These vegan peanut butter blondies will blow your mind – fudgy, moist, and packed with peanut butter and chocolate chips, this recipe is so easy to make and contains just 7-ingredients!

I don’t know about you guys, but there is something about good old peanut butter that the other nut butters just can’t beat.

Sure, almond butter and cashew butter are awesome – but there’s just something about a recipe with peanut butter and chocolate chips that you instantly know is going to tick all the right boxes.

These vegan peanut butter blondies are no exception. Containing just 7 ingredients, super moist and fudgy, and packed with melty chocolate chips, this recipe is a real treat.

Other recipes you might like to try: vegan lotus biscoff brownies, the best ginger cake recipe, or how about these high protein healthy flapjacks or simple peanut butter cookies.

How to vegan-ize blondies

Blondies, like their chocolate-y cousin, the brownie, are traditionally made with eggs, butter, and milk. To make this recipe vegan-friendly, I used coconut oil as the fat, a flax-egg to bind the ingredients together (along with the peanut butter), and finally almond milk to loosen up the batter and bring everything together.

Making vegan peanut butter blondies

These blondies are honestly so simple to make. You just need one bowl, and seven ingredients.

To start, you’ll make your flax egg (flax seed + water) and set aside. I added the flax egg to help the ingredients bind together more – if you don’t have flax seed, you could omit the flax egg and just add a little less milk. Next, add melted coconut oil and brown sugar to peanut butter and mix.

Then stir in the flax egg, flour, and finally the plant-based milk. Fold in as many chocolate chips as you want, pour the batter into a lined baking tin, and bake for around half an hour – simple!

Crunchy or smooth peanut butter?

I use crunchy peanut butter for this recipe because I really like the added texture the crunchy nuts give the blondies.

However, if you’d prefer a smoother texture, smooth peanut butter will work just as good!

I use either homemade peanut butter (which is literally just peanuts and a little salt blended), or a natural brand like Whole Earth or Meridian, which is free from added sugar and palm oil.

Serving your vegan peanut butter blondies for best results

Naturally, one of the best parts of creating these recipes for me is getting to test them after!

These peanut butter blondies are great fresh out of the oven – but they are so much better the next day. As the blondies cool and firm up, they develop this deliciously dense, fudgy consistency that is unbelievably tasty.

So, I’d strongly recommend waiting a good few hours to really let the brownies cool and take shape before diving in (if you can wait that long!)