Vegan Peanut Butter Chocolate Chip Blondies
These fudgy peanut butter blondies combine natural peanut butter with sweet chocolate chips for a rich, chewy treat. Made with almond flour and sweetened with agave nectar, they deliver all the indulgent flavor of traditional blondies with a tender, dense texture. Perfect for dessert or an afternoon snack, these golden brown squares are studded with melty chocolate chips and finished with a sprinkle of flaky salt for the perfect sweet-salty balance.
Ingredients
- 1 cup natural peanut butter
- ¼ cup agave nectar
- 2 vegan eggs, Bob's egg replacer usedflax eggs1:1bindereggs-free
good option
- 1 teaspoon vanilla extract
- ½ cup blanched almond flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chipsdark chocolate chips1:1chocolate
more intense flavor
- flakey salt
Instructions
- 1
Preheat oven to 350F
- 2
Prep your egg replacer if needed, allowing powder to mix with water and thicken for a couple minutes
- 3
In a large bowl, use an electric mixer to combine the peanut butter, agave nectar, egg replacer, and vanilla
- 4
Add the almond flour, baking powder, and salt, mixing until combined
- 5
Fold in most of the chocolate chips, reserving some to sprinkle on top
- 6
Prepare an 8x8 square pan with parchment paper
- 7
Transfer the batter to the pan and spread the mixture out in an even layer
- 8
Press the remaining chocolate chips on top
- 9
Bake for 15 minutes until the top is golden brown
- 10
Allow the blondies to sit in the pan for 5-10 minutes to cool
- 11
Glide a knife around any edges touching the pan
- 12
Lift up the edges of the parchment paper to transfer the blondies to a cutting board
- 13
Cut into 12 squares
- 14
Sprinkle with salt if desired and enjoy
Tips
Let egg replacer sit for a few minutes after mixing with water to properly thicken before adding to the batter.
Reserve some chocolate chips to press on top for an attractive presentation and extra chocolate in every bite.
Use parchment paper for easy removal and clean cuts - lift the whole batch out before slicing.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week
Can be made 1-2 days ahead and stored covered at room temperature
Serve at room temperature, optionally warmed for 10-15 seconds in microwave
Common Mistakes
Don't overbake or they'll become dry - remove when top is golden brown
Let cool in pan before cutting to prevent crumbling and ensure clean slices
Substitutions
good option
FAQ
Can I use regular eggs instead of vegan eggs?
Yes, substitute 2 regular eggs for the vegan egg replacer. The texture will be similar but the blondies won't be vegan.
What if I don't have almond flour?
You can substitute with oat flour or all-purpose flour in equal amounts, though the texture will be slightly different.
How long do these keep?
Store covered at room temperature for up to 5 days, or refrigerate for up to 1 week for longer storage.