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!
This vegan blondie recipe is:
- And made without chickpeas!
You only need these simple ingredients to make these delicious vegan peanut butter blondies:
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.
Step 1 - In a measuring cup or small bowl, combine oat milk and ground flax and set aside to thicken.
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.
Step 3 - Add the vanilla extract and milk mixture and beat again until combined.
Step 4 - Stir in the oat flour, baking powder, and sea salt until well combined.
Step 5 - Stir in the chocolate.
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.
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.
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!
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.
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.
Yes, you can substitute oat milk with almond milk, soy milk, or any other non-dairy milk that suits your dietary preferences.
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.
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:
Vegan Peanut Butter Blondies
- ½ cup + 2 tablespoons (150 ml) oat milk or other non-dairy milk
- 2 tablespoons ground flaxseed
- 1 cup (200 g) dark brown sugar
- ¾ cup (180 g) peanut butter
- ¼ cup (60 ml) coconut oil melted
- 1 teaspoon vanilla extract
- 1 ¼ cup (150 g) oat flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup (85 g) vegan chocolate chips or chopped dark chocolate
- Preheat oven to 350°F / 175°C.
- Line an 8” / 20cm square baking pan with baking parchment.
- In a measuring cup or small bowl, combine oat milk and ground flaxseed. Set aside to thicken slightly.½ cup + 2 tablespoons (150 ml) oat milk, 2 tablespoons ground flaxseed
- In a large mixing bowl or stand mixer, combine brown sugar, peanut butter, and melted coconut oil. Beat using a handheld electric mixer or your stand mixer on low until smooth.1 cup (200 g) dark brown sugar, ¾ cup (180 g) peanut butter, ¼ cup (60 ml) coconut oil
- Add in vanilla extract and the oat milk mixture and mix again until combined.1 teaspoon vanilla extract
- Stir in the oat flour, baking powder, and salt until well combined.1 ¼ cup (150 g) oat flour, 1 teaspoon baking powder, ½ teaspoon sea salt
- Mix in the chocolate chips.½ cup (85 g) vegan chocolate chips
- Pour into the lined baking pan and use a spatula to spread the batter into the corners and level the surface.
- Bake for 24-27 minutes until lightly browned around the edges and firm in the center.
- Cool completely in the pan, and then cut into 16 squares.