Updated: Jun 11, 2020
These blondies are everything you could want in a dessert. They are perfectly sweetened with puddles of dark chocolate and salty pretzels for a crunchy finish. They are delicious with cashew butter, but any nut butter could certainly be substituted in 1:1.
1/2 cup coconut oil
1/2 cup cashew butter
1 cup coconut sugar
1/2 cup dark brown sugar
3 large eggs
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
1 teaspoon espresso powder
1 cup gluten free flour blend
1 cup oat flour
3/4 teaspoon baking powder
1/2 cup dark chocolate chunks
1/2 cup gluten free pretzels
Method of Preparation:
Preheat the oven to 350 degreed F. Spray an 8x8-inch pan with non-stick baking spray.
In the bowl of a stand mixer, combine the coconut oil, cashew butter, coconut sugar and brown sugar. Mix until creamy and combined.
Add the vanilla and the eggs one at a time, mixing between additions. Mix until the eggs are incorporated, scraping down the sides of the bowl as needed.
In a separate bowl whisk together the espresso powder, gluten free flour blend, oat flour, and baking powder.
Gradually add the dry mixture into the cashew butter mixture and mix until combined and there are no lumps remaining.
Using a rubber spatula, fold in the dark chocolate chunks. Spread the batter into the prepared pan.
Top with the gluten free pretzels and bake until golden brown on the edges and the center is set. A toothpick should come out of the center clean.
Allow to cool before cutting into squares.