Nut Butter Blondies (GF/DF)
Inspired by a Chocolate Covered Katie recipe - have you tried her stuff? If not, you really have to. I mean her blog title says it all really. This was simple (one bowl, no extra steps), delicious, and devoured by the kids and the usually discriminating against some of my healthier baking experiments hubbie. So it's definitely worth a try!
Nut Butter Blondies
Ingredients:
2 c. nut butter (I used 1/2 cashew, 1/2 almond)
1/2 c. applesauce
2 tsp vanilla extract
3/4 c. flour (I used a mix of GF all purpose and finely ground almond flour)
1 Tbsp baking soda
1/4 tsp salt
1 c. coconut sugar (you could swap in any sugar - just be careful of liquid sugars which will change the consistency of the batter!)
1/2 c. chocolate chips (1/2 cup in the batter, plus more on top)
up to 1/2 c. milk of choice, as needed
1/2 c. applesauce
2 tsp vanilla extract
3/4 c. flour (I used a mix of GF all purpose and finely ground almond flour)
1 Tbsp baking soda
1/4 tsp salt
1 c. coconut sugar (you could swap in any sugar - just be careful of liquid sugars which will change the consistency of the batter!)
1/2 c. chocolate chips (1/2 cup in the batter, plus more on top)
up to 1/2 c. milk of choice, as needed
Instructions:
1. Preheat oven to 350 F. Line a 9×13 pan with parchment.
2. Mix together all of the ingredients (excluding the milk) to form a batter.
3. Add in your milk of choice to achieve a cookie-dough-like batter. (The amount needed will depend on the flour and type of nut butter you use. Start with a 1/4 cup and adjust up as needed.)
4. Smooth batter into the pan. If you're a chocoholic, press in more chocolate chips on top.
5. Bake 15-18 minutes on the center rack. They’ll look very underdone at 18 min. – let them cool in the pan for at least an hour. They will firm up to that warm fresh out of the oven, chocolate chip cookie consistency (which is perfect for eating if you ask me!) If you'd like them more firm, put the pan in the fridge overnight.
2. Mix together all of the ingredients (excluding the milk) to form a batter.
3. Add in your milk of choice to achieve a cookie-dough-like batter. (The amount needed will depend on the flour and type of nut butter you use. Start with a 1/4 cup and adjust up as needed.)
4. Smooth batter into the pan. If you're a chocoholic, press in more chocolate chips on top.
5. Bake 15-18 minutes on the center rack. They’ll look very underdone at 18 min. – let them cool in the pan for at least an hour. They will firm up to that warm fresh out of the oven, chocolate chip cookie consistency (which is perfect for eating if you ask me!) If you'd like them more firm, put the pan in the fridge overnight.
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