Flourless Peanut Butter Chocolate Chip Blondies

Last night, I made these.SONY DSC

Flourless Peanut Butter Chocolate Chip Blondies!

Austin’s favorite combo EVER is peanut butter + chocolate, so I definitely had him in mind when making these. He’s my favorite recipe taste-tester, because he will not sugar-coat his opinion for me. If he hates it, I’ll know it.

Personally, I’d probably prefer an almond butter variation, rather than peanut butter… but, I was hoping to find a recipe that would please a crowd, and almond butter isn’t always appealing to everyone. (at least, not in my family!) These were such a success, though, I have a feeling an almond butter variation is in my future, too.

By the way, you’ll never believe these treats are flourless!! Or that they’re only sweetened with honey. I’ve been a huge fan of using honey lately, since reading Breaking the Vicious Cycle. A friend of mine turned me onto researching the Specific Carbohydrate Diet (SCD, for short), which is a diet thought to heal the intestine (including bacterial overgrowth) through avoiding certain types of starches and sugars, and embracing others. Honey is a recommended sweetener for the SCD, as it’s a monosaccharide, and can be used by the body very quickly without expending much digestive energy.

I have many more thoughts on the SCD, but I’m still mentally digesting it, so that may be a good conversation for after the holidays.

For now, let’s just eat blondies.

Flourless Peanut Butter Chocolate Chip Blondies
makes an 8″ pan worth of blondies

adapted from Peanut Butter Brownies in Breaking the Vicious Cycle


1 cup natural creamy peanut butter* (preferably organic)
1/3 cup honey
1 whole egg
1/4 teaspoon sea salt (if using unsalted peanut butter)
1/2 teaspoon baking soda
1/2 cup dark chocolate chips

*Note: The peanut butter I used was very runny/oily which creates a thinner batter, as pictured below. If your natural peanut butter is on the thicker side, I recommend reducing the amount of peanut butter by a few tablespoons, to avoid a dry result.


Preheat oven to 350F and grease an 8″ square pan with butter or coconut oil. In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then fold in the chocolate chips.

Pour the batter into the greased pan, and use a spatula to smooth the top.


Bake at 350F for 18 to 20Β minutes, or until the top is a light golden brown.

Let cool, then cut into squares and serve! They were unbelievably gooey and delicious while still slightly warm.

4.53 from 65 votes
Flourless Peanut Butter Chocolate Chip Blondies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
These flourless blondies are unbelievably gooey and decadent when served straight from the oven!
Servings: 16
Author: Detoxinista.com
  • 1 cup natural creamy peanut butter (preferably organic)
  • 1/3 cup honey
  • 1 whole egg
  • 1/4 teaspoon sea salt (*if using unsalted peanut butter)
  • 1/2 teaspoon baking soda
  • 1/2 cup dark chocolate chips
  1. Preheat oven to 350F and grease an 8" square pan with butter or coconut oil.
  2. In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then fold in the chocolate chips.
  3. Pour the batter into the greased pan, and use a spatula to smooth the top.
  4. Bake at 350F for 18 to 20 minutes, or until the top is a light golden brown.
  5. Let cool, then cut into squares and serve!

While these blondies aren’t strictly combined, they do follow the basic principle of not mixing starches and proteins.

Personally, I tend to relax my food combining rules a bit when it comes to special treats, especially since I could be eating much worse than a naturally-sweetened, flour-free blondie. Obviously, these aren’t goodies we should eat with reckless abandon, but after a veggie-centric meal, I feel perfectly fine indulging in one of these decadent bars.

Since they’re so rich and nutrient-dense, it’s kinda difficult to over-indulge anyway!

Of course, Austin and I managed to polish off more than our fair share last night, so don’t quote me on that last part.

Happy baking!!

Reader Feedback: Do you try to serve “healthy” treats to your holiday guests? Or do you stick to traditional tried-and-true favorites? I used to be too scared to make a “healthy-tasting” cookie for company, but now I don’t have to worry about that!! Vegan Pumpkin Pie and these Peanut Butter blondies don’t taste like a healthy substitute… they actually taste better than the traditional versions!!

Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

243 thoughts on “Flourless Peanut Butter Chocolate Chip Blondies

  1. Jennifer

    Do you think these could be made vegan – by substituting the Ener-G Egg Replacer for the egg? They look delicious!

    1. Megan Post author

      Hmm… I’ve never tried Ener-G egg replacer, so I have no idea! Let me know if you try it!!

      I was wondering about using flax-eggs, too, which would keep them properly combined… but I have a feeling that wouldn’t turn out as well. Maybe the Ener-G replacer will work!

      Hope you have some success! πŸ˜€

      1. sara

        Hey megan!
        I wasnt sure where to start my own thread so i decided to write through a reply. Ive been making a bunch of your recipes and my hubby is loving everything i make! However, I tried making these blondies but after i put all the ingredients the consistency is just too thick and doesnt pour out like your picture shows. Any tips on making it like your batter? ive tried buying different organic peanut butters and even adding coconut oil… no luck πŸ™ PLEASE HELP! and thank you so so much for all your other wonderful healthy recipes that have been a success in our home!

        1. Kelly

          Sara, i am not sure what is causing your batter to be so dry, but if I was you, i would add an extra egg to male the batter a bit more wet. I hope this helps!


      2. Alison

        I’ve tried these with flax eggs and they came out great! Also have subbed almond butter for peanut butter. I just use whatever combo I have on hand and they always come out great.

