The Ultimate Biscoff Blondies
Thick and chewy blondies stuffed with cookie butter, topped with biscoff cookies with an added cookie butter drizzle for good measure. Don't forget to sprinkle a bit of sea salt over the bars to balance out all the flavors.
Servings: 16 blondies
Calories: 170kcal
Ingredients
- 225 g (¾ cup + 1½ tbsp) cookie butter spread plus some extra for drizzling
- 100 mL (⅓ cup + 1½ tbsp) plant based milk or sub with any milk of choice
- 120 g (1 cup) coconut sugar
- 1 tbsp vanilla extract
- 140 g (1 cup + 1 tbsp) all purpose flour sifted
- 45 g (½ cup) oat flour* sifted
- ½ tsp baking soda
- ½ tsp salt
- 65 g (8 pcs.) biscoff cookies
- flaky/fine sea salt for sprinkling
Instructions
- Preheat oven to 350°F (180°C) and line an 8x8" pan with parchment paper. Set aside.
- In a large bowl, stir the cookie butter, milk, sugar and vanilla together until combined. Sift in the rest of the dry ingredients, making sure to not overmix. Plop the batter onto the prepared tin, using a spatula to even it out. Press some biscoff cookies into the batter then bake for 25-30 minutes or until a skewer inserted in the center comes out fairly clean.
- Spoon some cookie butter spread into a small microwave-safe bowl and warm on high for 20 seconds. Drizzle the spread over the blondies, slice and enjoy. (I should probably tell you to wait till it cools completely for clean slices but who am I kidding, just go for it!)
Notes
*Make oat flour by blending the same amount of rolled oats until it becomes a fine powder
Recipe inspired from Vegan Richa