Let’s talk about blondies—those chewy, gooey dessert bars that sit somewhere between a cookie and a brownie. Now, take that concept and give it a tropical, nutty twist. That’s exactly what these Vegan Almond Coconut Blondies deliver: the rich, buttery texture you crave, without any dairy or eggs, plus a punch of flavor from toasted coconut, nutty almond butter, and a hint of vanilla. If you’re looking for a plant-based treat that’s big on indulgence but easy on effort, this one’s for you.
I first made these on a whim when I had friends coming over and needed a quick vegan dessert. I had almond butter, shredded coconut, and a bag of almond flour in the pantry, so I winged it. And you know what? They were gone in less than an hour. These blondies have since become a regular in my rotation—not just because they’re easy and delicious, but because they feel like a treat without being too heavy or cloying.
They’re great for everything from a sweet afternoon snack to a low-maintenance dinner party dessert. I’ve brought them to potlucks, packed them for road trips, and even frozen a batch to keep on hand for late-night cravings.
Why You’ll Love This Recipe
- Totally vegan: No eggs, no dairy—just plant-based goodness.
- Naturally gluten-free: Made with almond flour for a chewy, nutty texture.
- One-bowl wonder: Everything comes together in a single bowl with a spoon or spatula.
- Minimal ingredients: Pantry staples, nothing fancy or hard to find.
- Customizable: Add chocolate chips, chopped nuts, or dried fruit if you’re feeling creative.
- Freezer-friendly: These blondies freeze like a dream.
- Perfectly chewy: Crisp on the edges, soft in the center—just like a great blondie should be.
Ingredients You’ll Need
Here’s what you’ll need to make these dreamy vegan blondies:
- 1 cup almond butter
(Creamy and unsweetened works best—this is your main binder and fat source.) - 3/4 cup brown sugar or coconut sugar
(Adds richness and that signature chew.) - 1/4 cup melted coconut oil
(Refined for no coconut flavor, or unrefined if you like it extra tropical.) - 1/4 cup unsweetened almond milk
(Or any plant-based milk you like.) - 2 teaspoons vanilla extract
(Don’t skimp—this adds major flavor.) - 1/2 teaspoon baking powder
(Helps with that soft lift.) - 1/2 teaspoon salt
(Balances all the sweet flavors.) - 1 1/2 cups almond flour
(Finely ground is key for that classic blondie texture.) - 1/2 cup unsweetened shredded coconut
(Toasted or plain—both are great.)
Optional mix-ins:
- 1/4 cup vegan chocolate chips
- 1/4 cup chopped almonds or walnuts
- A sprinkle of flaky salt on top
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang so it’s easy to lift out later.
Step 2: Mix the wet ingredients
In a large mixing bowl, stir together 1 cup almond butter, 3/4 cup brown or coconut sugar, 1/4 cup melted coconut oil, 1/4 cup almond milk, and 2 teaspoons vanilla extract. Mix until smooth and glossy.
Step 3: Add dry ingredients
Sprinkle in 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 1/2 cups almond flour. Stir until just combined—don’t overmix.
Step 4: Fold in coconut and extras
Gently fold in 1/2 cup shredded coconut. If you’re adding chocolate chips or nuts, toss them in now too.
Step 5: Transfer to pan and smooth
Scoop the thick blondie batter into your prepared pan and use a spatula to smooth the top. Sprinkle a little extra coconut or some flaky salt on top if you like a touch of flair.
Step 6: Bake to golden perfection
Bake for 20–25 minutes, or until the top is lightly golden and the center looks set. Don’t overbake—these are meant to be a little soft and fudgy in the middle.
Step 7: Cool and slice
Let the blondies cool in the pan for at least 15 minutes, then lift them out using the parchment paper and transfer to a wire rack. Once fully cooled, slice into squares or bars.
Helpful Tips
Make-ahead magic
You can mix the batter ahead of time and store it in the fridge for up to 24 hours. Just press it into your pan and bake when ready.
Storage
Keep blondies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They’ll firm up a bit in the fridge, but still taste amazing.
Freezing
These blondies freeze beautifully. Wrap individual bars in plastic wrap, store in a zip-top freezer bag, and freeze for up to 2 months. Thaw at room temp or warm in the microwave for 10–15 seconds.
Reheating
If you like your blondies warm and gooey, pop them in the microwave for a few seconds before serving. They pair really well with a scoop of vegan vanilla ice cream or a drizzle of almond butter.
Serving suggestions
Serve these as-is for a sweet snack, or dress them up with a drizzle of melted dark chocolate, a sprinkle of toasted coconut, or a scoop of dairy-free ice cream. They’re also amazing with coffee or a glass of almond milk.
Fun twists
- Swap almond butter for peanut butter for a more nostalgic flavor.
- Add orange zest for a bright citrusy contrast.
- Stir in a handful of dried cranberries or chopped dates for extra sweetness and texture.
Frequently Asked Questions (FAQs)
Can I make these nut-free?
Yes. Swap almond butter for sunflower seed butter, and use oat flour instead of almond flour. The flavor will change slightly, but they’ll still be tasty.
Can I use regular flour instead of almond flour?
Not in this recipe. Almond flour adds fat and structure, and regular flour absorbs moisture differently. If you only have regular flour, try a different blondie base.
Can I reduce the sugar?
You can cut it back to 1/2 cup if you prefer a less sweet blondie, though the texture will be a bit less chewy. Using coconut sugar helps keep it naturally sweet and rich.
Are these good for meal prep?
Definitely. Make a batch at the start of the week and enjoy them as snacks or dessert. They travel well and hold up nicely at room temp.
How do I toast coconut?
Just spread the shredded coconut on a baking sheet and toast in a 325°F oven for 5–7 minutes, stirring once or twice, until golden and fragrant.
I make these Vegan Almond Coconut Blondies whenever I need something sweet but still want to feel good about the ingredients. They’re easy to whip up, totally satisfying, and perfect for sharing—or keeping all to yourself, no judgment here.
Give them a try and let me know how they turn out. I’d love to hear what you add or tweak—this is one of those recipes that invites a little creativity every time.
Vegan Almond Coconut Blondies
Ingredients
- 1 can 8 oz refrigerated crescent roll dough
- 4 oz cream cheese softened
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ cup powdered sugar for glaze
- ½ teaspoon milk for glaze
Instructions
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the filling: In a medium bowl, beat together softened cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
- Unroll the dough: Separate the crescent roll dough into individual triangles.
- Fill the dough: Spoon a generous amount of the cream cheese mixture onto the wider end of each triangle.
- Roll up the dough: Starting from the wide end, roll up each triangle to form a crescent shape.
- Bake: Place the rolls on a baking sheet and bake for 10–12 minutes, or until golden brown.
- Prepare the glaze: In a small bowl, mix powdered sugar with enough milk to achieve a drizzling consistency.
- Glaze the rolls: Once the rolls are slightly cooled, drizzle the glaze over them.
- Serve: Enjoy warm for the best flavor experience.
Notes
- For a more intense lemon flavor, add a bit more lemon zest to the cream cheese mixture.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat before serving for optimal taste.
