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Healthy Peanut Butter Chocolate Chip Blondies {vegan, gluten-free, flourless}

VGF

Say hello to peanut butter and chocolate chip blondies that double as healthy fitness snacks! They are naturally vegan, gluten-free, oil-free, flourless, and all-around fabulous!

Happy Wednesday, everyone!

Today is a jam-packed day, so I’m going to keep this post short and sweet, just like today’s recipe: Healthy Peanut Butter Chocolate Chip Blondies.

These fitness-inspired blondies are:

*Vegan
*Flourless
*Gluten-Free
*Oil-Free
*All around fabulous!!!

Anyone who eats energy bars, activity bars, or cereal bars of some sort has choked down plenty of clunkers. Some are chalky, others gritty, and still others are remarkably tough. But mostly, too many packaged energy foods simply taste “off,” don’t you think? Some strange additive, preservative or flavor enhancer makes the overall effect unnaturally weird.

Well forget that; I’ll stick to naturally weird, thank you very much. It is so much more delicious. These blondies are proof!

The “weird” part is the fluffy, tender texture and irresistible flavor of these blondies, despite the complete absence of flour, eggs, dairy and gluten. No sugar rush here; only a sustained rush of energy.

The fact that they are inexpensive plus quick & easy to make is icing on the cake, or rather, chocolate chips sprinkled on top.

I’d love to know if you give these a try!

Happy baking!

 

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Peanut Butter Chocolate Chip Power Pucks {vegan+glutenfree+flourless}


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 18 mins
  • Total Time: 23 mins
  • Yield: 10 blondies 1x

Description

Say hello to peanut butter and chocolate chip blondies that double as healthy fitness snacks! They are naturally vegan, gluten-free, oil-free, flourless, and all-around fabulous!


Ingredients

Scale

Instructions

  1. Preheat oven to 350F. Grease or spray the 10 cups of a standard 12-cup muffin tin.
  2. In a food processor or high speed blended, process the oats until powdery. Add all of the remaining ingredients EXCEPT the baking soda. Process until completely smooth. Let mixture stand for 5 minutes to allow the flaxseed to thicken the batter. Sprinkle batter with baking soda; process until incorporated.
  3. Divide batter evenly among prepared cups. Sprinkle with chocolate chips.
  4. Bake in preheated oven for 15 to 18 minutes until golden brown at edges (centers will initially puff and then deflate into fudgy goodness).
  5. Let cool in tin on a wire rack for 15 minutes and then carefully remove blondies from tin. Serve warm or let cool completely.

Notes

Tip: You can use any creamy nut or seed butter (e.g., almond, sunflower, tahini) in place of the peanut butter.

Milk: Use any plain nondairy milk except for full-fat coconut milk. If you are not avoiding dairy, feel free to use dairy milk.

  • Category: Portable Power Pucks, Snack, Breakfast, Dessert

Nutrition

  • Calories: 128
  • Sugar: 6.9 g
  • Sodium: 141
  • Fat: 6.3 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 15.4 g
  • Fiber: 2.5 g
  • Protein: 4.0 g
  • Cholesterol: 0 mg

 

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Healthy Baked Falafel {vegan, made in muffin tin}
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Chipotle Cheese Bread Bites {Vegan, Oil-Free, GF}
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Recipe rating

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Tamara

Friday 24th of July 2020

Great recipe I added more milk because the batter was too thick but the result was a very fluffy yummy muffin 💙

Camilla

Saturday 25th of July 2020

I am so happy to hear that you enjoyed these, Tamara! Thanks for your tip for thinning the batter--that can happen with different varieties/brands of peanut butter.

Hungry Heather

Friday 20th of May 2016

Thank you for sharing! I like these even though I wish they tasted more like peanut butter. I followed your recipe exactly except for subbing agave syrup for the maple. Maybe next time I'll play around by swapping one banana for some more PB!

Camilla

Saturday 21st of May 2016

Glad you liked it Heather--I have added a dollop of peanut butter right in the center of these on a few occasions. Just because PB is great. :)

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