This post may contain affiliate links. Please read our disclosure policy.
I could not wait any longer to share this recipe. Introducing Chocolate Chunk Buckwheat Blondies! These blondies are chewy, fudgy, and loaded with big melty chocolate chunks. Plus, they are gluten-free, refined sugar-free, and require just 9 ingredients!
Buckwheat flour gives these blondies a delicate nutty flavor and a dense cookie-like texture. Let’s bake!
The base consists of buckwheat flour combined with almond flour. Then we have coconut sugar to add sweetness, a flax egg that helps the blondies hold together, coconut oil for richness, and vanilla extract for flavor.
Instead of chocolate chips, I went with 70% dark chocolate chunks. It not only makes the blondies extra chocolatey, but you end up with BIG chunks of chocolate. It’s simply better than regular chocolate chips; there’s no debate here.
Once your dough is ready, press it into a baking pan and bake until golden brown, about 20 minutes.
The results are chewy, perfectly sweet blondies with hints of vanilla, a subtle nuttiness, and big chocolate chunks. No need to say these are quite addicting!
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!
I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Chocolate Chunk Buckwheat Blondies (Vegan + GF)
Ingredients
- 1/2 cup almond flour
- 1/2 cup buckwheat flour
- 1/3 cup coconut sugar
- 1/8 tsp baking soda
- 1 flax egg 1 tbsp ground flax seeds mixed with 3 tbsp water
- 3 tbsp coconut oil melted
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/3 cup dark chocolate chopped
- sea salt optional
Instructions
- Preheat oven to 350°F (175°C) and line a 4×7 baking dish with parchment paper.
- In a large mixing bowl, whisk together the almond flour, buckwheat flour, coconut sugar, and baking soda. Prepare the flax egg and let it sit for 5 minutes.
- Add the flax egg, coconut oil, maple syrup, and vanilla extract to the bowl. Using a wooden spoon or spatula, mix everything together until it forms a soft dough. Stir in the chopped dark chocolate.
- Transfer the dough to the prepared baking dish and spread it into an even layer.
- Bake for about 20 minutes, or until the top is golden brown. Remove from the oven and let cool completely before cutting into bars. Be careful, if you don’t let it cool the bars might scramble a bit.
- These blondies will keep for up to 3 days at room temperature. Store in the refrigerator for fudgy bars!
Video
Notes
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Can u substitute the flax egg for an actual egg? I’m paleo (mostly lol) so eggs are allowed and would prefer to use it
Yes, I’d like to find out if we can use an actual egg instead? How would you change the recipe?
I’m vegan so I don’t use eggs, I’m afraid I cannot help you on this, sorry.
These are too easy and look too good not to make!
Thanks Faith! 🙂
Instead of buckwheat can oats be used? Tks
If you mean oat flour, I guess it should work.
BTW I cannot open your cheese book. A card there is only.
Absolutely delicious! Made them already 3 times! Thanks Thomas!
Thanks Mea!
I tried this recipe and I must say that it is totally delicious. I flavoured the dough with a bit of tonka beans and it was amazing. It is a perfect match with buckwheat.
I recently discovered your blog with your cheese recipes and I’ve started some experiments.
Thank you for inspiring me so much in my vegan transition!
Oh I love tonka bean! Sounds like a great addition!
Thanks for the kind words and feedback Thomas.
Absolutely delicious! My non-vegan friends took seconds (and thirds) and asked for the recipe 🙂
Thank you
Thank you Sara, so happy to hear that! 🙂
I am unable to eat almonds, would I be able to subsitute the almond flour?
You may want to try a seed flour.
I made a mistake and used coconut flour instead of almond flour…well, it’s in the oven now…
I’ve made this recipe at least 4 times now. It’s so delicious. I replaced the chocolate chunks for cacao nibs for a less sweeter version (which I prefer), and it also turned out really great, as it added a nice crunch to it, and a subtle chocolate taste.
I am so happy I found your website.. I now have a folder on my computer with links to specific recipes from your website which I am excited to try out.
Thank you so much!! 😀
Cacao nibs sound great! Thanks so much for your feedback Katarina! 🙂
These blondies are absolutely amazing! I just discovered your blog last week, looking for a recipe like this and I’ve already made them 5 times! My family eats them up so fast. Also, shared them with friends today and everyone asked for the recipe. Can’t wait to try more of your delicious recipes. This recipe is so versatile too I’ve made it a little different each time. Btw, you can easily trade the flax egg for one large egg- that’s what I’ve been doing. ( I saw that a couple of people asked about that.;) Cheers! So happy I came across Full of Plants! You rock Thomas!
Thanks for your feedback and for your kind words Heidi! I’m glad you liked these blondies so much 😉