Vegan Blondies
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My vegan blondies are chewy, soft, and studded with gooey chocolate chips. They’re golden with perfect, crispy edges.
Why I love this vegan blondie recipe
Whenever my parents would take us to a bakery, blondies were ALWAYS my #1 choice.
Traditional blondies are made with eggs and butter, but I wanted to make a vegan-friendly version to share with some vegan friends. After weeks of recipe testing, I’ve done it! My vegan blondies are chewy and cakey, with golden edges and pools of half-melted chocolate chips. Here’s why I make them often (even as a non-vegan):
- Made with pantry staples. Unlike many vegan desserts, these have no niche or hard-to-find ingredients.
- The perfect texture. A little molasses is my secret ingredient for that soft, gooey center.
- Easy to customize. My local bakery added chocolate chips to their blondies, but of course, you can use different mix-ins to make them uniquely yours.
- Perfect for sharing. Anytime I’m hosting, I prefer to make bars. They’re easy to slice and transport, and because they’re vegan, everyone can enjoy them. They can also be made gluten-free.
★★★★★ REVIEW
“This was the best dessert I’ve made in a long time! I subbed out some of the chocolate for dried cherries; can’t stop thinking about how yummy it was! Thanks for a great recipe!” – A.Peelen
Table of Contents
Key Ingredients
Here’s what goes into vegan blondies, along with my kitchen notes. Full measurements are in the recipe card below.
- Brown sugar. Gives the blondies a robust, caramelized flavor. Don’t use dark brown sugar, as it’s overpowering.
- White sugar. Keeps the blondies light in color and gives them crisp edges.
- All-purpose flour. I used gluten-free flour to keep this recipe gluten-free. I like Bob’s Red Mill or King Arthur GF blends (with xanthan gum). If you use another blend and it doesn’t contain it, add 1/2 a teaspoon. Of course, regular AP is great.
- Baking soda. Helps them rise.
- Salt. Brings out the sweetness, especially if you sprinkle some on top.
- Vegan butter. Opt for a high-quality brand. Trust me, it makes all the difference. My go-to brands are Miyoko’s and Country Crock. These two bake consistently well and are what I use in all my vegan recipes.
- Molasses. Optional, but it gives an even more gooey texture.
- Chocolate chips. Use a combination of vegan chocolate chips and a chopped-up chocolate bar so every bite is loaded with pockets of chocolate.
- Vanilla extract. A must for flavor!
- Egg substitute. I used a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), but I suspect a chia egg will work just as well. If you don’t follow a vegan diet, you can use 1 whole egg.
How to make vegan blondies
Step 1- Make the flax egg. Mix the flaxseed with water. While it gels, preheat the oven and line a square pan with parchment paper.
Step 2- Mix. Combine the dry ingredients in one bowl. Using a stand mixer, cream the sugar and butter until smooth. Fold the dry ingredients into the butter mixture, then stir in the vanilla, molasses, and flax egg. Stir in the chocolate chips.
Step 3- Bake. Pour the batter into the pan and bake until the edges are slightly brown. Let them cool completely before slicing.
Arman’s recipe tips and variations
- Avoid overmixing. Sometimes my blondies will sink in the middle if I overmix the batter. You only want to mix until you have a smooth batter with no lumps.
- Prefer cakey blondies? Bake them closer to 27-28 minutes.
- Don’t use different egg substitutes. I only tested flax eggs here, and they give the blondies the appropriate structure and chewy texture.
- Change up the mix-ins. Swap the chocolate chips for chopped nuts (like pecans or walnuts) or vegan white chocolate chips. My partner loves it with those.
Frequently asked questions
If the center is very wet, they likely need a few more minutes in the oven. The edges should look set, and a toothpick inserted into the center should come out with a few moist crumbs- not wet batter. That said, I intentionally underbake mine slightly because I love a gooey center.
Absolutely. In fact, I personally find them even better the next day once they’ve had time to firm up. Store them in an airtight container at room temperature or in the fridge if you prefer a fudgier texture.
Vegan Blondies
Ingredients
- 1 cup all-purpose flour use gluten-free, if needed * See notes, 125g
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 flax egg ** See notes
- 6 tablespoons vegan butter softened, can use standard butter, if not vegan, 85g
- 1/4 cup white sugar 50g
- 6 tablespoon brown sugar 75g
- 1 tablespoon molasses Optional *** See notes, 15g
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips I used a mix of chopped chocolate and chips, 170g
Instructions
- Prepare your flax egg by combining 1 tablespoon of flaxseed with 3 tablespoons of water. Let sit for 10 minutes, for a gel to form.