    2. chelsea

      Actually, I’ve made these using raw almond unsalted almond butter, and a flax egg in place of the regular egg, and they turn out amazing every time. They’re like perfect on the outside and chewy. Just surprisingly good. I had doubts the first time that I made them, because the batter was much thicker than what you have pictured, but after the first bite I was madly in love. πŸ™‚ So rest assured flax will not detract from their deliciousness. (PS: I also usually add a little vanilla extract and like the flavor that it adds. try it sometime.)

      1. Paul

        I used energy Egg replacer, and. My batter was dry and crumbly. After baking, it smelled burnt and too dry to pic kip with a fork. Any suggestions??

        1. Colleen

          I use ener g for everything and it always works just fine. Just make sure to whip the ener g really well or let it blend in a food processor for a few minutes.

  2. Alicia @beingLA

    Those look divine! My sweet tooth has been raging too! I guess it just means that the holidays are in full swing πŸ™‚ I’ve been trying my best to not eat with “reckless abandon” and going to the gym each day is a great reminder!

  3. Kris | iheartwellness.com

    Ohhh Dollface!! I’m making these and I’m reading that book and starting this diet come December 27th! I Need to change something up over here and I feel this is right….so I need a lotta honey πŸ˜‰

    Can you eat peanuts on this diet?! Hmmmmm…

    Thanks for the fun holiday recipe, girl, I can’t wait to dive in!


    1. Megan Post author

      Yes, peanuts seem to be approved for the SCD… but I still don’t feel great eating them too often. They do make a tasty treat, though! πŸ˜‰

      (oh, and I’m pretty sure chocolate chips are NOT approved for that diet, so these aren’t exactly SCD “approved.”) LOL

  4. LizAshlee

    Luv Luv Luv this recipe…planning to make it for my family when I go home this weekend! I stick to baking pretty healthy things, however, I did stray and use white chocolate chips for a white chocolate peppermint stick recipe that I am going to give as a gift… πŸ™‚

    Can’t wait to hear more about the book!

    Happy day!!!

  5. Christy @ Sparkles&Spinach

    These look delicious!!! I know what you mean about the Almond Butter… I used to love PB so much, still do, but my tastes have def shifted over to loving AB way more! I guess I know what I’ll be making this week for the kiddo since he’s home on break πŸ˜‰ Hope you had a great holiday <3

  6. Jennifer

    These look amazing! I’m wondering if I can replace banana for the eggs? Definitely using almond butter though, I hate peanut butter! I’ve gained a little weight over the holidays, but these look too impossible to resist and I love that they’re gluten-free!

    1. Megan Post author

      Hmmm… I have no idea if the banana would work, but it’s with a shot!! You could reduce the sweetener that way, too. Let me know how they turn out! πŸ™‚

      1. Jennifer

        I tried it with banana and it worked out great! My oven is kind of weird, so it burned quickly at the top and in the middle it didn’t cook quite as well, but they were still delicious! Saving some for later with some soy vanilla ice cream πŸ™‚

        1. Megan Post author

          That’s awesome!! I love brownies and blondies with “gooey” centers, so I bet it would be totally decadent with the ice cream on top. πŸ˜‰

          And with the bananas, you don’t have to worry if it’s a little under-baked anyway. Glad it worked out!

          1. Megan Post author

            I haven’t tried it myself, but I’ve heard that 1 medium banana can replace 1 egg. I don’t think they will bake-up in the same way as using eggs– the centers will probably be gooey! But, since it’s egg-free, you don’t have to worry about under-baking, and I kinda love gooey desserts, anyway! Hope it works well for you!

      1. Andrea

        The box tells you how much mixture would equal an egg so I just used that as a guide I think 1/4 tablespoon or something…. I can check when I get home if ur missing that part on your box!! πŸ™‚

  7. Ana @ BraveLilJuicer.tumblr.com

    So delicious! Thank you for posting this amazing treat! I made it with the flax egg and a mixture of almond butter, tahini, and macadamia nut butter because I didn’t have enough of the almond.. I had to add 1/4 cup of water to mix everything, and also ran out of honey, so I did a mixture of the honey and stevia. They turned out super light and fluffy.. and a good combo! πŸ™‚ double win!

  8. Angie

    I just made these with homemade almond butter. They are baking now, and smell fantastic! If the cookies taste half as good as the batter did, they will be delectable!

  9. Lauren

    Megan, I stumbled on your blog yesterday and I am obsessed! Made these blondes last night and found them to be a little dry. However put them in the freezer and low and behold they are DELICIOUS frozen!!!!(and a better consistency!) Thanks for your great recipes! Looking forward to trying out more this week!

    1. Megan Post author

      Glad you found me, Lauren! I’m sorry to hear the blondies were dry. Natural peanut butters vary in oil-content and texture, so maybe another brand would work better next time?

      Though, I must agree… I always enjoy them best frozen. πŸ˜€

    1. Megan Post author

      You actually make “flax eggs” using ground flax seed and water. One egg = 1 Tablespoon ground flax + 3 Tablespoons water. Mix and let gel in the fridge for 15 minutes before adding to your batter.

  10. Gabriela

    Just spent about 30mins looking through your amazing recipes and i can’t wait to try most if not all of them! Thank you for these great ideas! Also-very interested in SCD as i’ve been battling digestive problems for most of my life and have yet to get a definitive answer on the issue from modern doctors so if you recommend a book i’d love a suggestion. Thanks again!

  11. Karen

    Good grief! These are wonderful! I made these today with sunbutter (I’m allergic to PB), and they are delicious. I don’t like eating sugar… or not much of it, and I am grateful to find such a simple (almost) sugarless recipe that tastes great.

  12. Michael

    OMG! Megan….I am in love with you. Peanut butter and chocolate chips AND flourless…..It’s can’t taste as good as it looks…it just can’t! I haven’t tried it yet, but it is on the agenda for this week. I’ll be back to give my report!

