Cookies & Cream Vegan Blondies Recipe

Recipe

Cookies & Cream Vegan Blondies

Golden, Gooey, and Packed with Cookies & Cream Flavour. A Blondie You Won’t Want to Share!

If you’re wondering what the difference between a brownie and a blondie is it’s actually quite simple. A blondie is a brownie without the chocolate!

These vegan cookies & cream blondies are soft, chewy, and utterly addictive.

Made with a brown sugar sponge base, studded with walnuts and chocolate chips, and elevated by the rich, nostalgic flavour of cookies and cream essence, they’re a delicious twist on the classic blondie. Think butterscotch meets biscuits-and-chocolate, all wrapped up in one moreish, melt-in-the-mouth bite.

The smell alone while they bake is enough to tempt the whole street – and trust us, one slice is never enough!

Ingredients

2 tbsp ground flax seeds
1 + 3/4 cups (250g) plain flour
1 tsp baking powder
1 cup (180g) golden caster sugar or light brown sugar
1/4 cup (30g) walnuts – broken or chopped into small pieces
1/4 cup (40g) dairy free dark chocolate chips
1 cup (250 ml) unsweetened almond milk
20 drops Foodie Flavours Cookies and Cream Natural Flavouring
1/3 cup (60g) vegan butter

Optional extra toppings

1 tbsp walnuts – broken or chopped into small pieces
1 tbsp dairy free dark chocolate chips

Instructions

Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6. Use a little vegan spread to brush the inside of a 7 x 11 (18 x 28 cm) brownie tin then coat with flour, tapping out the excess. I also lay a piece of cut parchment in the base of the tin as this makes it SO much easier getting the blondie out!
In a small bowl or mug put the ground flax seeds with 1/3 cup (85 ml) of cold water. Mix well and set aside
Sift the flour and baking powder together into a large bowl then stir in the sugar, walnuts and chocolate chips
In a jug or bowl whisk together the almond milk and Cookies and Cream flavouring then whisk in the flax egg
Melt the vegan butter then whisk into the milk mixture
As soon as you’ve whisked in the butter to the milk pour this into your bowl of dry ingredients and using a large rubber spatula mix everything together well. Mix up from the bottom of the bowl so that you don’t get any ‘pockets’ of flour
Pour the batter into your prepared tin and smooth to the edges. Sprinkle with the extra chopped walnuts and chocolate chips if you’re using them
Bake for 30-35 minutes until risen, springy to the touch and lightly golden
Allow to cool in the tin (for as long as you can stand the smell without eating it!!) before lifting out onto a board and cutting into squares
Allow to cool completely before storing in an airtight container