- Preheat the oven to 180C/350F and line an 8 x 8-inch square pan with parchment paper.
- In a large mixing bowl, add your flour, baking soda, and salt, and mix well. Set aside. In a separate bowl, add your sugars with the softened vegan butter. Using a hand mixer or stand mixer, cream together until combined.
- Add your creamed butter/sugar to the dry mixture. Add your vanilla extract, molasses (if using it) and flax egg and mix together, until just combined. Fold through chocolate chips, reserving a handful to top the blondies with.
- Transfer the batter into the lined pan and top with extra chocolate chips. Bake for 17-25 minutes, until the edges are just starting to brown. Do not bake longer than 25 minutes unless you want cakey blondies. If so, bake for 28 minutes.
- Remove from the oven and allow to cool in the pan completely, before slicing.
Loved these! I doubled the recipe and followed it exactly, except I used fewer chocolate chips. Instead of 2 cups, I used 1½ cups, and I think I could have even used a little less. I also used King Arthur Gluten-Free Flour and Melt Plant Butter. Since I doubled the recipe, I baked them for 30 minutes. They were still very gooey, but in a good way! I actually thought they tasted even better the next day. I took them to a potluck where no one else was vegan, and they were all gone by the end of the event!
The best sign of good baking is that none of it survives the potluck! So glad you enjoyed this one Edee, thanks so much for taking the time to share this 🙂
I had to add milk and my “batter” didn’t even fill up my 8×8 baking pan. I read the recipe over and over and can’t see what I possible did wrong.
Hi Marnie- sorry to hear that. What flour did you use? I’d love to troubleshoot and see what may have caused the batter to dry up a little.
This was the best dessert I’ve made in a long time! I subbed out some of the chocolate for dried cherries; can’t stop thinking about how yummy it was! Thanks for a great recipe!
Adding dried cherries is such. a good pairing with chocolate, A! 🙂 Thanks so much for sharing your lovely review 🙂
All 3 of the options use an 8×8 pan.. Would each require an added pan.ime to triple or is need to use 3 8×8 pans? No 9×13 pans?
Are you talking about tripling the recipe? You can use two 9 x 13-inch pans if you like, and just increase the baking time by about 5 to 10 minutes.
you basically just switched what’s usually not vegan to vegan, instead of makng it more affordable and accesible. Almost no recipe uses flaxseed to substitute eggs and it gets tastier without it and more simple. Also it’s not very common yet to fnd vegan butter everywhere, and it’s more expensive, you could have done with plant oil maybe. So I could just find a regular recipe and substtute eggs for flaxeed, butter for vegan butter and milk for plant milk etc, so I don’t see much sense in this vegan recipe sorry. Maybe in the next ones youd could do different? Maybe not idk If I’m the only on who thinks like this. I’m Brazilian btw
Hi Hector- you are right, this vegan blondies recipe does swap out traditional dairy ingredients with dairy-free counterparts. Unfortunately, to achieve the correct texture and flavor, vegan butters must be used versus others. I do try and make my vegan recipes as simple as possible, but that’s the fine line with it- balancing texture with cost 🙂 I hope Brazil gets more budget-friendly options soon- I know here in America we’ve had more affordable butter subs enter the market 🙂
I did not enjoy these. They were very oily, which is from the vegan butter, I assume.
Hi Laura- sorry to hear you didn’t enjoy them. What brand of vegan butter did you use and was it from a block (not a tub/spread)? I’d love to troubleshoot why they may have become oily versus rich and fudgy.
Greasy, not cooked, too many chocolate chips. Good taste, but the recipe needs some adjusting.
Hi David- thanks for the feedback, I really appreciate it. If it came out greasy, I’m wondering if it was the brand of vegan butter you used? The amount of chocolate chips has been amended after testing- while 1 1/2 cups is great, 1 cup does yield a more consistent texture. I hope you try it out again 🙂
I make these blondies very often, as my sister is vegan. My mom and dad (who are not) have started requesting it too.
Hi Alex- how funny!! I love when diet-developed recipes taste as good as their traditional ones. Thanks for the lovely review!
