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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
Table of Contents
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.
It pairs well with this amazing Peanut Butter Milkshake recipe.
I also added this recipe into my collection of 21 Gluten Free Easter Recipes, my best 33 Vegan Desserts and 35 Gluten Free Desserts round up!
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.
Substitutions
- 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.
Variations
- 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.
Leftovers
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.
Recipe FAQs
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
Drinks
Peanut Butter Milkshake
Dessert
Peanut Butter Balls
Dessert
Vegan Peanut Butter Cookies
Breakfast
Peanut Butter Granola
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!
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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 rd cup)
- 2 tsp 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)
Instructions
- 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.
Notes
Nutrition
Absolutely delicious. I had to make a couple of changes, I used red lentils instead of chickpeas and Almond butter instead of peanut butter. I also iced it with water icing and drizzled melted chocolate across it too. I will definitely make it again as it was a winner with myself and my daughter with our very sensitive tummies.
Thank you healthy living James
Thank you Carol 🙂
hmmmm, not bad! I’m not veg/vegan, just always looking for healthier options. I followed the recipe, using 3 cups of garbanzos (had dried beans I needed to use up). Instead of strawberries, I went for the classic PB mix….bananas and chocolate chips. I sliced up one banana and a handful of semi sweet chocolate chips. Very yummy guilt free snackage! It is missing a little richness, am thinking of trying this again, maybe adding a dab of molasses to give the flavor a bit of depth. I have also made the peanut stew, which was also yum.
Done them with blueberries inside and strawberries on top. Also ised honey instead of maple syrup and they are delicious. Thank you James for another great recipe!
Hello I couldn’t find the nutrition info anywhere … just to see if it’s high calorie before I make it
I love your recipes, despite not being a vegetarian or vegan etc. Can I ask if I can use an alternative to buckwheat flour (I have standard P & SR flour in stock) Do you use this type of flour because, perhaps, it’s gluten free? I rarely bake puds and treats to keep the calories down so I don’t really want to purchase more flour just to use 50g in this recipe!
As I have friends coming for coffee next week I thought I’d go against my usual calorie rules
Hey Gwen, sure you can swap for other plain flour 🙂 enjoy
Absolutely love these. So easy to make and taste delicious…would never know the main ingredient was chickpeas! Keep you full for ages and low in fat too! Perfect!
Thanks Shirley 🙂 pleased to hear you enjoyed them!
Can I use tahini instead of peanut butter?
Good question, never tried it myself. Give it a go and let me know how it goes 🙂
These are just amazing. Simple to do, not to sweet but with really good taste. I should have put more strawberries, but that is a thing I will do next time!
Thank you Mariana, so pleased you enjoyed the recipe 🙂