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Nut-Free Vegan Chocolate Chip Blondie Bars Sweetened with Coconut Sugar
By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 20, 2026 · Updated May 12, 2026
American
40 mins
beginner-friendlyeasystep-by-stepgluten-freevegan-optionsdairy-freenut-freechocolatelow-sugarno-fusssnackminimal-ingredientsfreezer-friendly
These chewy, nut-free vegan chocolate chip blondie bars are naturally sweetened with coconut sugar, making them an ideal allergy-friendly and gluten-free snack. Easy to make with simple ingredients, perfect for beginners seeking a dairy-free, vegan treat.
Prep
10 min
Cook
30 min
Total
40 min
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 ½ cups gluten-free all-purpose flour (containing xanthan gum recommended)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut sugar
- ¼ cup melted coconut oil (or mild vegetable oil like canola)
- ¼ cup unsweetened applesauce (egg replacer)
- ⅓ cup unsweetened almond milk or other dairy-free milk
- 1 teaspoon pure vanilla extract
- ½ cup dairy-free chocolate chips (ensure nut-free and vegan)
- 2 tablespoons maple syrup for added moistness (omit for lower sugar)
Instructions
-
Preheat oven to 350°F (175°C). Lightly grease or line an 8x8-inch square baking pan with parchment paper, leaving overhang for easy removal.
-
In a medium bowl, whisk together gluten-free flour, baking powder, and salt until well combined.
-
In a large bowl, mix coconut sugar, melted coconut oil, applesauce, dairy-free milk, and vanilla extract until smooth.
-
Gradually add dry ingredients to wet, stirring gently until just combined. Avoid overmixing to maintain tender blondies.
-
Fold in the dairy-free chocolate chips evenly.
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Pour batter into prepared pan and smooth the top with a spatula for an even layer.
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Bake 25–30 minutes until edges are golden and a toothpick inserted comes out with moist crumbs.
-
Cool completely in pan on a wire rack before slicing into 12 bars.
-
Store in an airtight container at room temperature for up to 3 days or freeze up to 1 month.
Frequently Asked Questions
Reader questions and answers for this recipe will appear here.
For dietary needs or ingredient availability, substitute ingredients while maintaining vegan, nut-free, gluten-free, and low-sugar qualities:
- Flour: Use gluten-free oat flour plus 1 teaspoon xanthan gum if your blend lacks it.
- Baking powder: Replace with baking soda and ⅓ teaspoon cream of tartar, equal amounts.
- Coconut sugar: Brown sugar or pure maple syrup (reduce liquids slightly when using syrup).
- Coconut oil: Swap with melted vegan butter or neutral oils like sunflower or safflower.
- Applesauce (egg replacer): Substitute mashed banana or flaxseed egg (1 tbsp ground flaxseed with 3 tbsp water, rested).
- Dairy-free milk: Use oat, soy, or rice milk ensuring nut-free options.
- Dairy-free chocolate chips: Use carob chips or chopped nut-free vegan dark chocolate.
- Maple syrup (optional): Omit for lower sugar or use agave nectar or brown rice syrup instead.
These versatile swaps keep your blondie bars allergy-safe without sacrificing taste or texture.
Equipment Needed
Essential equipment for making these Nut-Free Vegan Chocolate Chip Blondie Bars includes:
- 8x8-inch square baking pan: Ensures even baking.
- Parchment paper: For easy removal and cleanup.
- Mixing bowls: One medium bowl for dry ingredients, one large bowl for wet ingredients.
- Measuring cups and spoons: For precise ingredient measurements.
- Whisk and/or spoon: To blend ingredients smoothly without overmixing.
- Spatula: For folding in chocolate chips and smoothing batter.
- Oven mitts: Safety handling hot pans.
- Wire cooling rack: Properly cool blondies before slicing.
- Toothpick or cake tester: Check doneness in the center.
These common baking tools support a hassle-free, beginner-friendly process, ideal for this allergy-conscious recipe.
Ingredient Prep Notes
Use a gluten-free all-purpose flour blend with xanthan gum to achieve the best chewy texture. If your blend lacks xanthan gum, add ¼ teaspoon separately. Lightly pack coconut sugar when measuring to prevent over-sweetening.
Melted coconut oil adds subtle flavor, but mild vegetable oils like canola or sunflower work as well. Applesauce serves as an effective egg replacement, binding and moistening; alternatives include mashed banana or flaxseed egg (1 tbsp ground flaxseed with 3 tbsp water, rested for 5 minutes).
Opt for any nut-free dairy-free milk such as oat or rice milk to maintain allergy-friendly status. Chocolate chips must be both vegan and nut-free; sunflower seed butter chips are a great soy- and nut-free alternative. Maple syrup enhances moistness but can be skipped to reduce sugar.
Mix ingredients gently, avoiding overmixing to keep the bars tender. Evenly fold in chocolate chips and use parchment paper with an overhang in your pan for easy removal and clean slicing.
Oven Note
Preheat your oven to 350°F (175°C) to ensure even baking and perfect chewy blondies.
Use an oven thermometer if possible to confirm accurate temperature. Place the baking pan in the center rack for balanced heat distribution.
Avoid opening the oven door during baking, especially in the last 10 minutes, to prevent heat loss affecting texture and rise. Gluten-free recipes are sensitive to temperature changes.
If edges brown too fast, loosely cover with foil halfway through baking to allow the center to finish cooking without over-browning.
Cool blondies completely on a wire rack before slicing to help them set and achieve optimal texture.
Easy Upgrade Ideas
Try these simple upgrades to add flavor and texture to your nut-free vegan chocolate chip blondie bars while keeping the recipe beginner-friendly and allergy-safe:
- Sea salt sprinkle: Add flaky sea salt on top before baking for a delightful sweet-salty contrast.
- Dried fruit: Fold in ¼ cup chopped dried cranberries or cherries for fruity chewiness.
- Warm spices: Mix ½ teaspoon cinnamon or a pinch of nutmeg into dry ingredients for cozy notes.
- Shredded coconut: Sprinkle unsweetened shredded coconut on top before baking for added texture and appearance.
- Nut-free seed butter swirl: Swirl in 2 tablespoons sunflower seed butter for richness and moisture.
- Alternative chips: Use dairy-free white chocolate chips or nut-free vegan butterscotch chips to vary flavors.
- Make fudgier: Substitute 1 tablespoon of flour with cocoa powder and add extra dairy-free chocolate chips.
- Drizzle topping: Drizzle warmed maple syrup or vegan caramel sauce over bars before serving for indulgence.
These easy ideas keep your baking exciting without complicating the process or ingredients.
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