Looking for an easy vegan recipe to try out for this week. Had anyone made this using another egg substitute (other than the flax)?
Hi King- several readers tried a chia egg successfully, whereas others have also tried an egg replacer (the pre-formulated kind from the grocery store). I haven’t tried either myself.
The ratio of leaders off. The blondies come out super thin. There is barely enough batter to fill out the pan. The baking powder makes them rise too much and then collapse. It’s a shame because the flavor is nice, but the recipe is a bit of a disaster.
Thanks for the honest review, Ms.V- I’m wondering if perhaps an ingredient you used could have caused this? These blondies have been made and loved by hundreds of readers- I’ve also gone in and updated the recipe card with metric measurements, for maximum accuracy.
Make quadruple! Yes they are that good…..
I love that, Adele- I’ve often doubled this recipe to use different mix-ins, but never done 4 x the amount. A challenge I’m accepting haha! 🙂
Missing information in steps. The butter needs to be melted which in not what you do when creaming butter and sugar. It’s too sweet and in no world does this recipe fill and
8×8 pan. I tripled it and barely filled one pan.
Hi Anna! In testing, melted butter actually resulted in the batter being a little greasy around the sides. Softened butter creams beautifully and it worked well. If the batter wasn’t enough, I wonder if you added too many chocolate chips?
Terrible! Tried the first batch with 1T of PB (suggested in the recipe)—came out oily and flat. Tried again without the PB and reduced the plant based butter a little. Still so greasy and flat, I laid the pieces on paper towel to soak up the oil.
Hi Sarah- thanks for the feedback. Are you sure it is this recipe? I don’t recommend peanut butter in it, as I haven’t tested it, so can’t vouch for it. I do have a dedicated peanut butter blondie recipe, but it does contain eggs.
Just made these and my biggest disappointment is that I didn’t make more! So good, thank you! 🥰
Haha oh no! You’ll have to make another batch then. Thanks so much for taking the time to leave some feedback. So glad you liked the blondies 🙂
I made these for a family gathering today and they were big hit. Everyone wanted to split up leftovers to bring them home. Great recipe regardless of people are vegan or not.
very good, but 17 minutes is way too little time.
Thanks for the feedback Paul! Can I ask what size your baking dish was? This may have impacted the cooking time.
These are delicious! People rave about them! Did bake for 20 minutes, 17 minutes was not long enough.
Is 1 cup of flour 120grams?
Hi Lucy, yep! About 120-125 grams 🙂
The recipe was very tasty but I think the ratios are off or something. It did not make enough dough to really spread adequately in the pan. It made it really thin and the chocolate ratio was off. I think it would benefit from changing the recipe to grams. Much more precise.
Hi Meghan- the dough is thin, but it does rise as it bakes. Based on reader feedback, I have retested them to include metric measurements, so I hope you do try them again! 🙂
I made this recipe and I ended up burning it just a little bit and it also turned out brown. im also not the best baker, but do you have any tips?
Overall I did like it
Hi Jayden- Hmm, if they burned a little, I wonder if your oven is quite top heavy, which browns the tops quicker than other ovens- does this happen to other baking recipes for you? If it does, it’s quite a simple tweak- I’d loosely tent the pan with tin foil from the 15 minute mark 🙂
So delicious and gooey!
so good i made these twice in a week, used half chickpea flour for some extra protein and they turned out great
Thanks for the feedback and suggestion, Em!
These were the best blondies ever 🙂
I cooked them for 17 mins and they were still utterly raw in the centre had to put back in for 10 mins, but apart from that they were delicious!
Thanks Andy- it really is dependent on the oven, but I’ve updated the recipe times after retesting it in a few different ovens to provide more accuracy. I’m glad you enjoyed them!
Okay, these blondies were out of this world delicious!!
Made these yesterday for a Thanksgiving Dinner dessert option. My inlaws were fighting over the left overs to take home!
Got a craving while working from home and decided to whip these up between Teams meetings. I used half the sugar that the recipe calls for and they turned out SO GOOD. I love that the yield was smaller than a lot of recipes – perfect for one person to nibble on over a few days.
Thanks, Rebecca- what a great teams meeting treat to make 🙂 I’m glad you’re sharing that about the sugar- that is super helpful for others thinking of reducing the sugar 🙂
Hello from Shanghai China! Love this recipe. Used fructose and coconut sugar. 2 tablespoons of maple syrup. Bob mills white unbleached flour. A mix of vegan butter made by a friend and nut is buttery coconut oil.
