White chocolate chips in a dessert are like flecks of gold in your granite countertop. They’re beautiful, unique and worth every (caloric) penny. If you happen to stumble upon a cookie, cake or brownie with white chips peeking through, you’ve struck it rich. Literally, white chocolate tastes much richer than the dark or milk varieties. Plus, it pairs better with warm spices like cinnamon, which just so happens to be the key flavor feature in these snickerdoodle blondies. Turns out, you don’t have to be up all night to get lucky – you just have to get baking!
White Chocolate Snickerdoodle Blondies
Ingredients
2 cups oat flour
¼ cup coconut flour
2/3 cup coconut sugar
1 tsp. baking powder
1 tsp. cinnamon
¼ cup melted coconut oil
1-1/2 cups unsweetened almond milk
2 eggs
White chocolate chips
Directions
- Preheat oven to 350 degrees F and coat an 8” x 8” baking dish with non-stick cooking spray or coconut oil.
- In a large bowl, mix together all ingredients – except white chocolate chips – until well combined and smooth. Fold in white chocolate chips.
- Pour mixture into prepared baking dish and bake 35-40 minutes, or until bars begin to crisp on top.