This recipe for Vegan Biscoff Blondies is easy and absolutely delicious. These blondies are soft, chewy and full of chocolate and biscoff flavor.
If you love Biscoff cookie butter, this recipe is for you. These blondies require only 10 ingredients and bake up super chewy and full of that molasses and cinnamon biscoff flavor. Plus I add a hefty dose of chocolate because I love the cookie butter and chocolate combination.
Ingredients for Making Lotus Biscoff Blondies
Old Fashioned Rolled Oats: Rolled oats are blended in a blender or food processor to make homemade oat flour. It will be the only flour in this blondie recipe. Don't substitute store bought oat flour.
Baking Powder: For a little lift.
Cinnamon: To complement to cinnamony flavor of the cookie butter.
Kosher Salt: For balance.
Lotus Biscoff Cookie Butter: They wouldn't be Vegan Biscoff Blondies without the biscoff spread. Although I have heard Trader Joes also makes cookie butter so use that if you please.
Granulated Sugar: Sugar lends sweetness but also structure and moisture to the finished product.
Molasses: Molasses adds a brown sugar flavor to the blondies. If you don't have molasses, substitute brown sugar for the granulated sugar.
Non Dairy Milk: I used oat milk but any milk will work!
Vanilla: To round everything out.
Chocolate: I used a combination of chopped chocolate and chocolate chips, but use whichever you have on hand.
How to Make the Blondies
This recipe for Vegan Biscoff Blondies uses the creaming method. That means we start by mixing the biscoff cookie butter with sugar and molasses until its well combined and fluffy.
Then, add the milk and vanilla and mix until well combined.
Next, add the homemade oat flour, baking powder, cinnamon and salt.
Finally, add the chocolate. I used a combination of chopped chocolate and chocolate chips.
Then, just scrape the Vegan Biscoff Brownie batter into a prepared pan and bake!
How to Store
Store these Vegan Biscoff Blondies at room temperature in an air tight container for up to three days.
Or, freeze them in an airtight container for up to a month.
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Vegan Biscoff Blondies
- 1 9"x9" Square Pan
- 1 Blender or Food Processor
- 1 Large Mixing Bowl
- 1 Spatula
- Measuring Cups and Spoons
- Parchment Paper
- 2 ¼ Cups Old Fashioned Rolled Oats
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Kosher Salt
- 1 Cup Lotus Biscoff Cookie Butter
- ¾ Cup Granulated Sugar
- 2 teaspoon Molasses (not blackstrap)
- ½ Cup Non Dairy Milk
- 1 teaspoon Vanilla Extract
- 1 ⅓ Cup Chocolate Chips or Chopped Chocolate I used a combination or both
- Prepare a 9x9 baking pan by greasing it with shortening or coconut oil and inserting a parchment sling into the bottom of the pan (see pictures for reference). Preheat oven to 350* F.
- Add rolled oats into a blender or food processor. Blend until they are a flour consistency.2 ¼ Cups Old Fashioned Rolled Oats
- Into a medium bowl, combine homemade oat flour, baking powder, cinnamon and salt. Set aside.1 ½ teaspoon Baking Powder, 1 teaspoon Ground Cinnamon, ½ teaspoon Kosher Salt
- Into a large bowl, add biscoff cookie butter, sugar and molasses. Stir with a spatula until well combined.1 Cup Lotus Biscoff Cookie Butter, ¾ Cup Granulated Sugar, 2 teaspoon Molasses (not blackstrap)
- Into the biscoff mixture add non dairy milk and vanilla. Stir until homogenous.½ Cup Non Dairy Milk, 1 teaspoon Vanilla Extract
- Add 1 cup of the chocolate chips or chopped chocolate and stir to distribute.1 ⅓ Cup Chocolate Chips or Chopped Chocolate
- Scrape batter into the prepared baking dish and press out evenly with the back of the spatula.
- Top the blondies with the remaining ⅓ cup of chocolate chip or chopped chocolate.
- Bake in a 350*F oven for 30-35 minutes or until the edges are golden brown.
- Allow to cool completely before removing the blondies from the pan and slicing.
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