Cookie Dough Blondies are the things that dreams are made of: mind-blowing decadence, guilt-free ingredients and so easy! Ten ingredients, ten minutes to prep and fifteen minutes to bake. Oh yeah, this dream is coming true!
The Haves and the Have Nots
These Blondies taste . . . well, like chocolate chip cookie dough. That butter-meets-vanilla-meets-brown sugar goodness, with pops of chocolate throughout! With a soft melt in your mouth texture (just like cookie dough), it will be an exercise in self-control to stop eating them. But you really don’t need to worry too much about that. Like all of my recipes these Blondies are gluten-free, plant-based/vegan, and refined sugar-free, a beautiful start to my healthier blondie.
Soy-free and nut-free are on the list too, but it doesn’t stop there. Thanks to my secret ingredient they are also a great source of fiber, plant-based protein and complex carbohydrates. Are you smiling from ear to ear?! The whole batch has only 1/2 cup of milled grain.
The Secret Ingredient
One night I was doing some recipe development for main dishes with beans — white beans to be specific. They are, after all, on the who’s your daddy (or mommy) list of heavy hitters for plant-based protein. I tasted the beans straight up prior to beginning. This is my recipe development equivalent to warming up before exercising. Trying to assess what savory spices would best compliment their flavor I couldn’t help but think that their creamy, smooth buttery taste and texture would be delicious as a base for a dessert. As they say, the rest is history–and in my belly!
And hey, my secret is your secret! No one will ever know there are beans in this blondie. (By the way, if you are looking for another recipe with a secret/undetectable ingredient, try my Fudgy Avocado Cookies or my Creamy Avocado Fudge!)
Cookie Dough Blondies
I used Great Northern beans as my white bean for this recipe. I have not tried replacing them with Cannellini beans, but I think they should be a viable substitute. I love the soft cookie dough like texture of the Blondies, but if that doesn’t suit your preference feel free to add a couple of minutes on to my recommended cooking time. I took them out of the oven when they had just started to crack on top and a toothpick when inserted came out clean. After you remove them from the oven you have a big decision to make. You can leave the pretty little chips dancing on top or you can take a spatula (while they are still hot) and gently spread them making a nice thin chocolate frosting.