Description
Soft, chewy, and irresistibly rich, these vegan peanut butter blondies are naturally sweetened and gluten-free—perfect for a wholesome treat or dairy-free dessert.
Ingredients
1/2 cup aquafaba (liquid from no-salt-added canned chickpeas)
1/4 cup cane sugar
1/2 cup natural salted peanut butter
1/3 cup packed light brown sugar
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole wheat pastry flour, all-purpose flour, or gluten-free 1:1 flour mix
3/4 cup dairy-free chocolate chips or chunks (optional)
Instructions
Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
In a mixing bowl, whip aquafaba and cane sugar with a hand mixer or frother until thick, fluffy, and glossy.
Add peanut butter, brown sugar, vanilla, baking powder, and salt. Fold together until well combined.
Add flour and fold until no dry patches remain. Gently fold in chocolate chips, if using.
Spread batter evenly in prepared pan.
Bake for 30 minutes. The center may look slightly underbaked—this is normal.
Let cool completely in the pan before slicing into squares and serving.
Notes
Aquafaba acts as a vegan egg substitute and helps retain moisture.
Letting the blondies cool fully improves texture and makes slicing easier.
For variations, try using almond or sunflower seed butter, or add pretzels or swirls of vegan Nutella.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
