1-Bowl Blondies

1-Bowl Blondies with oat and almond flour sweetened with pure maple syrup. Top with Endangered Species 60% Dark Chocolate Baking Chips!

Thanksgiving came and went and now the world is hustling and bustling in a holiday craze. 

I actually finished my holiday shopping early this year because I was overeager to buy gifts in October and November.

This feels like a major flex now, because I have more time for writing my Christmas cards and…baking. 

Friends, ’tis the season for baking. 

Baking all things, but mostly sweet things. 

I’m excited to share my first December baked good with you.

I had my oven on every day last week working on different variations of blondies. 

What I’m sharing with you today is my favorite; sweet, chewy, and chocolate studded goodness.

These 1-Bowl Blondies are made with oat and almond flour sweetened with pure maple syrup.

Top them with Endangered Species 60% Dark Chocolate Baking Chips and don’t forget to measure chocolate chips with your soul. 

Make a pan of these vegan and gluten-free blondies for you and yours!

What You Need to Make 1-Bowl Blondies

Here’s what you need to make 1-Bowl Blondies:

• oat flour
• superfine almond flour
• baking powder
• cashew butter
• maple syrup
• unsweetened almond milk
• Endangered Species 60% Dark Chocolate Baking Chips

That’s it!

How to Make 1-Bowl Blondies

Preheat the oven to 350°F and line an 8 x 8-inch square baking pan with parchment paper or lightly grease with parchment paper. 

Add all ingredients to a mixing bowl and mix well to combine.

Add a splash of more almond milk if the batter is too dry. 

You want the batter to be spreadable and not too stiff. 

Next, fold in the dark chocolate chips and mix everything well with a spatula. 

Add the batter to the prepared pan and use a spatula to spread the batter into a thin even layer.

Add more chocolate chips on top, if you want. 

Bake the blondies for 30-35 minutes, then remove from the oven to cool.

Endangered Species Chocolate

I used Endangered Species 60% Dark Chocolate Baking Chips to give character and intrigue to these blondies.

These dark chocolate baking chips are perfect for healthier holiday baking. 

With no excess sugar, these baking chips made with oat milk are packed with cacao and melt into gooey puddles in these blondies!

I love choosing Endangered Species Chocolate because they make quality chocolate that gives back to the environment. 

These chips bring awareness to the plight of the Octopus.

Swaps & Substitutions

You can adjust the sweetness of this recipe by adding more or less maple syrup. 

If you LOVE chocolate chips like I do, you can add more of them, too! 

I haven’t tested these brownies with any other flours, so I recommend keeping the ratios as listed. 

Pick any nut or seed butter that you have on hand, but I love cashew butter for a neutral flavor. 

How to Serve 1-Bowl Blondies

Allow the blondies to cool for 15 minutes before slicing them into squares. 

These blondies are delicious for a protein-packed dessert that tastes like a decadent treat. 

Store any leftover blondies in the refrigerator for one week and freeze them for long-term storage!

I love to bake a pan and enjoy squares for dessert after dinner.

Enjoy!

More Vegan Brownies

• Vegan Cosmic Brownies

• Sweet Potato SunButter Brownies

• SunButter & Jelly Brownies

• Pumpkin Almond Butter Brownies

• Blueberry Mousse Brownies

• No-Sugar-Added Black Bean Brownies

• Cashew Butter Buckeye Brownies

• Super Fudgy Vegan Brownies

• Matcha Dusted Raw Brownies

• Avocado SunButter Swirl Brownies

• Black Sesame Butter Brownies

• 1-Bowl Butternut Brownies

• Flourless Vegan Brownies

I Want to Hear From You

If you make this 1-Bowl Blondies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Endangered Species Chocolate, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!