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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 20-25 minutes, or until the top is a light golden brown. (it only took 20 minutes in my oven)

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

4.9 from 50 reviews

Flourless Peanut Butter Chocolate Chip Blondies
Prep time: 
Cook time: 
Total time: 
Serves: 16
These flourless blondies are unbelievably gooey and decadent when served straight from the oven!
  • 1 cup natural creamy peanut butter (preferably organic)
  • ⅓ cup honey
  • 1 whole egg
  • ¼ teaspoon sea salt (*if using unsalted peanut butter)
  • ½ teaspoon baking soda
  • ½ 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 20-25 minutes, or until the top is a light golden brown. (it only took 20 minutes in my oven)
  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!!

199 comments to Flourless Peanut Butter Chocolate Chip Blondies

  • 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!

  • petra

    I am going to make these for my friends when they come over on Saturday.

  • petra

    it’s in the oven. can’t wait

  • 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.

  • Torye

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

  • 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!

  • Heather

    What would you recommend instead of egg?

  • Alison

    These Flourless Blondies were DELICIOUS!!! Satisfied with your standard recipe…no substitutes!!!

  • 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!

  • 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.

  • melissa

    what is the shelf life? do they have to stay in fridge?

  • Kieran

    Can I replace the honey with Ripe Banana? or is there another sweetener like stevia?

  • […] I tried these flourless peanut butter chocolate chip blondies from The Detoxinista. The batter is insanely simple to put together. As promised when I started […]

  • 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.

  • Taryn

    I can’t wait to eat these, they are in the oven right now :)

    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 :) Thanks for the great recipes!

  • Rachel R

    Yum! Just made this… delicious!

  • […] *flourless peanut butter bars (I’ve also tried them with almond and sunbutter) have been my go-to “healthy” treat this month: I decreased the honey a bit since our p.b. had some already, and they were great. […]

  • 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.

  • 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!

  • 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!

  • […] Here’s the link to the best health foodie peanut butter chocolate chip cookies ever. […]

  • […] from a terrible cold – not to worry, the worst is over!). Adapted from Megan’s ooey-gooey version, these blondies are quite a treat, especially if you’re stuck trying to cut carbs and eat […]

  • […] Flourless Chocolate Peanut butter chip Blondies […]

  • 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

  • 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.

    • 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!

  • 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.. :(
    Thank you so much for all these amazing recipes.. So excited to make some of them !!

  • 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!

  • 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!

  • Sue

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

  • 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.

  • Just what I needed! Thanks Megan :) 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!

  • 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. :)

  • 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???

  • 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.

  • 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!

  • 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.

  • 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 :)

  • 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! :)

  • Sara S

    Absolutely Ah-Mazing!!! We love these and they are soooo easy. Thank you!!

  • Abigail

    OMG! I swear these are from heaven!!!!!!!! Best thing I ever ate!!!!!

  • 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.

    • 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).

  • 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.

  • 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!

  • 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!!!

  • […] Flourless Chocolate Peanut butter chip Blondies […]

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