Vegan Gluten-Free Pumpkin Blondies
Servings: 9 blondies
Ingredients
- 1 scant cup oat flour
- 1 heaping teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon himalayan sea salt
- ¼ teaspoon pumpkin pie spice
- ½ cup pumpkin puree
- ½ cup almond butter (creamy or crunchy just make sure it's pourable)
- ¼ cup unsweetened plain applesauce
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
Fold in
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 and grease an 8x8 or 9x9 baking dish (alternatively, line with unbleached parchment paper)
- Add all dry ingredients (everything listed above pumpkin puree) into a medium-sized bowl and stir until combined. Add wet ingredients directly to the dry and stir until combined.
- Fold in chocolate chips and transfer to the greased baking dish. Top with sea salt flakes and additional chocolate chips (optional, but recommended). Place on middle rack and bake for 20 minutes or until a toothpick comes out (mostly) clean. *be sure not to over bake as this will lead to dry blondies, they will continue to cook a bit in the pan when you remove them from the oven.
- Remove from the oven and let cool before slicing. Enjoy!Optional: add ¼ cup of dairy-free chocolate chips and 1 teaspoon coconut oil to a microwave safe dish. Place in microwave for 30 seconds to 1 minute, watching closely to ensure it doesn't burn. Drizzle over the blondies and serve immediately.
Notes
For homemade oat flour, add oats into a high speed blender and blend until a fine flour is achieved.
For thicker blondies, use a smaller pan (7x6) and cook for an additional 2-3 minutes or until a toothpick comes out clean.
Inspired by Bakerita's Pumpkin Blondies. Rachel has an incredible vegan and gluten-free food blog and I highly recommend checking it out if you haven't yet! Also go grab the Bakertia cookbook (it has a recipe for morning glory muffins that is sensational).