Gluten Free Peanut Butter & Jelly Blondies

I have been making these gluten free peanut butter and jelly blondies for a while now, and they are one of those recipes I keep coming back to. They are easy, tasty, and done in no time.

The base is rich and peanut buttery, and then you get pockets of strawberry jam throughout. It is basically everything you love about a PB&J but in a warm, chewy blondie.

Everything in this recipe is naturally gluten free. There is no regular wheat flour here, just almond flour to keep things light and tender. So if you are on a gluten free diet, this one is safe and delicious.

You only need a handful of ingredients to put these together, and most of them are probably already in your pantry. No special equipment or tricky techniques either.

They come out of the oven golden on the edges and soft in the middle. Honestly, it is hard to eat just one.

Why You’ll Love This Recipe

Incredible Texture – The combination of creamy peanut butter, coconut oil, and almond flour creates a blondie that’s dense, fudgy, and chewy all at once. Plus the chopped peanuts on top add a satisfying crunch.

Naturally Gluten Free – These blondies use almond flour instead of regular wheat flour, so they’re gluten free without needing any weird substitutes or specialty products that are hard to find.

Beautiful Jam Swirl – The strawberry jam gets swirled right on top before baking, which not only tastes amazing but also makes these blondies look gorgeous. They’re pretty enough to bring to a party or potluck.

Sweetened with Maple Syrup – Instead of using refined white sugar, this recipe calls for maple syrup which gives the blondies a warm, natural sweetness that pairs perfectly with the peanut butter.

Ingredients

• 1 cup Creamy Peanut Butter
• 1/3 cup Maple Syrup
• 1/4 cup Melted Coconut Oil
• 2 large Eggs
• 1 tsp Vanilla Extract
• 1/2 cup Almond Flour
• 1/2 tsp Baking Soda
• 1/2 cup Strawberry Jam
• 1/4 cup Chopped Peanuts

How to Make

Step 1

Preheat the oven to 350F and line an 8×8 inch square baking dish with parchment paper.

Step 2

In a mixing bowl, combine the creamy peanut butter, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.

Step 3

Stir in the almond flour and baking soda until fully incorporated.

Step 4

Pour the batter into the prepared baking dish and spread it evenly.

Step 5

Drop spoonfuls of strawberry jam all over the top of the batter and use a knife to gently swirl it in, then sprinkle with chopped peanuts.

Step 6

Bake for 22 to 25 minutes until the center is set, then allow it to cool completely before cutting into squares.

Helpful Tips

Use Regular Creamy Peanut Butter

For this recipe, you want the kind of peanut butter that’s smooth and thick, like Jif or Skippy. These hold the batter together really well and give the blondies a dense, fudgy texture.

Natural peanut butter that separates and gets oily in the jar can make the batter too runny. If that’s all you have, stir it up really well and drain off any excess oil sitting on top before you measure it out.

Also make sure you measure a full packed cup. Scoop it in and press it down with the back of a spoon so there aren’t any air pockets hiding in there.

Melt the Coconut Oil the Right Way

You want the coconut oil melted but not hot. If it’s too hot when it hits the eggs, it can partially cook them and you’ll end up with little scrambled egg bits in your batter.

The easiest way is to microwave it in a small bowl for about 20 to 30 seconds, then let it sit on the counter for a minute before mixing it in. It should be liquid but comfortable to touch.

One more thing – if your peanut butter and eggs are cold from the fridge, the melted coconut oil might re-solidify into tiny chunks when it touches them. Letting your peanut butter and eggs sit out for about 15 minutes before you start helps avoid that.

Mix the Wet Ingredients First Until Smooth

Before you add the almond flour and baking soda, make sure your peanut butter, maple syrup, coconut oil, eggs, and vanilla are completely smooth with no lumps. This is the base of the whole recipe, so take your time here.

A whisk works better than a spoon for this step. The peanut butter can be stubborn, so keep whisking until the mixture looks glossy and uniform.

Once it’s smooth, then fold in the almond flour and baking soda. Stir just until you don’t see any dry flour. Overmixing at this point can make the blondies tough instead of chewy.

You Might Also Like

• Gluten Free Raspberry Swirl Blondies
• Gluten Free Maple Pecan Blondies
• Gluten Free Lemon Blueberry Blondies
• Gluten Free Peanut Butter Swirl Brownies

Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy?

You can, but keep in mind that creamy peanut butter gives these blondies a smoother, more even texture. Crunchy peanut butter will add extra bits of peanut throughout, which some people actually love.

If you do go crunchy, you might want to skip the chopped peanuts on top since you’ll already have plenty of nutty texture built in.