Ingredients
Equipment
Method
Crumble Topping
- In a small bowl, combine the crumb topping ingredients (flour, oats, light brown sugar, granulated sugar, and vegan butter) and use the back of a fork to mix ingredients together. Stop once you reach your desired consistency and place in the refrigerator while you prepare the remaining ingredients.¼ cup old fashioned oats, ¼ cup all-purpose flour, 3 tablespoon vegan butter, 2 tablespoon light brown sugar, 2 tablespoon granulated sugar
Blondie Dough
- Preheat oven to 375℉.
- In a small skillet, dry roast walnuts over medium heat until exterior is starting to blister and you smell a toasty aroma. Transfer to cutting board and once cooled enough to handle, coarsely chop walnuts.½ cup walnuts
- In a medium bowl, whisk together dry ingredients until evenly combined.1⅛ cup all-purpose flour, 2 teaspoon cornstarch, ½ teaspoon baking powder, ½ teaspoon kosher salt
- In a separate medium bowl, use your hand mixer to whip aquafaba until you reach soft peaks, about 1 minute.6 tablespoon aquafaba
- In the bowl of your stand mixer, cream the room temperature vegan butter, light brown sugar, granulated sugar, and pure vanilla extract until evenly incorporated (2-3 minutes on low speed). Stop to scrape the sides with a spatula about halfway through.½ cup vegan butter, 6 tablespoon light brown sugar, 6 tablespoon granulated sugar, ½ teaspoon pure vanilla extract
- Add whipped aquafaba to creamed ingredients and stir on low speed until evenly incorporated, about 30 seconds. Stop and scrape the sides, if needed.
- Slowly add dry ingredients, stirring on low just until combined and ingredients reach a uniform consistency.
- Using your spatula, fold in the walnuts and blueberries, folding the dough in on itself until the nuts and berries are evenly dispersed.1 cup blueberries
- Scoop the dough into a parchment-lined 8x8 baking dish (greased, if your pan tends to stick).
- Add the crumble topping and gently press into the top of the dough.
- Bake on the center rack in your oven at 375℉ for 25-30 minutes, or until lightly golden brown on top and a skewer inserted in the center comes out clean. Allow to cool before removing from pan, sliding off the parchment paper, and set on cooling rack before enjoying. (Removing the parchment paper before cooling completely helps allow the bottom of the cookies to become more firm.)
Nutrition
Notes
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The vegan butter used in this recipe is salted. If you have unsalted butter available, please increase the amount of salt added to one teaspoon.
Bonus: If you have time to allow these to rest in the refrigerator before baking, do so for about 30 minutes and then bring back to room temperature (about 5 minutes) before placing in the oven. This helps the the flour hydrate and creates a nice flavor and texture. However, this is completely optional - the cookies are still delicious without chilling!