Vegan Blondies are one of those desserts that surprise people after the first bite. They are soft, chewy, rich, and packed with flavor without needing eggs or dairy. I love recipes like this because they feel simple and low effort, but still turn out like something you would happily bring to a party or bake sale.

These blondies come together in one bowl with basic ingredients and no mixer, which honestly makes them even better. Some baking recipes end up using a million dishes, but this one is really straightforward. Just mix, spread into the pan, and bake. That is exactly the kind of dessert I want when I am craving something sweet but do not feel like spending all afternoon in the kitchen.

The texture is what really makes these stand out. They have that dense, chewy center blondies are known for, with slightly crisp edges and melty chocolate chips throughout. The coconut milk keeps them soft and rich, while the brown sugar gives them that deep caramel-like flavor that works so well in blondies.

Another thing I like about these vegan blondies is how easy they are to customize. You can use white chocolate chips, regular dairy-free chocolate chips, nuts, dried fruit, or whatever you already have in the pantry. They are also great chilled straight from the fridge, which I was not expecting the first time I made them.

If you want an easy dessert that tastes homemade without requiring complicated baking steps, these Vegan Blondies are definitely worth making. They are perfect for dessert, afternoon snacks, casual gatherings, or those random late-night sweet cravings that somehow always happen when there is nothing good in the house.

Why You Will Love This Vegan Blondies Recipe

These blondies are soft, chewy, and packed with rich vanilla flavor.

Everything comes together in one bowl with no mixer needed.

They are completely dairy-free and egg-free without tasting “different”.

The recipe is easy to customize with different mix-ins.

They stay soft for days and freeze really well too.

What You Will Need to make Vegan Blondies

A large mixing bowl makes it easy to stir everything together in one place.

A rubber spatula helps spread the thick batter evenly into the pan.

An 8×8 or 9×9 baking pan works perfectly for thick chewy blondies.

Parchment paper makes lifting and slicing the blondies much easier.

Ingredients

• ½ cup brown sugar
• ⅓ cup cane sugar
• ⅔ cup full-fat canned coconut milk
• 2 tablespoons egg replacer + 4 tablespoons water
• 1 ½ teaspoons vanilla extract
• 1 ⅔ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup vegan white chocolate chips

How to Make Vegan Blondies

Preheat the oven to 350°F and line an 8×8 or 9×9 baking pan with parchment paper.

In a large bowl, mix together the brown sugar, cane sugar, and coconut milk until smooth.

Prepare the egg replacer according to package directions and stir it into the bowl along with the vanilla extract.

Add the flour, baking soda, and salt. Mix until just combined. The batter will be thick.

Fold in the vegan white chocolate chips.

Spread the batter evenly into the prepared baking pan and sprinkle extra chocolate chips on top if you want.

Bake for 28 to 32 minutes until lightly golden and the center looks set.

Let the blondies cool before slicing into squares.

Tips

Do not overmix the batter once the flour is added or the blondies can turn dense.

For cleaner slices, let the blondies cool completely before cutting.

You can swap the white chocolate chips for dairy-free chocolate chips, nuts, or dried fruit.

Store them in the fridge if you want an even chewier texture.

Storage

Store the blondies in an airtight container for up to 3 days at room temperature or about a week in the fridge.

They also freeze well for up to 3 months.

More Blondies Recipes

• Biscoff Blondies
• Lemon Blondies
• Banana Blondies
• Pumpkin Spice Blondies
• Butterscotch Blondies