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

In a large mixing bowl, whisk together gluten-free flour, coconut sugar, baking powder, cinnamon, and salt until well combined.

In a separate bowl, melt dairy-free butter and mix in almond milk, flaxseed meal, and vanilla extract until smooth.

Gradually pour the wet mixture into the dry mixture and stir gently until just combined.

Pour the batter into the prepared baking pan and sprinkle with cinnamon sugar.

Bake for 25 minutes or until edges are golden and a toothpick comes out clean.

Let the blondies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting.

Cut into squares and serve.