Gluten Free Vegan Chocolate Chunk Blondies



I was so excited when Enjoy Life came out with their Semi Sweet Mega Chunks and newish line of chocolate bars, I literally jumped for joy. I was already a huge fan of their chocolate chips, and now they’ve given me a whole new genre of chocolate to bake with. These chocolate chunk cookie bars are an old-fashioned picnic or school function favorite. So easy and yet sooooo good!

Chocolate Chunk Blondie Bars

makes 16 bars

2 1/2 cups plus 2 tablespoons Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix
1/2 teaspoon plus 1/8 teaspoon xanthan gum
11/2 teaspoons double-acting baking powder
1/4 teaspoon salt
3/4 cup dairy-free, soy-free vegetable shortening
3/4 cup granulated sugar
1/4 cup plus 2 tablespoons firmly packed light brown sugar
2 teaspoons pure vanilla extract
11/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
1/4 cup plus 1 teaspoon rice milk
6 ounces Enjoy Life Chocolate Chunks or Enjoy Life Rice Milk bars or Dark Chocolate Boom Choco Boom bars (about 4 bars), chopped into centimeter-size chunks


1. Preheat the oven to 350°F. Grease a 9 by 9-inch pan.
2. Whisk together the flour mix, xanthan gum, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, beating on medium speed until light and fluffy, about 2 minutes.
4. Add the vanilla and egg replacer and mix for 20 seconds.
5. Add the flour mix in three batches, mixing on low speed, alternating with the rice milk, and beginning and ending with the flour mix.
6. Fold in the chocolate chunks.
7. Spread the batter evenly across the bottom of the baking pan.
8. Bake in the center of the oven for 35 minutes, or until lightly golden, rotating the pan halfway through.
9. Remove from the oven and let cool in the pan on a cooling rack for about 15 minutes. Cut into 16 squares. Let cool.


Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

17 Responses

  1. Spencer says:

    How good do they look? I could so eat that whole plate in 5 minutes flat!

  2. my goodness cybele those look outrageously fabulous!

  3. Kati says:

    Is there any way I could make these without any of the sugars? Perhaps using agave or stevia? Sometimes I replace brown sugar with coconut palm sugar. I wonder if that would work.

    • cybele says:

      Hi Kati:

      You can try them with the Coconut Palm Sugar. The stevia and agave won’t work, it won’t give you the same structure for the dough.

      all best,


  4. Yummm!!! It’s like 90+ degrees here. Why are you tempting me to bake :-)!!!???

  5. Ellen says:


    Although I have been dairy free for years and have modified many recipes, newly discovered food allergies are throwing me a curve ball. I have to remove egg adn wheat from my daughter’s diet as well.
    I tried to make these tonight for her and was stumped by one thing. The final result prior to cooking looked nothing as I expected. The batter was more crumbly and dry. Obviously I am used to all batters being more of a liquid type substance. So, was this consistency correct or did I miss something?

    Thank you,


    • m says:

      Mine also came out dry and crumbly. Any tips?

      • cybele says:

        Hi Meg:

        See my comment to Ellen about the dough being a thick dough, not a liquid batter. That’s the way it’s supposed to look in this recipe. If your final blondies were dry and crumbly, then you may have over baked them, or your oven may be running hot. Or, what brand of flours did you use? Let me know and I can give you better feedback.

        all best,


    • cybele says:

      Hi Ellen:

      Thanks for your comments. Many gf/vegan batters and doughs look different before baking than their traditional counterparts. This is one of those doughs. As long as they look and taste okay after baking, you didn’t do anything wrong or miss anything. This is not a liquid type batter, it’s a cookie like dough. If they were dry after baking, let me ask what type of flours did you use? What brand? And do you have an oven thermometer? Be sure your oven temp is spot on. Let me know about the end result, and if that too was seemingly off, I’ll troubleshoot with you.

      all best,


  6. Wendy says:

    I made these tonight, and they were amazing! I used Bob’s Red Mill All Purpose Gluten Free Flour blend and substituted coconut oil for the shortening (I was out). They still turned out delicious! Thanks for the recipe.

    • cybele says:

      Hi Wendy:

      Thanks for letting me know they work that well with the Bob’s all purpose! Great for everyone to know, actually.

      all best,


  7. […] I made the gluten-free blondie brownie recipe with chocolate chips that I’d been eying from Cybele’s blog. This was a tasty recipe, and a good opportunity […]

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  9. sue says:

    Hey- I was wondering, these look terrific, but I like to be able to bake in bulk and freeze. Do you know if these freeze well?
    Thanks for the terrific recipe, I’ve been looking for a blonde brownie!

  10. Kara says:

    Made these today! Yummy! I used 1 cup palm sugar and your flour mix. 35 mins. The dough was thick like you said but baked up well and still moist. My hubby doesn’t have to be sugar free like me and he loved them. Thank you so much for your knowledge and sharing allergy free recipes for the rest of us to enjoy! I will be checking out more of your recipes!

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