1 ⅓CupChocolate Chips or Chopped ChocolateI used a combination or both
Instructions
Prepare a 8x8 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 and brown sugar. Stir with a spatula until well combined.
1 Cup Lotus Biscoff Cookie Butter, ¾ Cup Light Brown Sugar, packed
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.
Notes
Do not substitute store-bought oat flour for making your own in this recipe. Store-bought oat flour will absorb more and could leave you with crumbly blondies.