  13. Jessica Kiehn

    I just love your recipes so much. It’s much easier to find a healthy dinner to serve when guests come over but I’m often stumped of health desserts besides “fruit salad”. This is so, so wonderful!!!

  14. Christina

    delicious! i pressed all the peanut butter/honey mixture in the dish & then pressed mini dark chocolate chunks on top.I put them in the freezer & they are delish! i think all natural peanut butter helps texture bc of the natural oils. thanks for this recipe!

  15. Adrienne @ Whole New Mom

    I am now following you on Facebook and will subscribe to your blog. Wondering your thoughts on SCD now. My son has Asperger’s and candida and we have just taken him off grain. I am worried about honey due to the candida. Perhaps you mention it somewhere, but are you looking at SCD for specific health conditions? Thanks!

    1. Megan Post author

      Hi Adrienne! I am still a big fan of the SCD diet. While I don’t follow it for any specific health condition at the moment, I was drawn to it when I was trying a candida cleanse– the idea of how monosaccharides and disaccharides digest differently in the body made me wonder if simple sugars, like fruit and raw honey, are truly yeast-feeding or not, since they digest so quickly, before reaching the intestine. Of course, since I don’t have a science lab to test this theory, it’s all speculation! And, it also depends on the extent of the candida, whether it’s systemic or not.

      Regardless, I felt really great while following the general guidelines of the SCD, and think it’s a great approach. πŸ™‚

      1. Adrienne @ Whole New Mom

        Interesting. So – my question is – what is the difference if it is systemic. Isn’t all candidiasis systemic? Ours is bad so I am assuming it wouldn’t be a great choice for us. And I am not wrapping my mind around the digestibility issues. I need to learn more about that. Thanks!

        1. Megan Post author

          It is my understanding that candida can either be contained in the digestive system OR it can develop into a systemic problem, where it’s spread into the blood stream, and therefore throughout the body.

          I highly recommend reading this book, for a great explanation (with diagrams!) of digestion: http://amzn.to/QGwxTD

  16. Tommy

    These are absolutely delicious!!! I wish I had a picture for you, but I dont, my family and I had them all last night, and I had the last one this morning. The best combination, with the most simplest ingredients ever. I’m a Peanut Butter-Chocoholic, so this is just what I needed, and the best part is there is absolutely NO GRAINS in this. :)))

    Would this work with any other types of nut butters?

  17. Hope

    Hi Megan! I tried these the other day and they were a bit too honey-ish for hubby (personal preference, I think they’re delicious!). So, next time I might try reducing the honey to 1/4 cup and adding 2 T agave. Also thinking of adding 1/4 C almond meal because they were a bit sticky for me. What do you think?

    What I ended up doing with the baked batch I made was forming them into 1 inch balls and rolling them in a combination of almond flour and unsweetened coconut flakes and stuck them in the freezer for choco peanut butter truffles! Reminiscent of those chic-o-stick candies from the early years…yum. Thanks for a great recipe! I enjoyed toying around with it. πŸ˜‰

  18. Cindi

    I made these with organic peanut butter, they tasted so amazing and everyone in my family loved them. Now I am making them with almond butter. I can not wait to taste. This is a must make recipe

  19. Denise

    I made these last night and they are delicious! I used almond butter instead and added a tablespoon of ground flax meal and they are simply delicious and so easy to make!!

  20. Chelsea

    Made these this weekend w/maple syrup instead of honey. They are WONDERFUL! They’re really good w/vanilla bean coconut milk ice cream on top. :0)

  21. Rena

    I just found your blog and i am so obsessed! I actually just made your almond cookies and they are yum, but i really want to make this.
    By natural pb, do you mean also no sugar added? Thanks!!

      1. Rena

        Finally got a chance to make this. Out of the oven the top got dark, but the inside is very very gooey. Will it firm up a bit? or should i put it back into the oven a little longer?

        1. Megan Post author

          The middle shouldn’t be too gooey. Since oven temperatures vary, perhaps try lowering yours and baking a little longer? (You can cover the top with foil to avoid burning.)

          Also, if you used a flax egg instead of a whole egg, the insides tend to be more gooey… but, of course, then you don’t have to worry about under-baking it! πŸ˜‰

          1. Rena

            I ended up putting them back in the oven and covered the top with foil. Just needed a bit longer. They are awesome!!!! I have done recipes like this before but they all call for brown sugar and besides for the fact that i prefer to use honey, the brown sugar makes the texture more crunchy. I just love these and they were so so simple to make. Which isnt good b.c then i’ll want to make them too often!! Thanks so much!

  22. Dayna

    These are one of the best sweet treats I’ve ever had! Sweet but not too sweet, salty but not too salty. I have many friends with a variety of diet restrictions; I will be pulling out this recipe often!

  23. Ashley

    I added these to myfitnesspal and figured out the nutritional value (following the recipe exactly -using an egg)…thought I’d share. Thanks for the recipe!!!

    16 servings:
    cal/ carbs. fat/ protein

    Total: 2755 261 170 68
    Per Serving: 172 16 11 4

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  25. Ashley

    These were super yummy! Thanks for the recipe! When do you usually eat desserts like this according to the food combining rules? Is it the same as the fruits…only by themselves or before a meal? Or is there not a good time and these are just a splurge?

    1. Megan Post author

      These are a bit of a splurge, so I would enjoy them after a veggie-centric meal, like a large raw salad dressed with a tahini dressing and maybe some steamed veggies. Eating the raw veggies first will help these treats digest better!

