Have you ever had a blondie? In case you haven’t, a it’s basically a brownie without the cacao powder, hence the name blondie. This pumpkin version has a lovely dense, moist texture and is full of flavour.
When I shared the above photo on Instagram last week, everyone wanted the recipe – so here we are! Truth be told, I made these well over a month ago and forgot about them until I was scrolling through photos.
I also have my favourite vegan pumpkin chocolate chip cookie recipe for you. I hope you’re not tired of pumpkin recipes yet! haha
These cookies only require one bowl and are easy to make! I hope you give them a try.
Pumpkin Chocolate Chip Cookies
3/4 cup oat flour
1/2 cup blanched almond flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon, optional
1/4 teaspoon sea salt
1/4 cup cooked pumpkin puree
1/4 – 1/3 cup maple syrup
3 tablespoons melted coconut oil
1/2 teaspoon pure vanilla extract
1/2 cup dark chocolate chips OR pecans OR 1/4 cup cacao nibs
Stir all dry ingredients together in a bowl. Make sure the wet
ingredients are room temperature and the coconut oil is warm. Add to the
dry and stir it all together into dough. It will seem a bit wet but it
will thicken up within a few minutes. Add the chocolate chips and stir
well. Use a large ice cream scoop to portion the dough and release it
onto a parchment paper lined tray. Press each one down gently to 1/4-12″
thick (my scoop makes 7 large cookies). Bake at 350F for 16 – 18
minutes or until golden and fragrant. The bottoms should especially be
brown. They firm up once they’ve cooled. If your cookies are smaller
make sure to bake for less time.
Store at room temperature in a sealed container for up to 5 days or freeze.
Why I Love Oat Flour
It’s gluten freeIt’s inexpensiveI can make it myselfI always keep a stash of oats on hand which means I can make the flour anytimeIt tastes great (How great is the smell of toasted oats?!)It adds a lovely texture to baked goods
To make oat flour:
Blend at least 2 cups of oats in a blender until it is finely ground into flour. Store it at room temperature in a sealed container.
Recently, Hurom sent me their new Hexa Power High Speed Blender to try. They’re known for their great juicers and this is their first time releasing a high speed blender. I kid you not, this was perfect timing because my current Vitamix is breaking down – the gears have grated down and the metal bits have literally started falling out – unfortuantely it’s just past warranty so it’s not something that they’ll replace.
I will admit that I was a touch skeptical about the Hexa Power Blender at first only because I’ve been a Vitamix girl for so long. I’ve been making raw desserts, nut butters, dips, and more for many years and I NEED a blender that has power. The first thing I did when I received it was make a batch of oat flour and then a batch of cookies It worked like a charm, blending it into the most powdery flour. A few days later I made my famous green dip. It worked great! … And yet a few days after that I really put it to the test when I made my raw vegan caramel apple cheesecake. Guess what? It blended up those cashews to the perfectly smooth and creamy consistency that I’m used to! SCORE!!! It has dual blades and a lot of power – I really like that it comes with a pusher to push the food back down into the blades.
Oh, and let’s talk about the price. At $349 I think it’s a steal – the best priced high speed blender on the market!
Here’s some info from the Hurom website:
Hexa-Blade Technology: the hexa-blade formation creates a tornado within the container for the deep blending that ensures rich texture of the blended product. The powerful motor combined with strong Hexa-Blades enables fast, stable, and complete blending.High-Speed Blending: the powerful 1,600W motor blends up to the speeds of 30,000 RPM. The manual dial ranges from 16,000 to 30,000 RPM that will custom blend any ingredients.Your Recipe, Your Program: blend with a pre-programmed setting in just one touch of a button. Smoothie, Soup, and Ice Crush modes will help you make anything from ice-cold smoothies to steaming-hot soups with ease.Premium Materials: cased in a stainless steel outer shell, our blender is built for long term usage. The large, 2-liter container is made of BPA-Free Tritan which makes it lightweight and without any concerns for endocrine disruption.Automatic Safety System: to prevent the motor from overheating, the power is shut off when the heat reaches its limit. If the container is lifted off the base while in usage, the operation stops immediately.
Note: Hurom reached out and sent me the Hexa Power Blender for free but all opinions are my own.
Who’s ready for a Chocolate Chip Pumpkin Blondie?!
I hope you give this recipe a try and hope that you enjoy it as much as I do.
Enjoy them as a snack or dessert straight up or turn them into a more elegant dessert by serving them with a scoop of vanilla ice cream and a drizzle of chocolate sauce over it all. Ooh how decadent, right?!
Vegan Pumpkin Blondies
3/4 cup brown rice flour
1/4 cup tapioca starch
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup coconut sugar
1 cup cooked pumpkin puree
1/4 cup almond milk
1/4 cup almond butter or tahini
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cup dark chocolate chips or 1/3 cup
Preheat an oven to 350F. Whisk the dry ingredients together in a bowl. Make sure the wet ingredients are at room temperature (or the mixture will seize) and then whisk them all together in a separate bowl. Add the wet mixture to the dry and stir it together well to combine. Stir in the chocolate chips. Spread the batter into a greased 8×8” pan. Bake for 24-27 minutes until an inserted toothpick near the middle comes out clean.
Note: Make these nut free by using coconut milk instead of almond milk and sunflower seed butter or tahini instead of almond butter.
On another note, last week I taught a vegan holiday dessert class at Jusu Bar, an organic juice and smoothie bar here in Victoria. It was such a fun evening with a dessert feast included! I have another class coming up on November 23rd featuring sugar free, vegan, paleo, keto holiday desserts!
Please do connect with me on Instagram or Facebook where I share daily updates and info on any classes, new Youtube videos, recipes, and things that are happening – all much before I share things on the blog. I will be holding a women’s wellness retreat in May 2020 too! More info on that soon. It’s going to be SOOOO FUN!!!!
Want me to come to your city and put on a workshop? Let me know!
Have a fabulous week, friends!
Read more: sweetlyraw.com