Doubled the recipe. Baked for 25 minutes and it’s still an oozing chocolatey delight !!
Perfection. Can’t fault it.
Thanks for the recipe 🙂
Oh wow, homemade vegan butter? Mahalia, that would have been SO good! Thanks so much for your lovely review!
My college roommate is from Shanghai and I owe him a visit!
Thanks so much for this yummy recipe! I subbed maple syrup for sugar, oat flour for white and peanut butter with some canola oil for the butter.. So good!
Hey, I tried this but think I messed up cause mine didn’t bake. I put them back in and they fell apart. Like the batter is too buttery/wet?
I’d love to try making them again!
Do you have measurements in grams, if possible, please?
Thank you!
Hi Jade! Sorry to hear that! Yes, I’ve updated the recipe after retesting it to provide accurate gram measurements- hope that is helpful! 🙂
Delicious!
We did 1/2 semisweet chips and 1/2 white chocolate chips. We used real maple syrup instead of molasses. We make treats that are vegan and gluten free, so these fit the bill! We added about 1/2 cup almond milk to mixture to give it some batter consistency- otherwise it was cookie dough consistency.
Used maple syrup instead of molasses- it was like a cookie dough texture- so added some milk
Good thinking, Jenny. Maple syrup instead of molasses is great and will bake up just as gooey.
You are sooo right! These are the best ever blondes!!
I halved the sugars and added only one cup of chocolate chips and chunks. They were sweet and delicious. We loved them❤️
Thank you for the recipe.
Thanks, Brenda 🙂 Yes, 1 cup of chocolate/chocolate chips is totally fine to use 🙂 I’m so glad everyone enjoyed them.
Super delicious! The texture is really good and I love the level of sweetness. My non-vegan roomates love these and the batch is always gone in a few days!
Very good! I really appreciate the gooey- ness of these blondies. With vegan baking so many times bars turn out cakey from lack of oil. For any whole food bakers out there I subbed the butter for cashew butter and they turned out perfect. I decreased sugar, added nuts just personal preference. I did use the molasses. Thanks for a great recipe!
Thanks for the substitution idea of the almond butter. I tried that and it worked out great!
This recipe looks great! Do you think I can bake the blondies one day ahead, storing them at room-temperature, without them becoming too dry?
You sure can 🙂
Loved making these so much, I did change up the flavour to be lemon and white chocolate. And I didn’t use a flaxseed egg, I used aquafaba which worked well.
I LOVE the change to make them lemon and white chocolate. Thanks for sharing that aquafaba worked well for you- that is super helpful for others thinking of making them using that 🙂
Trying to make these for my husband with a dairy allergy but I’m no baker in the slightest. When I baked for 17 minutes the batter in the pan is still runny but my oven is at 350 F… am I doing something wrong or is my oven crap 😂
Hi Becca- no, nothing wrong on your end. Just bake for a little longer, closer to the 25 minute mark. It should firm up nicely 🙂
hello! how do you get the sides to remain crisp? mine often soften after some time..
Hi CC! The sides should remain crisp when left at room temperature, but refrigerating them will naturally see them soften 🙂
Could you use ghee instead of vegan butter?
I don’t see why not, Stacey- I’ve used ghee as a butter replacement before successfully. I’d just be wary if you are keeping these blondies vegan, as ghee is not vegan-friendly.
hi Arman!
if my blondies turn out way too greasy on the sides and bottom, does that mean i’ve underbaked it? i returned it back to the oven to bake after it had cooled for some time, is that okay?
after attempting the 3rd rebake, they look much crispier on the sides but ive yet to cut into them to test the insides.
Hi CC! Hmmmm, no, but it does sound like it is the vegan butter brand you are using- if you let me know what it is, I can doublecheck for you.
You can place it back in the oven to firm up more.
Was the butter supposed to have been melted? 🙁 I’m getting a very thick dough-like texture and I think it was an oversight on my part with the butter, but I don’t see instructions on whether it should have been melted.
Hi Monique- the butter should be softened to room temperature, but not melted.
Absolutely FANTASTIC recipe and true to word, best ever!!! Thank you so much! You are a genius!!!