    2. Megan Post author

      I forgot to mention that super-strict food combiners will only eat desserts first (including fruit), at least 30 minutes before a meal, but I have a hard time doing that myself. Why would I want anything else AFTER dessert?! So, I stick to my vegetable-centric meals and indulge in my desserts afterward, even if it isn’t perfectly combined that way. πŸ˜‰

  26. Kristina

    Just made these with maple syrup instead of honey, the taste was great but they never set. Do you use a specific brand of peanut butter?

    1. Megan Post author

      Did you use a real egg or a flax egg? Flax eggs tend to make brownies and bars never “set” completely, so that could be one possible reason. As far as peanut butter goes, I usually use Trader Joe’s creamy organic or the organic brand that Whole Food’s carries with a bright green plastic lid (can’t remember the brand name at the moment).

      1. Kristina

        I actually used a chia egg, not a real egg. I’ll try again and do tge peanut butter cookies with the real egg. Love your website though!

  27. Jill

    I’m going to try these…but I have no chocolate chips, so hope it is okay anyway. Also, they won’t be eaten right away, but maybe tommorow…will they still be okay??? and how should i store them? Thanks.

  28. ANYC

    I made these for a potluck and they were such a hit! I added an extra egg white because the batter seemed too sticky at first (maybe my eggs were too small)–they came out great and now my friends think that I can cook πŸ™‚ Thank you!

  29. cheryl

    hi, tried these this morning but they turned out very dry and crumbly. my barter was pretty thick, not flowing like yours in your picture. thoughts on what I could add to make them more moist? thanks! πŸ™‚

    1. Megan Post author

      I’ve had different results when I change peanut butter brands, since some tend to be more oily than others. Next time, I’d try reducing the amount of peanut butter (maybe 3/4 cup?) to see if the batter is more runny that way.

  30. [email protected]

    Hi Megan. I made these tonight. I substituted peanut for almond butter and instead of honey used Grade A maple syrup. They were tasty, but my batter tended to be very thick and the center was not as gooey as I liked. I think I will reduce the amount of almond butter or add some coconut oil. Thoughts?

  31. Rosemary

    Hi Megan! I made these yesterday using tahini instead of peanut butter, and I added some peanuts in addition to chocolate chips that I made by cutting up a half of a dark chocolate almond bar. I must admit, I started to worry when they had not “set” after about 20 minutes in the oven, but then I turned down the heat a bit, covered them with foil, and let them stay in maybe another 15 minutes. And . . . they are PERFECT! I love the “burnt sugar” flavor that the honey imparts, and the tahini “nuttiness” is delicious! I’ll definitely be making them again to test out peanut butter and almond butter variations. Yum, and thanks! πŸ™‚

  32. Bronwyn

    These are SO GOOD. I put them in the freezer to store so that I wouldn’t have to eat the whole batch in a few days before they got stale. Only problem is, they taste even better cold! Uh oh, I’m in trouble!

  33. Frangelica

    A upset finished making then realized I used BAKING POWDER instead of BAKING SODA EEEEEKKKKKKKK I’m in big trouble aren’t I. Should I just throw the out before even waiting for them to bake!!!!

  34. Fran

    I messed up first batch by putting baking powder. Tey were not edible. Second batch came out better but not like yours. I made in pampered chef brownie pan and buttered the pan and put in oven for only 15 minutes and they came out overdone. So they aren’t as chewy as urs look. Also used sugar free dark chocolate chips. Any suggestions? Maybe better off using pan u did, should I not butter the pan?

    1. Megan Post author

      If it’s the brownie pan that gives you only “edge” pieces, then yes, that would definitely affect the results! I would butter the pan, but if you want the more moist results, then a traditional square pan is probably best.

  35. Betsy

    OK I am making this tomorrow. How long will it last? I am a family of a whopping one person lol, so I always worry about things going bad. Also I didn’t realize the type of pan affects the moistness of desserts? What is a brownie pan exactly? Mine is the rectangular size pan with the sides about a couple inches high. Thanks Megan!

  36. Kellea

    These are yummy. I used almond butter in place of the peanut butter and maple syrup instead of the honey and they were amazing!

  37. Betsy

    Hi Megan! I’d like to try making these with a low carb crust I found, for individual bars, not a pie crust. Do you have any suggestions as to combine the recipes? I assume I make the crust first? Then add this? But perhaps not overcook it since they will need to bake later again together? Can you tell I never really baked before? lol.

  38. Bina

    Loved, loved, loved it! Don’t eat much sweets because of carb heavy flours in most but this one caught my eye. Will make for family & friends, Thank you!

  39. Kathleen

    Oh my gosh, these are fantastic! I thought they would be a lot more sticky, but mine were quite fluffy and tasted as though there should be flour in there! I used 1/4 C honey b/c I used regular peanut butter which already has some sugar in it, and also used carob chips which are sweeter too, and they turned out perfect. Thank you! I am loving all of your recipes, so easy, simple and healthy. (and of course, delicious!)

  40. kelli

    I made these yesterday and we ate them all! Made them again today but added 1/2 chunky PB & 1/2 Nutella, 1/2 cup ground flax and 1/4 cup cinnamon apple sauce. OMG – So DELISH : ) Hade to bake about 5/8 minutes longer. Only 2 left…

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  43. Zae

    These are sooo amazingly good and addictive. My husband loved them also, he said they are like a soft brownie and very moist.

  44. Jessica

    Made these for a home-school group mom’s night. Served them as a dessert following your gluten free cauliflower pizza recipe. Both were a hit and there wasn’t a crumb left! Many compliments of feeling satisfied without the guilt. Thank you for the wonderful recipes.

