Introducing the easiest Peanut Butter Blondies you’ll ever make. These bars are gluten-free, vegan, and free from refined sugar. They stay gooey, taste delicious, and are simple to adapt to your preferences.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Peanut Butter Blondies
- Substitutions
- Variations
- How to make Peanut Butter Blondies
- Leftovers
- Recipe FAQs
- You might also like
- Peanut Butter Blondies Recipe
Why this recipe works
These vegan, gluten-free blondies are a quick, low-mess dessert that’s easy to make and easy to share. The texture is satisfyingly gooey, and the flavor balances peanut butter with fresh strawberries. The recipe uses chickpeas as the base, which adds fiber and protein while keeping the bars moist and dense.
If you haven’t tried chickpea-based blondies before, you might be surprised at how well they work. When blended with peanut butter and a little maple syrup, the chickpeas disappear into the batter. They make the blondies more nutritious without compromising on flavor.
The method is straightforward: combine the ingredients in a food processor, blend until smooth, fold in or press in chopped strawberries, and bake. It’s a great recipe to make with kids, since it involves simple steps and immediate results.
Ingredients to make Peanut Butter Blondies
- Chickpeas – The base of the batter; drained and rinsed.
- Peanut butter – Smooth or crunchy works equally well.
- Maple syrup – Natural sweetener that keeps these refined sugar free.
- Buckwheat flour – Adds a nutty note and keeps the recipe gluten-free.
- Baking powder – For a lighter texture.
- Vegan milk – Almond milk or any plant-based milk will do.
- Strawberries – Optional but recommended for freshness and brightness.
See recipe card for exact quantities.
Substitutions
- Chickpeas – Other white beans can be used if preferred.
- Peanut butter – Swap for almond butter, cashew butter, or sunflower seed butter for allergies.
- Maple syrup – Honey (if not strictly vegan) or agave syrup are suitable alternatives.
- Buckwheat flour – Other gluten-free flours will work; adjust liquid as needed.
- Vegan milk – Regular dairy milk can be used if you don’t need it to be vegan.
- Strawberries – Replace with raspberries, blueberries, chopped nuts, or chocolate chips.
Variations
- Deluxe – Top with fresh fruit and a scoop of vegan ice cream for an elevated dessert.
- Kid friendly – Let kids press toppings into the batter and choose their favorite add-ins.
For more peanut-butter-forward ideas, consider adding chocolate chips or switching to a nut butter you love.
How to make Peanut Butter Blondies
Step 1: Preheat your oven to 200°C. Drain and rinse the chickpeas. Add chickpeas, peanut butter, maple syrup, buckwheat flour, baking powder, vegan milk, and a pinch of salt to a food processor. Blend until smooth, stopping to push the mixture from the sides if needed.
Step 2: Line a baking tin with parchment paper. Spoon half the batter into the tin and press in some chopped strawberries. Add the remaining batter, smooth the surface, and top with extra strawberries.
Step 3: Bake for about 20 minutes at 200°C. Baking time will vary with thickness; these are typically about 1 inch thick. Allow them to cool for 20–30 minutes before slicing so the centers set but remain gooey.
Hint: Push the edges down while blending to ensure a completely smooth batter.
Leftovers
Store blondies in an airtight container at room temperature for 2–3 days. Refrigerate for up to 5 days (they will firm up), or freeze for up to 3 months. Thaw before serving and warm briefly if you prefer a softer texture.
Recipe FAQs
Blondies are typically vanilla- and brown-sugar-based, while brownies are chocolate-based and include cocoa or melted chocolate.
Yes. A slightly gooey center is desirable for blondies; just ensure the batter is cooked through at the edges and top.
Try peanut butter blondies with chocolate chips, banana slices, white chocolate, or chopped candy. Nuts and dried fruit also work well.
They are an indulgent treat, but using chickpeas and maple syrup makes them a bit more nutrient-dense than traditional blondies. They provide fiber and some plant protein.
You might also like
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Peanut Butter Milkshake
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Peanut Butter Balls
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Vegan Peanut Butter Cookies
Breakfast
Peanut Butter Granola
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Peanut Butter Blondies
Ingredients
- 2 400g cans of chickpeas, drained and rinsed
- 6 Tbsp peanut butter, (crunchy or smooth)
- 6 Tbsp maple syrup
- 50 g buckwheat flour, (⅓ cup)
- 2 tsp baking powder
- 60 ml vegan milk, (¼ cup)
- 150 g strawberries, chopped, (optional)
Instructions
-
Preheat oven to 200°C. Drain and rinse the chickpeas. Add chickpeas, peanut butter, maple syrup, buckwheat flour, baking powder, vegan milk, and a pinch of salt to a food processor. Blend until smooth, pausing to scrape down the sides so everything is fully incorporated.
-
Line a 9×9″ (or similar) baking tin with parchment. Spoon half the mixture into the lined tin and press some chopped strawberries into it. Add the remaining mixture, smooth the top, and arrange extra strawberries on top if desired.
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Bake for about 20 minutes at 200°C, depending on thickness. Let cool for 20–30 minutes so the center firms slightly, then slice into squares and serve.
Notes
Substitutions & Variations: See the list in the article above for alternatives and additions.
To Store: Keep in an airtight container at room temperature for 2–3 days or refrigerate up to 5 days.
To Freeze: Freeze in an airtight container or wrapped for up to three months.
Tip 1: Use smooth or crunchy peanut butter based on preference.
Tip 2: Swap strawberries for other fruit, nuts, or chocolate.
Tip 3: A 9×9 inch baking dish works well for this recipe.
Nutrition
