These Precious Days: No-Flour Peanut Butter Blondies (GF/DF)

If brownies had a cousin, they would surely be blondies! These delicious gluten-free, dairy-free cookies are done in 25 minutes--from start to finish. They are sweet, chewy and crazy simple to make! If you liked my Fudgy Almond Flour Brownies or The Best Almond Flour Chocolate Chip Cookies...you will adore these PB Blondies. And with no flour or butter, you're also cutting down on the cost of ingredients.

Notice that I didn't include the chocolate chips in this picture. The reason is because you can choose to add them or not. They are entirely optional. I made them both ways and definitely prefer the chocolate chips, but if you wanted to eliminate all refined sugar or cut the cost down further, you could leave them out and they would still be yummy. These are equally as good made with almond butter or sunflower seed butter, for those with peanut allergies. You could probably even do a flax or chia egg substitute if you needed to go egg-free.

Peanut Butter Blondies

Serves 12

1 c. Natural, no added sugar, peanut butter* (Sub almond butter or sunflower seed butter)

1/2 c. Honey**

1 Egg

1/2 T. Pure vanilla extract

1/2 t. Baking soda

1/3 c. + 2 T. Mini semi-sweet chocolate chips (optional)

Mix the first 5 ingredients in a mixing bowl until well combined. Fold in chocolate chips, reserving 2 T. for the top.

Spread the batter into a greased 8x8 pan and sprinkle with remaining chips. Press chips down lightly into batter.

Bake at 325 until golden brown, about 20 min or until toothpick inserted near the middle comes out mostly clean.

Cool completely before cutting. Store loosely covered to retain their chewy cookieness. Putting them in an air-tight container will make them more "cake-like" and very moist.

*If you use a pb with added sugar and plan to add chocolate chips, reduce the honey to 1/3 c. (unless you prefer super sweet desserts).

**These will also work with 2/3 c. granulated cane sugar, white or brown.