Sweet Potato Chocolate Chip Blondies (Vegan, GF, Oil-free)

Sometimes cookies just look and taste better (and feel fancier!) in bar/blondie form! It also means less time scooping and standing over the oven, so it’s a minimalist’s dream! 😉

Speaking of a damn good blondie, I’ve managed to perfect an oil-free version thanks to the magical combo of sweet potato and nut butter! And it’s easily GF and vegan courtesy of Chelsea Approved cookie mix! The texture is amazing along with the fiber content and overall nutrition profile.

With only a handful of ingredients, 1 bowl, and blender required, this will quickly become a go-to dessert for any occasion. You can even make them extra fancy with mix-ins, toppings and frosting, if you wish. The possibilities are truly limitless! 

Sweet Potato Chocolate Chip Blondies (vegan, GF, Oil-free)

You’ll Need: 

1 bag Chelsea Approved chocolate chip cookie mix 

1 1/4 c sweet potato puree (canned or roast whole potatoes until very soft and spoon flesh from skins)

1/2 c nut butter of choice (preferably not peanut butter) 

3/4 c non-dairy milk

1 tsp vanilla extract 

1/2 tsp baking powder

1/2 tsp cinnamon

Method:

In a high-speed blender, combine the sweet potato, nut butter and vanilla and blend until smooth.

In a large bowl, combine baking mix, baking powder, and cinnamon and mix well.

Stir blender mixture into dry, and mix to form a soft dough.

Transfer to a parchment lined 8×8 oven safe pan. 

Bake at 350 degrees for 18-25 minutes or until top is firm and edges are golden.

Cool completely and then refrigerate until firm.

Cut into bars and serve as desired.