Vegan Pecan Blondies
This Vegan Pecan Blondie recipe makes a dense, moist and chewy vegan bar due to its use of flax meal, coconut oil and brown rice syrup. Rolled oats, vanilla and pecans enhance the caramel notes. Use refined coconut oil if you want an overall balanced flavor or unrefined coconut oil if you want a slight coconut flavor that will tend to enhance the flavor more overall.
Find more Pecan recipes on Veganbaking.net
Vegan Pecan Blondie Recipe
¼ cup non-dairy milk2 Tablespoons golden flax meal
1 teaspoon apple cider vinegar
2/3 cup unrefined coconut oil
1/3 cup brown rice syrup
¾ cup sugar
1 teaspoon vanilla extract
¾ teaspoon salt
1 ½ cups whole wheat flour
1 cup rolled oats
½ cup pecans, chopped
½ cup semi-sweet chocolate chips (optional)
1) Prepare your baking dish and egg replacer mixture
Preheat your oven to 350F (177C). Line an 8 x 8 inch baking dish with parchment paper. In a small bowl, mix the non-dairy milk, golden flax meal and apple cider vinegar with a fork and let it sit for about 10 minutes so the mixture thickens. Set aside.2) Mix together the flavor building ingredients
In a medium mixing bowl, add the coconut oil, brown rice syrup, sugar, vanilla extract, salt and the flax meal and non-dairy milk mixture and mix until smooth.3) Whisk together the flour and oats
In another medium mixing bowl, whisk together the flour and rolled oats.4) Build the dough and bake the vegan blondies to perfection
Add the first half of the dry ingredients to the bowl containing the wet ingredients and mix thoroughly with a mixer for about one minute. Add the pecans, chocolate chips if using, remaining dry ingredients and hand mix with a spoon. Transfer the dough to the prepared pan and press it into shape. Bake for 40 minutes. Set on a rack to cool. When cooled, remove from baking pan and slice into desired squares. It's normal for the center to slightly depress after baking. Store in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes one 8 x 8 inch baking dish of Vegan Pecan Blondies. 
User reviews
Very good - Maple Walnut version
Really good - I replaced the brown rice syrup with maple, and pecans with toasted walnuts. Some white raisins (sultanas) added fruitiness. Great for kids' lunchboxes and mums' breakfasts. I mean, morning teas ;)
Awesome!!
Just found this site for the first time looking for a blondie recipe. Replaced the brown rice syrup with molasses and the dough tasted amazing! Can't wait for them to come out of the oven!!!
So Good!
These are awesome. Made them twice now and we have loved them since first bite. Followed recipe exactly. All of our friends love them too vegan or not. Delicious and rich, they're an awesome finish for any meal or late night snack! Looking forward to making these again soon.
So delicious!!
So good! I'm so grateful. I'm new to being vegan, and last week I tried just taking my old blondie recipe and replacing the eggs with egg replacer and the butter with margarine. It ended up being the strangest, most deranged thing I've ever pulled out of my oven, and I was determined to find something wonderful. These came out very buttery, and I loved the texture.
As a sidenote, I was low on white sugar so about a third of the sugar I used was brown sugar, and it turned out great.
Didn't work for me..
I'm sure I must have done something wrong, although I really did follow the recipe (for a change). A real shame, as I had pinned this a while ago and was looking forward to trying it, hoping it might resemble the almond blondies I am crazy about at Cookies & Scream. But this came out hard and dry - and with the amounts of coconut oil and rice syrup in here, not a cheap recipe to end up throwing in the bin! Still, my husband and I enjoyed a coffee while picking out all the pecans... Sorry Matti.
Sorry it didn't work out mannagifts! I know how annoying it is to go through expensive ingredients. This recipe has always worked out great for me. I'll make it again soon and evaluate the process and result to make sure there aren't any issues, and resolve them if there are. Thanks so much for your honest feedback!
Alisa
Yum
I used unrefined coconut oil and love the coconut flavor it gave them. Makes the oatmeal seem like coconut flakes. I also added 1/2 cup chocolate chips which I recommend if your a chocolate lover. Very dense, chewy and filling. I will make these again!
I love these with unrefined coconut oil too Alisa! Great idea on using chocolate chips! I'm going to update the recipe to include these as an option.
Great!!
So good that even my non-vegan husband, who is not a big sweets person to begin with, ate half the pan last night!!! Thanks for the great recipe!
So glad these worked out so well for you and your husband skinnyvegan!
Cupcakefdoom
Hi again Mattie :) I was wondering if brown rice syrup is really necessary for this recipe, or if I could successfully sub it with maple, honey, or any other sweet syrup?
Hi Cupcakeofdoom, In this recipe the brown rice syrup works to bind moisture as well as an egg replacer. I think maple syrup would be a little too thin. If you're willing to forego the vegan option, honey would be the next best stand in, followed by amber agave syrup. Good luck!
Loved this recipe. This was better than any vegan desert (store-bought or homemade) I've had since I really went vegan six months ago; doesn't seem vegan because it's so buttery-tasting. Non-vegan mom loved them and wants me to make again. I added Enjoy Life semi-sweet chocolate chips (I'm a chocolate lover), which made the bars taste kind of like chocolate chip oatmeal cookies. Next time I will add more pecans, maybe a whole cup (I love nuts, too).
So happy you enjoyed this marla679! I can see how chocolate chips would be amazing in these.
Lb
wax paper is not a great idea for baking!
use parchment paper instead.....
otherwise AMAZING recipe, thanks so much!!!!
Thanks for the input Lb, I just updated the recipe. Glad you liked it!