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These peanut butter vegan blondies might just be my newest obsession. They are gooey and fudgy in the center. Not to mention generously studded with chocolate chips.

You don't need any butter (vegan or otherwise) to make them, and they come together in under 10 minutes of prep time! Like my vegan butterfingers and peanut butter oatmeal bars, they have an intense peanut butter flavor.

a stack of blondies with chocolate chips and sea salt flakes on crinkled parchment paper.Pin
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📖 Recipe Overview

  • Fudgy Consistency. These vegan blondies have a wonderfully fudgy center when baked right. If overbaked, they will become cakier, which is fine as long as that's what you're after!
  • Easy to Make. These peanut butter blondies have been tested extensively to make them fail-proof and as easy as possible to make. They're suitable for bakers of any experience level.
  • Prep Ahead. You can make these blondies ahead for picnics, parties, or potlucks.

❔What's the difference between brownies and blondies?

Contrary to popular belief, blondies have nothing to do with white chocolate, although often a welcome addition. They usually contain ingredients similar to their chocolatey cousins (brownies) but are made without cocoa powder.

Instead, blondies focus on flavors like brown sugar and vanilla! A good vegan blondie recipe forms the base for other great flavors like brown butter (non-dairy of course!), pumpkin spice, or in this case peanut butter.

📝 Ingredients Needed

Here's everything you need to make easy vegan blondies from scratch:

ingredients to make peanut butter blondies measured out in bowls.Pin

Ingredient Notes

  • Runny peanut butter. It is essential to use runny nut butter for this recipe. Look for smooth natural peanut butter without added sugar or oils or make your own peanut butter. Avoid brands like Jif or Skippy for this one!
  • Aquafaba (chickpea brine). Trust me, I can't stand the smell of aquafaba straight from the tin as much as the next person but, you will not be able to taste it in the finished bake. Aquafaba acts as an egg replacer for these vegan peanut butter blondies.
  • Coconut oil. I don't think you can taste it in the recipe, so not to worry if you're not a fan of coconut. It adds richness to the blondies which usually comes from using butter. I tested the recipe without coconut oil and found the blondies were on the cakey side.
  • Unrefined cane sugar. This has a hint of molasses flavor to it, so it can be replaced with brown sugar such as light muscovado.

🥣 How To Make Vegan Blondies

  1. Whisk together the sugar, peanut butter, coconut oil, and vanilla extract in a large mixing bowl.
  2. Add the aquafaba and whisk for another minute. Then add the non-dairy milk and whisk until just combined.
  3. Mix in the dry ingredients, being careful not to over-whisk.
  4. Fold the non-dairy chocolate chips into the blondie batter.
  5. Transfer the batter to the lined cake tin and smooth the top using a spatula. Sprinkle more chocolate chips on top.
  6. Bake for 20 minutes until the surface has set and is lightly golden brown.
mixing ingredients for vegan blondies in a glass bowl.Pin
vegan chocolate chip blondies in a metal baking pan.Pin

Possible additions

  • Swap the chocolate chips for chunks of non-dairy white chocolate (either homemade or store-bought).
  • Add some salted peanuts on top before baking for added crunch. They will toast up nicely in the oven.
  • You could try baking vegan peanut butter cups into the blondies in place of (or in addition to) chocolate chips. I would add half of the batter to the pan and then press the peanut butter cups into it before topping it with the remaining blondie mixture.

💬 FAQs

Can I make these blondies without peanut butter?

Yes, you could use another nut butter such as cashew butter or almond butter. You could also try tahini or sunflower seed butter to make them nut-free.

It's important to note that whatever nut butter you decide to use, it must be RUNNY. Also, different nut butter types will completely change these blondies' flavor.

Do vegan blondies need to be refrigerated?

You can keep them in an airtight container on your kitchen counter for up to 3 days. I highly recommend storing them in the fridge though, as they'll last up to a week and take on a lovely fudgy consistency.

How long should blondies cool before cutting?

For best results, refrigerate the blondies for a couple of hours before slicing them.

Can blondies be frozen?

Yes, you can freeze these peanut butter blondies in an airtight container for up to 3 months. To defrost, place them in the fridge overnight before serving.

a stack of chocolate chip blondies with peanut butter being drizzled on top.Pin

 🥜 More Vegan Desserts

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Vegan Blondies (With Peanut Butter)

5 from 8 votes
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
Servings: 12


These easy vegan blondies come together with less than 10 minutes of prep time. Loaded with peanut butter and chocolate chips, they're made without butter or eggs!


  • 160 g (1 ¼ cups) plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon sea salt, plus extra for garnish
  • 200 g (1 cup) unrefined cane sugar, or brown sugar
  • 160 g ( cup) smooth peanut butter (runny), or homemade peanut butter
  • 50 g (¼ cup) coconut oil, solid
  • 2 teaspoons vanilla extract
  • 80 ml ( cup) aquafaba, *see notes
  • 100 ml ( cup + 1 tablespoon) non-dairy milk
  • 175 g (1 cup) vegan chocolate chips


  • Preheat your oven to 175°C (347°F). 
    In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
    Line a 10.5"x8" rectangular baking pan with parchment paper. Set aside.
  • To a separate large mixing bowl, add the sugar, peanut butter, coconut oil, and vanilla extract and whisk for 2 minutes until combined (preferably using an electric mixer, but a regular whisk works as well). If you use a hand-held whisk, the mixture will gloop together into a ball initially, but as you continue to whisk it will loosen up.
  • Add the aquafaba and whisk for another minute. Then add the non-dairy milk and whisk until just combined.
  • Add the dry ingredients to the peanut butter mixture and whisk until just combined. Be careful not to over-mix.
  • Reserve 25g of the chocolate chips for topping and gently fold the remaining 150g into the batter.
  • Transfer the batter to the lined cake pan and smooth out the top using a spatula. Sprinkle the remaining chocolate chips on top.
  • For fudgy blondies, bake for 20 minutes, until lightly golden on top. Or allow them to be an extra 2-4 minutes for a cakey consistency. Allow the blondies to cool in the tin for 30 minutes to an hour until room temperature, then chill for 2 hours before slicing.
    Carefully remove them from the tin, and slice them into 12 portions with a sharp knife.
  • Sprinkle generously with flaky sea salt before serving for a delicious sweet and salty combination.
  • Store in an airtight container on your kitchen counter for up to 3 days or in the fridge for up to a week. When refrigerated they take on a nice fudgy consistency.
    You can freeze them in an airtight container for up to 3 months. To defrost, place them in the fridge overnight before serving.


  • Measure the recipe in grams for the most accurate results.
  • Don't overmix the batter, as this can result in the blondies having a gummy texture.
  • I recommend using an electric whisk for this recipe (it mixes better and is easier on your wrists!). But it isn't the end of the world if you don't have one, a standard hand whisk and some elbow grease will do the job.
  • Allow the blondies to cool completely before slicing them.
  • For even fudgier vegan blondies, chill them in the fridge overnight before serving!


Serving: 1g | Calories: 299kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 364mg | Potassium: 108mg | Fiber: 2g | Sugar: 25g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
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