Salted Vanilla Maple Blondies


Salted Vanilla Maple Blondies

They're so delicious and a delightful treat when you aren't in the mood. They are almost like a pancake in chewy bar form and are easy to make and so simple. This recipe is a guarantee to be loved!‎
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 15 minutes
Inactive time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 bars


  • 1½ cup (165g) oat flour (certified gluten-free if necessary)
  • ¼ cup (40g) sweet white rice flour
  • ¼ cup (40g) coconut sugar (or brown sugar)
  • 2 tbsp tapioca powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (130g) cashew butter (see Notes)
  • ½ cup (120ml) maple syrup
  • ½ cup (120g) unsweetened applesauce
  • 1 tbsp coconut oil, melted
  • 1 tbsp apple cider vinegar
  • scrapings from inside 1 vanilla bean (or 1 tsp vanilla powder)
  • 1 tsp vanilla extract
  • flaked sea salt


  • Preheat the oven to 350°F/180°C. Line an 8×8 inch(20×20cm) baking dish with parchment paper. Let some hang over the edges, to make it easy to removed the blondies from the pan.
  • Whisk together the oat flour, rice flour, coconut sugar, tapioca powder, baking soda, and salt in a medium bowl.
  • Use a hand mixer to mix together the cashew butter, maple syrup, applesauce, and coconut oil in a large bowl. Stir in the vinegar, vanilla bean scrapings, and vanilla extract. Gradually stir the dry ingredients into the wet ingredients until well incorporated. Pour the batter into the prepared baking dish and lightly sprinkle sea salt flakes over the top.
  • Bake for 30 to 35 minutes, until the top is golden brown and firm and a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely in the pan.
  • Once cool, use the parchment paper to lift the blondie out of the baking dish. Slice into 12 pieces. You can store the blondies in an airtight container at room temperature, but they’ll hold their moisture longer when refrigerated. They’ll keep for 3 to 4 days.


    • If you don’t have cashew butter, soak 1 cup(150g) raw cashews in warm water for 1 hour. Drain and discard the soaking water. Place the cashews in a food processor and process until smooth. You can then add the maple syrup, applesauce, vinegar, vanilla bean scraping, and vanilla extract directly to the processor and process until smooth, rather than dirty up another bowl.
    • These blondies get denser and chewier when refrigerated overnight. If you have the patience, after they’ve cooled in the pan, cover and refrigerate overnight. Slice before serving.
I’m sure I don’t need to tell all you crazy chocoholics out there that these blondies are just begging for chocolate chips. Fold ½ cup(90g) vegan chocolate chips into the batter before transferring to the baking dish.
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