What’s better than a sweet dessert? A sweet dessert with a little crunch to it! These Cinnamon Toast Crunch Blondies are an epic treat that is guaranteed to satisfy cravings for people with a sweet tooth and a drive for crunch alike! And while I may not recommend them for everyday eats, you absolutely must indulge in them every once in a while. I promise if you bring these to any party, you will be the talk of the town. You don’t have to feel guilty eating these blondies because they are made with vegan butter, monk fruit in place of sugar, and gluten-free flour. Happy snacking!
Makes 8-10 blondies
1/4 cup cashew butter
1/4 cup milk of choice
1/3 cup vegan butter, melted
1 tsp vanilla extract
1 1/4 cup cup4cup gluten free flour
1/2 cup monkfruit
1 tsp baking powder
1/4 tsp sea salt
1/2 cup Hu Kitchen Snickerdoodle Cookies, crushed
Cinnamon sugar topping:
1 T coconut sugar
3/4 tsp cinnamon
Vegan buttercream frosting:
1 cup of softened unsalted vegan butter at room temperature
1 package brown monkfruit sugar
2 T of lemon juice
2 tsp of lemon zest
2 tsp of vanilla extract
Preheat the oven to 350°F and line an 8 x 8-inch baking pan with parchment paper.
In a large bowl, mix eggs, cashew butter, milk, vegan butter, and vanilla extract together.
Mix in cup4cup flour, monkfruit, baking powder, and salt. Fold in crushed cookies. Pour batter into prepared baking pan. Bake for 20 minutes until a toothpick inserted in the center comes out clean.
In the bowl of a stand mixer (or a large bowl if you’re using a handheld electric mixer), add the vegan butter. Whisk the butter on medium speed for 2 minutes.
Slowly add the brown sugar while continuously beating the vegan butter. Add in the lemon juice and vanilla extract and beat for an additional three minutes until light and fluffy.
Once your blondies are ready and have cooled down, sprinkle with cinnamon sugar, add the vegan frosting, and enjoy!