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

Ingredients:

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.

Directions:

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.

SONY DSC

Bake at 350F for 18 to 20 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
Print
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!

Course: Dessert
Servings: 16
Calories: 150 kcal
Author: Detoxinista.com
Ingredients
Instructions
  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!!

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Comments

Tiffany

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

Sandi

Which food category does organic peanut butter fall? Nuts and seeds?

    Megan Gilmore

    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!)

      Colleen

      Peanuts are okay on fodmap! Yay!

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?

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???

Onaella

Megan,

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!

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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