Gluten Free Peanut Butter Blondies
These blondies are deliciously peanut buttery, not overly sweet, and have just enough chocolate in them. These blondies or cookie bars have a delicate texture- soft, but chewy, and loaded with peanut butter flavor. They also happen to be gluten free, and are vegan compatible. They are made with almond flour and oats and are easy to make. All you need is a bowl and spoon or whisk, they take minutes to put together and bake up in under 30 minutes. Blondie and chocolate cravings satisfy in no time. This is a gluten free version of a classic blondie recipe that is adaptable too - make sure to look out for all the substitutions and add-in suggestions below.
What’s the Difference Between a Brownie and a Blondie (and a cookie bar)?
If you’re not familiar with “blondies,” they are basically brownies without cocoa powder added in. They remind me of a deep dish cookie, with more of a buttery, brown sugar flavor that is why they are often called cookie bars as well. These Peanut Butter Blondies are very similar and just as delicious as my Brown Butter Chocolate Chip Cookie Bars but these are a gluten free version. Unlike cookies, spread is not an issue with blondie dough since these blondies/cookie bars are contained to a baking pan. That means you can start by browning your butter (if you choose to or just melt it) to bring out all the toasty nuttiness and still bake the blondies immediately without chilling.
I partnered up with Bob’s Red Mill to share yet another tasty recipe using their Bob’s Red Mill Super fine almond flour I can’t believe that another year of partnership with Bob’s is coming up - how time flies. I’m so happy to be able to share how I use their products in my everyday baking and for the blog. While I don’t have any serious issues with gluten in my own diet, I do have readers that request gluten free recipes and I love to entertain and have treats available for those of my friends who may have a gluten sensitivity. Bob’s Red Mill always has a selection of products to suit all dietary needs making it easier to bake up treats like these that are gluten free and easily made vegan too. I like baking with almond flour - my easy almond flour muffins are a favourite in our home. I love the sweet toasty flavor almond flour gives baked goods and other recipes. Almond flour adds moisture and subtle warm and cozy flavor notes, but the resulting blondies do not taste at all like almonds. When it comes to these gluten free blondies - I really love the soft and chewy and all around gooey goodness that the combination of almond flour, oats, butter and a few other things gives these bars. I also love how simple they are to whip up and even how adaptable they are. You can also switch the add ins up a bit, which is also fun.
Which Peanut Butter is Best for Blondies?
I use all-natural peanut butter when making this recipe, which has no added oil or sugar. (You can make my homemade peanut butter recipe in no time) If you want to use a peanut butter like Jif or Skippy, that will most likely not work. It’s too thick and will not incorporate as well into the batter.
Ingredients to make these Peanut Butter Blondies:
- Peanut butter– as I mentioned about You must use a smooth and drippy style peanut butter, with no added sugar. See below for other nut butter options.
- Sugar - I like to use a blend of both granulated sugar and brown sugar but feel free to use one or the other. If you want these a little less sweet you can reduce the amount of sugar by up to ¼ cup. Brown sugar always adds that chew factor in baked goods.
- Butter - I use unsalted butter and I like to brown mine too for extra flavour. For more details on how to brown butter check out recipe notes below. You can use a vegan butter in its place or even melted coconut oil for a plant based option
- Egg– Room temperature eggs.
- Baking soda– Gives the blondies a little rise.
- Chocolate– I used chopped peanut butter cups but you can use dark chocolate or chocolate chips or any of your favourite candy bars chopped up. Feel free to use a dairy free chocolate if you prefer
- Almond flour - I used blanched almond flour - you can use Any other nut flour in its place but not all purpose flour. The ratios are not the same so it would not yield the same texture blondies.
- Rolled Oats - I used gluten free old fashion rolled oats not steel cut oats. Their absorption of liquids is different and yields different results when baking with them so make sure to use old fashioned rolled oats.
How do you make peanut butter blondies?
These are quite easy to whip up and can be in the oven in no time at all. Here are the easy steps:
- Start by melting your butter or browning it then set aside to cool while you prepare the rest of the ingredients.
