Introducing the easiest Peanut Butter Blondies you’ll ever make! They’re totally gluten free, vegan, and refined sugar free! They are also gooey, delicious, and easy to adapt!
Recipe Difficulty – Very Easy
Why this recipe works
These vegan gluten free blondies are the perfect dessert! They are quick and easy to make with minimal mess. Plus, they’re adaptable, super gooey, and delicious. Baked with fresh strawberries inside AND on top, these peanut butter and strawberry blondies are great for sharing with family and friends.
If you’ve never heard of blondies made with chickpeas as the main ingredient, get ready for a great surprise! They are a healthier version of blondies with peanut butter. And trust me – you wouldn’t even notice the chickpeas in this if you didn’t know. Try giving these to a friend or family member and ask them to guess the key ingredient. It’s highly unlikely they will think it’s chickpeas!
These vegan blondies peanut butter style are so incredibly easy to make! Simply add all the ingredients into a food processor and blend until smooth.
If you have kids, make sure to get them involved in baking these gluten free blondies as well! It’s a great way to get them to eat more legumes without them even knowing it.
If you didn’t realise by now, I’m the BIGGEST peanut butter fan. When I thought about adding peanut butter to these dairy free blondies, I just had to give it a go immediately. And guess what?! It totally works! Plus, combining chickpeas and peanut butter adds a decent amount of plant-based protein to these vegan blondies.
I also added this recipe into my collection of 21 Gluten Free Easter Recipes.
Ingredients to make Peanut Butter Blondies
- Chickpeas – are the hero ingredient in these blondies, making them healthier and still delicious! If you have a can spare then try using them in my Slow Cooker Sausage Casserole.
- Peanut Butter – You can use crunchy or smooth peanut butter for this recipe. If you have some spare then try making my Peanut Butter Balls.
- Maple Syrup – is an excellent natural sweetener.
- Buckwheat Flour – adds a nice nutty flavour to these blondies and is naturally gluten-free.
- Baking Powder – helps to give these blondies a lighter texture.
- Vegan Milk – I use almond, but any will work.
- Strawberries – While optional, I highly recommend using strawberries in this recipe!
See recipe card for full information on ingredients and quantities.
- Chickpeas – Other white beans will produce the same effect.
- Peanut Butter – could be replaced with other nut butters or sun butter if you have a peanut allergy.
- Maple Syrup – Honey or agave are other great natural sweeteners you can use.
- Buckwheat Flour – Other flours should also work in this blondies recipe.
- Vegan Milk – Non-vegan milk will also work just fine.
- Strawberries – This is where the versatility comes in! Try swapping out the strawberries for other fruit like raspberries or blueberries.
- Deluxe – Don’t skip topping these with fresh fruit if you want them to look deluxe! Strawberry or Raspberry Blondies are hard to resist! Top with some vegan ice cream for an extra special treat!
- Kid friendly – Let your kids help you bake these! They are so easy and the kids will love it! You can let them choose their own toppings as well!
If you’re a big peanut butter fan (like me) then you also need to try my Peanut Butter Granola.
How to make Peanut Butter Blondies
Step 1: Firstly, pre-heat your oven to 200C. Drain and rinse the chickpeas. Put all of the ingredients except for the strawberries into a food processor.
Step 2: Line a baking tin with baking paper and spoon half the mixture into the tin. Push in some chopped strawberries. Pour the other half in and smooth the top over. Top with extra strawberries.
Step 3: Bake for 20 minutes. Note that cooking time will vary based on thickness. Allow to cool for 20-30 minutes. Slice and serve. Bon Appétit!
Hint: Make sure to push the edges down when mixing in the food processor to ensure a smooth mix.
Store in an airtight container at room temperature for 2-3 days. If you want to refrigerate them, they’ll last up to 5 days but will go firmer and less gooey. They will also freeze for up to 3 months.
Blondies are generally made from brown sugar and vanilla extract while brownies are typically made from chocolate and cocoa.
Yes! A gooey center makes for the perfect blondie. You do want to make sure it’s cooked through, but still nice and soft in the middle.
There are so many great ways to mix up these blondies! Try turning them into peanut butter chocolate chip blondies, peanut butter banana blondies, or white chocolate blondies. You could also add candy and make M&M or Reese’s Peanut Butter Cup Blondies.
While peanut butter blondies aren’t going to beat a plateful of vegetables when it comes to nutritional value, they do have some health benefits to them! My recipe uses chickpeas, adding fiber and protein to the blondies. I also use maple syrup to avoid refined sugar.
YOU MIGHT ALSO LIKE…
Tried this Peanut Butter Blondies recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!
Peanut Butter Blondies
- 2 400g cans of chickpeas drained and rinsed
- 6 Tbsp peanut butter (crunchy or smooth)
- 6 Tbsp maple syrup
- 50 g buckwheat flour (⅓ rd cup)
- 2 teaspoon baking powder
- 60 ml vegan milk (¼ cup) I use almond
- 150 g strawberries, chopped (optional or can swap for other fruit, nuts or chocolate)
- Firstly pre-heat your oven to 200C. Drain and rinse the chickpeas and add to a food processor along with peanut butter, maple, buckwheat flour, baking powder, milk and a pinch of salt and blend (making sure to push down the edges to make a smooth mix).
- Line a baking tin (I use a 9"by 9" square) with baking paper and spoon in half the mix pushing in some chopped strawberries. Pour in the rest of the mix and smooth over the top and finally top with extra strawberries
- Place in the oven for 20 minutes at 200C (this can vary depending on how thick you make them, mine are roughly 1 inch thick). Allow to cool for 20-30 minutes and then slice into squares.
Please note that Nutrition information is a rough estimate