Samah Dada

Chocolate Chunk Peanut Butter Blondies

Imagine what would happen if a Peanut Butter cup had an identity crisis and decided it wanted to be a chewy, gooey, cookie bar. If that makes you feel emotions you’ve never felt before, you’ve come to the right place.

I am not sure if I have any additional words to describe the essence of these truly delectable pieces of bakery, so I guess I'll just see myself out now. All I’ll say is this: make them. You won’t regret it.


  • 1 1/4 cup blanched almond flour
  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 cup coconut sugar
  • 1/4 tsp baking soda
  • 1/2 cup chocolate chips (plus more for pressing on top), or 4 oz of your favorite dark chocolate bar, chopped
  • 2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp warm water, left to sit aside and thicken)
  • 3 tbsp unsweetened non-dairy milk
  • 1 tsp vanilla extract


  1. Preheat the oven to 350 degrees, and prepare an 8x8 pan with parchment paper. Prepare flax egg by combining 2 tbsp ground flaxseed and 5 tbsp warm water. Set the mixture aside.
  2. In a medium bowl, cream together peanut butter, melted and cooled coconut oil, vanilla extract, and coconut sugar.
  3. In a separate bowl, whisk together almond flour and baking soda.
  4. Add dry ingredients to the wet peanut butter mixture and fold to combine. Add non-dairy milk to help mix. Finally, add in the prepared flax eggs and stir to thoroughly incorporate.
  5. Fold your chocolate into the batter, reserving some chips or chunks to press on top of bars.
  6. Transfer batter to the prepared pan. Gently spread the batter so that it is evenly distributed throughout the pan. Press more chocolate on top of the bars.
  7. Bake for 20 minutes or until golden brown around the edges. Let cool before slicing and serving.

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