Raspberry Mojito Cupcakes

These Healthy Peanut Butter Blondies are gluten-free, dairy-free, refined-sugar free and vegan friendly! Made with chickpeas but you’d never know it! It’s the perfect healthy dessert recipe that you can feel great about indulging in!

This recipe was originally posted on March 31st, 2016. The photos have been updated and a video has been added to give an old favorite a little facelift!

Today I’m sharing a recipe with you that has been 2 years in the making. These Healthy Peanut Butter Blondies are a dessert you can feel great about eating!  As you know by now…I always have some sort of healthy dessert on hand or just coming out of the oven in my house.

This recipe has been a fan favorite for years, so today it’s getting an update! I was originally inspired to make these flourless blondies years ago, after reading Breaking the Vicious Cycle, which lays out guidelines for the Specific Carbohydrate Diet (SCD, for short). This diet is thought to heal the intestine (including bacterial overgrowth) through avoiding certain types of starches and sugars, and embracing others. Honey is a recommended sweetener for the SCD, as it’s a monosaccharide, and can be used by the body very quickly without expending much digestive energy, but I’ve also included a vegan option using coconut sugar if you prefer to use that.

How to Make Peanut Butter Blondies
Making these flourless 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!

honey blondies

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.)

before and after baking blondies

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.

INGREDIENTS

• 2/3 cup creamy peanut butter
• 2 eggs, lightly beaten
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1/3 cup + 1 tbsp coconut flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/3 cup semisweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350F and lightly spray a 8×8 brownie pan with cooking spray.
2. In a large bowl, mix peanut butter, eggs, maple syrup and vanilla. 
3. In a small bowl combine coconut flour, baking soda, baking powder and salt.
4. Pour dry ingredients into wet and mix until well combined. Add in chocolate chips
5. Pour into 8×8 pan and bake at 350F for 18-20 minutes or until the edges start to turn a golden brown.
6. Let rest for 10 minutes and enjoy!