Introducing the easiest Peanut Butter Blondies you’ll ever make. These blondies are gluten-free, vegan, and free from refined sugar. They’re gooey, satisfying, and simple to customize to your taste.
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 and delicious dessert that requires minimal effort and little cleanup. They bake up soft and gooey and are easily adapted with different mix-ins or toppings. Fresh strawberries inside and on top make these peanut butter and strawberry blondies a lovely treat to share.
The trick is using chickpeas as the base: they add fiber and protein while keeping the texture moist. If you haven’t tried chickpea blondies before, the flavor is surprisingly neutral and blends seamlessly with peanut butter and maple syrup. Many people won’t guess there are legumes in these bars.
For the easiest method, everything goes into a food processor and is blended until smooth. Kids can help with simple tasks like measuring, adding ingredients, or pressing berries into the batter—an easy way to get them involved in the kitchen.
If you’re a peanut butter lover, combining it with chickpeas boosts the plant-based protein and makes a rich, satisfying blondie. These pair particularly well with creamy vegan ice cream if you want to serve them warm.
Ingredients to make Peanut Butter Blondies
- Chickpeas – The base of the batter; drained and rinsed canned chickpeas work perfectly.
- Peanut butter – Smooth or crunchy, depending on your preference.
- Maple syrup – A natural sweetener that keeps the recipe refined-sugar free.
- Buckwheat flour – Adds a mild, nutty flavor and is naturally gluten-free.
- Baking powder – Helps the blondies rise slightly and gives a lighter texture.
- Vegan milk – Almond milk or any plant milk will do.
- Strawberries – Optional, but recommended for freshness and a fruity contrast.
See the recipe card below for exact quantities and full details.
Substitutions
- Chickpeas – Other white beans (like cannellini) work as a substitute.
- Peanut butter – Swap for almond butter, cashew butter, or sunflower seed butter for nut-free options.
- Maple syrup – Honey or agave are suitable alternatives if you don’t need the recipe to be strictly vegan.
- Buckwheat flour – Other gluten-free flours can be used; adjust liquid slightly if needed.
- Vegan milk – Any dairy or plant milk will work.
- Strawberries – Replace with raspberries, blueberries, chopped nuts, or chocolate chips for variety.
Variations
- Deluxe: Top with fresh fruit and a scoop of vegan ice cream for an elevated dessert.
- Kid friendly: Let children choose toppings or press in colorful fruit or mini chocolate chips.
For other peanut-butter-forward recipes, try crunchy peanut butter granola or peanut butter cookies if you want more ideas.
How to make Peanut Butter Blondies
Step 1: Preheat the oven to 200°C (392°F). 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 push down the edges so the mixture is even.
Step 2: Line a 9×9 inch (or similar) baking tin with parchment paper. Spoon half the batter into the tin, press in some chopped strawberries if using, then add the remaining batter and smooth the top. Finish with extra strawberries on top.
Step 3: Bake for about 20 minutes at 200°C. Baking time can vary with thickness; these are about 1 inch thick in the original version. Allow the blondies to cool for 20–30 minutes before slicing to set the center.
Hint: When blending, push the batter from the sides into the blades to ensure a smooth, even texture.
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.
Recipe FAQs
Blondies are usually made with brown sugar or vanilla and have a butterscotch-like flavor, while brownies are chocolate-based with cocoa or melted chocolate.
Yes — a slightly gooey center is often desirable in blondies. Bake until set around the edges but still soft in the middle for the best texture.
Try peanut butter chocolate chip, peanut butter banana, or white chocolate blondies. You can also add nuts, chopped chocolate bars, or candy pieces.
These blondies are a lighter take compared with traditional recipes because they use chickpeas and maple syrup instead of refined sugar. They still are a dessert but contain more fiber and plant protein than many classic blondie recipes.
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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 or can swap for other fruit, nuts or chocolate)
Instructions
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Preheat your oven to 200°C. Drain and rinse the chickpeas. Add chickpeas, peanut butter, maple syrup, buckwheat flour, baking powder, milk and a pinch of salt to a food processor and blend until smooth, pushing down the sides as necessary.
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Line a 9×9 inch baking tin with parchment. Spoon half the batter into the tin, press in some chopped strawberries, then add the remaining batter and smooth the top. Finish with extra strawberries.
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Bake for about 20 minutes at 200°C. Allow to cool for 20–30 minutes so the center sets, then slice into squares and serve.
Notes
Substitutions & variations: Options are listed above in the post.
To store: Keep in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.
To freeze: Freeze wrapped or in an airtight container 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
