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!
Jump to:
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
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
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
-
Preheat the oven to 325°F and line a 9 x 9 inch baking pan with parchment paper.
-
Stir the water and flaxseeds together in a small cup or bowl. Let the mixture sit for 5 to 10 minutes, until it gels.
-
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.
-
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).
-
Beat the cookie butter and vanilla into the mixture, just until combined.
-
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.
-
Fold in the chocolate chips by hand.
-
Spread the dough into the prepared baking pan, pushing it out to the edges and smoothing the top as best you can. (See Note.)
-
Bake the blondies until the top is set and a toothpick inserted into the center comes out clean, about 25 minutes.
-
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.
Oh jeeze. I love the idea of this, but generally I eat the Speculoos butter straight up with a spoon. I don't think I'd have any left to bake with.
Yeah, that's a problem I tend to have with cookie butter as well. That little jar in the photo had just a bit more in it than the recipe calls for...I really had to keep it together in order to not have to run out and buy another jar :)
Be still my heart! I need these right now. Just added them to our Holiday Baking list (yes it's official!).
Yay!!! That's awesome and I'm totally honored! Enjoy :)
they look yummy!
Thank you!! They tasted yummy too :)
These are THE best blondies, hands down. I make a batch nearly every weekend so that I can eat a few squares (ok... several) squares a day!! Speculoos usually disappears quite quickly in this house so I always have jars and jars just so I know I can make these!!
Awesome! It's been a while since I made a batch of these (I would totally be eating several a day as well), but I'm getting ready to start my holiday baking and they're number 1 on my list. Sounds like you're digging them just as much as I did - glad to hear it! Thanks Joey!!
" I bet someone in Amsterdam is eating a cookie butter and chocolate sprinkle sandwich for breakfast right now. It’s probably an American who thinks he’s gone to heaven."
hilarious! delicious, the recipe and your writing! :)
Haha! Thanks Meaghan! I'm always happy to hear that someone gets a kick out of my silliness. :)
Hi, been searching the web for vegan recipes and ecstatic to find your site. Speculoos is hard to find here in my country, but I am so ready to order it online seeing your photos. Planning to send them out as gifts and surprise people that it is vegan, haha! I was just wondering about the sugars in this though, will cutting down the sugar to about 3/4 cup affect the texture? Also, could I use muscovado with this instead of brown sugar? And since I am sending them out as gifts, how long do these lasts in room temp or in a fridge? Thanks in advance for your reply. :)
Hi Kai! Glad you're enjoying the site! I've only tested out the version of the recipe posted, but my instinct tells me that cutting the sugar to 3/4 cup and swapping out muscovado (or most types of granulated sugar for that matter) would work just fine. I've kept them around for five days or so at room temp. Please let me know how it works out if you give it try. I'd be a bit nervous about sticking them in the fridge though, as it always seems to dry out baked goods. Good luck, and I hope everyone enjoys them! :)
You are a blessing! I reduced the sugar and added a drizzle using the cookie butter and pinch of sea salt on top. Got raves from my friends. My first batch got a bit hard, I had to lessen the baking time since I was using a partitioned brownie pan. Still, it was, as you described it, heavenly! Thank you so much! :)
Yay! Glad you enjoyed them! Thanks so much for letting me know. :)
I just love blondies, Thank you for a great recipe!!
Thanks Neta!!
can you tell me what size pan you used to make these? 9x13 and 9x9 would yield very different results and I want mine to look like yours :) planning on making this weekend.
thank you!
Hi Jennifer! I used a 9 x 9 pan for the batch in the photos. Enjoy!!
Thank you! They are amazing. Might be a new favorite blondie recipe. I used vegan butterscotch chips and pecans because I was not in the mood for chocolate. I might try with peanut butter or sun butter and chocolate chips next time! I made in my 9x9 pan and came out nice and thick like i wanted but also might try them thinner in the 9x13 next time.
I'm so glad you enjoyed them!! Thanks Jennifer! :)
Hmmm...have you ever cooked with aquafaba? It's the liquid you get when you drain a can of chickpeas, and it makes a great egg replacer. I think that would be your best bet, and I'd say use 1/4 cup. Applesauce or banana might work (also 1/4 cup), but I'd cut back on the brown sugar by a couple of tablespoons if you use one of those.
I've enjoyed so many of your delicious recipes, so glad that I found you. The Blondies look amazing and I really need something like that now, I get so hungry for regular food, but besides being allergic to dairy and eggs, I have to eat gluten-free. Is there any way, when you make a recipe, to post an alternative to the all-purpose flour for us that want to have something scrumptious, but can't have gluten? ;-)