These delicious vegan peanut butter blondies are so quick and easy to make! If you’re looking for your new favourite gluten free dairy free blondie recipe, here it is! This blondie recipe doesn’t use chickpeas but peanut butter to get that delicious fudgy texture. These blondies are thick, gooey and oh so moreish, and are ready to eat in just 35 minutes.
I know a lot of vegan blondies use chickpeas in the recipe but I always think of chickpeas as being more of a savoury ingredient, so this blondie recipe doesn’t use them.
How to Make Peanut Butter Blondies
These blondies are so easy to make!
- Make your flax egg by mixing flaxseed and oat milk and set aside to gel.
- Using a stand mixer or handheld mixer, cream together the peanut butter, sugar and coconut oil until smooth. Add the flax egg.
- Add the rest of the ingredients and mix, before folding through the chocolate chips right at the end.
- Bake and cool the blondies at 350°F/175º C for 24 minutes or until golden brown. Allow to cool before removing from the tin and slicing.
Here’s this easy recipe for these vegan peanut butter blondies.
This blog may contain affiliate links through which, at no additional cost to you, I may earn a small commission. I only recommend products I would use myself and all opinions expressed here are my own. As an Amazon Associate I earn from qualifying purchases. Read full privacy policy.
Vegan Peanut Butter Blondies
Equipment
- 1 8 inch cake tin
- 1 Small Bowl
- 1 Greaseproof Paper
Ingredients
- 205 grams dark brown sugar
- 180 grams peanut butter
- 60 mililitres coconut oil, melted
- 150 mililitres oat milk or other non dairy milk
- 5 mililitres vanilla extract
- 13 grams ground flax
- 150 grams oat flour
- 4 grams baking powder
- 3 grams sea salt
- 85 grams chocolate chips or chunks
Instructions
- Preheat oven to 350°F/175º C. Line an 8” x 8”/20 x 20 cm cake tin or baking tray (or similar size) with crossing layers of greaseproof paper.
- In a measuring cup or small bowl, combine oat milk and ground flax. Set aside for 5minutes to gel.
- In a the bowl of a stand mixer (or large bowl), combine brown sugar, peanut butter, and coconut oil. Beat using a on low until smooth. If you don't have a stand mixer, use a handheld mixer.
- Add in vanilla extract and blend until smooth.
- Add the milk mixture and blend.
- Stir in the oat flour, baking powder, and salt until well combined.
- Stir in the chocolate chips if using.
- Pour into the prepared baking tin and spread into the corners.
- Bake for 24-27 minutes until lightly browned around the edges and firm in the centre. Bake longer for a more cake-like blondie and less time for something more fudge-like.
- Allow to cool completely before removing from pan and cutting into 2”/5cm squares.
- Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. Bring to room temperature before eating.
This recipe uses a “flax egg”, an egg substitute made from flax seed and oat milk, but if you’re not vegan you can use 2 eggs as a substitute.
You can use light brown sugar rather than dark brown sugar – this will give a slightly less intense taste.
How to Store Blondies
The best way to store blondies is in an air tight container at room temperature. The blondies will stay fresh for about 1 week but if your house is anything like mine, they won’t last that long because they are delicious!
What’s the Difference Between a Brownie and a Blondie?
Traditionally brownies are made with milk or dark chocolate whereas blondies are made with white chocolate. Blondies have more of a vanilla taste than the chocolate of brownies.
For more blondies, why not try:
