Peanut Butter Chocolate Chip Blondies

These gluten-free blondies are made with a peanut butter and almond flour base. Made without ANY refined sugar, grains, or dairy and taste like a decadent bakery treat! Recipe created in partnership with Bob’s Red Mill.

Holy Hekk, these peanut butter blondies are good! Dare I say I may even like them more than my maple pecan brownies. And, I love those like crazy so I am saying something serious here.

The texture is perfect — soft and chewy with plenty of chocolate chips, a strong peanut butter taste, and just enough coconut sugar to naturally sweeten them.

I partnered with my friends at Bob’s Red Mill to create this recipe for you. I used a mix of blanched almond flour and cassava flour with creamy unsalted peanut butter to get the perfect blondie texture! These gluten-free blondies legit taste like they are made with regular flour.

Gluten-Free Blondies Ingredients:

• Egg
• Peanut Butter
• Coconut Oil (or Butter)
• Bob’s Red Mill Coconut Sugar
• Pure Vanilla Extract
• Bob’s Red Mill Blanched Almond Flour 
• Bob’s Red Mill Cassava Flour
• Bob’s Red Mill Baking Soda
• Salt
• Chocolate Chips

Another awesome thing about these gluten-free blondies is that the recipe is unfussy. You only need one mixing bowl and a whisk / spatula. No need for a mixer or any special equipment. Just add the ingredients together in the order listed, fold in the chocolate chips, and spread out the dough in the baking dish.

Reserve some of the chocolate chips to decorate the top and make the blondies look like them came from a bakery! All you do is push the remaining chocolate chips into the dough with the pointy side down. It’s that easy!

A fun Halloween dessert option that is super easy is to make the chocolate chips into spiders! All you need to do is melt some chocolate chips (1 teaspoon of chocolate chips + 1/4 teaspoon coconut oil) for 30 to 45 seconds in the microwave. Use a toothpick to draw on spider legs and let cool into dry. And, yes, spiders have 8 legs but I went with 6 because it looked better. I am calling these “make pretend spiders”.

Recipe Tips:

• Use a small piece of parchment paper to line the bottom of the baking dish to ensure the blondies do not stick. Alternately, you could spray with non-stick cooking spray or rub the dish with a tiny bit of coconut oil or butter.
• I like to use an 8×8″ baking dish for this recipe to ensure that I get 16 evenly sized squares with the right height. You could probably use a small rectangle dish but I haven’t tried it.
• These gluten-free blondies are made with coconut oil to keep the recipe dairy-free. Yes, there is a slight coconut oil taste. You can avoid this by using Refined Coconut Oil instead of Virgin Coconut Oil. I have tested this recipe with Butter and they are amazing so if you can have dairy, that is another option. Last, if you are avoiding Dairy and want to avoid any taste of coconut, use a plant-based butter alternative!
• If you can’t have peanut butter, you can substitute any unsalted, creamy nut butter (that is roasted, not raw).
• You can substitute organic cane sugar if you want the blondies to have an even lighter color.
• Storage: After the blondies are completely cooled and cut into squares, you can store them in an air-tight container for up to 3 days on the counter. They freeze very well (wrap in tin foil and place in a freezer bag). Just set on the counter to defrost a few hours before you want to enjoy one!

More Peanut Butter Recipes:

Peanut Butter Mug Cake

Peanut Butter Cookies

Peanut Noodles with Chicken

Apple Nachos

Campfire Baked Bananas

Did you make this recipe? Please give it a star rating below!

Peanut Butter Blondies

Prep Time: 10 mins

Cook Time: 20 mins

 

These gluten-free blondies are made with a peanut butter and almond flour base. Made without ANY refined sugar, grains, or dairy and taste like a decadent bakery treat!

Course: Dessert

Cuisine: American

Keyword: blondies recipe with peanut butter, how to make gluten free blondies, paleo blondies recipes, peanut butter blondies with chocolate chips

Servings: 16 servings

Calories: 187 kcal

Author: Alyssa Brantley

5 from 11 votes

Print

Ingredients

• 1 large egg room temperature
• 1/2 cup creamy unsalted peanut butter
• 1/4 cup coconut oil melted
• 2/3 cup coconut sugar
• 1 Tablespoon pure Vanilla extract
• 1 cup almond flour
• 1/4 cup cassava flour
• 1 teaspoon baking soda
• 1/2 teaspoon finely ground sea salt
• 4 ounces chocolate chips

Instructions

1. Preheat the oven to 350F. Line your baking dish with a piece of parchment paper and set aside.

2. Combine egg, peanut butter, cococnut oil, coconut sugar, and vanilla extract in mixing bowl until smooth.

3. Add almond flour, cassava flour, baking soda, and sea salt. Mix until well combined.

4. Fold in 3 ounces of chocolate chips (reserving 1 ounce for decorating the top).

5. Transfer batter to parchdent lined baking dish and use your fingers or a spatula to evenly spread out and flatten.

6. Press remaining chocolate chips into the top of the dough (pointy side down).

7. Bake on center rack for 18 to 20 minutes or until the blondies are light golden-brown. Transfer to a cooling rack and allow to cool completely in the baking dish (at least an hour).

8. Cut into 16 evenly sized squares and Enjoy!

NOTES:

• Use a small piece of parchment paper to line the bottom of the baking dish to ensure the blondies do not stick. Alternately, you could spray with non-stick cooking spray or rub the dish with a tiny bit of coconut oil or butter.
• I like to use an 8x8" baking dish for this recipe to ensure that I get 16 evenly sized squares with the right height. You could probably use a small rectangle dish but I haven't tried it.
• These gluten-free blondies are made with coconut oil to keep the recipe dairy-free. Yes, there is a slight coconut oil taste. You can avoid this by using Refined Coconut Oil instead of Virgin Coconut Oil. I have tested this recipe with Butter and they are amazing so if you can have dairy, that is another option. Last, if you are avoiding Dairy and want to avoid any taste of coconut, use a plant-based butter alternative!
• If you can't have peanut butter, you can substitute any unsalted, creamy nut butter (that is roasted, not raw).
• You can substitute organic cane sugar if you want the blondies to have an even lighter color.
• Storage: After the blondies are completely cooled and cut into squares, you can store them in an air-tight container for up to 3 days on the counter. They freeze very well (wrap in tin foil and place in a freezer bag). Just set on the counter to defrost a few hours before you want to enjoy one!

Nutrition Facts

Peanut Butter Blondies

Amount Per Serving (1 g)

Calories 187 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Cholesterol 13mg4%

Sodium 165mg7%

Potassium 57mg2%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 10g11%

Protein 4g8%

Vitamin A 33IU1%

Vitamin C 1mg1%

Calcium 31mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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DISCLOSURE:  This post is part of a series of posts sponsored by Bob’s Red Mill. Bob’s Red Mill has compensated me for my time to develop this recipe and share my experiences with their products. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.