Can you give quantity in grams? I have 220 gm cup
We use American cups and tablepoons. You can check out some online conversions 🙂
I don’t like my brownies gooey so I didn’t add the molasses. I used 5 Tblsp. Vegan butter instead of 6 Tblsp. and just 1/2 c. Chocolate chips, which seemed like enough for me. I baked for 20 minutes in a 9×9” pan, since I don’t have a 8×8” pan. The baking time took that long to have a toothpick come out clean.
Thanks for the feedback, Lorna- I’ve adjusted the baking time range to take into account different ovens. Good job on not adding the molasses if you don’t like gooey blondies!
nope i didn’t.. was watching them very closely in the oven when baking…
hi Arman, i tried following the recipe but it appears that they rise quite abit and turn out cakey instead of gooey… Should i further reduce the rising agent?
Hi Cheryl! Did you by any chance over bake them?
I am truly pleased with this recipe. I utilized most of the recommended substitutes. I used flaxseed egg and raw cane sugar, and oatmilk vegan butter. I also used molasses and the broken bar of chocolate so my blonde brownies were more brunette than blonde. Absolutely wonderful definitely going to try the sugar free.
Something went obviously wrong making this recipe even if it seems like the simplest recipe ever. First it wasn’t a batter when the time came to put it in the oven and then it came out flat like a cookie and way not looking like the picture. What did i do wrong ?
Hi Mary- sorry to hear that. I wonder if it was the brand of vegan butter you used, especially if it came out thin and flat- some of the vegan butter brands have excess moisture in them which dries out the batter as it bakes.
Is it possible to freeze these?
Yes of course 🙂
Follow the instructions. I mixed them too much so my first try the blondies sank after baking but they were still good. Also they will continue baking after you take them out. I was worried bc they seemed too jiggly when the time went off. I did bake them over the warned 17 minutes and they still turned out great.
Wish I could find dairy free white chocolate chips where I live. Would have made them look more blondie. But delicious anyways!
Hi Heather! I’ve noticed more and more grocery stores stocking them (I used to only find them on Amazon or speciality health food stores). If you can find some, they make them SO good.
Arman,
Sinfully delicious!!! I made a batch of these yesterday, and they turned out ooey, gooey delicious. I followed your recipe to the letter, and had no problems. I will most definitely make this again. I discovered your website not too long ago, and I am glad I did, because you have such great recipes.
Thank you,
Cheri
Fabulous- Thanks, Cheri!
I should have went with my instinct on using that many chocolate chips. Way too many and the Blondies are just completely wet on the inside from so many chocolate chips.
Hi HCA- I hear you. Based on reader feedback and extensively re-testing the recipe with various chocolate chip brands, I’ve amended the amount to one full cup, keeping 1 1/2 cups for those who want an intense chocolate flavor. Saying that, it does bake very well with 1 1/2 cups, and if it’s still wet inside, it’s worth baking it a little longer 🙂 Hope you try them out again.
3rd time using this recipe and it never fails! perfect for vegan and gluten free baking, I have never used molasses but might try adding golden syrup next time as I’ve seen in another comment and try and make them more gooey. I usually also have to bake them for a little longer than 17 minutes but the last batch I made only took 17.. not sure why. But a never fail recipe, thank you!
Thank you, Amie! xx
I made this recipe last night — I only used 1 cup of chocolate and swapped the flour for white whole wheat flour. Absolutely delicious! Will definitely be making again. Thank you for this recipe!!
Such a great recipe! I’m making it for the second time now. I sub about 1/4 cup of the GF flour for Protein powder and 1/2 the butter for applesauce. I also add walnuts! Thank you!
Oh wow, Julia- I’m so glad you enjoyed them with protein powder in them. That is super helpful for others who want to sneak in some protein powder, and cut down on the butter.
I made these with 1cup sprouted einkorn flour, a flax egg with 1tbsp ground flax & 2 tbsp water(I took away 1tbsp of water from the flax egg because baking with sprouted einkorn requires 1tbsp less liquid per 1cup of flour), 1/8cup coconut sugar, 3tbsp brown coconut sugar, 3/4cup chocolate chips. I baked them for 17min & they turned out perfectly!! Next time I will add about 1/3cup chocolate chips since I like to enjoy more of the blondie part of the bar! So good, thank you!!
