These quick and easy mouth-watering vegan Biscoff blondies are chewy, fudgy, and packed with 'buttery' Biscoff flavor, caramel-like brown sugar, and decadent chocolate chunks - but no dairy or eggs!
Line a 9 x 9 inch baking pan with parchment paper.
In a small bowl, combine the water and flaxmeal. Set aside for 5 minutes.
In a large bowl, using an electric mixer, beat the vegan butter and brown sugar for about 2 minutes, until light and fluffy.
Add the flaxmeal mixture to the vegan butter and sugar mixture. Beat for 3 minutes at high speed.
Add the cookie butter and vanilla extract into the mixture. Beat for 1 minute.
In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
Add the flour mixture into the vegan butter mixture, adding and mixing ¼ cup at the time.
Add the vegan chocolate chunks and gently mix by hand.
Preheat the oven to 325 degrees F.
Put the cookie dough into the baking pan and level it by using parchment paper and a small saucepan. (See photo for reference). Press the Biscoff cookies into the batter, if using.
Bake for 35 minutes. Insert a toothpick in the middle, if it comes out clean, the blondies are ready. If not, bake for 5 minutes.
Take the blondies out of the oven and place the pan on a cooling rack and let them cool completely before cutting.
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Notes
Measure the flour correctly: Fluff it up with a fork in its bag, use a spoon to transfer it to the measuring cup, then the back of a knife to level the top. This ensures you don’t add too much and have dry, dense Biscoff blondies.
Don’t over-mix the batter: If you overwork the gluten flour, the vegan blondies may sink in the middle and become tough.
Be careful not to overbake: Otherwise, the blondies become dry rather than 'buttery', chewy, and tender. However, you can also slightly adjust the baking time on whether you prefer gooey, slightly tender, or firmer biscoff blondies.
Leave them to cool completely: They may fall apart if you attempt to slice them too soon.