Description

These perfectly chewy, soft-centered blondies are proof that plant-based desserts can be just as rich and satisfying as the classic kind. Packed with protein and iron from tahini and made without gluten, dairy, or oil — they’re the ultimate feel-good treat.

Ingredients

1½ cups all-purpose flour (or gluten-free all-purpose blend)

1 tablespoon cornstarch

1 teaspoon baking powder

½ teaspoon fine sea salt

½ cup tahini (or melted vegan butter)

½ cup pure maple syrup

¼ cup coconut sugar (or brown sugar)

½ cup non-dairy milk (soy, almond, or oat)

1 teaspoon vanilla extract

½ cup dark chocolate chips (vegan/dairy-free)

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
Prepare the wet ingredients: In a large bowl, whisk the tahini, maple syrup, coconut sugar, non-dairy milk, and vanilla until smooth and creamy.
Combine: Add the dry mixture to the wet and stir until you get a smooth, thick batter. Fold in the chocolate chips.
Bake: Pour the batter into the pan, spreading it evenly. Bake for 22–25 minutes, until golden around the edges and just set in the center.
Cool completely: Let the blondies cool in the pan before slicing into squares. Enjoy as-is or slightly warm with a scoop of vegan ice cream!

Notes

Don’t overbake: The center should look soft when you remove the pan — they’ll firm up as they cool.
Tahini quality matters: Choose smooth, mild-flavored tahini for the best taste and texture.
Sweetness level: For extra sweetness, you can increase the coconut sugar slightly or drizzle with melted chocolate after baking.
Storage: Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Prep Time: 15 min
Cook Time: 25 min