I could not wait any longer to share this recipe. 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, no debate here.
Once your dough is ready, press it into a baking pan and bake for until golden brown, about 20 minutes.
The result are chewy, perfectly sweet blondies with hints of vanilla, a subtle nuttiness, and big chocolate chunks. No need to say these are quite addicting!
For more sweets, check out these Healthy Oat & Coconut Chocolate Chip Cookies, Soft Thumbprint Cookies, or these No-Bake Chocolate Pistachio Bars!
Let me know in the comments if you try this recipe!
Chocolate Chunk Buckwheat Blondies (Vegan + GF)
Chewy, nutty, and perfectly sweet blondies loaded with dark chocolate chunks! Vegan + GF + refined-sugar free!
Yield: 8 squares 1x
Print Recipe
Pin RecipeIngredients
- 1/2 cup (48g) almond flour
- 1/2 cup (60g) buckwheat flour
- 1/3 cup (55g) coconut sugar
- 1/8 tsp baking soda
- 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water)
- 3 tbsp (45ml) coconut oil, softened
- 1 tbsp (15ml) maple syrup
- 1/2 tsp vanilla extract
- 1/3 cup (60g) chopped dark chocolate
- optional: sea salt
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!
Nutrition
- Serving Size: 1 square
- Calories: 163
- Sugar: 10.5g
- Fat: 10g
- Carbohydrates: 17.5g
- Fiber: 1.6g
- Protein: 2.9g
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.