Soft and fudgy, with a rich caramel flavour, my delicious vegan cookie butter and macadamia blondies are really easy to make, and dangerously more-ish!
I've teamed up with one of my favourite suppliers, Buy Wholefoods Online, to bring you this recipe. And what a corker it is too... although admittedly not very diet-friendly, so all of you watching your waistline, please look away now!
Or y'know, just lick your screens.
I can't tell you how many of these cookie butter blondies I've made over the last month... no, actually, I can - 624.
My customers are loving them, and keep coming back for more. I've been baking these solidly ever since I first trialled them here in Margate back in May. Phew!
making vegan cookie butter blondies
When I say that these are practically idiot-proof, I mean it. The only way these could possibly go wrong is if you use the wrong ingredient quantities or over-bake them. Even if you under-bake them, it won't be a disaster.
Of course, if you choose to change the ingredients, there is more potential for failure but if you follow my recipe as written, I promise you won't go wrong.
It's just a case of mixing the sweet potato (which is there for moisture) and cookie butter together with a stand mixer, adding the sugar, mixing a bit more before adding the milk, and then the rest of the ingredients. Basically, the mixer is doing all of the hard work so you don't have to.
Once everything is mixed together, dump it into your baking tray, level it off, and bake for 20 minutes. Now, I haven't tested this out with multiple ovens - just the two I have at home - so as ever, you know your own oven, so if you know it runs warmer or cooler, then please do adjust the baking time. Once the top feels firm to the touch, it's fine to take out the tray, and leave the blondies* too cool and firm up.
Then all you have to do is swish some molten chocolate over the top, let it set, cut up into squares, then sit back and bask in all the glory that'll be coming your way when your friends and family get their laughing gear around these beauties.
Or just keep them to yourself. No judging here. 😉
*Existential question: are they blondies only once they've been cut up? What state of existence are they in before cutting? A giant blondie? A traybake?
vegan cookie butter and macadamia blondies
- soft and fudgy
- free from added oil or fat
- sweet and comforting
- high in Vitamin A
- deliciously more-ish
Served with a scoop of good vanilla ice cream, or simply enjoyed on their own (they go very well with a nice cup of tea), these blondies are sure to put a smile on everyone’s face! What’s more, they’ll keep in an airtight container for a week or so, and can also be frozen for up to three months. Bet you can't eat just one!
(No, actually, you could - they are very rich!)
Put these vegan cookie butter and macadamia blondies at the top of your to-do list!
Vegan Cookie Butter and Macadamia Blondies
- Line a 40cm x 27cm x 2,5cm (16" x 11" x 1") baking tray with non-stick baking parchment, and pre-heat your oven to 225°C (440°F/gas mark 7).
- Place the cooked sweet potato and cookie butter into the bowl of a large stand mixer fitted with a standard beater, and mix on the lowest speed for 5 mins.
- Add the date sugar, and mix for a further 3-5 mins, until the sugar has dissolved.
- Mix the coconut flour with the salt and baking powder, and then add to the mixer, and continue to mix for 2-3 mins, until the flour has been incorporated.
- Mix the vanilla with the milk, and add to the mixer. Mix for another minute or so.
- Add the macadamias, and mix for another 30-ish seconds, just until they’re evenly distributed.
- Turn the blondie mix out onto the baking tray, and level off, making sure you get right into the corners. (note 1)
- Bake in the centre of the oven for 20 mins. (note 2)
- Remove from the oven, and leave for an hour to cool before removing from the tray.
- Once fully cool, melt the chocolate and coconut oil in a bowl over a pan of hot water, then decorate the top of the blondies by swiftly drizzling the molten chocolate back and forth in a diagonal pattern.
- Once the chocolate is set, cut into 24 squares, and enjoy!
- I find the easiest way to do this is to spread the blondie mixture with a flexible spatula, and then use a small rolling pin to make sure it’s all even.
- Don’t worry if it still feels a little soft, it will firm up as it cools. You don’t want to over-cook it, or else the blondies will be dry.
- 1 cup = US cup = 240 ml
- 1 tbsp = US/UK = 15 ml
- 1 fl oz = US = 30 ml