Preheat and Prep: Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.

Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.

Make the Flax Egg: In a small bowl, combine the ground flaxseed with the water. Let it sit for 5-10 minutes, allowing the flaxseed to absorb the water and thicken.

Cream Butter and Sugars: In a large bowl using an electric mixer, cream together the softened vegan butter, granulated white sugar, and light brown sugar until light and fluffy.

Combine Wet and Dry Ingredients: Add the vanilla extract, molasses, and prepared flax egg to the creamed butter and sugar mixture. Mix until just combined.

Fold in Dry Ingredients and Chocolate Chips: Gently fold the dry ingredients from step 2 into the wet ingredients using a spatula. Mix until just combined, then fold in the vegan chocolate chips.

Bake: Pour the batter into your prepared baking pan and spread it into an even layer. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Cool and Enjoy: Let the blondies cool completely in the pan before slicing and serving. Enjoy!