Vegan Oatmeal Blondies with Cinnamon Almond Butter Glaze
These gluten-free, vegan oatmeal blondies with cinnamon almond butter glaze require just 10 ingredients (plus sea salt). A dense, gooey blondie is made with a combination of coconut sugar, almond butter, oat flour, rolled oats, cinnamon, and almond milk. Then, a rich, nutty, fudge-like glaze—made with cacao butter, almond butter, maple syrup, cinnamon, and vanilla—is poured over top and chilled to perfection.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 16 blondies
Oatmeal Cookie Blondies
- 1 cup coconut sugar
- 1 cup natural almond butter, stirred well before measuring*
- 2 teaspoons pure vanilla extract
- 1 1/4 cups oat flour
- 1/2 cup old-fashioned rolled oats
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup plus 2 tablespoons unsweetened almond milk
Cinnamon Almond Butter Glaze
- 1/4 cup 1.2 ounces chopped cacao butter
- 1/4 cup natural almond butter, stirred well before measuring*
- 2 tablespoons pure maple syrup
- 2 teaspoons ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine grain sea salt
For the Oatmeal Cookie Blondies
Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper (double-check your pan size, because a 9x9-inch pan won’t work for this recipe—you'll end up with thin, dry blondies).
In a large mixing bowl, cream together the coconut sugar, almond butter, and vanilla on medium-high for 1 minute using a stand mixer with paddle attachment.
Meanwhile, in a small mixing bowl, whisk together the oat flour, oats, cinnamon, baking powder, and sea salt.
With the mixer off, add the oat flour mixture. Then, pour the almond milk over the oat flour mixture and begin beating on low. Increase speed to medium and beat for 15 seconds or until just incorporated. The dough should pull together into large, moist mounds as it moves around the mixing bowl. If the dough is dry and broken into small crumbles, add more almond milk, 1 tablespoon at a time, and beat until it pulls together until large moist mounds.
Transfer the dough to the lined pan and press evenly into the pan.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out mostly clean with several moist crumbs at the tip. Don’t over-bake.
Transfer the pan to a cooling rack and cool completely.
For the Cinnamon Almond Butter Glaze
Prepare the glaze while the blondie cools.
Add the cacao butter, almond butter, maple syrup, cinnamon, vanilla, and sea salt to a medium saucepan.
Heat over low and whisk constantly until about two-thirds of the cacao butter is melted. Then, remove from the heat and continue whisking until the cacao butter melts completely and the mixture is smooth and glossy. Be careful not to overheat or scorch (or splash any water into the pan) or the cacao butter will seize and become gritty.
Let cool for 10 minutes to thicken slightly.
Once the blondie is cool, pour the glaze over top and tilt the pan back-and-forth to evenly coat the surface. Transfer the pan to the freezer for 20 minutes, or until the glaze is completely set. (It will lose its glossy sheen and take on a matte finish when set.)
Grasp the edges of the parchment to gently remove the blondie from the pan.
Slice into 16 squares.
Store the blondies in the refrigerator to maintain a dense, chewy texture and to keep the glaze well set.
*FYI for shopping purposes, you'll need nearly an entire jar of almond butter to make the blondies and glaze.