  45. Amelie

    So delicious! (I also tried your Vegan Mac n’Cheese and everyone loved it). Thank you so much for sharing your recipes. I’m also following you on Facebook to be sure not to miss any of your new ones! πŸ™‚

  46. Trudy Pabers-Sherman

    This sounds so yummy! My 11 year old daughter was just diagnosed with gluten sensitivity. It is all so new to me and I’m just learning. Would you consider this to be a gluten free recipe? You have some amazing recipes on your site!

  47. Joshua

    My GF and I just gave these an attempt. Lacked some taste and was extremely dry. We followed the directions to a T. Even cooked for minimum of 20 minutes. We are based in Denver (altitude), could this have affected it?

    Any idea what could have gone wrong? We are new to the “healthy desserts,” so it was suggested that we may not be used to this style.

    1. Megan Post author

      I’m not familiar enough with the changes needed to be made for baking at an altitude, but another thing that can affect the results is the type of peanut butter you use! In my experience, natural peanut butters can vary a LOT. Some are more oily than others, and if you get a more dense batch of peanut butter it will produce a dry batch of blondies. I’d recommend using less peanut butter next time, to keep them more moist!

  48. alfietta

    be careful with big quantities of honey, though: it increases cholesterol πŸ™ the funny thing is that it’s still not scientifically proven, but there are many cases of healthy easting people with increased cholesterol and it all points to honey…

  49. Sarah

    Has anyone tried to make these using reconstituted PB2 instead of the regular peanut butter?

    I don’t keep any chocolate in the house (for obvious reasons), but I definitely want to give these a try after I pick up chocolate chips!

    1. Rachel

      Hey Sarah (and anyone else who is interested in using PB2)! I just tried making these with PB2. it worked out great! The batter was a little runnier than the picture showed. I omitted the chocolate chips, and added some chia seeds (chia seeds did not appear to thicken the batter at all). Made a half batch & cooked in a small 4×4 pan for 30 min at 350. Turned out great! PB2 can absolutely be substituted πŸ™‚

  50. Lulu

    Hi Meghan,

    I love your blog and I look forward to your posts every week! You make meals (healthy meals) look soooo tasty and inviting that I wish I could lick the computer screen sometimes!

    There is a question that I have been meaning to ask you though: What are your thoughts on grain? When I say grain, I mean whole-grains that doesn’t include wheat or white, refined grains. At first, I read that grains are terrible for you for endless amount of reasons. Then, I am reading that meat and dairy are terrible for you for another endless number of reasons. I know that there can be no “perfect” diet, but I notice that your blogs don’t include a lot of grain and meat recipes. So I would like to know your comments, if you don’t mind.

    By the way, these blondies look so amazing that I want to eat them right now lol.

    Thank you!

  51. Kelly

    My second batch of these are in the oven. Made the first batch exactly as written and they were delicious and SO easy! I didn’t quite have a cup of PB this time so I added half a tablespoon of coconut flour. I used 1/4 c maple syrup and some applesauce as I don’t have any honey on hand. The batter tasted amazing and they are puffing up nicely in the oven. Thank you for the easiest, healthiest, most delicious baked-good recipe I have come across!

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  53. Carrie Barton

    I just made these and wish I could give you a hug!
    I ate them right out of the oven because I couldn’t wait and they were perfect.
    I have recently been told to cut out refined sugars and gluten due to some autoimmunity issues and these will be my go-to sweet treat.

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  55. Akilah F

    I love these. I am so glad I found this recipe. I make them all the time. And now that I know how to make a flax “egg” I can finally make use of my ground flax seed somewhere else besides in smoothies. I made them this last time with walnuts and macadamia nuts. And I always add 1/4 extra dark chocolate chips. Thanks for this soooo much. Yummy!!

  56. Harmony

    I am looking for a chewy pb blondie, when fully cooled. Whenever I’ve experimented with nut butters and eggs, they end up cakey. Your pic looks chewy, but I can’t tell from the comments if these really end up chewy after cooled (you keep mentioning gooey in the middle, does that end up as chewy when cooled?). (I’m taking them to a pot luck, so they will have been cooled for hours.) Thanks for any help!

  57. Kate

    I have these in the oven now…was a bit short on almond butter, so filled the last 1/4 c with peanut butter, and used SF choc chips. These are SO not safe already! πŸ™‚ Yer my new hero, thanks for all your hard work! πŸ˜€

  58. asia

    looks good, definitely going to try them soon but I would like to know if u measure nut butters in liquid or dry measuring cups.


  59. asia

    I made it yesterday with agave instead of honey, came out perfect. Even my 9 yr old enjoyed it. More than Half of the tray was gone while it was still hot, the rest finished today.
    Thanks for a delicious recipe!

  60. Liz

    I’ve been eyeing this recipe for a long time! I just completed the Clean Program for the 2nd time and it has inspired me to try to stick with low glycemic sugar alternatives. Have you ever tried coconut nectar in this recipe instead?

  61. Andi

    These look amazing and I’d like to make them for a family reunion, but I’m wondering if I could substitute something for the honey. We are following the Wheat Belly Diet, and mostly use stevia or xylitol for sweeteners. Since xylitol is a powder (like sugar) and stevia only requires a few drops, how would I adjust for the decrease in liquid?

    1. Megan Post author

      Your guess is as good as mine! I always learn through trial & error, so please share your results if you try it!

  62. Kira

    I just made these in a vegan form! OMG… Omitted the honey and egg. Used my homemade honey roasted peanut butter, 1/2oz flaxseed mill, 1/2oz chia seeds, 1/4 c almond milk, and one large very ripe banana. Wowza!! And my house smells awesome!!! Thanks for an awesome recipe!

