Gluten Free Peanut Butter Blondies Recipes
GLUTEN-FREE PEANUT BUTTER BLONDIES
I converted these blondies to be gluten-free so that my family could enjoy a comforting dessert. We were really craving brownies one night, and this cakelike treat hit the spot! They're an enticing spin on gluten-free peanut butter chocolate chip cookies. -Becky Klope, Loudonville, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the peanut butter, sugars and applesauce. Beat in eggs and vanilla until blended. Combine the flour, baking powder, xanthan gum and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips and peanuts., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 176 calories, Fat 9g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 142mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CHICKPEA BLONDIES (GLUTEN-FREE)
My cousin made a batch of these and they were quite good. They're almost healthy for you and Gluten-Free to boot! Her's were very gooey (which made them extra yummy). The original recipe is here: http://havecakewilltravel.com/2009/02/26/chickpea-blondies/ Would probably be good with cinnamon & brown sugar sprinkled on top (what wouldn't be?)
Provided by Andrew Mollmann
Categories Bar Cookie
Time 35m
Yield 16 2, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Lightly coat 8" x 8" square baking pan with cooking spray.
- In food processor, combine all ingredients and blend until smooth. Scrape sides often.
- Pour batter into pan and bake for 26 minutes.
- Cool on wire rack and allow to cool completely before placing in fridge and slicing.
Nutrition Facts : Calories 275.7, Fat 6.9, SaturatedFat 0.9, Sodium 231.5, Carbohydrate 48.8, Fiber 4.8, Sugar 26.7, Protein 5.8
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