My favorite cookies are from a Los Angeles-based baker, Coco Bakes. When we go to the Farmer’s Market, and she’s there, it’s the ultimate treat for me. Some of her recipes were recently featured in GOOP, and I’m so glad I tried this Blondie recipe – they are SO good. It’s amazing how just orange zest can flavor these perfectly. Next time, I’ll make them in a bigger pan, because I think I’d like them thinner. These are sure to be a hit with your friends, and you can also keep this recipe for Passover (they’re gluten free & dairy free) – win-win!
Blondies with Chocolate Frosting
adapted from CocoBakesLA via GOOP
serves about 20
¼ cup + 1 tablespoon vegetable or coconut shortening*
1 cup coconut sugar
1 teaspoon salt
2 teaspoons vanilla extract
zest of 1 orange
1 ¾ cups almond flour
¾ teaspoon baking soda
1 cup pitted dates
¾ cups water
¼ cup melted coconut oil
¼ cup cocoa powder
1. To make the blondies, preheat the oven to 350°F and line an 8-inch x 8-inch pan with parchment paper. If you want to make them thinner, use a rectangular baking dish.
2. In the bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer), beat together the shortening, coconut sugar, salt, vanilla extract, and orange zest. Then add the eggs, mixing to combine.
3. Add in the dry ingredients and mix until a smooth batter forms.
4. Bake for approximately 20-30 minutes, until a toothpick comes out clean from the center. Let them cool completely before frosting.
5. To make the frosting, soak the dates in warm water for at least 7 minutes. Once soaked, put all frosting ingredients in a blender or a small food processor and blend until completely smooth.
*The original recipe calls for Coconut Shortening and I used a vegetable (palm oil) shortening, and that could also be why they turned out a bit more cake-like.