  63. Dana

    I just got my Vitamix a week ago and found your website and made these with my homemade peanut butter and they are delicious. At first, I thought that I did something wrong because they were very crumbly, but I let them completely cool and they are perfect and delicious. I can’t wait to make your cream cheese bars.

  64. Jim

    Holy crap… I just made these and they’re amazing!!!!!!!!!! I’ve had such terrible luck making grain free baked goods, but finally success. These were so easy too, these will be a continued favorite and now I’m inspired to try some of your other baked treats. Thanks for your inspiration!

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  66. CourtneyP.

    My kids LOVED these…SO good! Thank you! I wanted to ask what brand peanut butter and what brand honey you used… My batter was super thick. I think they would be even better if my batter looked like your batter in the picture! I adore your website and you inspire me to cook better!!!

    1. Megan Post author

      I used Trader Joe’s organic peanut butter and their clover honey when I first made this recipe, but they’ve since discontinued making that particular type of peanut butter! It was nice and runny, so you might want to try reducing the peanut butter by a few tablespoons next time if you want a thinner batter. Now that my natural peanut butter is thicker, that’s what I do!

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  69. Susie Mortensen

    I just made these brownies using sugar free PB, agave, the egg, carob chips, and my baking powder substitute of cream of tartar and baking soda. I am gluten, sugar, and corn free… so you just gave me a great treat that I can eat!! Its in the oven, everyone cross your fingers. I will report back to you!

  70. Susie Mortensen

    Yummy, but kind of dry. Maybe I baked too long. 20 minutes. I will have to tweak this a little. But I am happy to have found a treat I can eat!

    1. Megan Post author

      Try using 3/4 cup peanut butter next time– some brands are oilier than others, so reducing that will make them more moist!

  71. Leslie

    I’m wondering like Joshua if altitude affects this recipe. It certainly does other baked goods! I’m higher than Denver. Followed to a T as well except using Egg replacer and having read others success, assumed it must be altitude or the peanut butter. They don’t really cut into squares but crumble, and in your mouth almost seem under baked . Strange.
    Will experiment another time. The taste is great but weird consistency.

  72. Torye

    Have you tried this recipe with maple syrup in the place of honey?
    How do you think it would turn out?
    Thanks πŸ™‚

  73. Kelsey

    Just tried these last night and cannot stop eating them! They are so good! Like many others, my batter was much thicker than yours (as pictured), and I may be tempted to add one more egg or a touch more honey next time…but they are DELICIOUS!

  74. sara

    Hey megan!
    I wasnt sure where to start my own thread so i decided to write through a reply. Ive been making a bunch of your recipes and my hubby is loving everything i make! However, I tried making these blondies but after i put all the ingredients the consistency is just too thick and doesnt pour out like your picture shows. Any tips on making it like your batter? ive tried buying different organic peanut butters and even adding coconut oil… no luck PLEASE HELP! and thank you so so much for all your other wonderful healthy recipes that have been a success in our home!

  75. Natalie

    Hi, I am a type 2 diabetic. Do you have a substitute for the honey? Stevia or possibly splenda brown sugar blend? I have had this recipe sitting on my counter for over a week but do not know what to use in place of the honey.

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  78. Marianne

    This recipe is my definition of PERFECTION! I’ve done them twice (once with peanut butter and the other with almond butter) and everybody loved them.

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  80. Taryn

    I can’t wait to eat these, they are in the oven right now πŸ™‚

    For the people who wanted them vegan, I am trying 1 Tablespoon of ground flaxseed with 3 Tablespoons of oil since my peanut butter was not too oily. I also added .25 cup of almond butter and 1 tablespoon of vanilla. Curious as to how the come out. The batter reminded me of reeses pieces so we will see πŸ™‚ Thanks for the great recipes!

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  82. laura

    These are outstanding! I used a very ripe banana in place of the egg. I also doused in about 1tsp of vanilla. Excellent snack for my daughter! Looking forward to trying without chocolate chips.

  83. Carmen

    I just made these last night and they are wonderful! A definite 5 star recipe for anyone who has a serious sweet tooth! I’m planning on taking them on our trip to see family this Thanksgiving so I can have something for dessert.
    Thank you very much for sharing this!

  84. Nina

    We love these at our house. My boys now get out the ingredients and make them start to finish themselves. They often complain that my healthy snacks are not “cool” enough for their friends, but they proudly share these with guests. Thanks for your great site, I always look here to find things I can feel good about eating and that my kids and husband will eat!

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  88. Laura

    As my darling husband napped, I prepared this recipe. The aroma in the house is aMAzing… can hardly wait for ‘desert. TYSM for this recipe. I Know it will become a Staple in our home. <3

  89. Mary

    Thank you Thank you! I had to adapt a bit, as a diabetic… but with a few substitutions, Swerve for honey and Dark Chocolate (70%) for chips… this was incredible. I can’t wait to try it with Almond Butter and maybe even Hazelnut Butter. Shockingly we didn’t eat the whole batch in one sitting. Almost though! Wonderful.

    1. Arami

      I just made this for the first time for my husband, who is also diabetic. At the nutrition class he took, he was told to limit his carb intake to 60 grams (max) carbs per meal and 12 grams (max) carbs per snack.

      I calculated the carb content of these blondies. For one square (assuming you are getting 16 squares from this recipe), you are consuming roughly 10-12 grams of carbs. The entire recipe comes out to about 160 grams of carbs, with about 93 of those grams coming from the 1/3 cup of honey. I personally try to avoid sugar substitutes, since there are no long-term studies that bear out their effects in humans. Even following the recipe faithfully, one serving is sweet enough, satisfyingly rich, and within the given carbohydrate allowance for an adult with diabetes mellitus.

