Sugar-Free + Gluten-Free Vegan Blondies have a mind of their own, but what they don’t have is any sugar, gluten, or animal ingredients so they’re suitable for most anyone looking for a healthy dessert!
Let’s talk blondies and brownies, shall we?
See, I used to think that brownies were the best form of bar-based desserts—and they certainly are one of the best!
I love chocolate to no end like most sane people do, but once I made my first blondie I realized that there was so much more to bar-style desserts than I once thought.
Blondies remind me of yellow cupcakes only with a little more sweetness and flavor. They have this unique, caramel-like flavor that you can whip up into anything you please!
Caramel, peanut butter, chocolate chip-speckled, cinnamon-enhanced, and whatever else you fancy can all be created with blondies. They’re basically brownies without the chocolate, and while that sounds horrendous, trust me, it’s not so bad!
And while I wouldn’t go back to box mix or sugar-filled blondies even if I didn’t have health needs/desires, it’s still nice to have a healthy dessert that you can call a blondie and have it actually taste good too!
Plus, these blondies are high in protein just like my Chocolate Protein Brownies, except I made these blondies vegan and used no egg ingredients or dairy!
To make these blondies I’m sharing with you today, I used simple ingredients but didn’t use any flour, sugar, gluten, or even nuts or oil.
I also added a boost of plant-based protein from Garden of Life’s new RAW Protein and Greens which features sprouted grains, seeds, probiotics, raw greens, and it has no fillers or binders whatsoever. It’s also free of gluten, soy, dairy, and GMOs, plus it’s organic too!
You could totally make these without protein powder, but I find they’re more filling with it. You can also use a variety of protein powders depending on which ones you enjoy. I just wanted to try this one out, and I’m a huge fan! I used the vanilla flavor in the recipe below, so I’d suggest going with a vanilla flavor if you do decide to use a protein powder of choice.
You guys and gals know I love Garden of Life to no end, and I use most all the products they make. I’m always happy to try ones out and share which ones I love with you. This one is a win for sure, plus it’s super easy to digest and oh so tasty too!
But this fabulous plant-based protein powder isn’t the only thing that makes these blondies vegan …
Instead of eggs and oil, I used naturally binding ingredients like organic and gluten-free quick oats, coconut, flax, gluten-free baking powder and psyllium husk, plus raw coconut butter for a bit of moisture and tenderness.
I forgot to mention that I made these in just under 3 minutes in the microwave.
I used the microwave trick again, just like I did in my brownies recipe. This little tip is so great for quick-mix recipes and guess what? It won’t kill you, I promise!
However, if you insist on making these in the oven, I tested them out in the oven for you too. That’s right, just because I love you all, I made a double batch! 🙂
No matter if you bake these in the oven, microwave them, or eat the batter raw, I promise these blondies really do taste like a moist, little cake like treat, and since they’re so high in fiber and protein, they actually fill you up for awhile too!
With no eggs, butter, cream, milk, sugar, flour, or gluten, I have to say, these met the blondie expectation pretty well and they leave ya feeling good too!
They’re filled with simple ingredients that I’m betting my right arm many of you have at home, and if not, you can find them at any local supermarket or health food store.
Okay, maybe not my right arm, I need it to bake and write with! 🙂
- 1 cup gluten-free quick oats (not instant, but rolled or old-fashioned oats may work)
- 3/4 cup your choice protein powder (or you can use extra oats)- I used a vegan and raw version by Garden of Life - Raw Protein and Greens
- 1 cup unsweetened, finely shredded coconut (macaroon, fine-style shreds, not flakes)
- 2 tablespoons ground, golden flax ( I used Garden of Life)
- 2 tsp. pure white stevia extract (I used NuNaturals Reb 99 pure white stevia)
- 1 tsp. gluten-free baking powder
- 1 tsp. psyllium husk (acts as a binder)
- pinch of real vanilla bean or real vanilla extract
- dash of cinnamon
- 1 tablespoon melted raw coconut butter (also known as raw coconut manna)
- 1 1/2 cups cold, filtered water
- Add all the ingredients to a bowl in the order listed, except the coconut butter and water.
- Sift for 30 seconds or so, making sure you incorporate everything.
- Next, add in the coconut butter and then the water.
- Stir well and keep stirring to incorporate and mix. It will be thick and should look like a thick dough.
- Press into a greased baking pan. I used a 1.5 quart glass baking pan, although a regular 8x8 inch brownie pan would work. I greased my pan with coconut oil very, very lightly but you could use non-stick spray too.
- Press the dough evenly to make sure it's all smooth and then pre-score with a knife into 12 slices or 9 slices if you have a smaller pan. Or, make however many slices you want!
- Cook in the microwave for 3 minutes or bake in the oven at 350 degrees Fahrenheit for 25 minutes until golden brown.
- Remove, let cool for 15 minutes, and serve.
- * You can also cut and store these in baggies and then store in the fridge or freezer. I find if you defrost them on the counter for 30 minutes after being in the freezer, they're actually a bit sweeter and moister! They will keep for 5 days in the fridge and 1 month in the freezer if covered well. (Don't leave them out at room temperature since they're free of preservatives and will spoil.)
- *If you use different amounts or different ingredients than I used, please be aware your results may vary, although any protein powder should work just fine with my directions above.
- *If you do not like stevia and don't mind using some sugar, feel free to substitute 1/4 cup of honey, maple syrup, or coconut sugar instead of the stevia—I just don't tolerate sugar well in any form. Or, a very ripe, mashed banana or 1/4 cup date paste would also work well.
- *As noted above, you can also use extra oats in place of protein powder if you wish, but you may want to grind them a bit first so they're finer in texture. I would also use some extra sweetener since the protein powder I used has stevia in it.
- *If you do not like coconut, you may use extra oats or flax. I find the coconut helps add texture and flavor. Substitute the coconut butter with cashew or almond butter if you want to go that route. Coconut is not a nut and is a fruit, so I digest it a bit better than most nuts these days. 🙂
Have you ever made blondies? If so, what’s your favorite variety? 🙂