by 
These Vegan Raspberry Blondies are incredibly soft and chewy and full of bright berry flavor. These gluten-free blondies are made with cashew butter, coconut flour, and fresh raspberries! Ready in 30 minutes.
Calling all of my raspberry lovers! I’ve got the recipe for you: simple, delicious gluten-free & vegan raspberry blondies! These are bright, tangy, rich, and ready in just 30 minutes.
If you need more raspberry goodness, you’re going to love this raspberry smoothie bowl for breakfast and this no-bake chocolate raspberry tart for an impressive showstopper dessert!
I made these blondies a few times to perfect them, and ended up with a stash of delicious raspberry blondies, with a few slight variations. Sometimes recipe tests go into the freezer, and are promptly forgot about…not these. These were snuck from the freezer and demolished, because they’re sooo rich, and chewy, with a bright burst of raspberry flavor. If I do say so myself, they’re pretty darn irresistible.
They’re perfect on their own, and absolutely fabulous topped with some vanilla ice cream or whipped cream.
I wanted to add chocolate chunks to these, but I held back, wanting to share a chocolate-free recipe with you. In the end, while the chocolate would have been delicious, the simplicity of these raspberry blondies allows the raspberry flavor to shine. It also serves to highlight the fantastically chewy, rich texture that the cashew butter helps to create.
Want to add chocolate anyways? About 1/2 cup of chocolate chips would be perfect in this gluten-free blondie recipe!
Unlike my Paleo Chocolate Chunk Blondies, these use coconut flour instead of almond flour. I love the way the coconut flour acts in these blondies. However, if you prefer, I did provide an almond flour option in the notes if that’s what you have on hand or prefer.
Are these blondies vegan?
I tested these blondies both with an egg and a flax egg to make them vegan, and both options were incredibly delicious. The flax egg version was maybe the slightest bit softer, but they were still awesome.
Can you make these blondies nut-free?
I also included a nut-free option in the recipe card below. They’re easily made nut-free by replacing the cashew butter with a nut-free butter like sunflower seed butter or tahini.
Can I use a different berry?
You could sub in the berries for your other favorite berry, or use a combo of berries! I’m personally partial to the cashew/raspberry combo. The cashew butter brings that inherent rich sweetness that cashews have which pairs so wonderfully with the bright, tart raspberries.
Blueberries, blackberries, huckleberries, or any of your other favorites would also be fabulous.
You can have these babies out of the oven in just a half hour – time to get baking! Enjoy :)
I’m a blondie FANATIC. These are the ones you should try next:
- Paleo Chocolate Chunk Blondies
- Peanut Butter & Jelly Blondies (Gluten Free + Vegan)
- Peanut Butter Chocolate Chunk Blondies (Gluten Free + Refined Sugar Free)
Gluten-Free Raspberry Blondies
Ingredients
- ½ cup thick cashew butter, use sunflower seed butter or tahini to keep them nut-free
- ¼ cup coconut oil, melted
- ¾ cup coconut sugar
- 1 large egg, can also use flax egg – whisk together 1 tablespoon ground flax seeds + 3 tablespoons water and let stand for 5 minutes
- 1 tablespoon vanilla extract
- ½ cup coconut flour
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F. Line an 8×8” square baking pan with parchment paper and spray with nonstick spray. Set aside.
- In a bowl, whisk together the cashew butter, coconut oil, coconut sugar, egg (or flax egg), and vanilla extract until smooth and combined. Stir in the coconut flour, baking soda, and salt. Fold in the raspberries.
- Spread evenly in prepared pan and bake for about 20 minutes, or until lightly browned.
- Cool completely, and then cut into 16 squares.
- Store in an airtight container at room temperature or in the refrigerator; freeze for long-term storage.
Ive tried these with the raspberries and they came out a bit too watery. Next I made them with Almond butter and swapped out the raspberries for blueberries. Came out amazing. Baked them for about 22 minutes.
Thanks so much for the feedback, Liz!!
could you substitute the coconut flour with almond or oat flour?
Hi Estella! Yes, if you’re substituting, I would use one cup of either of those flours instead of the coconut flour!
I made this yesterday and it didn’t come together at all. It was a gloppy mess even after baking an extended time. I will add more coconut flour next time. It was delicious though.
Hi Genevieve, how odd! Any chance you maybe used frozen berries that weren’t drained? It seems like the dough was too wet. It should be similar in texture to cookie dough before baking, so add extra coconut flour as needed to get that consistency. Sorry it didn’t work out as you’d hoped, but glad that it was still tasty :)
Hi! I wanted to try your recipe but I can’t use any nut butter or tahini. Could I use coconut butter??
Hi Kai, coconut butter, unfortunately, doesn’t work quite the same way as nut and seed butters do. Could you use sunflower seed butter?
These look so yummy! I’m wondering if you can really taste the cashew butter? I have some and want to use it in a recipe which really brings out its slightly sweet creamy flavour rather than masking it. If the cashew butter is prominent, do you think these would still taste great without raspberries?
Hi Sara! I’d think you can definitely make these without the raspberries for a cashew-butter centric recipe :) using roasted cashew butter will amplify their flavor a bit too. Enjoy!!
Unfortunately these weren’t gooey and moist – I should’ve been able to tell when the batter itself wasn’t pourable/liquidy/wet. Wasn’t a fan of the texture, a bit too dry for a blondie.
I didn’t add raspberries to this, just chocolate chips.
This is my favorite blondies recipe! Been making this in college in 2018 :)
So happy you’re loving them, Minh!
These sound amazing… Can I use freeze dried strawberries??
Yes for sure! Sounds delicious.