Eggless Coffee Blondies with Cinnamon Chips



If there is a recipe that I have been wanting to update before Ramadan begins, then it is this one. I have baked blondies on and off and I have really loved all the bakes. Whether it is these basic ones, or these orange walnut ones, or these Biscoff ones – super yum! – they have been amazing. Blondies are apt when you crave for brownies but you don’t want anything chocolaty or brown in color. That reminds me of these white chocolate ones that were so similar to brownies but were white for a change. πŸ˜‰ All the above blondies are with eggs. I love to explore eggless options a lot and that explains from the number of eggless bakes I already have on the blog. I have been wanting to add a blondie that somebody who doesn’t use eggs could bake and here it is!


I had baked these blondies for a gathering at the beginning of the year. In fact, I had got a request for the Biscoff ones, but I had run out of them and didn’t have white chocolate chips in hand. When I went to buy them, I got the Biscoff but didn’t get the white chocolate chips. So I ended up picking up the cinnamon chips packet that stared on my face. This was the first time I am trying these. I have tried butterscotch chips before in these cookies and I didn’t like it, because it was too sweet to my taste. But the girls had liked it and they enjoyed the cookies. When I nibbled a little of the cinnamon chips, I got the same kind of feeling. But I wanted to use it and started wondering what to bake with it.




I had bookmarked Gayathri’s eggless version when I had baked the regular blondies. I used the same recipe and converted it into these coffee flavored blondies. I was actually worried if blondies without eggs would have a similar texture to that of one with eggs. But then, Gayathri’s recipes are always fool-proof, so I decided to go with it. My blondies weren’t as coffee heavy as I would have wished it to be. So if you like a blondie with a more coffee flavor, then add another tablespoonful of coffee into the water. Apart from this, I was super happy with the texture of the blondie. The cinnamon chips added a very interesting dimension to the the blondie. Even though I loved it, since it was meant to go to a batch of ladies who were awesome in their own ways, I was a little concerned on whether it would be accepted.


Alhamduillah, the blondies disappeared. There were a lot of other sweet offerings but many asked who did the blondies and I did proudly lift my hand. Hehe… I do feel that many times it is strangers who tend to like what you offer to them, especially if it is something different from what they have eaten before. The blondies had a very chewy texture, very similar to the ones with eggs. The mild coffee flavor went amazingly well with the cinnamon chips, but skip it if you don’t have or replace it with some chocolate chips or even nuts for an extra crunch.Β  Do bookmarke this and try it whenever you would like to. I am sure you will come to love it… πŸ™‚






Eggless Coffee Blondies with Cinnamon Chips

Course Cake
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 16
Author Rafeeda


  • 150 gm butter softened
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1 cup yogurt
  • 1/4 cup thick coffee deconction 1/4 cup hot water with 1 tbsp instant coffee powder, cooled
  • 2 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 pack cinnamon chips


  • Preheat oven to 180 degrees. Line and grease a 13 x 9 inch pan and set aside.
  • In a mixing bowl, beat the butter and sugars till fluffy.
  • Add the yogurt in and beat till combined. The mixture may curdle but it is OK.
  • Add the coffee and beat in.
  • Sift in the flour, baking powder and salt. Add the cinnamon chips. Fold the mixture in till just combined and all moist.
  • Spread onto the prepared tin and bake for 30-40 minutes or till a skewer comes out clean.
  • Cool in pan for five minutes before flipping onto a cooling rack.
  • Allow to cool completely before cutting into squares and serving.


Maybe, this is the first time in my whole blogging span, that I am literally unprepared as far as posts for Ramadan are concerned. And I am not ashamed about it. πŸ˜€ I am going to take it light and post mostly recipes that I would be trying during the month, and post at a pace convenient to me. As I always say, Ramadan is not about eating, but about being controlled in whatever you do. Thanks to the current situation, it becomes even more imperative to keep meals frugal, healthy and with available ingredients. I have put up all my Ramadan posts on the side bar for you to refer to. InShaAllah, hope it will be of help to you…

Allahumma Balligna Ramadan…


Join the Conversation

  1. As usual rocking Rafz.. Yummy

    1. Rafeeda AR Author says:

      Thanks a lot Shobana…

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