      Megan, this is the second “grain-free” recipe of yours that I’ve tried. My husband loves both, so I love you. Happy New Year!

  90. LeeAnn

    I REALLY want to make these for my man.. BUT we cant use Honey.. is there any way to use powdered stevia? cant use any kind of sugar.. πŸ™
    Thank you so much for all these amazing recipes.. So excited to make some of them !!

  91. JennGee

    These are very tasty. I have a question though about this and all the desserts with almond butter base. So far, I’ve made these blondies, the raspberry chocochip muffins, and the pumpkin bars and they all come out with a similar “souffle” sort of fluffy texture and eggy sorta note to them. They look great and taste great, but was wondering if this was normal. I’m new to cooking sans flour!

  92. Pingback: Peanut Butter Chocolate Blondies | bakedalove

  93. Cindy

    It is funny – when I started my grain free journey awhile ago you were my first fantastic find. Somehow though I lost track of your site as I found more and more resources. What a mistake that was. Just made these – I just hope there are some left when the others get home from work. Or I could just make a second pan.

    Glad to be back – and this time I am not going anyplace!

  94. Sue

    These were simply great! Satisfied my never ending craving for flour and sugar and butter-laden chocolate chip cookies.

  95. Lisa

    I have to admit that I was skeptical as to how good these would be, even though the picture and the reviews were good. THESE ARE DELICIOUS!! I used almond butter, carob chips and flax “egg” and I couldn’t stop eating them! A hit with my family also. Thanks for sharing this and I look forward to trying all of your other dessert ideas.

  96. Pingback: Healthy Superbowl Eats

  97. Nancy

    Just what I needed! Thanks Megan πŸ™‚ I am lactose/milk intolerant and also am in the process of converting to an all natural diet. This recipe worked perfectly and is absolutely delicious. I made them last night and they were very dry and crumbly but after leaving them in the fridge over night, they are now a perfect texture, no longer dry or crumbly and have just the right amount of creaminess between the chocolate and the peanut butter. I did use 1/2 cup almond and 1/2 cup peanut butter instead of all peanut and also took a bar of milk-free dark chocolate and broke it into pieces to equal the 1/2 cup of chips. I am happy to have a new sweet-tooth recipe to satisfy my never-ending cravings!

  98. Andria

    I stumbled upon this website and so happy I did. I just made this and had thick peanut butter. So I did 3/4 cup like the comments said and added a 1/2 teaspoon of canola oil and they turned out so awesome and soft. I could not stop eating it. πŸ™‚

  99. Jean

    Made these superbowl Sunday & would have eaten the whole pan if I didn’t want my other guests to try them so bad. When still a little warm I think are the best but ate them the next day too and are fantastic. I was coming off a juice cleanse so it was a good way to start on solids again! Will double the recipe next time for sure. Hoping to still do them in 8″ pan & have them be a little more like “regular” sized brownies – might add another egg for loft???

  100. Julianna

    These look delicious but just in case anyone is looking at making these for someone on the SCD, chocolate is not an allowed food.

  101. Miss Jem

    These are amazingly delicious and ridiculously easy! Approved by all who have tasted them (4 adults and 9 children). These are my go to dessert now. Thank you Megan!

  102. Carmen

    Hello, I made the brownies exactly how the recipe read and it was a disaster my bater did not look anything like the picture. It was very crumbly. Where did I go wrong?

    Thank you.

  103. Norah

    Tried it yesterday and it was amazing!!! Seriously I had to keep myself from eating the whole thing in one sitting! I did switch 1/2 of the peanut butter for tahini and used a banana instead of an egg to keep it vegan. It held together beautifully and the gooeyness was unreal!! Thank you so much for creating such amazing recipes πŸ™‚

  104. Sydnee

    Oh my goodness, I just put a batch of these in the oven for the.. *ahem* ..third time this week. WOW, they are soooo yummy! Peanut butter + chocolate is my all-time favorite combo, so I’m in love with these blondies. Thank you for all your recipes and for making them healthy, easy to make, and delicious! Please keep them coming! πŸ™‚

  105. Dave

    I made these last week, but changed a couple things. I added a 4 oz. bar, melted, of 100% chocolate and substituted a xylitol product for the honey. They turned out great. Honestly, though, I’m done with the xylitol since it was the last bit in the pantry. Next time I’m using honey.

    1. Dave

      It’s better your way. With honey, that is. The xylitol dried them out too much, though they did taste good. Unfortunately, with honey they are almost too delicious! I’m using the highest cocoa content chips I can find locally and a popular brand of peanut butter that has nothing but peanuts and salt as ingredients. (Unlike some ‘natural’ brands that still have sugar as the second ingredient.) Back of the napkin calculations put the macronutrient ratio at 60% fats, 25% carbs, and 15% proteins, give or take a few. These treats don’t spike my blood sugar too bad, but I’m pretty sure they knock me out of ketosis. Still beats the heck out of a popular chocolate chip cookie recipe I’ve been making since I was a kid. I’m glad I found a way to treat myself without eating wheat (and way less sugar than regular cookies).

  106. Dre

    These came out perfect! I read all the other comments before making them . Once my batter was ready it seemed a little thick so I added a bit of olive oil to thin it out . Next time I’ll use less peanut butter if usinf the same brand. Texture and density was amazing I can’t believe they have no flour.

  107. Kelly

    Made theses with sunflower seed butter and added a teaspoon of cocoa powder and a few sliced almonds. Yummy! Cooked fully in 15 minutes. I began to smell them, checked, and they were done….could have stopped a minute earlier. Thank you for the great recipes!

  108. Debbie Trojovsky

    I am sooooo glad I found your website. I have made several recipes this week and can’t wait to try some more. THANK YOU!!!

