Easy Eggless Wholewheat Blondies

There’s something incredibly comforting about blondies. Maybe it’s the soft texture, the way the chocolate melts into pockets of sweetness, or just the fact that they come together so easily on a quiet afternoon.

If you’re looking for a healthier way to enjoy a classic dessert, these Eggless Wholewheat Blondies are a must-try. They are soft, slightly chewy, and full of rich chocolate flavor. Unlike traditional blondies, this version uses wholewheat flour, jaggery, and a flax egg instead of refined ingredients and eggs.

Now, this is my go-to bake when I want something sweet without going overboard. And the best part? You probably have everything you need in your kitchen already.

Ingredients Breakdown

Let’s talk about what goes into this recipe and why each ingredient works:

Ground Flaxseed + Water

This combination creates a flax egg. It acts as a binder, just like a regular egg would.

Jaggery

Jaggery gives these blondies a warm, caramel-like flavor. It’s a great unrefined alternative to white sugar.

Ghee or Butter

Ghee adds a rich flavor and keeps the texture soft. You can use unsalted butter as well.

Wholewheat Flour

Wholewheat flour adds fiber and makes the blondies more filling. It also gives a slightly nutty taste.

Baking Soda

A small amount of baking soda gives the blondies just enough lift.

Vanilla Extract and Salt

Vanilla adds flavor depth, and salt balances the sweetness.

Chocolate

Use white or milk chocolate chips/chunks. Both melt beautifully into the blondie batter.

Milk

Add some extra milk and keep the batter in thick ribbon consistency for a fudgy texture.

Tips for Perfect Blondies

• Keep the batter in thick ribbon consistency, add some more milk, for a fudgy texture.
• Use a lined or greased 8×8-inch pan for easy removal.
• Let the blondies cool before slicing to get neat squares.

Variations

• Vegan version: Use plant-based butter or coconut oil instead of ghee.
• Nutty twist: Add chopped almonds or walnuts for extra texture.
• Dark chocolate version: Swap white chocolate with dark chocolate chunks.

Why You’ll Love These Blondies

• Made with wholewheat flour instead of refined flour
• Sweetened with jaggery, which is less processed than white sugar
• Uses a flax egg as a plant-based alternative to eggs
• Comes together quickly — mix, bake, and enjoy in under 30 minutes
• Perfect for snack boxes, tea time, or dessert

If you love baking Blondies and Brownies at home, do check out my other Healthier Brownie Recipes!

Eggless Wholewheat Jaggery Blondies

Serves: 9 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup (130 g) - Wholewheat flour

1/3 cup (70 g) - Ghee/Butter

1/3 cup (50 g) - Jaggery

1/4 tsp - Baking Soda

1/8 - 1/4 tsp - Salt

1 tsp (5 ml) - Vanilla Extract

2 tbsp (12 g) - Ground Flaxseed

1/3 cup (80 ml) - Water

1-2 tbsp (30 ml)  - Milk or Water (upto 1/4 cup/60 ml Milk/Water)

1 cup (90 g) - White Chocolate or Chocolate Chunks

Instructions

1. In a small bowl, mix ground flaxseed and water. Let it sit for 5–10 minutes to form a gel-like consistency.

2. In a mixing bowl, whisk together jaggery and melted ghee or butter until well combined.

3. Add the flax egg (flaxseed and water mixture) , vanilla extract, and salt. Whisk again.

4. Add the wholewheat flour and baking soda. Mix gently until just combined. Add extra milk or water based on how much moisture the flour absorbs. Keep a batter at a thick ribbon consistency for a fudgier blondie.

5. Fold in the chocolate chunks.

6. Transfer the batter into a greased or lined 8x8 inch baking pan. Spread it evenly.

7. Bake at 180°C (350°F) for 20 minutes or until the top is golden and a toothpick comes out with a few moist crumbs.

8. Let the blondies cool completely before cutting into squares.

9. Store any leftover blondies in a covered container in the refrigerator for upto a week.

Notes

• Different Flour absorbs different amount of moisture. So depending on your flour, you may need slightly more or slightly less liquid.
• Keep the batter in thick ribbon consistency,  for a fudgy texture.
• If you are planning to use dark chocolate chunks in the blondies, increase the amount of jaggery by a few tablespoons.
• Use a lined or greased 8x8-inch pan for easy removal.
• Let the blondies cool before slicing to get neat squares.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.