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Vegan Peanut Butter Blondies

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.

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Vegan peanut butter blondies - A Dozen Sundays

Vegan Peanut Butter Blondies

Easy vegan peanut butter blondies made without eggs, without refined sugar, and without chickpeas. Made with easy ingredients, these blondies are thick, gooey, and loaded with chocolate chips, 
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 16

Equipment

  • 1 8 inch cake tin
  • 1 Small Bowl
  • 1 Stand Mixer
  • 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.
Keyword Dairy Free Blondie Recipe, Easy Blondie Recipe, Gluten Free Blondies, Healthy Blondies Without Chickpeas, Peanut Butter Blondies, Vegan Blondies No Butter, Vegan Peanut Butter Blondies
Tried this recipe?Mention @adozensundays or tag #adozensundays

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.

Vegan peanut butter blondies - A Dozen Sundays

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:

Golden Oreo Blondies


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    I've been a wedding cake maker for 11 years but I lost my love for baking. Sundays became a day for me to bake for the family, which helped me to rediscover my love of baking cakes. I'm sharing my easy baking recipes with you to inspire you to get baking too!

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