Why is apple cider vinegar used in this recipe?

Apple cider vinegar reacts with the baking soda to create a leavening effect, helping these blondies rise and achieve a soft, airy crumb.

Can I use different types of chocolate in these blondies?

Yes, you can use your favorite vegan chocolate chips, chunks, or even a chopped vegan chocolate bar to customize the chocolate flavor.

How should I store leftover Chocolate Chunk Blondies?

Store leftover blondies in an airtight container at room temperature for up to 3-4 days, or freeze them for longer storage, up to a month.

What ensures these blondies are moist and not dry?

The combination of coconut oil and almond milk, along with the specific flour blend, helps keep these blondies wonderfully moist and chewy.

11 years ago

Chocolate Chunk Blondies
[Vegan, Gluten-Free]

KN By: Katrina Nixon

Author Bio

Beginner-friendly grain-free baking and sweets. Hi! I’m Katrina, home-schooling mother of three amazing daughters. I’m an... Read More

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A square baking dish filled with golden-brown vegan gluten-free chocolate chunk blondies, cut into squares and topped with melted chocolate.

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Discover more recipes with these ingredients

Chocolate Chunk Blondies [Vegan, Gluten-Free]

Dairy Free

These blondies are completely redefining what we think of as an indulgent treat. With their unique texture and flavor, you won't believe they're gluten-free or low-sugar! Throw some chocolate chips in the mix and you've got yourself a dessert that'll please everyone.

Ingredients You Need for Chocolate Chunk Blondies [Vegan, Gluten-Free]

1 1/2 cup almond flour/meal, or other nut meal of choice
1/2 cup tapioca starch or cassava
1/4 cup potato starch
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon stevia powder
1/4 cup coconut sugar
1 teaspoon vanilla
2 teaspoons apple cider vinegar
1/4 cup coconut oil
1/2 cup almond milk, or other dairy-free milk of choice
1/2 cup chocolate chips

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How to Prepare Chocolate Chunk Blondies [Vegan, Gluten-Free]

Preheat oven to 350°F.
In a medium mixing bowl, combine the first seven ingredients, and mix well.
In a small mixing bowl combine the vanilla, vinegar, and almond milk, and then add to the dry ingredients.
Add the coconut oil and chocolate chips/chunks last and stir till well combined.
Spoon batter into a lightly greased 8x8-inch baking pan, and smooth out.
Bake at 350°F for 30 minutes.