Gluten-Free Peanut Butter Strawberry Blondies
Soft, chewy blondies that combine creamy peanut butter with fresh strawberries and sugar-free jam swirls. Made with almond flour and coconut flour for a tender texture, these bars are sweetened with coconut sugar instead of refined sugar. The combination of nutty peanut butter and bright strawberry flavors creates a nostalgic PB&J taste in dessert form. Perfect for afternoon snacks, lunchboxes, or casual gatherings where you want something sweet but not overly indulgent.
Ingredients
- ¼ cup coconut oil, melted
- ½ cup peanut butter
- ¾ cup coconut sugarmaple syrup3/4 cup to 1/2 cuprefined sugar free
Reduce slightly as maple syrup is more liquid
Full guide → - 1 egg
- 1 teaspoon vanilla extract
- ¾ cup almond flour
- 2 tablespoons coconut flour
- ½ cup fresh strawberries, chopped
- ¼ cup refined sugar free strawberry jam
Instructions
- 1
Preheat oven to 350°F and line an 8x8-inch pan with parchment paper or foil, then grease lightly
- 2
Melt coconut oil in a large microwaveable bowl for 15-20 seconds
- 3
Add peanut butter and coconut sugar to melted oil and whisk to combine
- 4
Add egg and vanilla extract and whisk to combine
- 5
Add almond flour and coconut flour and stir until fully incorporated
- 6
Fold in chopped strawberries
- 7
Spread 3/4 of the batter into prepared pan and smooth lightly with spatula
- 8
Dollop strawberry jam over the top in tablespoon drops and swirl into batter with knife
- 9
Dollop remaining batter over the top
- 10
Bake for 25 minutes or until toothpick inserted into center comes out clean
- 11
Allow bars to cool for at least 2 hours before slicing into 16 squares
Tips
Refrigerate the bars before cutting to make clean slices easier
Use an offset knife or spatula to create even swirls with the jam
Let bars cool completely for at least 2 hours for best texture
Good to Know
Store in airtight container at room temperature or refrigerator for up to 1 week, or freeze for up to 3 months
Can be made 1-2 days ahead, store covered
Serve at room temperature or chilled, cut into squares
Common Mistakes
Don't skip the cooling time or bars will crumble when cut
Avoid overmixing once flour is added to prevent tough texture
Substitutions
Nut-Free Alternatives
General Alternatives
Reduce slightly as maple syrup is more liquid
Full guide →FAQ
Can I use regular all-purpose flour instead of almond flour?
Yes, but use 1/2 cup all-purpose flour instead of 3/4 cup almond flour and the texture will be different.
What if I don't have coconut flour?
You can substitute with an additional 2 tablespoons of almond flour, though the texture may be slightly less tender.
How long do these bars keep?
They stay fresh for up to 1 week at room temperature or in the refrigerator, and can be frozen for up to 3 months.