Vegan Peanut Butter Blondies

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Let's make some yummy vegan peanut butter blondies! This easy recipe is rich, fudgy, and full of peanut butter flavor and chocolate chips. A delicious treat for any time of year!

A plateful of blondies, next to a dish of creamy peanut butter.

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Ingredient tips
Step by step pictures
Substitutions and variations
Serving
Storage
FAQs
More ideas
Recipe

This vegan blondie recipe is:

Rich
Fudgy
Caramelly
Easy
Vegan
Gluten-free
Soy-free
Dairy-free
And made without chickpeas!

Ingredient tips

You only need these simple ingredients to make these delicious vegan peanut butter blondies:

Ingredients for peanut butter blondies: oat flour, brown sugar, peanut butter, oat milk, ground flaxseed, baking powder, salt, vanilla extract, coconut oil and chocolate.

Peanut butter: Creamy peanut butter works best in this recipe, but you can also use crunchy if that's all you have. If you are using a natural peanut butter that has separated, give it a good stir before measuring.

Sugar: Using dark brown sugar in this recipe adds a rich, caramel flavor to the blondies. Light brown sugar is also a good option. Choose an organic or vegan-certified brand to avoid animal char.

Oat flour: Choose a gluten-free certified flour if necessary. If you don't have any oat flour to hand, you can easily make it by pulsing oats in a food processor until fine.

Plant milk: Any non-dairy milk will work in this recipe, but oat milk is our favorite for its creamy texture and neutral flavor. Be sure to use a GF brand if needed.

Chocolate: You can use vegan chocolate chips, chunks, or a chopped bar of vegan chocolate. Use semi-sweet chocolate if you prefer a sweeter taste, or bittersweet or dark chocolate chips for a richer and more contrasting flavor.

Step by step pictures

Here's how to make these delicious vegan peanut butter blondies. Full detailed recipe and quantities are in the recipe card at the end of the post.

Oat milk and flaxseed in a measuring cup.

Step 1 - In a measuring cup or small bowl, combine oat milk and ground flax and set aside to thicken.

Peanut butter, sugar and coconut oil in a mixing bowl.

Step 2 - In a large bowl or stand mixer bowl, combine the dark brown sugar, peanut butter, and melted coconut oil. Beat with a handheld electric mixer or stand mixer on low until smooth.

Peanut butter mixture with oat milk mixture added in a bowl.

Step 3 - Add the vanilla extract and milk mixture and beat again until combined.

Adding oat flour, baking powder and salt to the batter in a bowl.

Step 4 - Stir in the oat flour, baking powder, and sea salt until well combined.

Stirring chocolate chunks into the blondie batter.

Step 5 - Stir in the chocolate.

A lined square pan with the blondie batter in.

Step 6 - Pour the batter into a lined 8" / 20 cm square baking pan and spread it out level.

Step 7 - Bake at 350°F / 175°C for 24-27 minutes until lightly browned around the edges and firm in the center.

Slices of blondies cut into squares on a wire rack.

Step 8 - Allow the blondies to cool completely before removing from the pan and cutting them into 16 squares.

Vicky's Top Tip!
If you like fudgy blondies, stick to the shorter cooking time. For a more cake-like blondie, you can bake them for a longer amount of time. Remember blondies and brownies typically firm up as they cool down.

Substitutions and variations

Looking to switch things up? Here are some ideas for varying this vegan blondie recipe:

Swap out the peanut butter for almond butter or cashew butter for a different flavor profile.
Add a sprinkle of cinnamon or pumpkin spice to the batter for a warm and cozy twist for fall.
Experiment with different mix-ins like dried fruit or chopped nuts for added texture and flavor.
Make PBJ blondies by omitting chocolate and adding fresh raspberries and swirls of jelly.
Mix in some vegan caramel or butterscotch chips instead of chocolate chips.

Refined sugar-free: Substitute the dark brown sugar with an equal amount of coconut sugar.

Nut free: Instead of peanut butter you can also use sunflower seed butter or tahini. For allergies, be sure to check your other ingredients are nut-free too.

Serving

These vegan peanut butter blondies are a delight on their own, but you can take them to the next level by serving them with a scoop of dairy-free ice cream or a drizzle of melted vegan chocolate and extra peanut butter!

A pile of blodies with a golden brown color and fudgy texture.

Storage

Store: Keep the blondies in an airtight container in the fridge for up to 5 days.

Freeze: Wrap the blondies and place them in a freezer bag with the air squeezed out and freeze for up to 1 month. Thaw overnight in the fridge, or out on the counter for a couple of hours and enjoy warmed or at room temperature.

Squares of peanut butter blondie on a wire rack.

FAQs

Can I use a different type of nut butter instead of peanut butter?

Absolutely! Feel free to experiment with almond butter, cashew butter, or any other nut or seed butter of your choice. The flavor profile may vary slightly, but it will still be delicious.

Can I use a different non-dairy milk instead of oat milk?

Yes, you can substitute oat milk with almond milk, soy milk, or any other non-dairy milk that suits your dietary preferences.

Can I make these blondies with regular all-purpose flour instead of oat flour?

This recipe has only been tested with oat flour. Oat flour absorbs liquid differently, so I don't recommend using all-purpose flour as a direct replacement.

More ideas

I hope you're excited to try these delectable vegan peanut butter blondies! If you're looking for more vegan dessert recipes that are gluten-free and vegan-friendly, here's three I can recommend:

Chocolate Date Nut Bars (A delicious no-bake treat)
Vegan GF Apple Crisp (A comfort food classic)
Almond Butter Cookies (Another recipe perfect for nut butter lovers!)

Recipe