These Peanut Butter Chocolate Chip Blondies are made with chickpea flour and are vegan, dairy-free, grain-free, nut-free, high-protein, naturally sweetened, and most importantly – SO DELICIOUS! Trust me, you’ll be making these on repeat.
If you don’t know already, I’m a nut butter fanatic. I’m obsessed.
And these Peanut Butter Chocolate Chip Blondies satisfy my craving every. single. time.
I get some sweetness, a whole lot of peanut butter, and some chocolate.
What more could I want?
These blondies aren’t super fudgey (I usually love fudgey brownie and blondies) but are still perfectly moist and have just the right about of bite to them!
I personally love eating them cold straight out of the fridge, but my other family members love to warm them up for 25-30 seconds in the microwave and then enjoy!
I don’t know how else to tell you guys that you need these in your life.
You just do.
Main Ingredients in Peanut Butter Chocolate Chip Blondies:
Maple Syrup: This is going to bring a nice sweetness to the blondies! Use whatever liquid sweetener you have (honey, agave, date syrup, etc), but make sure not to skip this! We need it to overpower the bitterness of the chickpea flour.
Peanut Butter: The star of the show. Make sure yours is nice and runny! I get mine from Costco!
Chickpea Flour: This is packed with protein, fiber, and lots of vitamins! If you don’t have chickpea flour, I think oat flour may work as well but I haven’t tried it! I get my chickpea flour from my local Indian grocery store where it’s usually labeled as ‘Besan’.
Rolled Oats: This is going to add a little texture to the blondies and help soak up some of the liquid!
Coconut Flour: Coconut flour is super absorbent, so we don’t need to use a lot of it to soak up some liquid and give the blondies a little texture!
Chocolate Chips: The second star of the show. I use these mini dairy-free chocolate chips!
How to Make Peanut Butter Chocolate Chip Blondies:
Preheat the oven to 350 F.
Wet Ingredients: Mix together the maple syrup, peanut butter, vanilla extract, and lemon juice.
Dry Ingredients: In a measuring cup, spoon the chickpea flour in. Add that, the oats, coconut flour, and baking powder to the wet mixture and mix well. There will be some clumps of chickpea flour – don’t worry!
Milk: Add in the milk and mix well. Mash as many of the big chunks of chickpea flour as best you can, but done worry if you don’t get all of them!
Chocolate Chips: Mix in the chocolate chips
Bake: Pour into an 8 x 8 tray lined with parchment paper with some parchment paper hanging off the sides. Pour the batter into the tray and spread evenly. Top with more chocolate chips. Bake for 25 minutes.
Cool: Let cool in the pan for 20 minutes, then lift the parchment paper out of the tray and let the blondies cool for another 20 minutes
Then, slice and enjoy!
Why are these Balanced?
Protein: The chickpea flour and peanut butter are doing to give us lots of protein!
Carbs: The maple syrup, chickpea flour, and oats give us a nice balance of fast and slow digesting energy!
Fat: The peanut butter and coconut flour are going to help keep you satiated!
Storage:
Store in the fridge for 5-7 days (although I doubt they’ll last that long)
If you Like These, Be Sure to Check Out:
Chocolate Peanut Butter Banana Muffins
Peanut Butter Chocolate Chip Blondies - Vegan, GF, Nut Free
Ingredients
- 3/4 cup + 1 tbsp maple syrup
- 1 cup runny peanut butter
- 2 tsp vanilla extract
- 1 cup chickpea flour
- 1/3 cup sprouted rolled oats
- 4 tbsp coconut flour
- 1 tsp lemon juice
- 1 1/2 tsp baking powder
- 1/2 cup mini chocolate chips
- 1/2 cup + 2 tbsp milk
- Sprinkle chocolate chips on top
Instructions
- Preheat the oven to 350 F.
- Line an 8 x8 baking tray with parchment paper long enough so that some is hanging off of the sides.
- Mix together the maple syrup, peanut butter, vanilla extract, and lemon juice.
- In a measuring cup, spoon the chickpea flour in. Add that, the oats, coconut flour, and baking powder to the wet mixture and mix well.
- There will be some clumps of chickpea flour - don’t worry!
- Add in the milk and mix well.
- Mash as many of the big chunks of chickpea flour as best you can, but done worry if you don’t get all of them!
- Mix in the chocolate chips
- Pour the batter into the tray and spread evenly. Top with more chocolate chips. Bake for 30-35 minutes (I did mine for 33 and they were perfect).
- Let cool in the pan for 20 minutes, then lift the parchment paper out of the tray and let the blondies cool for another 20 minutes
- Then, slice and enjoy!
- Store in the fridge!
- Enjoy warmed in the microwave for 25-30 seconds, or straight out of the fridge!
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