These vegan peanut butter blondies are the perfect sweet treat for peanut butter lovers! Brown sugar, maple syrup, vanilla, and a hint of cinnamon elevate the flavor profile, while vegan white chocolate chips transform these blondies into an indulgent dessert. White beans create a deliciously fudgy texture and provide a boost of gut-friendly dietary fiber and protein.
I was inspired to make these vegan peanut butter blondies when I found myself wanting a new, nutrient-dense recipe for my dessert rotation. I’m a huge brownie/blondie fan and enjoy making vegan-friendly versions of these traditional desserts every so often. However, I don’t feel great physically when having them every day.
I do love sweets, though, so I like creating desserts that are a little more nutritious. This way I get to enjoy a sweet treat while also feeling my best — and getting an extra boost of nutrition to boot!
These Vegan White Chocolate Peanut Butter Blondies contain more protein and healthy fats thanks to the use of white beans, peanut butter, and canola oil while being lower in added sugars than a typical blondie.
Ingredients
- Canned white beans – Mild enough not to overpower the peanutty flavor, white beans add creaminess, fudginess, and a little extra protein and fiber to these blondies.
- Natural peanut butter – Our star ingredient! I use natural, drippy peanut butter in this recipe since that’s what I normally have on hand in my pantry. I prefer natural peanut butter to other varieties that have added oils or sugar.
- Organic brown sugar – I love the rich flavor of brown sugar, which goes really well with peanut butter. Make sure to use organic brown sugar as conventional brown sugar in the United States is filtered through animal bone char and isn’t vegan.
- Maple syrup – Maple syrup adds additional flavor and moisture.
- Canola oil – Rich in anti-inflammatory omega-3 fats, canola oil also helps with the fudgy texture and appearance of these blondies.
- Vanilla extract – Flavor enhancer.
- All-purpose flour – Adds structure.
- Baking powder and baking soda – Helps the blondies rise.
- Cinnamon – Adds flavor and antioxidants; pairs well with maple and peanut butter
- Roasted peanuts – Adds a nice crunch.
- Vegan white chocolate chips (optional) – Recommended if you’re looking for a more indulgent blondie! They’re completely optional, however, as this recipe still tastes great without them.
How to Make
Preheat your oven to 350℉ and spray an 8×8-inch baking dish with non-stick cooking spray.
Blend the white beans, peanut butter, brown sugar, maple syrup, canola oil, and vanilla in a food processor until smooth, about 1-2 minutes.
In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon until thoroughly mixed.
Add the wet ingredients to the mixing bowl and mix until 80% incorporated. Add the chopped peanuts and chocolate chips and continue mixing until there isn’t any more dry flour.
Pour the batter into the baking dish and smooth the top with a spatula. Sprinkle the reserved peanuts and chocolate chips on top, lightly pressing them into the batter.
Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the blondies. Be careful not to overbake them as they won’t be as fudgy in the middle.
Nutrition & Health Benefits
- Rich in heart-healthy fats. These blondies are rich in unsaturated fats, including a small amount of omega-3s thanks to the use of canola oil.
- Good source of choline. Peanuts are one of the best vegan sources of choline, an important nutrient for early brain development, metabolism, gene expression, and neurotransmitter production.
- Promotes blood sugar management. The combination of dietary fiber, 7 grams protein, and healthy vegan fats from the peanut butter and canola oil help prevent excessive blood sugar spikes while still allowing you to indulge your sweet tooth.
Recipe card
Vegan White Chocolate Peanut Butter Blondies
Ingredients
- 1 15 oz can white beans (drained and rinsed)
- 1/2 cup natural peanut butter (smooth or crunchy)
- 3/4 cup organic brown sugar (not packed)
- 1/4 cup maple syrup
- 3 tbsp canola oil (I use expeller-pressed)
- 1 tsp vanilla extract
- 1/3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt (If using unsalted peanut butter, use 1/4 tsp salt)
- 1/4 tsp cinnamon
- 1/2 cup chopped roasted peanuts (Unsalted; reserve 2 Tbsp for topping)
- 1/2 cup vegan white chocolate chips (Optional; reserve 2 Tbsp for topping if using)
Instructions
- Preheat your oven to 350F and spray an 8×8-inch baking dish with non-stick cooking spray.
- Blend the white beans, peanut butter, brown sugar, maple syrup, canola oil, and vanilla in a food processor until smooth, about 1-2 minutes.
- In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon until thoroughly mixed.
- Add the wet ingredients to the mixing bowl and mix until 80% incorporated. Add the chopped peanuts and chocolate chips and continue mixing until there isn’t any more dry flour.
- Pour the batter into the baking dish and smooth the top with a spatula. Sprinkle the reserved peanuts and chocolate chips on top, lightly pressing them into the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the blondies. Be careful not to overbake them as they won’t be as fudgy in the middle. Enjoy!
Nutrition Info
Per blondie (makes 12):
- Calories: 239
- Protein: 7g
- Carbohydrates: 27g
- Fiber: 3g
- Added sugars: 13g
- Fat: 13g
- Saturated fat: 2g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 2g
- Cholesterol: 0 mg
- Sodium: 224mg
- Calcium: 71mg
- Iron: 1.6mg
Variations & Substitutions
- Beans – You can use any mild white bean such as great northern beans, navy beans, cannellini beans, or chickpeas. Save your black beans for black bean brownies!
- Peanut Butter – If you’re allergic to peanuts or simply prefer other nuts, you can replace the peanut butter with almond butter, cashew butter, or sunflower seed butter.
- Brown sugar – You can also use coconut sugar here. I’d avoid using white sugar as it isn’t as flavorful.
- Oil – I prefer canola oil in this recipe because it’s neutral in flavor and rich in omega-3 fats, but feel free to use other neutral oils like avocado or coconut oil if you prefer.
- Oil-free: If you prefer a whole food plant-based no oil option, you can omit the oil entirely. It won’t be quite as fudgy and the top won’t look as smooth, but they’ll taste very similar.
FAQ
Is this recipe gluten-free?
This recipe isn’t gluten-free since it contains all-purpose flour. However, you can try using gluten-free all purpose flour or certified gluten-free oat flour instead.
Why does this recipe contain beans?
I used beans in this recipe because I love creating nutrient-dense desserts. I enjoy making traditional sweets but don’t want to have them around my home all the time, so I like having more nutrient-dense options as well. If you prefer a blondie recipe without beans, that’s okay!
Storage tips
Store in an airtight container at room temperature for up to 4 days or in the refrigerator for a week.
