Peanut butter and chocolate blondies- vegan and gluten free

Holly molly these peanut butter and chocolate blondies are fantastic. They are gluten free, vegan and a lot healthier than other versions out there. These are a must try.

Peanut butter and chocolate blondes vegan and gluten free

I haven’t made blondies in for ever. I actually don’t I had a blondie recipe in the blog until today. When making these peanut butter and chocolate blondies I was glad I doubled the batch. They were so good…

If you like you can freeze some of them and have later to make sure they don’t spoil. These will keep at room temperature for 2-3 days, but after that I am not sure.

If you are not vegan, you can use regular peanut butter cups, if not you can use homemade, store bought or simply just use more chocolate chips if you don’t care for the peanut butter cups.

This is my first time using peanut butter cups on a dessert while baked. Peanut butter cups are the bomb. I am going to to find other ways to incorporate them because the oozing of the warm peanut butter was just delicious.

I hardly eat warm desserts. I like my cookies when they are cooled but these blondes, oh boy, you must eat them the minute they come out of the oven. They will crumble a little bit but that is OK. If you like you can wait for them to cool as well. Either way, I think you are going to like these peanut butter and chocolate blondies.

Let me know if you get to try them. I know I am going to be making them for time to come. They are super good and not so bad for you.


banana pureeblondie mixture

Here you can see the banana mixture. Just add the liquid ingredients to your food processor and liquify. Pour this mixture over the pulverized rolled oats and mix through.

vegan blondiesblondies-peanut

Here you can see the blondies right before and after pouring the drizzle all over it. I didn’t allow the blondies to cool but you could if you like. I just couldn’t wait to dig in.

vegan and gluten free peanut butter and chocolate blondes

These peanut butter and chocolate blondies have become one of my favorite desserts. If you like peanut butter and chocolate you will love these.



Peanut butter and chocolate blondies- vegan and gluten free

Yield: 20 squares

Total Time: 60 minutes


Chocolate drizzle


Preheat your oven to 350F. Line a 9x13 rectangular baking pan with unbleached parchment paper.

In your food processor add the rolled oats and pulse until they are pulverized. Place on a mixing bowl and add the baking powder, baking soda, salt and cinnamon. Set aside.

Add the bananas, apple sauce, peanut butter, and maple syrup to the food processor. Pulse until it is liquified. Add this mixture to the oat mixture and combine with a spatula. Add the 1 cup of chocolate chips and the peanut butter cups. Save the two tablespoons of chocolate chips for later.

Spread the batter into the prepared baking pan. The mixture will be thick. Sprinkle the extra 2 tablespoons of chocolate chips over the batter and bake for 30 minutes.

Transfer the blondies to a wire rack. For the chocolate drizzle, place the chocolate chips and coconut oil on a microwavable dish and microwave in 45 second increments until the chocolate is melted. With a fork drizzle the chocolate over the blondies and serve.

You can keep the blondies in a cake stand in  your kitchen counter for up to 3 days. Alternately you can freeze them and have them later on.

NOTE: You can divide the ingredients by two and bake on a 8x8 square baking pan 

Recipe adapted from Ambitious Kitchen

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  1. One portion is not gonna enough for me :-)) This looks super!

  2. I love overnight oats and chocolate to start the day for the win! I will be making a version of these. Yum!

  3. Overnight oats are the best! I have to make this recipe. Pinning it for later ;-)

  4. These were so good, I had the bit that didn’t fit my fridge-bowls right away and it was awesome. This will definitely become a breakfast staple.

  5. I was eating overnight oats for MONTHS and then I stopped…I am not craving them! Love love love this chocolate almond butter version you have here, I always went with peanut butter, banana and berries (habit). I should change it up! Looks so good!

  6. I ran this recipe through the calorie & macro calculator at MyFitnessPal and even after using light soy milk and removing the cocoa nibs, maple syrup, and protein powder, I came up with 364 calories per serving (6 servings per recipe). Your original recipe with no changes clocks in at 523 calories per serving. Can you tell me how you possibly got the calorie count so low on your nutrition facts? :( This looks SO TASTY but I don’t usually budget for 500+ calories for breakfast……

    • I actually used calorie count for this. The recipe is for 8 servings instead of 6 so I will change that. The recipe w/ the ingredients listed (except the optional protein powder) gives the label above. I am not sure why there is such a discrepancy w/ yours!

  7. Can you freeze these?

  8. Maybe it’s because I used almond milk, but the ratio was wayyy off, basically soup (nothing like the picture).  Going to try it again tomorrow with a 1:1 ratio of oats-to-milk and hopefully that works!

  9. So if it’s 8 servings, is a half cup a serving or a full cup?  

  10. I just made some overnight oats with pureed cashews and was rather pleased by this agreeable way of getting some nuts in my diet (I’m not a big fan of just eating nuts…), so I figured this would be a good follow-up. I broke the ingredients down into individual servings based on 1/2 cup of oats and was rather shocked by that resulting in a whole cup of milk. I’ve never made oats with that much milk. I figured this just made runnier oats. But then I got to thinking about the ingredients… The aforementioned cashews made those oats insanely thick, and I could only assume the almond butter would do the same here. Then there was the protein powder. And the TWO TABLESPOONS of chia. So I went with the whole cup (I just barely didn’t have enough… I had to top off with about a teaspoon of water), and boy am I glad I did. The oats are a perfect, thick, decadent mass of almost-chia-pudding! The cacao nibs are a crown for this textural feast. This might become my go-to for a while… Though I will have to get more nibs if it does. Thank you so much for the recipe!

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