These gooey and molten soft peanut butter blondies are loaded with chocolate chunks and unbelievably vegan!! Using just peanut butter as the “egg,” these peanut butter cookie bars are made in one bowl and ready in 30 minutes!

bitten peanut butter blondie

If you’re looking for a recipe that’s easier than making chocolate chip cookies (or even brownies!), then look no further. These easy one bowl peanut butter blondies are just as delicious, chewy, dense and soft with crisp out edges as a chocolate chip cookie.

Only this time, they’re made in just one bowl, require NO chilling, and are ready in just 30 minutes start to finish! (P.S. hardcore peanut butter lovers will LOVE these no chill peanut butter chocolate chip cookies too!).

These might be my favorite peanut butter recipe on the blog (although I do love my classic peanut butter blossoms, vegan chocolate peanut butter cake, and banana bread cinnamon rolls with peanut butter frosting!). 

sliced vegan cookie bars

These blondies are just so easy and downright delicious. Plus once you make the dough, you just press it into the pan, and you’re done! How simple is that?!

What’s more, you actually don’t need any eggs nor dairy to make this peanut butter blondie recipe. They’re naturally vegan, and yes, they can be made gluten free!

You can also totally customize these peanut butter blondies with whichever add ins you like, and they’re perfect for any time of year!

Simple Ingredients & Substitutions:

  • Flour: We’re just using all purpose flour here, but there is a gluten free swap (see notes section in the recipe card!).
  • Peanut butter: Use a creamy peanut butter– it yields a perfect texture! And it’s also the best vegan egg replacement here- it’s amazing! I also make sure that the peanut butter is unsalted– you want to be able to control the amount of salt going into these peanut butter blondies so that it’s not overwhelmingly salty. I wouldn’t recommend a peanut butter like Jif or Skippy- you want a runny and all natural peanut butter. 
  • Vegan butter: Just a little to mix with the peanut butter to help with the texture. If you are not vegan nor dairy free, you can use regular dairy butter (though I have not personally tried this, as I’m vegan!). I recommend using unsalted butter, as we’re going to add in the salt ourselves.
  • Light brown sugar & granulated sugar: We’re using both brown sugar and granulated sugar here. Brown sugar contains molasses, which is going to help with that dense and rich flavor, along with the chewiness of the blondies. The granulated sugar helps to make sure that the blondies don’t get too chewy. I love using Florida Crystals, as it’s certified vegan- super important!
  • Chocolate chips: I love Pascha Chocolate or Enjoy Life vegan chocolate chips! I love using dark chocolate chips or chocolate chunks. 
  • Baking powder: To help our blondies rise a bit.
  • Sea salt: To balance the sweetness!
sliced vegan peanut butter cookie bars

Why no eggs?

You actually don’t need eggs in order to create that lovely chewy and dense flavor. The vegan “egg” substitute that we’re using is truly just peanut butter- it’s fantastic!

I have a whole article on which vegan egg substitutes I recommend for which recipes here. It’s very helpful for when you want to alter recipes on your own!

How to make the easiest peanut butter blondies (step by step photos)

Fun blondie mix-ins:

  • Oreos (because who doesn’t want a parent trap moment?! Speaking of which…check out my Oreo Cheesecake with peanut butter ganache!)
  • Vegan candy coated chocolate gems (the vegan version of m&ms)
  • Peanuts
  • Vegan white chocolate chips
  • Vegan peanut butter cups
  • Dollops of vegan caramel
peanut butter blondies on parchment paper

Can I make these peanut butter blondies gluten free?

Absolutely! I love using King Arthur Measure for Measure gluten free flour at an equal swap in for all purpose flour. So both the gram measurements and the US cup measurements work for this swap in!

I have not tried this recipe with oat flour, but based on the success of my vegan oat flour chocolate chip cookies, I would feel confident trying it! (Though I can’t guarantee any success!).

bitten peanut butter cookie bar

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bitten peanut butter blondie

Vegan Peanut Butter Blondies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 16 1x
  • Category: Blondies and Brownies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These gooey and molten soft peanut butter blondies are loaded with chocolate chunks and unbelievably vegan!! Using just peanut butter as the “egg,” these peanut butter cookie bars are made in one bowl and ready in 30 minutes!


  • 2 cups (250 g) all purpose  flour*
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup (200 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 cup (250 g) smooth creamy unsalted peanut butter
  • 1/2 cup (113 g) vegan butter, melted and cooled
  • 1 tbsp vanilla extract
  • 1/3 cup (80 mL) dairy free milk*
  • 1 cup dairy free chocolate chips
  • 78 Vegan peanut butter cup candies*


  1. Prep: Preheat the oven to 350F, and line an 8×8 baking pan with parchment paper. Measure out all ingredients.
  2. Make the batter: In a large bowl, whisk together the melted vegan butter, brown sugar, and granulated sugar. Add in the peanut butter,  vanilla, baking powder, baking soda, and sea salt, and whisk until combined. Then add in the flour and dairy free milk, and  use a rubber spatula to fold just until the dry ingredients are incorporated into the wet. Then add in the chocolate chips, and fold just until evenly distributed.
  3. Bake: Press the dough into the 8×8 pan until the dough reaches the sides of the pan. Bake for just 30 minutes, or until a toothpick just comes out clean. Remove from the oven and press in the vegan peanut butter cups, sliced in half into the top of the bars.
  4. Slice and serve! You can slice and serve these right after cooling them for 5 minutes. Enjoy!


Gluten free: Swap in gluten free 1:1 flour, such as King Arthur Measure for Measure.

Peanut butter swap: Swap in almond butter, cashew butter, or sunflower seed butter!

Dairy free milk: Use oat milk, soy milk, almond milk, or your favorite.

Peanut butter cup candies: I used Justin’s dark chocolate peanut butter cups here!