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
*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)
- 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
- 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!
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.
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!!