Rich, chewy and oh-so-flavorful, these irresistible dairy free blondies will be on repeat all year long! Soft and buttery (with no butter involved), these delicious bars are loaded with chocolate chips and couldn’t be easier to make. Wonderfully classic and packed with warm vanilla, caramel flavor, they’re also soy free.

Ready for the perfect easy treat?

Well then say hello to these delicious dairy free blondies!

Or otherwise known as the darling little sister of classic chocolate brownies.

Here’s why you’ll adore them:

• They’re thick, chewy and have that perfect sink-your-teeth-in texture.
• They’re filled with warm molasses-y, vanilla-y, caramel flavor. 
• And have an ever-so-slightly crackled top made even better with a sprinkle of flaky sea salt for finishing.

Not to mention that they are EASY. As in no mixer required, no fancy ingredients needed. 

It’s dessert-time perfection. 

How To Make

So, let’s talk about how these easy bars go down:

Whisk the dry ingredients. First up, we’ll combine some flour, baking powder and salt in a small bowl.

Combine the wet. In another bowl, we’ll whisk together some sugar, coconut oil, an egg and vanilla until smooth.

Mix em’ together. We’ll fold the two together before stirring in plenty of chocolate chips. 

Spread and bake. Finally, we’ll transfer the mixture to a greased baking dish and then pop in the oven until *just* set. 

The hardest part? Trying to exercise patience while they cool down!

Tips & Tricks

1. First things first. When measuring out your flour, fluff in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
2. I highly suggest sticking with the coconut sugar (or brown sugar) as it gives the blondies that distinct caramel flavor you know and love. Regular granulated sugar won’t have the same effect.
3. Let’s talk about the coconut oil. I like to melt the oil first and let it cool for about 5 minutes while I take out all the other ingredients, measuring cups, etc. I find this is just the right amount of time for it to cool down a bit before using in the recipe.
4. I personally use unrefined virgin coconut oil in these blondies and don’t think you can taste coconut in the final product. But, if this is something that concerns you, use refined coconut oil instead (which is more neutral in flavor). 
5. With that said, you should be able to use melted and cooled dairy free butter in place of the coconut oil if that’s more your jam (although I have not tested this myself). 
6. And finally, don’t over bake these blondies!! I highly suggest checking them at the 17 minute mark and then adding extra time from there as needed. {For reference, in my oven, I’ve never needed longer than 18 minutes.}

How To Store

Counter: Cooled blondies will keep for about 4 to 5 days in an airtight container at room temperature (I like to layer with parchment paper). 

Fridge: Alternatively, you can store the blondies in an airtight container in the fridge for up to 1 week.

Freezer: They’ll also keep in an airtight container in the freezer for up to 3 months. I like to thaw overnight in the fridge and then bring to room temp before enjoying.

Additional Dairy Free Dessert Recipes:

• Dairy Free Fudgy Brownies
• Dairy Free S’mores Cookie Bars
• Dark Chocolate Avocado Brownies
• Coconut Oil Chocolate Chip Cookies
• Mint Chocolate Chip Cookies
• Dairy Free Rice Krispie Treats

Did you make this recipe? Rate and review it down below! I’d love to hear from you.