Gluten-Free Peanut Butter White Chocolate Chip Blondies
  • 1 cup almond meal (almond flour will also work)
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ cup all natural peanut butter (pure peanuts, no added oil)
  • ¾ cup brown sugar (light or dark)
  • 2 TBS butter, softened*
  • 2 TBS coconut oil, softened
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 4 oz quality white chocolate, roughly chopped (or ½ cup chips)
  1. Preheat oven to 350F, line an 8x8 baking pan with parchment paper, set aside.
  2. In a small bowl combine almond meal, baking powder, and salt. Set aside.
  3. In a large bowl using an electric hand mixer, or the paddle attachment of your stand mixer, cream together peanut butter, brown sugar, butter, and coconut oil until well combined, about 1 minute.
  4. Add in egg and vanilla extract, mix until fully combined.
  5. Add your dry ingredients to your wet ingredients, and mix until dough comes together. Dough will be thick and slightly wet/oily.
  6. Using a large wooden spoon, stir in your white chocolate.
  7. Press dough into prepared baking pan, working it into the corners evenly with your hands.
  8. Bake for 20-25 minutes, until edges have browned slightly. The middle will appear underdone, but will set upon cooling. Cool blondies in pan for 30-60 minutes before cutting into 16 squares.
*Feel free to use all butter, or all coconut oil. If using all coconut oil, it is a good a idea to use a room temperature egg to ensure even mixing.
*Keep blondies in airtight container at room temperature up to five days fresh. You may also keep in fridge for longer.
*Blondies can be kept in freezer, wrapped tightly and stored in container, up to two months.
Recipe by the blissful balance at