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gluten free vegan maple walnut blondies

June 14, 2016 by Sarah 18 Comments

Gluten Free Vegan Maple Walnut Blondies. Crispy edges, chewy on the inside and loaded crunchy walnuts!I will never forget the first recipe I made from the Better Homes and Gardens Cookbook. It was actually the first thing I baked, from start to finish, completely on my own. Blondies. I remember them being like a brownie, but without the chocolate. A blond brownie, with a deep brown sugar flavor. Same texture as a brownie. Chewy, crisp edges and soft in the middle. These were also full of crunchy walnuts. It was a simple mix, pour, bake and slice recipe. My favorite kind!

That pan of blondies was where it all started for me. A beginning of a journey, a journey where I discovered my true love for baking. I was confident that I could bake yummy goodies for my family and friends to enjoy. I was hooked.

Gluten Free Vegan Maple Walnut Blondies. Crispy edges, chewy on the inside and loaded crunchy walnuts. A scoop of vanilla ice cream takes it over the top!With Father’s Day coming up, I was thinking about my dad when I made these maple walnut blondies. He has always been a fan of desserts with nuts. German chocolate cake, pecan pie, carrot cake. I know he would be quite content with this walnut-filled dessert, especially when ice cream is also involved. I love my dad and his love for desserts. He’s like me, when dinner is over his first thought is, “I need something sweet!”

No one will miss the gluten, dairy or eggs in these maple and brown-sugary cookie bars. The best way to eat a warm, chewy blondie is with an enormous scoop of vanilla ice cream right on top. Make it a scoop of So Delicious Dairy Free coconut milk vanilla ice cream. Even better!

Gluten Free Vegan Maple Walnut Blondies. Crispy edges, chewy on the inside and loaded crunchy walnuts!

4.8 from 5 reviews
gluten free vegan maple walnut blondies
 
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AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies & bars
SERVES: 20 bars
INGREDIENTS
  • 1 3/4 cups, plus 2 tablespoons Sarah's gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup brown sugar
  • 1/3 cup refined coconut oil
  • 1/4 cup pure maple syrup, room temperature
  • 3 tablespoons So Delicious unsweetened coconut or almond milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup, plus additional 1/4 cup chopped walnuts
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Spray 9x13 shallow baking dish with nonstick cooking spray or line with parchment paper.
  2. Whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In large mixing bowl of stand mixer, cream together brown sugar and coconut oil, 2-3 minutes.
  4. Add maple syrup, coconut milk and pure vanilla extract. Mix until blended. Add flour mixture and 3/4 cup of chopped walnuts. Continuing mixing until combined.
  5. Press dough into even layer in prepared baking dish. Top with additional 1/4 cup chopped walnuts and press slightly into dough.
  6. Bake blondies 22-24 minutes, until golden brown. Allow to cool in pan on cooling rack.
  7. Slice into squares and store in airtight container. Serve with dairy free vanilla ice cream {optional}.
3.5.3208

This post contains affiliate links. If you purchase anything through these links, I earn a small commission of the sale.

Filed Under: brownies & bars, cookies, desserts Tagged With: bars, cookies, dairy free, egg free, gluten free, nuts, vegan

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Comments

  1. Strength and Sunshine says

    June 15, 2016 at 6:52 am

    These sound delicious and comforting, Sarah! Love the crunch of walnuts!

    Reply
    • Sarah says

      June 16, 2016 at 9:40 pm

      me too!

      Reply
  2. Charlotte Moore says

    June 15, 2016 at 8:27 am

    These look absolutely delicious. I cook GF and some DF for some family and I bet they would love these. I sure wish I had a sample right now. HA!!

    Reply
    • Sarah says

      June 16, 2016 at 9:39 pm

      Thank you!

      Reply
  3. Kelly says

    June 15, 2016 at 6:53 pm

    Oh my goodness! My daughter has been gfree for five years, and she has never had a blondie in her life. She will be thrilled to try this recipe with me. The BH&G recipe was a childhood favorite of mine, too. Thanks!

    Reply
    • Sarah says

      June 16, 2016 at 9:43 pm

      Let me know if you enjoy them, Kelly!

      Reply
  4. Charlotte Moore says

    June 16, 2016 at 4:24 am

    I left a comment yesterday but it is not here. These look delicious. I decided to make them this morning. Can’t wait to see how they taste. We are not GF but have some family that are.

    Reply
    • Sarah says

      June 16, 2016 at 9:43 pm

      I hope you enjoy them, Charlotte!

      Reply
  5. jules shepard says

    June 16, 2016 at 8:10 am

    Love me some blondies! And with nuts — perfection!
    ~jules

    Reply
    • Sarah says

      June 16, 2016 at 9:38 pm

      Same here, Jules!

      Reply
  6. Brianna Hobbs says

    June 16, 2016 at 1:40 pm

    I love blondies, and I always have. I love the walnuts and maple!

    Reply
    • Sarah says

      June 16, 2016 at 9:37 pm

      Me too!!

      Reply
  7. Marla says

    June 16, 2016 at 8:25 pm

    These are wonderful! Thanks for the recipe, it’s a keeper. I subbed part spelt flour and used flax milk and they were delicious!

    Reply
    • Sarah says

      June 16, 2016 at 9:37 pm

      Thank you, Maria!

      Reply
  8. Cheryl says

    July 17, 2016 at 12:20 pm

    Hi! I’m gluten free due to breastfeeding my daughter who has a gluten sensitivity, but we aren’t dairy free. Would it be ok to substitute regular milk for the coconut milk?? I just don’t want to but a container and have it go to waste :/

    Reply
    • Sarah says

      July 18, 2016 at 1:14 pm

      Yes, regular milk will work in this recipe!

      Reply
  9. Ruth says

    January 26, 2017 at 6:38 am

    Made these for a group function but subbed coconut sugar for the brown sugar. They are very tasty but don’t hold together very well. I’m guessing it’s because of my substitution. If I were to try again with the coconut sugar I’d probably add an egg or equivalent. I might just have to make them with the brown sugar though. 🙂 Thanks!

    Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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