Oh wow, thanks so much for sharing those tweaks here, Andrea. I’ve never used einkorn flour, so this is really interesting. I’m keen to experiment with it.
Making these for a third time now and they never disappoint! I double the recipe and add less sugar when I add the molasses because I don’t like them overly sweet. I also bake them for longer than 17 mins since I double the recipe so they need much longer to cook in the bigger pan. Everyone who has tried them has loved them!! Thanks so much, going to be a favourite for me.
My husband loves blondies and so for Valentine’s Day I made this recipe and he was over the moon. I’m not much of a dessert person, but I found myself going back for more. I will definitely be making these again. They were moist and not overly sweet. Just perfect!
Fantastic!
Would recommend halving the amount of chocolate, way too goey and sweet for me.
These tasted so good. It says only to bake for 17 minutes but they were wayyyy too gooey so i recommend to bake for about 20 minutes instead. Highly recommend!
Came out perfectly. Will definitely be making again!
I love to hear that, Nicole. Thanks for the lovely feedback and review.
Bob’s Red Mill 1:1 GF Flour is a totally different beast than Bob’s Red Mill AP GF Flour, which may account for why these (having followed the recipe for AP GF flour) did NOT firm up at all, and have amounted to a pile of (tasty) goo. If you’re baking with an “all-purpose” GF flour that *isn’t* 1:1, you’ll need to add xanthin gum in order to facilitate a certain degree of rise/fluff. 1:1 GF flour contains xanthin gum already, which is why you don’t need to add any additional xanthin gum. The author of the recipe should be clear about this and specify if 1:1 GF flour is used rather than plain ol’ AP GF flour (instead of mentioning that important detail only in the comments).
You are absolutely right, JM- this is why I really try and highlight using Bob’s GF flour or King Arthur GF flour, which both contain xanthan gum, and bake up consistently and are cup-for-cup. If using another flour (GF), xanthan gum does need to be added.
These were delicious and super easy to make! Thank you for expressing the importance of not over mixing the batter! I’m not proficient in baking so that was definitely helpful tip. I used egg replacement and omitted the molasses.
You are so welcome, Leslie- I’m so glad you enjoyed the recipe and found the instructions easy to follow.
Baked these for 17 minutes and let cool completely and it’s not even cooked fully. They taste good just have to eat them with a spoon!
This recipe doesn’t work. I’ve followed it precisely and my blondie came up raw. Not even gooey, just raw!
Waste of ingredients 🙁
Hi Agata- sorry to hear it didn’t work for you. I’m wondering if it was the vegan butter you used- these blondies have been made and loved by many readers, so it sounds like it’s an ingredient that caused it.
Used maple syrup instead of molasses and peanut butter cups instead of chocolate bits and it was amazing! Definitely going to be included in our staple recipes now, thanks 🙂
Love it!
This makes such a small portion! It ends up dry, and it was thin. The batter was half of the usual batter quantity (I also made a egg version with a different recipe and the batter quantity was double!), and when I baked it, it spread very thin.
Hi Kayva- thanks for the comment. I received your email and responded there, but in case- you used coconut flour as the flour, which I don’t use in this recipe. Unfortunately, it dries out baked goods, and the liquid ingredients need to be adjusted to compensate for it. Using an egg wouldn’t make much of a difference. I do suggest sticking with the AP flour.
Is this the blue one? If I use the Bob’s Mill All-Purpose GF Flour (Red) would it still work? Thank you!
Hi, what brand of gluten-free all-purpose flour did you use?
Thanks!
Hi! Bob’s Red Mill 1:1 all purpose flour.
Do you think I could use sunflower oil instead of butter or does it have to be a more solid fat? Thanks a million x
Not that I’ve tried!
Could you use almond flour instead? What would be the amount? Even swap?
I haven’t tried, feel free to experiment and see or make my keto blondies that use almond flour.
Hey, my blondies came out a little bit dry when in batter form and then slightly gappy when cooked (pockets of nothing).
I didn’t use molasses.
I used milled flaxseed instead of ground flaxseed, and so the “vegan egg” wasnt gel like. Does this not work with milled flaxseed? And would adding groundnut oil (or another oil) help with combining the ingredients better?
Hi there- the ground flaxseed need to be made into a gel- I haven’t tried milled flaxseed before.
Hi. Can I use curd instead of egg in this blondie recipe
I haven’t tried, feel free to experiment and see.