Cookie Butter Chocolate Chunk 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!

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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