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  112. Mimi A.

    Do yo think this would still be good if I added one banana? And if I did should I alter the amount for the other ingredients?

  113. Samara

    These were so good! I confess I ate nearly half the recipe… Oops! Anyways I did make some modifications because I don’t eat peanut butter (I’m convinced they give me acne). I used a combination of sunflower seed butter, almond cashew butter and almond butter… But I only used 3/4 cup because the butters I used were near the bottom of the jar or generally just not very oily. So I replaced the remaining 1/4 cup with melted coconut oil. I used a combination of honey and maple syrup. I also added a little vanilla and cinnamon on a whimsy; not sure how much of a difference it made. And I definitely included the chocolate chips! Yum! These are not as dense/chewy/cakey as a normal brownie but definitely gooey and moist and just plain delicious. I don’t know if they would be denser without so much oil but doesn’t matter. So amazing and would definitely make again! It’s a great recipe to experiment with too.

  114. Jennifer

    These tasted wonderful! I made them yesterday for our weekly game night, and they were gone in seconds, with everyone raving about how good they were. Since I am a vegan, I substituted a flax egg and they turned out great, with no hint of a flax taste.

  115. Leora

    Hi Megan!

    I’m planning on making this recipe tonight for my co-workers to enjoy tomorrow. You used at 8×8 pan, I was planning on using an 8.5×13 pan. Do you think I can double the ingredients or should I just increase all the ingredients by a 1/3? Also, after increasing the amount, do you have any tips for baking time?

    I’m still fairly new to baking deserts, I usually just do cookies.

    Thank you for the wonderful recipes, I love your site!

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  117. Marie

    Thank you for your wonderful website! When my husband went gluten free/dairy free I was paralyzed with fear. Your website got me cooking again. Made these as well as many other recipes and they were amazing. I subbed in a banana for half the honey and reduced the PB by about 1/6 of a cup. Loved it! Thank you, thank you, thank you!!

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  120. Grace

    Tried these at a friend’s house and had to make them myself! Sad to say, we did not have ANY chocolate chips in the house, so I added a heaping teaspoon of cocoa powder and upped the honey a bit for more liquid. The batter tasted amazing! They’re baking right now!

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  122. Sonia

    I tried these for the second time today. The first time they were too dry, so this time I tried a pb brand that is very oily and runny (Trader Joe’s organic creamy). They are still way too dry and crumbly…I’ll definitely be adding an extra egg (or two) if I decide to try it again.

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    1. Jessica

      I’m not a fan of counting calories while eating real food, but I have to keep track of my protein count at the moment. I use the free app My Fitness Pal and add the ingredients to a recipe and state how many servings it makes and it will calculate the nutritional info for you.

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  125. Amber

    Followed the recipe exactly only I didn’t add salt. My batter was more of a cookie dough, I was worried they would be dry but they turned out moist, chewy and delicious.I will be making these constantly, soooo insanely good.

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  127. Jana

    Hi Megan, I love your web and these blondies:-) however, I would Luke to asi you something. Yesterday I made blondies and I do not know why – when I was combining the ingredients, peanut butter released peanut oil. Firstly in the bowl and then also during baking. I have no idea what I did wrong, I baked it at least 10 times without aby problems. Have you got aby idea what the problem could have been? Thank you very much πŸ™‚ Jana

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  129. Pam

    Hi-I just came across these on Facebook and look amazing! Do you think that i could mix the batter tonight and heat up tomorrow? I love the idea of having them straight from the oven – I’m having dinner at a friend’s… so i either make and bring tonight or mix tonight and heat tomorrow.. thoughts?

  130. Juanita

    I made these using unsweetened dark chocolate chips. The taste was alright but nothing to get too excited over. The texture was my main issue. They had a hard to thick, hard to swallow texture even though I thinned the peanut butter with a little coconut oil and extra honey. I froze them and they were much more manageable but taste was ho-hum.

  131. Tiffany

    These are absolutely amazing. As I am allergic to chocolate, I substituted unsweetened carob chips. I used fresh ground peanut butter as well.

    1. Megan Gilmore Post author

      Peanuts are technically a legume, which are naturally more difficult to digest. I tend to not recommend eating them if you’re trying to heal a health issue, but they can be enjoyed as a treat every now and then. (Which is why I still include organic peanut butter in several of my dessert recipes– my husband can’t get enough of it!)

  132. Allisha

    Question, I want to make this, but am planning on using Stevie instead of honey. How can I still make it moist? Should I add water or coconut oil?

  133. Anj

    They look delicious but after reading the majority of the comments, I just don’t know. I’m not a fan of using ingredients only to have them not turn in to something yummy.

    I did the nutritional count on them and this is what I came up with:

    For 16 bars, this is per bar:

    138 calories
    fat: 9.4g
    sodium: 45 mg
    carbs: 11.5 g
    fiber: 1 g
    sugar: 9.3g
    Protein: 4.7g

    Not sure if it’s worth it…I work with a trainer and she wants me to log every morsel of food that goes in my mouth. General consensus???

  134. Onaella


    Can I suggest you include a pic of what the batter looks like before you put it in the oven? It would help the new bakers like myself. When I saw this batter I was really worried but it baked up perfectly and these are so good….hopefully they last me the week!

  135. Lisa

    I made these with two mashed, ripe bananas instead of the eggs and honey, and they were great! They turned out super dense and fudgy, which is the texture I prefer. They are not cake-like at all this way. I made them in a slightly smaller pan, since they don’t puff up at all without an egg. They are perfect once cooled completely, and great directly out of the fridge. Thanks for the yummy, easy recipe!


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