Biscoff Blondies – Connoisseurus Veg

Know what’s better than blondies? BISCOFF blondies! Sweet, cinnamony cookie butter and dark chocolate chunks come together to create these decadent vegan cookie bars!

Is it just me or has the world gone crazy for cookie butter recently?

I discovered cookie butter years ago, probably because it’s one of those amazing accidentally vegan foods that inevitably shows up on your radar when you develop vegan recipes for a living. Anyhow, if you’re not familiar with this stuff, think of peanut butter if it were made from Biscoff cookies.

That’s right.

The texture is a lot like peanut butter, and it even looks like peanut butter, but it tastes like sweet cinnamony cookies. Biscoff is the brand you’ll most often see, but Trader Joe’s makes a version too. And they’re both vegan.

I used my cookie butter to make these Biscoff blondies. Cookies turned into butter turned into blondies. It’s a roundabout way of creating a seriously decadent and delicious dessert. These bars were sweet and chewy and full of delicious cookie flavor!

Ingredients You’ll Need

• Water.
• Ground flaxseed. Look for this in the natural foods section of your supermarket.
• Vegan butter. This is normally sold near the regular butter at the store. Look for brands like Earth Balance and Miyoko’s.
• Brown sugar. Use organic brown sugar to keep the recipe vegan.
• Smooth cookie butter. Lotus Biscoff spread is sold near peanut butter at many supermarkets. Trader Joe’s also carries their own brand.
• Vanilla extract.
• Flour. We’re using all-purpose wheat flour. I haven’t tested the recipe with any other varieties.
• Baking powder.
• Salt.
• Ground cinnamon.
• Vegan chocolate chips. I used Enjoy Life Mega Chunks. As an alternative, you could use vegan white chocolate chips, such as King David’s brand.

Tip: Once you get a feel for this recipe, try experimenting with additional spices, like nutmeg, ginger, and cloves.

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

• Melt the vegan butter, either on the stove in a small saucepan or in the microwave. Let it sit until it cools.
• Stir your water and ground flaxseed together in a small container. Let the mixture sit for a few minutes, until it gels. This is our egg substitute.

• While your flax egg sits, use an electric mixer to beat the melted butter and brown sugar together. Do this for about a minute, until the mixture starts to lighten in color.
• Add the flax egg to your butter mixture and continue beating the mixture at high speed for two full minutes The mixture should be smooth and gooey and pretty light in color at this point.

• Beat in the cookie butter and vanilla.

• Time to add the dry ingredients. Begin adding flour to the batter, about a third at a time. Sprinkle the baking powder, cinnamon, and salt over the flour before beating the last addition in at low speed.
• The batter will be very thick — like cookie dough.
• Fold the chocolate chips into the batter by hand, using a large spoon or spatula.

• Spread the batter in to 9 x 9 inch square baking dish that’s been lined with parchment paper.
• Bake the blondies until the top is set and a toothpick inserted into the center comes out clean.
• Place the pan on a cooling rack and let your blondies cool before slicing them.

Shelf-Life & Storage

Store your Biscoff blondies in an airtight container and they’ll last at room temperature for about 1 week, in the fridge for about 2 weeks, or in the freezer for 3 months.

More Vegan Bars

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Biscoff Blondies

Know what’s better than blondies? BISCOFF blondies! Sweet, cinnamony cookie butter and dark chocolate chunks come together to create these decadent vegan cookie bars!

Ingredients

• ¼
  cup
  water
• 2
  tablespoons
  ground flaxseed
• 10
  tablespoons
  vegan butter,
  melted and cooled
• 1
  cup
  organic brown sugar
• 1
  cup
  smooth cookie butter
• 2
  teaspoons
  vanilla extract
• 2
  cups
  all-purpose flour
• 2
  teaspoons
  baking powder
• 1
  teaspoon
  ground cinnamon
• ½
  teaspoon
  salt
• 1 ½
  cups
  vegan chocolate chips or chunks

Instructions

1. Preheat the oven to 325°F and line a 9 x 9 inch baking pan with parchment paper.

2. Stir the water and flaxseeds together in a small cup or bowl. Let the mixture sit for 5 to 10 minutes, until it gels.

3. Beat the butter and brown sugar together with an electric mixer at high-speed. Beat the mixture for about 1 minute, until it begins to lighten in color.

4. Add the flax mixture to the butter mixture. Beat the ingredients together at high speed for 2 full minutes, until it thickens and becomes and pale in color. The color should be slightly lighter in color than the cookie butter at this point. (Refer to the photo above within the post).

5. Beat the cookie butter and vanilla into the mixture, just until combined.

6. Begin beating the flour into the mixture, adding it in thirds and beating each addition in at low speed. Sprinkle the baking powder, cinnamon, and salt over the flour before beating in the last addition. The batter will be very thick, like cookie dough.

7. Fold in the chocolate chips by hand.

8. Spread the dough into the prepared baking pan, pushing it out to the edges and smoothing the top as best you can. (See Note.)

9. Bake the blondies until the top is set and a toothpick inserted into the center comes out clean, about 25 minutes.

10. Place the pan on a cooling rack and allow the blondies to cool completely before cutting.

Recipe Notes

To help smooth the top, I like to place a sheet of parchment paper over the batter, then use a flat object like a book to flatten the top.

Nutrition Facts

Biscoff Blondies

Amount Per Serving (1 blondie (1/16 of recipe))

Calories 371
Calories from Fat 187

% Daily Value*

Fat 20.8g32%

Saturated Fat 8.3g42%

Sodium 152mg6%

Potassium 101mg3%

Carbohydrates 43.1g14%

Fiber 2.2g9%

Sugar 24.4g27%

Protein 3.3g7%

Vitamin A 450IU9%

Calcium 69mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.