Easy Gluten-Free Vegan Blondies

Hallelujah! The weather here has finally broken! And just in time to do some birthday baking for one of our coronacamp friends. I thought I'd try something new - these Easy Gluten-Free Vegan Blondies.

This recipe appealed to me because it's simple and doesn't require too much oven time. You don't even need an egg substitute!

If you have gluten-free friends, I highly recommend keeping a bag of Bob's Red Mill Gluten-Free 1 to 1 flour in your pantry. You can use it to replace wheat flour in your cookie, cake,  and other non-yeast raised baked goods. As the package says, you use the same amount of this gluten-free flour to replace the wheat flour in the recipe. It's great!

Most recipes for blondies call for brown sugar as did the one I used for inspiration here. I don't carry brown sugar in the RV, but I do have molasses. So in this recipe, I make brown sugar from regular sugar and molasses. If you have brown sugar, replace the sugar in the recipe with the brown sugar and omit the molasses.

I was too lazy to look up the exact amount of molasses I'd need to make brown sugar but I actually guess pretty close and it worked fine. But if you want to be exact, here are the correct ratios.

This saved our butts a few times at the bakery!

Now I would't call these Gluten-Free Vegan Blondies healthy, but 230 calories each isn't too bad for an occasional treat. These will be done when they are still a little bit soft. Don't cook the blondies until the center is firm or they will harden up as they cool. But crunchy edges are kind of nice.

Do you prefer blondies or brownies? Or are you good with them all!