This Peanut Butter Blondie recipe is as easy as it gets, calling for only 6 ingredients that you probably already have on hand. They are unbelievably decadent, while being naturally-sweetened and flourless!
What’s the Difference Between a Brownie and a Blondie?
If you’re not familiar with “blondies,” they are basically brownies without cocoa powder added in. They remind me of a deep dish cookie, with more of a buttery, brown sugar flavor. And they’re even more like a deep dish cookie when you add in some chocolate chips!
How to Make Gluten-Free Blondies
These peanut butter blondies are naturally gluten-free because they use NO flour– and you don’t even miss it! They are inspired by the book Breaking the Vicious Cycle, which lays out guidelines for the Specific Carbohydrate Diet (also called SCD, for short).
This special diet may help to heal the intestine (including yeast overgrowth, like candida) through avoiding certain types of starches and sugars, while embracing others. Honey is one of the recommended sweeteners for the SCD, as it’s a monosaccharide, and can be used by the body very quickly without expending much digestive energy.
I’ve also included a vegan option using coconut sugar if you prefer to use that. (You can find my substitution notes directly under the printable recipe in this post.)
How to Make Them
Making these flourless peanut butter blondies couldn’t be easier. Simply stir together the peanut butter, honey, egg, salt, and baking soda, and pour it into a pan to bake.
Just 20 minutes later, it’s like a rich deep-dish cookie!
I like to add some dark chocolate chips to these for extra decadence, but that’s totally optional. (And chocolate is not SCD compliant if you follow that protocol.)
It’s important that you let these blondies cool completely before slicing and serving them. They are very tender when they are warm, and will be difficult to hold without them breaking.
I recommend placing them in the fridge to cool down faster, and I even keep mine stored in the fridge because they last longer that way.
Which Peanut Butter is Best for Blondies?
I use all-natural peanut butter when making this recipe, which has no added oil or sugar. (You can make homemade peanut butter in just 5 minutes, too!)
If you want to use a peanut butter like Jif or Skippy, that will most likely work, too, but I haven’t tested those myself. (But let me know if you try it so I can hear how it goes for you!)
Peanut Butter Blondies (Flourless!)
- 1 cup all-natural peanut butter (preferably organic)
- 1/3 cup honey
- 1 whole egg
- 1/4 teaspoon sea salt , plus coarse salt if desired as a topping
- 1/2 teaspoon baking soda
- 1/2 cup dark chocolate chips
- Preheat oven to 350F and line an 8" square pan with parchment paper. (Pro Tip: Grease the pan with a little spray oil first to help keep the parchment paper in place when you add the batter)
- In a mixing bowl, combine the peanut butter, honey, egg, salt and baking soda and stir well, until a thick and sticky batter has formed. Fold in the dark chocolate chips, if using.
- Use a spatula to pour the batter into the prepared pan, then use it to smooth the top. Sprinkle coarse sea salt over the top of the batter, if desired. (I highly recommend it!)
- Bake at 350ºF until the top is a light golden brown, about 20 minutes. Let the blondies cool completely, as they are very fragile when warm, then cut into squares and serve. I like to store mine in the fridge in an airtight container, for a really firm texture and longer shelf life.
How to Make Vegan Blondies:
To make this recipe vegan, replace the egg with a chia egg, and replace the honey with 1/2 cup of coconut sugar. Check out my Almond Butter Blondies, which are naturally vegan & paleo friendly for this method.
As always, feel free to experiment with other nut butters and sweeteners. If you try something different, please leave a comment below letting me know what worked for you! We can all benefit from your experience.
Reader Feedback: What’s your favorite healthy sweetener? Dates have been my other go-to sweetener lately, so be sure to try my Date-Sweetened Brownies and Date-Sweetened Peanut Butter Cookies!
Questions and Reviews
Recommended pan size, 9” too big for mixture, oven temperature too hot over done top and bottom, result dry… fit to feed the birds only. Disappointed this seemingly simple recipe didn’t work out.
I love this sweet treat. Peanut butter and chocolate a great combination. Even my family loved it and are already asking when I will make it again.
Hey! These are delicious, but why did my blondies burn at the bottom? Is it something I did wrong?
I followed the recipe exactly and it turned out perfectly. It came out of the oven looking like it needed more time but I put it in the refrigerator instead and it firmed up well. Tastes just like traditional blondes.
LOVE this recipe- I add a scoop or two of vegan protein powder and it comes out tasting like a Reece’s Peanut Butter Cup! My son allergic to dairy, so this is the closest I’ve had to one in years, and without the guilt!
Hi, with the coconut sugar will you be able to taste the coconut?
I haven’t noticed a coconut taste with coconut sugar. It reminds me more of brown sugar.
This is my favorite chocolate chip cookie recipe. I have made it with nutella swirled in, have used maple syrup in place of honey, and once I made it with m&me. Having Celiac I was excited when I found this. Thank you for such a yummy and simple recipe.
I want to know if anyone has used honey almond butter before, that’s what I’m going to use when I make these tomorrow. I’ll definitely give an update
Like I said before I made these with honey almond butter and added a little more honey to them. I also cooked mine for 18 minutes. And yes mini dark chocolate chips they are so yummy I couldn’t believe it. My husband really liked them too, but we didn’t eat them all, we savor our sweets
I loved this recipe! I used a Flax egg and it turned our perfect
Just made this. Exactly what I wanted!! So delicious. I love peanut butter and chocolate. I used coconut sugar so I added a little bit of egg white in addition to the egg because it was pretty dry.
Delicious! Thanks for another great recipe!
Any luck freezing these? Only making them for myself.
Great simple recipe. Thank you! I took some liberties and added a scoop of fermented protein powder and a second egg (to boost the protein), and used the coconut sugar instead of honey.