Cashew Butter Blondies (Vegan + GF // 7 Ingredients) - Okonomi Kitchen (2024)

These Cashew Butter Blondies are thick, chewy and made with just 7 simple ingredients! SO GOOD. Vegan, gluten free and oil free.

Friends of the internet, gather around this golden gem.

By golden gem I mean these cashew butter blondies cause just look at her- she glowin’ and GOLDEN. Just how perfect blondies should be:

• Chewy. SO CHEWY.
• Thick. She THICCC (we’re speaking double C’s ya’ll)
• Sweet. Not sickly sweet, perfectly sweet.
• Easy to make.
• Easy to share.
• Easy to eat 3 or 6 in a row.

These are SO gooooood.

Wait wait, it gets better cause these blondies are also:

• vegan
• gluten free
• dairy free
• oil free
• refined sugar free
• flourless
• eggless

What?? HOW CAN THAT BE?? Time to find out.

What You Need

• Cashew Butter: My favourite nut butter for these blondies. It’s the most neutral and doesn’t over powder the caramel-butter scotch flavour. You can use any nut butter / seed butter of choice but they won’t be cashew butter blondies anymore. Still delicious though 🙂
• Coconut Sugar: Gives these blondies it’s rich caramel-butterscotch flavour.
• Molasses: Helps with the thick and chewy factor.
• Cashew Milk: Or any plant based milk.
• Oat Flour: Gives these a nice chewy texture. I have also made this with gluten free all purpose flour.

In addition to these ingredients you’ll also need baking basics like vanilla, baking powder and salt.

I added chocolate chips for a nice touch but it isn’t necessary (or is it??).

How to Make Cashew Butter Blondies

I said these cashew butter blondies are easy to make and I make no joke. It took me less than 4 minutes to put together:

1. First we gotta make a rich caramel-butterscotch-like sauce so add all the wet ingredients into a bowl and whisk it up.
2. Then we add in the dry ingredients until a ooey-gooey batter forms.
3. Transfer the batter into a baking tin. I used a 6×6 inch baking tin which helps thicken these baddies up.
4. Bake for around 22-25 minutes- just until golden around the edges.

I think the most difficult part is waiting because your kitchen will literally smell like vanilla-blondie heaven as it bakes up.

Tips for PERFECT Golden Cashew Butter Blondies

• Baking Pan Size: I used a 6×6 inch baking tin which was perfect to get that thick and chewy texture I was going for. You can also use a 7×7 or 8×8 inch baking tin but note that they will be thinner. Reduce baking time by 2-3 minutes.
• Blondie Baking Time: Lower baking time (22 minutes) will yield a richer chewy texture whereas a higher baking time (25 minutes) will yield a more cookie-like texture. I like to bake it for 23 minutes to get that ooey-gooey middle but cookie like texture around the edges.
• For Cake-y Blondies: I personally like blondies thick (like fudgy brownies) but if you like a cake-y her consistency, add in an additional 1/4 cup of oat flour.

How to Store Nut Butter Blondies

• Room Temperature: In an air tight container for up to 3 days.
• Refrigerator: for up to 1 week.
• Freezer: for up to 2 months.

These blondies are insanely delicious and I can’t wait for you to try them!

Make a batch now, for game day AND for valentines day.

Share & impress your friends with them.

Make them in the morning or midnight when you need a little somethin’ somethin’. These are perfect for any occasion.

More Vegan Desserts You Need in Your Life:

• Vegan Caramel Black Bean Brownies
• BEST Vegan Chocolate Chip Cookies
• Vegan Flourless Chocolate Rum Cake
• Date Sweetened Peanut Butter Cookies (5 Ingredients)
• Flourless Peppermint Hot Chocolate Cookies

If you recreate this Cashew Butter Blondies recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

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