Peanut Butter & Jelly Blondies (Gluten Free + Refined Sugar Free)
These Peanut Butter & Jelly Blondies are a super gooey and delicious way to enjoy this classic sandwich combo! These dessert bars are gluten-free, grain-free and refined sugar-free.
It’s peanut butter jelly time! Every time I think about peanut butter and jelly, the peanut butter jelly time song starts playing involuntarily on repeat in my head. In fact, it’s been playing in my head non-stop as I’ve edited photos and it’ll probably be playing in my head while I write this post. It’s so catchy (and mildly annoying).
But, it commemorates arguably the most American lunch there is: peanut butter and jelly! Were you a peanut butter and jelly kid in elementary school, or did you prefer other meals packed in your lunch box? I’ve always loved PB&J, which my peanut butter obsession no doubt contributed to, but there’s so many other totally delicious ways to enjoy the combo than in just a sandwich.
I’ve used PB&J in a couple of other recipes, like these Peanut Butter & Jelly Cinnamon Rolls that deserve a starring spot at your next brunch, and these gluten-free + vegan Peanut Butter & Jelly Crumb Bars that have a delicious crunchy oatmeal crust and crumble. These Peanut Butter & Jelly Blondies take the cake, though, especially in terms of ease!
These blondies are super easy to make – you can get the batter made and the blondies into the oven within 10 minutes, using just one bowl! Three cheers for quick and easy clean-up, right?!
Made with almond flour and a bit of coconut flour, these bars are gluten-free and grain-free. The coconut flour helps keep the bars from becoming too moist between the strawberries and jam – it also gives the bars some firmness and chew by absorbing some of that extra moisture. Coconut sugar is added to sweeten – no refined sugars here.
The bars are close to Paleo, but of course, peanuts aren’t Paleo-friendly. If you want to make these Paleo-friendly, substitute the peanut butter with almond butter (or any other nut butter).
To make sure these are totally refined sugar free, you’re going to want to ensure your peanut butter and jam are both free of refined sugars. Natural, unsweetened peanut butter is easy to find in most grocery stores but you may need to seek out 100% fruit preserves – most store-bought jams and jellies are loaded with cane sugar, but there are some that are sweetened with just fruit. OR, you can do what I did, and make your own! I used this strawberry rhubarb chia jam that I made a little while ago, and it was perfect.
These peanut butter & jelly blondies are soft, chewy, and best of all, they taste just like a peanut butter and jelly sandwich, but in blondie form, which of course, is way better ;) If you have PB&J lovers around, whip up a batch of these blondies and make their day. Enjoy!
Remember to #bakerita if you try the recipe!Print
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
- Melt coconut oil in a large microwaveable bowl in the microwave, about 15-20 seconds. Add peanut butter and coconut sugar and whisk to combine. Add the egg and vanilla extract and whisk to combine. Add the almond flour and coconut flour and stir until fully incorporated. Fold in the strawberries. Spread 3/4 of the batter into prepared pan, smoothing it lightly with a spatula or offset knife. Dollop the strawberry jam over the top in tablespoon drops and swirl into the batter with a knife. Dollop the remaining batter over the top.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
If you’re purchasing jam, look for a jam that is 100% fruit to keep these blondies refined sugar free.
Adapted from my Peanut Butter & Jelly Bars