- Whisk all your dry ingredients excluding the sugars
- In a separate large mixing bowl whisk together the melted or brown butter, eggs, sugar, brown sugar and vanilla until fully combined.
- Add the dry ingredients into the wet and mix to fully incorporate. Do NOT over-mix the batter as this will releases some of the oils from the almond flour, producing blondies that are greasy on the bottom.
- Fold in the chopped chocolate or your favorite add ins.
- Transfer the batter into an 8 x 8-inch pan lined with parchment paper. Bake the blondies in a preheated oven at 350°F for 20-25 minutes.
- Remove from the oven and allow the blondies to cool in the pan completely, before removing and slicing up. (For chewier blondies do not over bake)
Can I make these without eggs?
Yes, if you’d like to make these blondies without eggs, you can replace it with either a flax egg per egg in the recipe (1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let sit for 10 minutes, for a gel to form) or a chia egg (1 tablespoon ground chia seed mixed with 3 tablespoons of water). Your batter will be thicker but will bake well.
What can I substitute the peanut butter with?
If you have a peanut allergy or want to make this recipe nut free, you can substitute the peanut butter with either almond butter, tahini, or sunflower seed butter. Please ensure the nut/seed butter is drippy and smooth in texture and has no added sugar.
Tips to making delicious blondies:
- If you want to make these Salted peanut butter blondies feel free to use salted peanut butter
- Do not overbake the blondies. They continue to cook while they are cooling down. For chewy more gooey blondies - underbake them slightly - only bake until just set and golden around the edges
- For cakier blondies, add a ¼ cup more oats
- Pack the Almond Flour - just as you would pack brown sugar
- Use room temperature Ingredients - from the eggs to butter this will ensure everything gets incorporated into the batter evenly
- Mix the wet ingredients well - because we are baking with peanut butter and even if it’s the drippy kind it’s still quite thick and it’s important to whisk the wet ingredients well so that they are all fully incorporated before adding the dry ingredients.
If you liked this recipe than you will love these:
- 1 cup packed Bob’s Red Mill Super fine almond flour
- ½ cup Bob’s Red Mill Gluten Free old fashioned rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ½ cup granulated sugar
- ½ cup brown sugar ( you can do all brown sugar if you prefer or coconut sugar)
- ¾ cup natural creamy peanut butter (the runny kind)
- ¼ cup melted butter and cooled or coconut oil (I like to brown the butter)*
- 1 teaspoon vanilla extract
- 1 cup chopped peanut butter cups or chocolate chunks or chocolate chips, divided
- Flaky Salt, for sprinkling on top (optional)
- Preheat oven to 350°F. Line an 8x8 inch pan with parchment paper.
- Whisk together the flour, rolled oats, baking soda and salt together in medium bowl.
- In a large bowl, whisk together eggs, sugars, and peanut butter until smooth and creamy. Then whisk in the melted or browned butter and vanilla until smooth and well combined.
- Stir in the dry ingredients to the wet ingredients until well combined.
- Fold in ¾ cup of the chopped peanut butter cups or your choice of add ins
- Transfer batter to the prepared pan and smooth out evenly in pan
- Sprinkle the top with remaining ¼ cup of chopped peanut butter cups or choc chunks.
- Bake for 20-25 minutes until the edges are golden brown.
- Allow to cool completely in pan on rack before slicing and enjoy, or if you want them even chewier store them chilled after they have cooled and enjoy them straight out of the fridge.
How do you store them?
- To store: Blondies should be stored in the refrigerator, in a sealable container. Blondies will keep for up to 1 week.
- To freeze: Wrap individual slices of blondies tightly with plastic wrap then in a ziplock bag and store in the freezer for up to 3 months. Thaw the blondies overnight in the refrigerator before eating them.
- Brown Butter: Brown butter is melted butter with a nutty flavour brought on by gently cooking it. Place butter in a light-colored pan over medium heat. Stir butter as it melts. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. In about 5-8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. It will smell intensely buttery and nutty. Allow it to cool to room temperature before adding it to these blondies