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Vegan peanut butter blondies, made with only 4 ingredients! Oil-free, flourless, and grain-free, they have 125 calories each, and can be made paleo-friendly with almond butter or cashew butter.
I do not typically associate early summer with baking. However, it turns out that there are plenty of reasons to bake this time of year, including celebrations, get-togethers, and fund-raising bake sales that demand some sweet treats. And there is always a demand for sweet treats from a resident 12-year-old, a demand that I try to temper with some healthy options.
More than anything, and no matter the occasion, summer baking needs to be swift and simple: get in, get out, and go off to enjoy the day. I have a perfect recipe to fit those requirements. Plus, the results are suitable for celebrating, laid-back dining with family and friends, and packing into lunch bags for camping, hikes and picnics.
It’s my 4 Ingredient Vegan Peanut Butter Blondies.
Here’s the deal: you can make these blondies with a brown sugar substitute (which keeps them keto), or use regular brown sugar or coconut sugar if you do not need them to be keto. And if you follow a Paleo diet, swap the peanut butter with almond butter and use the coconut sugar option.
Recipe Benefits
These satisfying blondies are:
- Keto
- Vegan (egg-free & dairy-free)
- Grain-free
- Oil-free
- Gluten-free
- Flourless
- Low-Carb
Ingredients for Vegan Peanut Butter Blondies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
Here’s what you need to make the blondies:
- Unsweetened smooth peanut butter’
- Coconut sugar (or Keto-friendly brown sugar substitute)
- Flaxseed meal
- Baking soda
You’ll also need a small amount of water for the first step of the recipe.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
In a small cup or bowl, combine 1/4 cup water with the flaxseed meal. Let the mixture stand for 5 minutes until thickened.
Combine the flax mixture with the peanut butter, sugar substitute, and baking soda, stirring until completley blended and smooth. The dough will be very stiff. Avoid the temptation of adding more water. I tried it for you and can assure you that it will lead to a soggy mess. Stick with 1/4 cup water :).
Because the batter is so thick, you will need to press more than spread the dough into the pan. I encourage fingertips!
I used a 9-inch square pan, but you could make these in an 11×7-inch or 8-inch square pan, too. The latter will lead to thicker blondies and will require approximately 5 minutes more baking time. Oh, and line the pan with parchment paper for easy removal.
You can keep the blondies plain (always a winner), or press in any number of options, such as chopped peanuts, sugar-free chocolate chips (or regular chocolate chips, if not following a keto diet), blueberries, raspberries, or unsweetened coconut flakes.
If you cannot decide, follow my lead and go with a variety.
Bake the blondies in a preheated 350F oven for 30 to 35 minutes until the blondies are a deep golden brown, the surface appears dry, and center looks just set. The blondies may look a little bit underdone, but that’s perfect; they will firm up once they are completely cool.
Cool the blondies (completely) in the pan and then use the parchment liner to lift out and place on a cutting board. Cut into 16 squares.
Hello, delicious.
Happy baking!
Related Recipes
- Chocolate Avocado Ice Cream {vegan, easy}
- Vegan Cashew Cheesecake {grain-free, so easy}
- Vegan Almond Flour Chocolate Chip Cookies {paleo, keto option}
- Pumpkin Almond Flour Biscotti {vegan, keto option)
- 100% Flax Chocolate Cookies {vegan, oil-free, keto option}
- Strawberry Almond Flour Crumble {Vegan, Keto Option}
- Healthy 2-Ingredient Coconut Biscotti {Vegan, Keto Option}
- Vegan Keto Chocolate Truffle Tart {No-Bake, Grain-Free}
Vegan Peanut Butter Blondies (4 Ingredients)
Ingredients
- 1/4 cup 60 mL water
- 4 and 1/2 teaspoons, 9.75 g flaxseed meal
- 1 and 1/4 cups, 330 g creamy unsweetened peanut butter
- 3/4 cup 145 g keto-friendly brown sugar equivalent (for testing, I used sukrin gold)
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with foil or parchment paper; spray exposed interior sides with cooking spray.
- In a small cup or dish, combine the water and flaxseed meal. Let stand 5 minutes to thicken.
- In a medium bowl, whisk water-flax mixture, peanut butter, sugar substitute, and baking soda until completely blended and smooth. The batter will be quite stiff.
- Scrape into prepared pan, smoothing the top (it will be very thick, so use your fingertips to press down).
- Bake in the preheated oven for 30 to 35 minutes until deep golden brown, surface appears dry and center looks just set (they will get firm as they cool).
- Cool completely in pan on a wire rack.
- Remove blondies from pan and cut into 16 squares.
Notes
Tip: An equal amount of ground chia seeds can be used in place of the flaxseed meal.
Nutrition
Hi! These look so yummy. I actually make peanut butter cookies with peanut butter, egg and sugar sub. Apart from the vegan modifications this is very similar. So would it be okay to do that (replace the flax egg with a real egg) and add the baking soda and they’ll be blondies?
That should work really well, Sara 🙂
What is the brown sugar substitute that you use?
Hi Gordon,
I use Sukrin Gold, but I have used Swerve brown sugar, too.