to make it!
Hmmm, that is a tough one because honey is liquid and dates are full of fiber. I would say try 1 cup honey to start.
Thanks for the guidance.
Have a safe and happy holiday!
I made these thinking I could cut them and freeze for a sweet treat when needed-boy was I wrong! I brought 1/3 of the pan for dessert to a friend, and my husband ate the rest over the week! they are fabulous and it’s nice that it makes enough for a crowd. I’m making another batch this week,they are really good!
Oh my, these are the BEST ever!!!! I wish I could get a picture of them but my family eats them too fast. Thank you for all your wonderful recipes. I love the cookbook too!!
I made these and oh.my.goodness! They’re delicious! I have a question re. consistency – are they supposed to be really gooey and creamy inside? I baked them for 45 mins because they seemed too soft. Just wondering if this is how they’re supposed to come out… Thanks!
Hello Maria, that is so funny that you asked.My husband just made these yesterday and he had the same experience. When I make them, the middle cooks through. Not really sure what we are doing different that is getting a different result but my thoughts are that it is how fine the grind is of the oats. I don’t grind them very long. I think if they are ground too fine then the middle struggles to firm up. Hope this helps
Thanks, Jill! That’s what I thought, I’ll try not to grind them too much next time.