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    Home » Recipes

    Chocolate Chunk Buckwheat Blondies (Vegan + GF)

    By: Thomas Published: 16 Oct, 19 Updated: 13 Jul, 21 21 Comments

    RecipeVideoPrintComments
    5 from 4 votes
    Chocolate Chunk Buckwheat Blondies (Vegan + GF)
    Chocolate Chunk Buckwheat Blondies (Vegan + GF)

    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!


    Chocolate Chunk Buckwheat Blondies (Vegan + GF)

    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.

    Chocolate Chunk Buckwheat Blondies (Vegan + GF)

    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.

    Chocolate Chunk Buckwheat Blondies (Vegan + GF)

    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!

    Chocolate Chunk Buckwheat Blondies (Vegan + GF)

    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)

     

    Chocolate Chunk Buckwheat Blondies (Vegan + GF)

    Chocolate Chunk Buckwheat Blondies (Vegan + GF)

    Author: Thomas
    Chewy, nutty, and perfectly sweet blondies loaded with dark chocolate chunks! Vegan + GF + refined-sugar free!
    5 from 4 votes
    Print Pin Review
    Prep Time : 10 mins
    Cook Time : 25 mins
    Servings 8 squares
    Calories 163 kcal

    Ingredients
     
     

    • ½ cup almond flour
    • ½ cup buckwheat flour
    • ⅓ cup coconut sugar
    • ⅛ teaspoon baking soda
    • 1 flax egg 1 tablespoon ground flax seeds mixed with 3 tablespoon water
    • 3 tablespoon coconut oil melted
    • 1 tablespoon maple syrup
    • ½ teaspoon vanilla extract
    • ⅓ cup chopped dark chocolate
    • optional: sea salt

    Instructions
     

    • Preheat oven to 350°F (175°C) and line a 4x7 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

    Note: Recipe was doubled in the video.

    Nutrition

    Serving: 1 squareCalories: 163 kcalCarbohydrates: 17.5 gProtein: 2.9 gFat: 10 gFiber: 1.6 gSugar: 10.5 g
    Course : Dessert, Snack, Sweets
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Rachael Delaria

      October 17, 2019 at 6:07 am

      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

      Reply
      • DIANE L DAHLIN

        October 17, 2019 at 10:03 pm

        Yes, I'd like to find out if we can use an actual egg instead? How would you change the recipe?

        Reply
      • Thomas

        October 18, 2019 at 4:42 am

        I'm vegan so I don't use eggs, I'm afraid I cannot help you on this, sorry.

        Reply
    2. Faith

      October 17, 2019 at 7:37 am

      These are too easy and look too good not to make!

      Reply
      • Thomas

        October 18, 2019 at 4:50 am

        Thanks Faith! 🙂

        Reply
    3. joe

      October 18, 2019 at 5:48 pm

      Instead of buckwheat can oats be used? Tks

      Reply
      • Thomas

        October 21, 2019 at 3:54 pm

        If you mean oat flour, I guess it should work.

        Reply
    4. joe

      October 18, 2019 at 6:19 pm

      BTW I cannot open your cheese book. A card there is only.

      Reply
    5. Mea

      December 09, 2019 at 5:36 pm

      5 stars
      Absolutely delicious! Made them already 3 times! Thanks Thomas!

      Reply
      • Thomas

        December 10, 2019 at 6:52 am

        Thanks Mea!

        Reply
    6. Thomas

      December 18, 2019 at 3:54 pm

      5 stars
      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!

      Reply
      • Thomas

        December 19, 2019 at 8:20 am

        Oh I love tonka bean! Sounds like a great addition!
        Thanks for the kind words and feedback Thomas.

        Reply
    7. Sara

      January 10, 2020 at 7:47 pm

      5 stars
      Absolutely delicious! My non-vegan friends took seconds (and thirds) and asked for the recipe 🙂
      Thank you

      Reply
      • Thomas

        January 11, 2020 at 2:17 pm

        Thank you Sara, so happy to hear that! 🙂

        Reply
    8. Lori

      August 05, 2020 at 4:23 pm

      I am unable to eat almonds, would I be able to subsitute the almond flour?

      Reply
      • Thomas

        August 06, 2020 at 11:20 pm

        You may want to try a seed flour.

        Reply
    9. Federica

      February 10, 2021 at 2:09 pm

      I made a mistake and used coconut flour instead of almond flour...well, it's in the oven now...

      Reply
    10. Katarina

      August 15, 2021 at 2:36 am

      5 stars
      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!! 😀

      Reply
      • Thomas

        August 17, 2021 at 9:51 am

        Cacao nibs sound great! Thanks so much for your feedback Katarina! 🙂

        Reply
    11. Heidi

      February 23, 2022 at 3:03 am

      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!

      Reply
      • Thomas

        February 24, 2022 at 1:47 pm

        Thanks for your feedback and for your kind words Heidi! I'm glad you liked these blondies so much 😉

        Reply

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