• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

power hungry

easy, empowering eats!

  • Recipes
    • All Recipes By Category
  • About
  • Contact
  • My Books
  • Privacy Policy

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

04/27/2016 by Camilla 2 Comments

Jump to Recipe·Print Recipe

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!

 

Print

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
Print Recipe
Pin Recipe

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!


Scale

Ingredients

  • 3/4 cup rolled oats
  • 1/3 cup unsweetened peanut butter (see notes for options)
  • 2 very ripe medium-large bananas
  • 1/4 cup nondairy milk
  • 2 tablespoons maple syrup
  • 1/4 cup ground flaxseed meal
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 to 3 tablespoons miniature semisweet chocolate chips

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

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

Related posts:

4-Ingredient 100% Flax Muffins {vegan, grainfree, flourless} Healthy Peanut Butter Muffins {vegan, grain-free, oil-free} 4-Ingredient Chocolate Quinoa Muffins {Vegan, Gluten-Free, Oil-Fee} Black Bean Brownies {vegan, gluten-free}
Previous Post: « Healthy Baked Falafel {vegan, made in muffin tin}
Next Post: Giveaway: 10 Copies of The Chickpea Flour Cookbook (gluten-free & grain-free) »

Reader Interactions

Comments

  1. Hungry Heather

    May 20, 2016 at 12:23 pm

    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!

    Reply
    • Camilla

      May 21, 2016 at 3:51 pm

      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. 🙂

      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Popular Recipes Today

  • 3-Ingredient Almond Flour Cookies {Vegan, Grain-Free, Paleo, Keto Option}
  • 3-Ingredient Almond Flour Shortbread Cookies {Keto Option, Vegan, Paleo, Grain-Free}
  • 1-Ingredient Red Lentil Tortillas {Grain-Free, Vegan}
  • Vegan Ground Beef {Grain-Free, Soy-Free, High-Protein}
  • Chickpea Flour Sandwich Bread {Grain-Free, Vegan, 5 Ingredients}
  • 4-Ingredient Chocolate Almond Flour Cookies {Grainfree, Vegan, Paleo, Oil-Free}
  • Almond Flour Biscotti {4 ingredients, Vegan, Grainfree, Paleo}
  • 3-Ingredient Almond Flour Banana Cookies {Vegan, Grain-Free}

Copyright © 2019 · Foodie Pro & The Genesis Framework