Oreo Style Blondies

Lately I have become a little better with restricting myself on eating the whole batch and not being so greedy, but these blondes broke me, I honestly couldn’t stop going back for more, out of everything I have made these lasted the shortest time – a big hit in our house! These were created completely by default,on one of my baking days I had some of my white chocolate chips left over and cookie crumble mix, so not wanting it to go to waist, I experimented.

An experiment worth taking! The base mixture for the blondies is similar to a bike bar I have been making – not yet on the blog, I wanted these to be different to any other recipes & importantly to taste, feel and look like the real deal, these definitely match the bill! I IMPLORE YOU ALL TO GO MAKE THIS RECIPE :O Of course you could make these with dark chocolate chips or chopped nuts also!


Cooks in Minutes



  • 1 cup gluten free oats
  • 2 bananas
  • 200g raw cashews
  • Capfull vanilla essence
  • 1/4 cup maple syrup
  • 1 tsp baking powder – gluten free versions available


  • 1/2 cup hazelnuts
  • 1/4 cup almonds
  • 1 tbsp coconut oil
  • 2 tbsp cacao powder
  • 2 tbsp maple/honey


  • 45g cashew butter
  • 55g cacao butter – I use Nua Naturals range available in health stores.
  • 1 & a half tbsp maple syrup




  1. Melt the cacao butter and mix with the rest of the ingredients in a food proccessor until smooth like thick liquid.
  2. Pour onto a tray or in moulds and place in freezer until hard (20-30 min).
  3. Once hard, chop into chunks.



  1. Preheat oven to 190ºC
  2. Place the hazelnuts and almonds in a food processor and process until ground.
  3. Add in the honey, cacao powder and coconut oil and blend once more until mixed well and sticking together. This will take a couple of minutes depending on the power of your food processor.


4. Place on a baking tray and bake for 8 minutes, leave aside to cool down completely and harden.


  1. Place the oats in a food processor and blend into a fine flour.
  2. Add in the cashews and process until the two are both a fine flour – this will take a some time to blend depending on the food processor you are using.


3.  Place the rest of the ingredients into the processor and blend until the mixture is smooth and a creamy batter.


4.  Stir the chocolate chips, and crumble into your batter.


5. Pour into a lined baking tin or tray (I used two bread tins).
6.  Bake for 25-30 minutes depending on thickness (mine were about 1.1/2″ and took 27 minutes).
7.  Remove and let sit aside to cool before pulling parchment paper away.