Vegan Biscoff Blondies
Rich and fudgy vegan cookie bars made with Lotus Biscoff Spread.
Ingredients
- 1 cup vegan butter I used the Flora plant block
- 0.5 cup soft brown sugar
- 0.5 cup caster sugar
- 5 tbsp aquafaba (the liquid from a tin of chickpeas)
- 1 cup Biscoff Spread
- 1 tbsp vanilla extract
- 2 cups plain, all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 0.75 cup vegan chocolate chips or chunks I used vegan milk chocolate
Instructions
- Preheat your oven to 180C and line a 9x9” square tin with baking paper with some overhang for easy removal.
- Melt the butter in the microwave in 30 second bursts and let it cool for 10 minutes.
- Beat the butter and sugar together. Then, whisk in the aquafaba until fully combined.
- Stir in vanilla and biscoff spread (don’t over mix)
- Stir in the flour (add it in slowly), salt, cinnamon and baking powder. The batter will be thick, more like a cookie dough.
- Stir in most of the chocolate chips until evenly dispersed (leave a few for the top)
- Add the batter to your lined tin and spread out evenly - I like doing this by putting a piece of baking paper on top and using this to flatten it out (prevents all the sticking). Add the rest of the chocolate chips to the top.
- Bake for 25-28 minutes, or until skewer comes out clean and the top is set. Leave to cool fully before removing from the tin and slicing into squares. Store in an airtight container and enjoy!