Some people may think that a blondie is just a glorified chocolate chip cookie bar baked in a pan. Hmmm? Maybe, but blondies are thicker and chewier than their cookie cousins.
As far as add-ins go, a classic chocolate chip is what I used in this recipe BUT you can literally add in just about anything that you love. Some cool ideas? Nuts, seeds, protein powder, berries and white chocolate chips. Seriously? The possibilities are endless with this recipe.
What I love about these is how easy they are to throw together. A last minute dessert that is going to please just about anyone. The other thing that I love about these is that they are vegan, refined sugar free and dairy free. I have been trying to stay clear of certain ingredients when making desserts and treats for family members.
Healthier doesn’t always mean low calorie, it means there’s more “whole” ingredients in the recipe. This blondie is laced with pure maple syrup, natural peanut butter, nut milk and gluten free oat flour. They are made in a loaf pan so that they don’t get too flat and are easy to cut into bars. I just love how easy they are to make AND most importantly how yummy they are to eat.
- 2 cups lightly packed oat flour (GF if necessary)
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup natural peanut butter
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 6 tablespoons plant based milk
- ½ cup mini semi sweet chocolate chips ( can use any add-ins here, white chocolate, nuts, berries)
- Preheat oven to 350F. Line a 9 x 5 loaf pan with parchment paper and set aside.
- Using a hand mixer, combine all ingredients in a mixing bowl except the chocolate chips.
- Fold in ⅓ cup chocolate chips and pour batter into the loaf pan patting the batter out evenly. Top with remaining chocolate chips.
- Bake for 13-15 minutes or until slightly golden brown. Cool in the loaf pan for 15 minutes. Lift out the blondies and cool completely before slicing into squares.