CHOCOLATE CHUNK PEANUT BUTTER BLONDIES (GF, DF, NO REFINED SUGAR)
on Nov 03, 2024, Updated Jun 23, 2025
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Warm chocolate chip cookie meets cakey brownie in this indulgent blondie recipe.
I’m all about a dessert that you can easily put together from simple pantry staples. Because sometimes, the craving for a sweet treat hits and the last thing you want to do is drive to the grocery store.
These Chocolate Chunk Peanut Butter Blondies are your answer to your next dessert craving episode.
Of course, these blondies also happen to be gluten-free and dairy-free with no refined sugar. Although it’s hard to tell that they are healthier because they are loaded with chocolate chunks and peanut butter flavor!
This recipe is so simple that even my beloved assistant who is self-proclaimed “not a cook,” said she could make these.
With that, I suggest that you go ahead and give them a try and let me know how they come out and how quickly they are eaten.
Enjoy!
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Ingredients for Chocolate Peanut Butter Blondies
No surprise ingredients here in this blondie recipe. You’ll just need 10 pantry ingredients to bake off these beauties.
- Creamy Peanut Butter: Stirrable and runny peanut butter is key here. If your peanut butter is toward the bottom of the jar or is just harder in texture, you’ll want to add a bit of avocado or coconut oil to create a desirable, stirrable consistency.
Recipe Tip
For my fellow acne prone friends, valencia peanuts are less susceptible to mold growth which means they can be less inflammatory. Both Trader Joe’s and Costco carry Valencia peanut butter.
- Coconut Sugar and Maple Syrup: I’m keeping this refined sugar-free with coconut sugar and maple syrup. The duo creates a perfectly sweet base.
- Eggs: You’ll need two eggs or you can also use flax eggs to keep this recipe vegan.
- Vanilla Extract: A classic addition to any chocolate chip cookie recipe, including this blondie recipe.
- Gluten-Free Flour Blend: I like Bob’s Red Mill Paleo Flour or 1:1 Gluten-Free Baking Flour.
- Chocolate Chips: I used @enjoylifefoods mega chunks, but go ahead and use your favorite chocolate chips or chunks.
- Flaky Sea Salt: A sprinkle of sea salt brings out the sweetness of the blondie. @maldonsalt is my flaky sea salt of choice!
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Pin ItStep by Step Instructions for Chocolate Peanut Butter Blondies
To kick this off, you’ll first want to preheat the oven to 350°F.
In a medium-sized bowl, add the creamy peanut butter, coconut sugar, maple syrup, eggs, and vanilla extract. Whisk until smooth.
Add in the gluten-free flour, baking powder, salt, and chocolate chips.
At this point, the batter will be THICK so you’ll want to use a spoon or silicone spatula to stir everything until just combined.
Line an 8×8 baking dish with parchment paper.
Take the blondie batter and spread it evenly into the dish. Smooth the top with your spatula.
Bake for 21 to 23 minutes.
Try to resist the temptation and allow it to cool before slicing and serving. Enjoy!
FAQs and Recipe Variations for Chocolate Chunk Peanut Butter Blondies
You could use oat or almond flour as a one-to-one measurement. If you’re not gluten-free, you can swap in all-purpose flour too.
Yes! You can make this substitution easily.
If you have any leftovers, you can leave them on the counter in a sealed container after slicing them. They do not need to be refrigerated.
Other Chocolate Peanut Butter Gluten-Free Desserts:
- Chocolate Covered Peanut Butter Mousse
- No Bake Peanut Butter Cookie Dough Bars
- Double Chocolate Zucchini Blender Muffins
- Peanut Butter Pie with Chocolate Cookie Crust
- Chocolate Peanut Butter Pretzel Bars
CHOCOLATE CHUNK PEANUT BUTTER BLONDIES (GF, DF, NO REFINED SUGAR)
Ingredients
- 1 heaping cup creamy peanut butter (see Note)
- ½ cup coconut sugar
- ¼ cup maple syrup
- 2 eggs, at room temperature preferably (or flax eggs)
- 1 teaspoon vanilla extract
- ⅓ cup gluten-free flour blend (I like Bob's Red Mill Paleo Flour or 1:1 GF Baking Flour)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips + more for topping
- Flaky sea salt, for serving
Instructions
- Preheat the oven to 350°F.
- Add the peanut butter, coconut sugar, maple syrup, eggs, and vanilla extract to a medium-sized mixing bowl and whisk until smooth.
- Add in the flour, baking powder, salt, and chocolate chips and stir until just combined. The batter will be thick!
- Smooth the blondie batter into an 8×8 parchment-lined baking dish.
- Bake for 21 to 23 minutes.
- Allow to cool before slicing. ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mine came out delicious but the batter was more on the oily side and came out a bit soft when done. Not sure how to fix this, any suggestions?
Hi, Desiree! Maybe your peanut butter was oily? Did you stir it to make sure all the oil in the peanut butter was incorporated?
Can’t stop making these! I make them every week for meal prep. Hubby and picky toddler approved too! Soo good!
I’m so happy to hear that, Danielle! Thank you so much for taking the time to leave a comment and a review.