1tablespoonBob's Red Mill Gluten-Free Egg Replacer
2tablespoonswater
1/4teaspoonsalt
For chocolate chip macadamia blondies:
1/2cupvegan chocolate chips
1/3cuptoasted macadamia nuts
For raspberry cheesecake blondies:
1/3cupraspberry preserves
1/3cupvegan cream cheeseat room temp
2teaspoonssugar
Instructions
Preheat oven to 350°Lightly grease an 8x8" or 9x9" pan.
Whisk egg replacer with water and allow to sit and thicken for a few minutes. (Alternatively, sub 1 tablespoon ground flaxseed meal for egg replacer.)
In the bowl of a food processor, combine all ingredients except for the toppings.
For chocolate chip macadamia blondies, stir in chocolate chips and macadamia nuts, then spread evenly in pan. For raspberry cheesecake blondies, first spread batter in pan. Then, dollop preserves and cream cheese mixture over top, and drag a toothpick or butter knife across the top of the batter to distribute.
Bake for 18-20 minutes. Allow to cool almost completely before cutting and serving.
Notes
*For an oil-free option, substitute in almond or cashew butter, or applesauce.
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